Official Chef's Corner Thread.
- Thread starter jdmspivic
- Start date
these actually had to cook a little longer...i didnt get the pre-cooked medium sized....i bought the still-in-the-shell large shrimp...still came out great...washed it all down with some Carib
win.
I called my girl to pick up the s**t for it lol. Looks good
awesome
wonderin' if you have recipe for this one? ^_^
ive used like 2 or 3 different salsa's so far -- they all taste good
i also made some "southwestern" corn yesterday (ive only been to the southwest once, as a YOUNG child, so i dont know if its truly southwestern or not
)...anyways, 2 cans of sweet corn....1 or 2 chopped roasted red peppers....1 diced serrano chile, 1 tbsp chile powder, 1 tbsp olive oil....put the olive oil in a sauce pan, and heat to medium....pour in the corn, stir, and let cook for a couple minutes...add the red pepper, serrano chile, and chile powder....stir, and let cook for until done....i usually let it go on medium for a few minutes, then let it sit on low and simmer for a while, while i get everything else ready
haha, ill be sure to tell my parents
i made that at work on friday, and i work at their house...toneekay
Rubbin on yo booty
Registered VIP
Registered OG
5+ Year Member
10+ Year Member
15+ Year Member
if you guys like shrimp tacos, i have a recipe for ya.. and you gotta try this one out as well, random ;P
le cajone skrimp tacO
servings: just about 10 tacos.
ingredients:
10 pealed tiger shrimp (will work with regular shrimp as well, but might need more)
cajun powder (any brand will work)
siracha sauce (red asian sauce with rooster on pic)
salt
msg
10 chili peppers (tiny asian ones)
5 garlic
butter
celantro
onions
tomatos
lime + lemon (3 of each)
four cheeses (or any of choice)
either corn or flour tortillas
tools:
knife
spatula
crushing bowl
(dont know what its called haha)
crushing stick
marinating and cooking the shrimp...
1st --- get the bowl out and add in the 10 chili peppers, 5 garlic, a tablespoon of salt and msg... crush all ingredients together and it should mix well..
2nd --- get out a fairly large frying pan and heat up the stove with a stick of butter (use whole stick) then add in the shrimp...
3rd --- your going to let the shrimp cook a little but not all the way through.. while you see the color starting to turn orange, add in your crushed mix peppers (1st step)
4th --- always keep turning your shrimp, dont let them burn! grab the cajun powder and cover the shrimp on both sides (may have to flip) when covering, make sure its all covered, usually the liquids washes off the powder.
5th --- get your siracha sauce and cover up all shrimp like what you did with the cajun powder, BUT you only have to do this one side. *too much sauce will cause shrimp to taste nasty*
6th --- after your shrimp is nicely cooked pull them out and put them into a bowl.
*you can either have them as a whole, or you can dice them. recipe is made for shrimp to be diced so you can taste every bit of flavor*
pico de gallo (no jalapenos)...
1st --- dice up celantro, onions, tomatos
2nd --- add to a bowl
3rd --- cut the lemon and lime and squeeze all juices into bowl *a great technique is before cutting and squeezing them, roll it on a hard surface until the lemon/lime is soft. this brings out more of the juice when hand squeezing them*
4th --- mix and stir together
preparing...
*grab your tortillas, this part of the recipe is used with corn tortillas (better than flour ;P)
1st --- grab a paper towel and wet it as much as you can
2nd --- squeeze out the water and wrap up however many tortillas your going to use to eat, i grab about 5-6
3rd --- get 2 plates thats big enough for the tortillas to fit inside, and then cover the tortillas with the other plate on top
4th --- warm in microwave for a good 2 minutes
5th --- it will be hot, grab a towel and pull the tortillas out, pull a long enough length of foil paper and wrapp up the tortillas
6th --- whats best about this recipe is that its hella good when your eating it during lunch, but anyways, when your at the table... *constructing* ... grab one tortilla scoop shrimp onto the tortilla, add the cheese onto it next, then add in the pico de gallo (try to prevent adding the juices), wrap, and enjoy
*this is just another way of making some shrimp tacos, many people have their own likes and dislikes.. i came up with this recipe when one of my friends told me that my fried cajun shrimp would be good with a mexican taste, hense, the creation of le cajone skrimp tacos ;P haha anyways try something new sometime, who knoes, maybe even YOU will fall in love
le cajone skrimp tacO
servings: just about 10 tacos.
ingredients:
10 pealed tiger shrimp (will work with regular shrimp as well, but might need more)
cajun powder (any brand will work)
siracha sauce (red asian sauce with rooster on pic)
salt
msg
10 chili peppers (tiny asian ones)
5 garlic
butter
celantro
onions
tomatos
lime + lemon (3 of each)
four cheeses (or any of choice)
either corn or flour tortillas
tools:
knife
spatula
crushing bowl
(dont know what its called haha)
crushing stick
marinating and cooking the shrimp...
1st --- get the bowl out and add in the 10 chili peppers, 5 garlic, a tablespoon of salt and msg... crush all ingredients together and it should mix well..
2nd --- get out a fairly large frying pan and heat up the stove with a stick of butter (use whole stick) then add in the shrimp...
3rd --- your going to let the shrimp cook a little but not all the way through.. while you see the color starting to turn orange, add in your crushed mix peppers (1st step)
4th --- always keep turning your shrimp, dont let them burn! grab the cajun powder and cover the shrimp on both sides (may have to flip) when covering, make sure its all covered, usually the liquids washes off the powder.
5th --- get your siracha sauce and cover up all shrimp like what you did with the cajun powder, BUT you only have to do this one side. *too much sauce will cause shrimp to taste nasty*
6th --- after your shrimp is nicely cooked pull them out and put them into a bowl.
*you can either have them as a whole, or you can dice them. recipe is made for shrimp to be diced so you can taste every bit of flavor*
pico de gallo (no jalapenos)...
1st --- dice up celantro, onions, tomatos
2nd --- add to a bowl
3rd --- cut the lemon and lime and squeeze all juices into bowl *a great technique is before cutting and squeezing them, roll it on a hard surface until the lemon/lime is soft. this brings out more of the juice when hand squeezing them*
4th --- mix and stir together
preparing...
*grab your tortillas, this part of the recipe is used with corn tortillas (better than flour ;P)
1st --- grab a paper towel and wet it as much as you can
2nd --- squeeze out the water and wrap up however many tortillas your going to use to eat, i grab about 5-6
3rd --- get 2 plates thats big enough for the tortillas to fit inside, and then cover the tortillas with the other plate on top
4th --- warm in microwave for a good 2 minutes
5th --- it will be hot, grab a towel and pull the tortillas out, pull a long enough length of foil paper and wrapp up the tortillas
6th --- whats best about this recipe is that its hella good when your eating it during lunch, but anyways, when your at the table... *constructing* ... grab one tortilla scoop shrimp onto the tortilla, add the cheese onto it next, then add in the pico de gallo (try to prevent adding the juices), wrap, and enjoy
*this is just another way of making some shrimp tacos, many people have their own likes and dislikes.. i came up with this recipe when one of my friends told me that my fried cajun shrimp would be good with a mexican taste, hense, the creation of le cajone skrimp tacos ;P haha anyways try something new sometime, who knoes, maybe even YOU will fall in love