Category Archives: Shrimp

Karl’s Creole Gumbo II

Eilene is having friends over, so I needed something to feed hungry 20-somethings. I have made versions of both this dish and jambalaya before, but I wanted one that was simple enough for a weekday meal. The basic difference between a gumbo and jambalaya is whether you pour the sauce over the rice or cook the rice in the sauce.

Karl’s Creole Gumbo II

Karl’s Creole Gumbo II

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Filed under Main Dishes, Pork, Poultry, Shrimp

Karl’s Simple Shrimp Shoyu Ramen

Wife Jan wanted something warm and noodle-y for a weekday meal. We have been on a search for the perfect bowl of ramen in San Jose—the best we have found so far, near us, is Masa Ramen. While I have made a complex version of this dish, I wanted something simpler and with fewer ingredients.

Karl’s Simple Shrimp Shoyu Ramen

Karl’s Simple Shrimp Shoyu Ramen

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Filed under Main Dishes, Shrimp, Soups

Karl’s Cajun Shrimp Salad

February 13th was Fat Tuesday and wife Jan asked for Louisiana food for dinner. She sent me several URLs for “Louisiana salads.” Some had ingredients that were very un-Louisianan. Others were very starchy—since I had decided on red beans and rice as my main dish, I wanted something a bit lighter.

Karl’s Cajun Shrimp Salad

Karl’s Cajun Shrimp Salad

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Karl’s Pad Thai

Sauce adapted from a The Spruce recipe

Wife Jan is in the habit of seeing and buying sauce packets in the store and coming to me and saying, , “Make this dish!” Once I have made it from a commercial sauce—if the dish is any good—I will try to learn to make the sauce for myself. Pad Thai is one of those dishes.

Karl’s Pad Thai

Karl’s Pad Thai

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Filed under Main Dishes, Sauces and Spices, Seafood, Shrimp

Karl’s Stuffed Artichoke Caps With Greek Flavors

I am making Greek lamb for my 65th birthday. I decided on stuffed artichoke caps as the vegetable, but I could not find any recipes that I liked. I did find ingredients that I could eliminate. I am not one who usually covers vegetables in cheese and—with the kids their keto/Atkins diet—bread crumbs are eliminated.

Karl’s Stuffed Artichoke Caps With Greek Flavors

Karl’s Stuffed Artichoke Caps With Greek Flavors

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Filed under Shrimp, Side Dishes, Vegetables

Karl’s Shrimp Miso Soup

Miso soup is perfect for a weekday meal. The soup broth itself is quick and easy to make, by itself it is simply dashi—a Japanese soup base—with some miso added for flavoring. After that, you may add pretty much anything you have available—a great way to use up any miscellaneous bits of vegetables that you have lying around. Today, I decided on shrimp, tofu, napa cabbage, green onion, and I happened to have some daikon sprouts and slivers of red jalapeño on hand.

Karl’s Shrimp Miso Soup

Karl’s Shrimp Miso Soup

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Karl’s Shrimp and Wild Rice Stuffed Mushrooms II

Timing is always a challenge when making a large meal, so an appetizer or three is always a good idea to keep the hordes at bay. I made these for Thanksgiving and everyone—except Eilene—loved them. I am making a festival meal for one of one of Jan’s Chinese students, so I thought I would make a variation of them for my guests.

Karl’s Shrimp and Wild Rice Stuffed Mushrooms II

Karl’s Shrimp and Wild Rice Stuffed Mushrooms II

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Filed under California Fusion, Shrimp, Side Dishes

Karl’s Shrimp and Wild Rice Stuffed Mushrooms

Timing is always a challenge when making a Thanksgiving’s day meal, so an appetizer or two is always a good idea to keep the hordes at bay. While Eilene hates mushrooms, everyone else loves them. This is a dish you can cook slightly ahead and quickly re-warm just before serving.

Karl’s Shrimp and Wild Rice Stuffed Mushrooms

Karl’s Shrimp and Wild Rice Stuffed Mushrooms

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Filed under California Fusion, Rice, Shrimp, Side Dishes

Karl’s Xiao Long Bao (Introduction)

Note: This recipes for Xiao Long Bao is very complex, basically an article—10 pages—rather than a post. Jan and daughter Miriam suggest that blog readers generally do not like such long posts. This recipe is actually four recipes in one, so I will post three of these as separate posts with an introductory and concluding post. For my readers who do not mind reading a long post, I will also post the entire article separately.

Karl’s Xiao Long Bao (the complete recipe in one post)

Karl’s Xiao Long Bao (aka XLB or Soup Dumplings)

Karl’s Xiao Long Bao (aka XLB or Soup Dumplings)

Note: Of particular interest—to anyone wishing to make Chinese dumplings—will be the discussion of the science of dumpling dough. Continue reading

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Filed under Main Dishes, Pork, Shrimp, Steaming

Karl’s Xiao Long Bao (The Soup)

Since it is impossible to pour hot soup into a raw piece of dough, there had to be a trick to making these soup filled buns. The secret is to turn the soup into aspic—a meat jelly. Many of the “quick” recipes call for using powdered gelatin. The more traditional recipes call for boiling pig skin for hours to break down its collagen to make the gelatin.  If you are using this technique, it is advisable to begin making the soup the day before you plan to make these dumplings.

Karl’s Xiao Long Bao (the complete recipe in one post)

Karl’s Xiao Long Bao (aka XLB or Soup Dumplings)

Karl’s Xiao Long Bao (aka XLB or Soup Dumplings)

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Filed under Main Dishes, Pork, Shrimp, Steaming