shrimp new orleans

mom's recipe...


SHRIMP NEW ORLEANS

2lbs shrimp (in the shells... mom says it's more fun that way)
1 stick butter
1/2 small bottle Tabasco sauce
lots of garlic (like 8-10 cloves or so, chopped or pressed)
OOPS! i forgot the Worcestershire sauce! Wet it all with some Worcestershire sauce!!
french bread for dipping

1. spread out the shrimp on a broiler-safe pan
2. cut butter on top of shrimp
3. splash Tobasco all over the shrimp
4. press garlic all over the shrimp
5. broil until tops of shrimp are done (a few minutes)
6. flip shrimp over with a spatula
7. broil until done (no more grey -- all pink, but not too long!)

Sit around the table with close friends, stick the pan in the middle, peel & eat while dipping bread into the sauce. Have cardiac doc on call.

trying to be domestic

i have an unhealthy relationship with cooking.

don't like to do it, but i am trying to do it more... so to motivate myself & keep myself accountable, whenever i try a noteworthy recipe (i am super unmotivated by doing the same stuff over & over), i'm going to post it here...

tonight's recipe was basically trying to find something with what was in my pantry bc i never think ahead to shop... tuna cans, green beans, parmesan cheese... the result was a recipe i subbed the green beans in for white beans & the result was disappointingly healthy-tasting. i won't post that here....

on the other hand, the other night i tried something to used up refridgerated biscuits, baby carrots, & canned chicken... to which mike commented "file that one away for later!"... a winner...

here it is (with my changes in parentheses... i have a tough time doing as i am told):



Quick(er) Chicken Pot Pie
by the Editors of Easy Home Cooking Magazine
Yield: Makes 4 servings

Ingredients:
1 pound boneless skinless chicken thighs, cut into 1-inch cubes (i used canned chicken)
1 can (about 14 ounces) chicken broth
3 tablespoons all-purpose flour
2 tablespoons butter, softened
1 package (10 ounces) frozen mixed vegetables, thawed (i used cut up carrots & frozen green beans, then zapped them in the microwave)
1 can (about 4 ounces) button mushrooms, drained
1/4 teaspoon dried basil (i used herbs de provence instead of the herbs listed & added garlic)
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 cup biscuit baking mix (i used refrigerated biscuits all cut up)
6 tablespoons milk

Preparation:
1.Preheat oven to 450°F. Place chicken and broth in large skillet; cover and bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 5 minutes or until chicken is tender.
2.While chicken is cooking, mix flour and butter; set aside. Combine mixed vegetables, mushrooms, basil, oregano and thyme in greased 2-quart casserole.
3.Add flour mixture to chicken and broth in skillet; stir with wire whisk until smooth. Cook and stir until thickened. Add to vegetable mixture; mix well.
4.Blend biscuit mix and milk in medium bowl until smooth. Drop 4 scoops batter onto chicken mixture. (i just dropped the cut up biscuits on top)
5.Bake 18 to 20 minutes (about 10 minutes with the fridge biscuits) or until biscuits are browned and casserole is hot and bubbly.

(by the way, please feel free to email me any recipes you find or leave them on the comments so others can see them, too!)