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It was worth a try, but it didn't work.
I've been having trouble with spice—specifically, with capsicum-based hot foods—since I had the surgery last spring. Periodically I try something, and once in a while it works (the best results have been with the orange-flavored chicken from a local Chinese restaurant, but even that isn't 100% safe).
I used to make a shrimp curry for myself and![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
cattitude; I did it fairly often for a while, then less frequently as we started getting almost all our fish from the Greenmarket (shrimp aren't local, so we don't find them there). I'd been thinking that I could modify the recipe a bit, using a milder curry powder and less of it, balanced with more ginger. I got some of that curry at Aphrodisia a couple of weeks ago.
This evening, I stopped off on my way home from the gym, and bought a half pound of cooked shrimp, because they're less trouble than raw shrimp I'd have had to peel (and I had a shrewd suspicion that if I bought raw shrimp, they would go to waste). I mixed up some spices, the aforementioned curry and ginger, a bit of extra turmeric, a couple of cardamom pods, and some flour to extend them (that's in the original recipe). Defrosted some chicken stock, chopped apple and onion, made rice, made the curry.
It was fairly mild as these things go; Cattitude confirmed this. But the bite was enough to make it less appealing, and not entirely comfortable, for me. At least he liked it. It wasn't as bad as some spicy meals have been in the last few months: I did eat it, but with more stops to buffer things with mango nectar, and less enjoyment than I'd hoped.
I think I need a good, not too complicated shrimp recipe that isn't a curry. Ideally something creamy, like this. And more recipes that make use of ginger, garlic, horseradish, and/or black pepper.
Cardio, 15:30 plus one minute cooldown, top heart rate 146
(TG) Leg press, 220 pounds, 13, 15 (second set with the backrest further from the footplate, so easier/less strenuous); 200 pounds (back in original position), 11
Chest press, 55 pounds, 13, 10
Calf raise, 70 pounds, 3 sets of 15
Balance ~fly, 50 pounds, 2 sets of 15
Wrist curls, 30 pounds, 2 sets of 15
Balance lateral raise, 3 pounds each hand, 2 sets of 15
Balance squats, 15
Crunches, 3 sets of 30
Back arches, 3 sets of 17
Tree, 6 sets of {3 on each leg}
Stretches
I've been having trouble with spice—specifically, with capsicum-based hot foods—since I had the surgery last spring. Periodically I try something, and once in a while it works (the best results have been with the orange-flavored chicken from a local Chinese restaurant, but even that isn't 100% safe).
I used to make a shrimp curry for myself and
cattitude; I did it fairly often for a while, then less frequently as we started getting almost all our fish from the Greenmarket (shrimp aren't local, so we don't find them there). I'd been thinking that I could modify the recipe a bit, using a milder curry powder and less of it, balanced with more ginger. I got some of that curry at Aphrodisia a couple of weeks ago.This evening, I stopped off on my way home from the gym, and bought a half pound of cooked shrimp, because they're less trouble than raw shrimp I'd have had to peel (and I had a shrewd suspicion that if I bought raw shrimp, they would go to waste). I mixed up some spices, the aforementioned curry and ginger, a bit of extra turmeric, a couple of cardamom pods, and some flour to extend them (that's in the original recipe). Defrosted some chicken stock, chopped apple and onion, made rice, made the curry.
It was fairly mild as these things go; Cattitude confirmed this. But the bite was enough to make it less appealing, and not entirely comfortable, for me. At least he liked it. It wasn't as bad as some spicy meals have been in the last few months: I did eat it, but with more stops to buffer things with mango nectar, and less enjoyment than I'd hoped.
I think I need a good, not too complicated shrimp recipe that isn't a curry. Ideally something creamy, like this. And more recipes that make use of ginger, garlic, horseradish, and/or black pepper.
Cardio, 15:30 plus one minute cooldown, top heart rate 146
(TG) Leg press, 220 pounds, 13, 15 (second set with the backrest further from the footplate, so easier/less strenuous); 200 pounds (back in original position), 11
Chest press, 55 pounds, 13, 10
Calf raise, 70 pounds, 3 sets of 15
Balance ~fly, 50 pounds, 2 sets of 15
Wrist curls, 30 pounds, 2 sets of 15
Balance lateral raise, 3 pounds each hand, 2 sets of 15
Balance squats, 15
Crunches, 3 sets of 30
Back arches, 3 sets of 17
Tree, 6 sets of {3 on each leg}
Stretches
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From:
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1) Easy scampi-ish thing -- sautee way too many cloves of minced garlic in plenty of butter for just a little bit. Add shrimp, salt, pepper, cook until heated through. Optionally, add a bit of fresh lemon juice and some minced fresh parsley. Done. Serve over pasta or just eat out of the bowl with a spoon.
2) Shrimp and mango salad, with or without the Thai Chili Sauce:
3) Creamed shrimp on toast: Make a medium white sauce; add shrimp and, optionally, a few peas. Serve over toast.
My favorite non-easy (but not hard -- just labor-intensive) way to cook shrimp:
Combine one cup of flour with 12 oz of non-dark beer. Dip raw shrimp (you can leave the tails on) in the batter, then roll them in coconut (sweetened or un, depending on what you can find). Deep fry until golden. Lovely dipped in mango chutney or drizzled with a citrus reduction.
From:
no subject
Mary Anne's Sri Lankan curry powder uses coriander seeds, cumin, fennel, fenugreek, cinnamon, cloves, cardamom, and the chili powder is optional, which I can tell you (since I make Norwegian curries without it) is still pretty tasty.
Don't forget mustard seed to add some hot, if you can tolerate that.
Olde familie curry powder, which is very flexible:
4 parts coriander,
1-2 parts turmeric,
2 parts cumin,
1-2 parts black pepper,
1 part ginger,
1 part mace,
i part chili powder (leave that out!),
1/2 part cloves,
1/2 part poppy seeds,
1/2 part mustard,
1/2 part nutmeg. I have added cardamom and cinnamon, left out the ginger, fenugreek, poppy, nutmeg, depending on what I have on hand... so you can see there's a lot of room for adjustment.
From:
no subject
http://www.epicurious.com/recipes/food/views/Greek-Spiced-Baked-Shrimp-350590?mbid=rss_epinr
yes I know I am very chatty today; godd luck with your recipe search
From:
no subject
From:
My first thought was Shrimp Etoufee, but then I wondered...
From:
Re: My first thought was Shrimp Etoufee, but then I wondered...
Also, this isn't an allergy in any of the nasty senses thereof: too much capsaicin is physically painful to parts of my mouth at this point, but (a) I can spit it out, have some milk, and that's the end of that, and (b) there are no further ill effects of actually swallowing and digesting the foods in question.
From:
Etouffee variations
The butter-heavy version here (http://www.realcajunrecipes.com/recipes/cajun/delcambres-shrimp-etouffee/629.rcr) would work if you left out the cayenne and perhaps used very mild paprika.
This is much lighter (http://www.nolacuisine.com/2006/12/28/shrimp-etouffee-recipe/), and you can just leave out the hot sauce.
There are a fair number of recipes out there for the Googling, but these two are pretty representative.