Posts Tagged ‘shrimp’

Shrimp in Spiced Phyllo with Tomato Chutney

I’m a sucker for glamorous hors d’oeuvres. Pour me a lovely glass of wine or champagne, pass a silver tray with scrumptious bites, and I’m at my favorite kind of party. (Good company and good music go without saying!) And this shrimp in spiced phyllo with tomato chutney is right at the top of the list of luxurious hors d’oeuvres.

Basically, if you treat phyllo lovingly and bathe every layer in butter like you’re supposed to, you could wrap up shoelaces in it and I would swoon. There’s something about the delicate, shattering crunchiness of phyllo that seems grown-up and decadent. It’s not an ingredient you use in everyday cooking, so it’s elevated, sophisticated even. And…

Nyonya Grilled Shrimp

HELP! I need someone to try this yummy shrimp dish with the coconut sauce that I chose to omit (during the first week of a diet) and tell me how it is, because I have to imagine it elevates the dish to something truly remarkable.

We got the grill into proper working order a few weeks ago—finally a real charcoal grill after all these years with gas—and have been on a grilling tear every since. Trying to lose a few (okay, 30) pounds, dinner choices have been limited to the de rigeur boneless chicken breasts, fish, and maybe some veal. But I was jonesing for something a little sweeter, plumper, juicier, more succulent a couple of…

I guess by late February we’re pretty sick of traditional winter comfort food, because we are on quite the Asian kick right now. Zippy, spicy, garlicky, gingery, cilantro-y ““ all good!

This cover recipe from Food & Wine instantly appealed to me, and one day last week, I thought it might be fun and easy to make with the cute little baby shrimp that gets sent gratis when we order our giant Toros from Texas Longhorn Shrimp. They’re too small to grill, so I threw them in for a quick sautè and they were fine, but we made it again last night with the real deal and it was even better with those grilled…

Okay, so it was spaghetti with shrimp scampi…but I have to tell you it was exceptional spaghetti and it made the dish especially mouthwatering.

This is one of our weekday standbys. I keep cleaned, top-quality IQF Texas Toros in the freezer, so the dish takes less than half an hour from start to finish, and it’s a cinch to pull together on late Little League nights or when I’m not in the mood to make anything complicated. I usually have the rest of the ingredients on hand in the fridge and pantry ““ pasta, garlic, butter, lemons, olive oil, parsley, salt and pepper ““ so it’s often a last-minute dish for us….