Throw all your “shrimp garbage” in a small bowl and discard it overboard when you’re done. The fish and other sea creatures will eat it and it won’t stink up your boat (and your trash can will smell horrendous if you put it in there!). ...
Shrimp heads are full of flavor, and a broth made from them is a great substitute for water in any Korean stew (but especially doenjang-jjigae), or to substitute the water you use in the porridge for kimchi. It always turns out delicious. Collect the shrimp heads and wash a couple of ...
Spoon 1 tbsp of meat to form a ball. Poke a hole in the ball and stuff a piece of shrimp in. Seal the shrimp with additional meat. Gently drop the meatball to the boiling water. Cook for about 2 minute, or until they float. Take out the meatball and set aside. I normally cook i...
This recipe is also so simple to make and can we highly recommend tripling the cajun seasoning blend and saving some for whenever you want to add a burst of flavor to your dish. It goes well with shrimp, chicken, fish, veggies, so many things! How to Make Cajun Shrimp Pasta Ingredient...
stuffed pita or a wrap made with whole grain breads. When we make pizza at home, we’ll often use a large whole wheat pita as the crust. I also love bulgur (which is made from whole wheat) topped with stew, or in tabbouleh salad. And if I feel like a snack, I’ll often have...
Filé powder is the ground leaves of the sassafras tree and is a common ingredient in gumbo. It's used to thicken the stew as well as add flavor. You can find filé powder at specialty grocers or order it online. Keep a close eye on the roux since it is the key to a great gumbo...
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I made several of our family favorites, such as galbijjim, bossam, japchae, nokdujeon, ojingeo muchim, saengseon jjim (steamed fish), and gujeolpan (platter of 9 delicacies). Most of these dishes are what she used to make for us on special occasions. My mother greatly enjoyed the ...
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1poundshelled and deveined largeshrimp 1cuplager Directions Make the grits In a saucepan, simmer the grated corn and juices with the 1/4 cup of milk over moderate heat, stirring, until thick, 4 minutes. Season with salt and pepper and fold in the pecan butter; keep warm. ...