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WFDT
Posted on 3/30/12 at 4:35 pm
Posted on 3/30/12 at 4:35 pm
Shrimp Diane over pasta with a good loaf of bread. Below is Paul Prudhomme's recipe which is excellent. I do mod by doubling the black pepper and ommitting the white, I add a little more oregano and garlic, and most importantly, I reverse the cooking order for the mushrooms and shrimp. The mushrooms need to go in first, then the shrimp at the end when you fish the sauce...prevents overcooking.
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Posted on 3/30/12 at 4:50 pm to OTIS2
quote:
Shrimp Diane over pasta with a good loaf of bread. Below is Paul Prudhomme's recipe which is excellent. I do mod by doubling the black pepper and ommitting the white, I add a little more oregano and garlic, and most importantly, I reverse the cooking order for the mushrooms and shrimp. The mushrooms need to go in first, then the shrimp at the end when you fish the sauce...prevents overcooking.
Sounds good. Printed it out. Gonna make it soon.
Posted on 3/30/12 at 4:53 pm to OTIS2
Fried catfish, french fries, salad, and french bread from Ardillo's Restaurant which is closing down today. Gonna miss their great fried chicken and spagetti and meatballs, etc.. Sad day.
Posted on 3/30/12 at 4:59 pm to OTIS2
I might make that for this evening, as well, Otis. I don't mince green onions for this. I use normal chop and I use more than it calls for. I use the white pepper and no black. I agree with you on the order of mushrooms and shrimp. I've always done it that way.
Posted on 3/30/12 at 5:00 pm to OTIS2
Burgers, armadillo eggs, and boudin on the BGE.
This post was edited on 3/30/12 at 5:00 pm
Posted on 3/30/12 at 5:24 pm to Gris Gris
Gris Gris, I just don't care for white pepper. I've tried...just can't like it.I pump the herbs a bit and like you, I add a good bit of green onion, but I mince it. When prepping for a crowd, I still do just a batch at a time, but I only partially finish the shrimp(about 3/4's cooked). They'll finish as you add batches to your holding vessel.
Posted on 3/30/12 at 5:38 pm to OTIS2
quote:
Gris Gris, I just don't care for white pepper.
Maybe it's an acquired taste. I really like it, especially with seafood.
quote:
but I only partially finish the shrimp(about 3/4's cooked). They'll finish as you add batches to your holding vessel
That's true.
I'm a geen onion addict, so I always add more of those to a dish and rarely do I mince them.
I don't always serve the diane over rice or pasta either. I like it in a bowl with toasted French bread.
I'm using fresh herbs rather than dry. I like the way they look and taste, more than the dry.
This post was edited on 3/30/12 at 5:41 pm
Posted on 3/30/12 at 5:40 pm to OTIS2
meatloaf and a veggie
Posted on 3/30/12 at 5:59 pm to OTIS2
Seasoned shrimp quesadillas with jalapeno monterey jack.
Posted on 3/30/12 at 6:24 pm to OTIS2
No clue. Year end inventory tonight. Not even drinking yet. Warehouse is counted, waiting on count sheets from the rednecks in Nashville.
Posted on 3/30/12 at 6:47 pm to OTIS2
Imperial Cathay in Shreveport
Posted on 3/30/12 at 6:55 pm to OTIS2
pizza
i feel like im in italy
i feel like im in italy
Posted on 3/30/12 at 6:59 pm to OTIS2
Shrimp stew
Posted on 3/30/12 at 7:27 pm to OTIS2
Just finished baked salmon and roasted cabbage rounds. Gonna slice some La. strawberries and have them with a few dollops of whipped cream for dessert.
Posted on 3/30/12 at 7:29 pm to rahrahoohlalala
Our last meal before each and every one of us wins mega millions.
Posted on 3/30/12 at 7:31 pm to OTIS2
boiled shrimp and stuff
Posted on 3/30/12 at 7:41 pm to Ole Geauxt
Shrimp étouffée. The old Pats of Henderson camp style. Large chunks of onion, bell pepper and celery. Spicy red sauce
Posted on 3/30/12 at 7:45 pm to OTIS2
Martinique Bistro 
Posted on 3/30/12 at 7:49 pm to threeputt
Nice
Milk bar Empirely Delicious
Milk bar Empirely Delicious
Posted on 3/30/12 at 7:57 pm to OTIS2
An extremely large t-bone
17 Michelob ultras
17 Michelob ultras
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