I am so glad I have a pound of shrimp in the freezer, as cyberpal Phil did. He’s been cooking with what’s on hand in the Budget Challenge and discovered “…a one pound bag of 21/30 shell-on shrimp that had been in the freezer for, like, forever. It had been properly wrapped, though (go me!) and so was in fine shape. I decided on a scampi-style sauteed shrimp and pasta dish.”
With whole wheat pasta, brown mushrooms, garlic, white wine, a few grinds of pepper and Parmesan-Reggiano also in the house, he turned out this gorgeous dish. I will make it tonight, even though I just made my Winter Herb Pasta last week as I continue to cook with what I have too. I never tire of pasta and Phil’s dish looks too good to resist.
His method — it’s not really a recipe — is on his blog and he’s chronicled some other creative ways of using up what’s been sitting in the freezer, waiting.
My friend Tess has been cooking up a storm too, sharing her recipe for Stir-Fried Rice with Black Kikurage on her blog and uploading the photo to our Flickr group. She is learning to cook Japanese cuisine and is inspiring me to explore some of those dishes in my own kitchen.
For more on the challenge and what we’ve been cooking, just click on the Budget Challenge tag at the very end of this post.
{ 8 comments… read them below or add one }
One fun aspect of the challenge has been stumbling on dishes that are keepers. This one definitely is, as is one other that I’ll post about.
Phil Barron’s last blog post..Additional Budget Challenge updates pending
Hi, Phil! Oh, this is indeed a keeper. It was delicious. You clever thing!
It was one of the few bright spots in a day that has involved a lotta, lotta dmca stuff because someone scraped my entire site — including your recipe — and is trying to monetize it. I could feel my blood pressure rising.
But I digress. I’m glad you’ve been having fun and for me, as I said on your blog, this challenge has served to drive home how fortunate I am to have stuff in the freezer. It is truly humbling.
Thank you so much for participating.
I too have shrimp in the freezer. I think I will try this in a few days. Had steak with mushrooms last night, so will finish up the mushrooms in a couple of days. This sounds absolutely delicious!
Hi, Henny! I think you’ll really enjoy this. Even with whole wheat pasta, it’s not heavy. It’s filling, but light.
Since you eat and enjoy shrimp, click here for more. Two are special favorites, but I won’t try to influence you by saying which ones.
Am blushing at the sight of my dish posted here. (scuffs toe in dirt, smiles shyly)
That is appalling news about your site having been scraped. I’m reminded of my refrain from this past week, which my wife has had to hear over and over: Most of the trouble in life is caused by other people. (And the rest, presumably, by nature.) Any recourse available?
Phil Barron’s last blog post..From Scratch Budget Challenge, Day Four
Aw, don’t blush!
Sure there’s recourse. A couple of major laws were broken. I won’t say much about it here, but do a search on DMCA and you’ll learn all about what’s what.
Did you notice I finally got the teasers working? It was a ridiculously simple solution after all the rigamaroll advice — and the solution came from a user, not *cough*….
Now I need 2 sidebars to balance the length, but that will wait till after beta.
a super find, this blog. (some of us are slow to sniff out the good stuff, esp the good “food” ones…and lately, I’ve been adrift in worlds other than Blogworld, like Workworld and ManuscriptisDue World…I digress.)
I love your blog. the pictures. The excitement about food. I find that with the kids now out of the house and both husb and I working, it takes a lot to get excited about cooking although I am typically very interested in eating!
So thanks for this.I’ll be back. Of course, dessert lover that I am, I am inclined to make the Bacon cookies before putting an entree on the table!
Well hello, Oh, and welcome. I can’t thank you enough for the kind words, especially as I inhabit all those worlds too — and Insomniaworld — and I’m approaching burnout. Your comments are especially well-received and timely.
I don’t think anyone is enthused about cooking every day of the week. I’m not, that’s for sure. As much as I enjoy it I have to just say no from time to time. I’m glad you’re into the sweet stuff; pastries are my forte. I have a recipe coming up that looks soooo impressive and is so dead easy. It’s like making a lattice top pie: the hardest part is not telling people how easy it is!
Don’t be a stranger!