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Shrimp Diane for Otis
Posted on 4/1/12 at 2:24 pm
Posted on 4/1/12 at 2:24 pm
Thanks for reminding me about this dish. I hadn't made it in a long time, but it's so rich, I'll probably not make it for a while. 
It sure was delicious.
It sure was delicious.
5
Posted on 4/1/12 at 2:51 pm to Gris Gris
Great dish; I haven't made it in a while either. Might be time...
Posted on 4/1/12 at 3:03 pm to Eddie Vedder
The runt had it for lunch. One of the best shrimp dishes ever created.
Posted on 4/1/12 at 3:08 pm to Gris Gris
I made a batch of crawfish etouffee last week that I would declare as my best ever done in my life. It did not survive lunch the next day, although I desired to bring a bit to a youngster from Viet Nam. There is another batch scheduled for Tuesday.
Posted on 4/1/12 at 3:27 pm to OTIS2
quote:
One of the best shrimp dishes ever created
I believe this to be true. And anyone from out of town I've prepared it for sits there with a smile and disbelief.
Posted on 4/1/12 at 3:38 pm to OTIS2
I used all fresh herbs and, of course, a very healthy dose of green onions. It was enjoyed by all. Also, a pound of shrimp feeds more than two people especially if you serve it over a starch. I used some angel hair pasta, but I really prefer it with just French bread and a salad.
Posted on 4/1/12 at 4:29 pm to Gris Gris
Marie, I may have the cabbage to start the little trek in a few days. A bit of inheritance that is very unexpected.
Posted on 4/1/12 at 4:30 pm to CITWTT
What will the trek involve?
Posted on 4/1/12 at 4:34 pm to Gris Gris
School first in Bordeaux for a month, then in Nice for another month, then to China.
Posted on 4/1/12 at 4:36 pm to Gris Gris
I'm a thin spaghetti guy myself. With a side salad and bread, one recipe will feed 2.5 to 3 people. Very economical.
Posted on 4/1/12 at 4:41 pm to CITWTT
And, will you be sharing some methods and recipes with us along the way?
Posted on 4/1/12 at 4:51 pm to Gris Gris
Oui madame.
Posted on 4/1/12 at 4:51 pm to Gris Gris
recipe?
Posted on 4/1/12 at 4:53 pm to CITWTT
Next step is for you to cook for all of us.
Posted on 4/1/12 at 5:05 pm to Gris Gris
That can be done with great pleasure. Two thousand is my limit on head count.
Posted on 4/1/12 at 5:10 pm to Gris Gris
Sounds good but 1/2lb of butter is artery clogging.
Total Fat 73.5g
113%
Saturated Fat 44.5g
222%
Cholesterol 528.6mg
176%
Total Fat 73.5g
113%
Saturated Fat 44.5g
222%
Cholesterol 528.6mg
176%
Posted on 4/1/12 at 5:27 pm to Zappas Stache
I know, but I'm looking to die young having enjoyed great food on the way to heaven. Great food is heaven on earth, anyway, but thanks for the killjoy post. 
Posted on 4/1/12 at 5:29 pm to Gris Gris
I've made something similar but I can't get my head around mushrooms and shrimp together. I like pecans and I like brownies. But I don't like pecans in my brownies. Gonna have to ask Lucy about this before I try it.
Posted on 4/1/12 at 5:33 pm to Zach
She's gonna say no. Someday one of us is gonna post your pick as a sig pic and you'll have missed this goodness.
This post was edited on 4/1/12 at 5:36 pm
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