My brother-in-law Dee is coming for another of his innumerable medical appointments at the VA. He is getting tired of the biscuits and gravy that I have been serving the last two times he came. He has requested wonton soup.
Category Archives: Shrimp
In the 1970’s I was working for a diving company based in Belle Chasse, LA. I can’t think about N’Orl’ns (one word) without thinking about the food. For two years I lived off of Muffulettas, Shrimp Etouffee, boiled crawfish, and Jambalaya. Louisiana food generally falls into two main cuisines Creole and Cajun, which roughly corresponds to city and country. I have posted a Cajun jambalaya, but today I decided to go Creole.
Jan’s newly discovered Mexican family lives/lived on the boarder of Jalisco and Nayarit. Jan decided on a Mexican Christmas feast of crab tamales, I though a shrimp soup would go nicely as a starter. I found a site on Nayarit cuisine that described a caldo de camarón (shrimp broth). Adding some tomatoes, fresh shrimp, and cilantro makes it soup.
The NYTimes sends me emails with recipes several time a week. A recent email was all about cold noodle dishes. As I read through them I got a hankering for cold noodles, but none of their dishes really suited me. I borrowed a few ideas from their cellophane noodle salad, but mine is based more on my Vietnamese summer rolls.
Karl’s Tapas: Tomates Rellenos de Gambas y Jamón Serrano (Tomatoes Stuffed with Shrimp and Serano Ham)
I am making a Spanish tapas dinner for this Sunday. For many of the tapas I was making I at least tried to follow the recipes I was using. For this one, however, I decided that I did not like what I saw at all. Instead, I had ingredients that I had bought for other tapas and though, “Hey, this would go with that.” I am sure that somewhere in Spain they make something similar to this tapas, but I could not find it on-line.