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Started By
Message
re: Submissions Thread for F&DB Shrimp Challenge - Dec. 10, 2020
Posted on 12/10/20 at 6:02 pm to Darla Hood
Posted on 12/10/20 at 6:02 pm to Darla Hood
quote:
Darla Hood
Thanks. One of my favorite things is eating stuffed shrimp. Yours look tasty.
0
Posted on 12/10/20 at 6:04 pm to Btrtigerfan
quote:
That's beautiful. Does Carpaccio still mean raw?
Traditionally, yes! I'm using it to describe the shrimp as sliced thin..
Posted on 12/10/20 at 6:06 pm to BigDropper
quote:
I'm using it to describe the shrimp as sliced thin..
That sound better.
Posted on 12/10/20 at 6:15 pm to Btrtigerfan
Some really excellent dishes coming through. voting will be impossible again.
Posted on 12/10/20 at 6:28 pm to LSUBoo
quote:I was looking at the thread and thinking the same.
Some really excellent dishes coming through. voting will be impossible again.
Posted on 12/10/20 at 6:47 pm to Darla Hood
This recipe is a mashup inspired by three great dishes: Donald Link's Spicy Ground Shrimp Pasta at Peche, Chris Morrocco's Spicy Sweet Sambal Pork and Noodles, and Yotam Ottolenghi's Shrimp Bolognese.
I wrote this recipe very loosely, so I wouldn't recommend following it.
Spicy Sweet Sambal-Curry Shrimp Bolognese
Reminder that Grand Isle shrimp is $4.99 at LA Boilers.
Peel the shrimp and get a stock going.
Pop shrimp into the freezer for a chill while you prep.
First up, the aromatics. Garlic, ginger, onion, and fennel.
Process finely.
Next is the shrimp's turn.
You don't want the shrimp pastey. Pulse carefully.
Time to start cooking. Starting here with some reserved bacon grease. Heat that until melted and hot.
Fry in the bacon grease some lemon peel and tarragon. Remove as much as you can when done. In hindsight, I'd use whole tarragon since it was being removed. But it was fine in the dish!
Next is the processed aromatics.
Along with it, some sugar and curry powder. I chose Thai curry powder this time.
Tomato paste and basil.
In goes the shrimp. Cook until cooked through. Break up with spoon if it isn't staying ground up.
Sambal oelek to your spicy preference.
Soy, rice vinegar, and shrimp stock until it is looking saucy for you.
Simmer 15 minutes.
Add your carrots and simmer 15 minutes more.
Cook your noodles.
These are made by boiling water, removing from heat, and letting the noodles soak 8-10 minutes.
Simmer together with some pasta water if needed.
Remove from heat and add plenty basil.
Plate and finished with a big ole squeeze of fresh lime.
My lighting combined with the frustrating way Imgur dulls your photos is so just aggravating.
I wrote this recipe very loosely, so I wouldn't recommend following it.
Spicy Sweet Sambal-Curry Shrimp Bolognese
Reminder that Grand Isle shrimp is $4.99 at LA Boilers.
Peel the shrimp and get a stock going.
Pop shrimp into the freezer for a chill while you prep.
First up, the aromatics. Garlic, ginger, onion, and fennel.
Process finely.
Next is the shrimp's turn.
You don't want the shrimp pastey. Pulse carefully.
Time to start cooking. Starting here with some reserved bacon grease. Heat that until melted and hot.
Fry in the bacon grease some lemon peel and tarragon. Remove as much as you can when done. In hindsight, I'd use whole tarragon since it was being removed. But it was fine in the dish!
Next is the processed aromatics.
Along with it, some sugar and curry powder. I chose Thai curry powder this time.
Tomato paste and basil.
In goes the shrimp. Cook until cooked through. Break up with spoon if it isn't staying ground up.
Sambal oelek to your spicy preference.
Soy, rice vinegar, and shrimp stock until it is looking saucy for you.
Simmer 15 minutes.
Add your carrots and simmer 15 minutes more.
Cook your noodles.
These are made by boiling water, removing from heat, and letting the noodles soak 8-10 minutes.
Simmer together with some pasta water if needed.
Remove from heat and add plenty basil.
Plate and finished with a big ole squeeze of fresh lime.
My lighting combined with the frustrating way Imgur dulls your photos is so just aggravating.
This post was edited on 12/10/20 at 7:32 pm
Posted on 12/10/20 at 6:50 pm to LouisianaLady
quote:
Reminder that Grand Isle shrimp is $4.99 at LA Boilers.
Well I am peanut butter and jealous.
Posted on 12/10/20 at 6:57 pm to Darla Hood
Imagine going to a party and they have these three hors d'oeuvres being passed... I'd be in heaven!!!
Good looking food y'all!
Good looking food y'all!
Posted on 12/10/20 at 6:58 pm to LSUBoo
These have quickly become my favorite food board threads.
Posted on 12/10/20 at 6:59 pm to BigDropper
Those grit cakes look amazing
Posted on 12/10/20 at 7:00 pm to BigDropper
quote:
Imagine going to a party and they have these three hors d'oeuvres being passed... I'd be in heaven!!!
Right? I need the F&D posters to cater my wedding
Posted on 12/10/20 at 7:04 pm to LouisianaLady
I didn't even bother attempting based on the last competition
Posted on 12/10/20 at 7:27 pm to Jax-Tiger
Clean looking dish Baw. I'll be over for brunch on Sunday!
This post was edited on 12/10/20 at 7:36 pm
Posted on 12/10/20 at 7:29 pm to Btrtigerfan
quote:
He said he was. I'll believe that at 901pm.
My prediction is he'll intentionally submit after the deadline. Not to try and break the rules, but because he can't let himself just not participate, even if he is not wanting to compete.
Posted on 12/10/20 at 7:33 pm to LouisianaLady
This could easily be eaten with lettuce like shrimp larb. Good looking dish!
This post was edited on 12/10/20 at 7:34 pm
Posted on 12/10/20 at 7:50 pm to LouisianaLady
You did all of that tonight?! And got all of those pics up? You did some work. Awesome.
Posted on 12/10/20 at 7:54 pm to Darla Hood
Started at 4. Ended at 6:30. Hopped on a Zoom call with the OT girls at 7. 
Posted on 12/10/20 at 8:01 pm to Btrtigerfan
quote:
He said he was. I'll believe that at 901pm.
Waiting for the oil to heat...kidding
I’m actually debating on going back to work. Tiss the season These dishes look so good it’s going to be hard to pick!
Posted on 12/10/20 at 8:23 pm to Darla Hood
Darla, can we get with the mods and create an archive of the submissions threads so these recipes don’t disappear into the TD search abyss?
Posted on 12/10/20 at 8:25 pm to USEyourCURDS
I have no clout and the mods don’t know I exist, but it’s a great idea.
Would I ask on the Help board?
Would I ask on the Help board?
This post was edited on 12/10/20 at 8:29 pm
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