Tuesday, November 3, 2009

Girls' Night In
The Foodie Daughter has a couple of important tests this week, so with the dear husband at a meeting and the Foodie boyfriend banished for the evening, it was just us girls for dinner tonight.
But what to make?
Aha! The Foodie Daughter has had to give up shrimp since the boyfriend is allergic to the little critters, so that is what we will have.

As usual, I turned to the Internet to find a recipe for shrimp.
I had already decided on bacon-wrapped shrimp,
so I just needed a flavoring for the dish.


I found a recipe that calls for:

2 tablespoons lemon juice

2 tablespoons water

2 teaspoons dried oregano

1/4 teaspoon dried thyme

1/8 teaspoon garlic powder

1/4 teaspoon brown sugar

The ingredients were mixed together and added to the shrimp.
The shrimp can be left in the marinade for up to an hour before being cooked.
The shrimp were then put under the broiler in the toaster oven.
The temperature was set to 425 degrees and the shrimp were taken out when they were just done.
Don't overcook shrimp as they become rubbery.
Shrimp are done when they just turn pink and opaque.
By just, I mean just and not a moment after.

Meanwhile I made my famous BBQ Bacon Krab Bites.
The Foodie Boyfriend loves these so much that I usually have to fight to get any when I make them.

The Bacon Wrapped Shrimp are ready.

While at the grocery, I picked up a box of Tostada Bowls by Rio Rancho.
There are four 6" bowls in each box.
I heartily recommend this product if you can find it, as the only ingredients are:
corn masa flour (made with whole grain white corn), enriched wheat flour, rice flour, cellulose gum, expeller pressed high oleic safflower oil and/or expeller pressed mild oleic sunflower oil and a trace of lime.

Don't you just love a salad bowl you can eat?

I have decided to start rating the new recipes that I present on this blog.
Each recipe will be rated one to five stars, with five stars being the highest rated.
The Foodie Daughter liked the shrimp, even though she thought the lemon and oregano flavors were a bit overpowering. Thus, she gave the dish four stars.
I thought the amount of dried oregano was a bit much given the ratios of the other ingredients and that the recipe was missing something, so I too gave it four stars.

My daughter told me that was what I get for actually following the recipe.
Still, the Foodie Girls are very happy tonight.
It's not often we get to spend time together without testosterone getting in the way.


Rosie Hawthorne said...
This comment has been removed by the author.
Rosie Hawthorne said...

I found this interesting site after making some sushi rolls last night.


Scroll down to California Spring Rolls and watch the video.

When you use faux crab, look for a mixture that is high in fish extracts, as opposed to the cheaper brands which have veggie fillers.

Rosie Hawthorne said...

That was me on the first deleted comment. I had the wrong link.

Marilyn said...

Thanks for the info, Rosie. Ultimately, I have to chose Krab that doesn't have shrimp in it.

For the record, the Krab that I like is made by Louis Kemp.

Kathy said...

Bacon & shrimp? How much closer to heaven can you get?