I have no pasta and don't want to go to the store - any suggestions?

"BD" > wrote in message news:sofAk.319$3e1.180@trnddc02...
>I have no pasta and don't want to go to the store - any suggestions?

Dominos?

Paul

"Paul M. Cook" > wrote in message
...
>
> "BD" > wrote in message
> news:sofAk.319$3e1.180@trnddc02...
>>I have no pasta and don't want to go to the store - any suggestions?
>
> Dominos?
>
> Paul
they are currently frozen and wouldn't stand up if thawed!

"BD" > wrote in message news:sofAk.319$3e1.180@trnddc02...
>I have no pasta and don't want to go to the store - any suggestions?
>

Saute in butter with fresh garlic and serve over rice with your favorite
vegetable. I love snow peas with rice.

"BD" > wrote

> "Paul M. Cook" > wrote

>> "BD" > wrote

>>>I have no pasta and don't want to go to the store - any suggestions?
>>
>> Dominos?

> they are currently frozen and wouldn't stand up if thawed!

(laugh!) You have rice? How about shrimp fra diablo/diavolo.

nancy

"Nancy Young" > wrote in message
. ..
>
> "BD" > wrote
>
>> "Paul M. Cook" > wrote
>
>>> "BD" > wrote
>
>>>>I have no pasta and don't want to go to the store - any suggestions?
>>>
>>> Dominos?
>
>> they are currently frozen and wouldn't stand up if thawed!
>
> (laugh!) You have rice? How about shrimp fra diablo/diavolo.

If you have arborio rice, do what I did a couple of nights ago and make
shrimp risotto. Mmmmmmmmm. 'Twas truly yummy.

Mary

On Sep 17, 3:20*pm, "BD" > wrote:
> I have no pasta and don't want to go to the store - any suggestions?

What else ya got? There's millions of shrimp recipes, most of which
call for some other ingredients. I'd recommend #394,092 but I don't
know if you have the chipotles in adobo that you need for it. -aem

On Wed, 17 Sep 2008 22:20:08 GMT, "BD" > wrote:

>I have no pasta and don't want to go to the store - any suggestions?

Since it is 620 EDT....I am sure that you are getting very hungry. Now
it is two hours later....and supper is getting behind you at this
point.

Here is something we like.

@@@@@ Now You're Cooking! Export Format

Bam Bam Shrimp

none

1 lb shrimp, shelled and deveined smalle; r shrimp works best
1/2 cup mayonnaise
1/4 cup thai sweet chili sauce
3-5 drops hot chili sauce, just a few drops
1/2 3/4 cup cornstarch
oil for frying

Mix the mayonnaise and sauces for the coating. Bread the shrimp in
cornstarch. Deep fat fry the shrimp until lightly brown. Drain on a
paper towel. Put the shrimp into a bowl and coat with the sauce. Serve
in
a lettuce lined bowl and top with chopped scallions.


** Exported from Now You're Cooking! v5.84 **

BD wrote:
> I have no pasta and don't want to go to the store - any suggestions?
>
>
Do you have any wooden skewers, a grill, garlic and olive oil?

Defrost the shrimp in cold water. Put some garlic (either mashed cloves
or granulated or garlic powder) in a bowl and mix it with a couple
tablespoons of good olive oil.

Before you start, put the wooden skewers in water to soak Peel and
de-vein the shrimp. You can leave the tails on. After cleaning and
peeling each shrimp, wipe it with a paper towel and stick it in the bowl
with the garlic oil. Give it a stir. Continue with all the shrimp.


When finished peeling and cleaning, take the skewers from the water and
thread on the shrimp. I usually put them through the skewers twice.

Grill (or broil) the skewered shrimp until they turn opaque, about 2-3
minutes per side.

These are always yummy and surprisingly sweet.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

BD wrote:
> I have no pasta and don't want to go to the store - any suggestions?

Shell them and marinate them with a bit of sesame oil and a teaspoon of
salt. Finely chop a few gloves of garlic and some ginger root. Heat up a
wok (or fry pan) add a bit of oil, toss in the garlic and ginger and,
stir it around once or twice and add the shrimp. Toss some chopped
green onion at the end and serve.

"BD" > wrote in message news:sofAk.319$3e1.180@trnddc02...
>I have no pasta and don't want to go to the store - any suggestions?

Shrimp vindaloo over basmati rice?

Do you have a video of Forrest Gump by any chance?

Paul

"BD" wrote:
>
> I have no pasta and don't want to go to the store -
> any suggestions?

Everyone has a few packets of ramen... shrimp balls.

BD > wrote:

> I have no pasta and don't want to go to the store - any suggestions?

How about shrimp?

-sw

"Michael \"Dog3\"" > wrote in
:

> "BD" > news:sofAk.319$3e1.180@trnddc02: in
> rec.food.cooking
>
>> I have no pasta and don't want to go to the store - any suggestions?
>
> You didn't give much detail other than no pasta. If you've got
> veggies you could do stir fry. Shrimp scampi, grilled shrimp etc.
>
> Michael
>

One really big shrimp coctail? Shrimp and rice, a shrimp stew....shrimp on
toast with a sauce, grilled shrimp and a salad, shrimp salad, shrimp
kabobs, pan fried shrimp in a champagne sauce, shrimp and kelbasa. Breaded
shrimp and french fries.

--

The beet goes on -Alan

In article <sofAk.319$3e1.180@trnddc02>, "BD" >
wrote:

> I have no pasta and don't want to go to the store - any suggestions?

They are very good in omelets, or on top of a stir fry...
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

"BD" > wrote in message news:sofAk.319$3e1.180@trnddc02...
>I have no pasta and don't want to go to the store - any suggestions?

Shrimp + Butter+ Garlic and a nice bread to soak up the butter.

Dimitri

On Sep 17, 6:20 pm, "BD" > wrote:
> I have no pasta and don't want to go to the store - any suggestions?

I made shrimp with a lobster sauce tonight and served over rice. What
did you finally fix?

val189 wrote:
> On Sep 17, 6:20 pm, "BD" > wrote:
>> I have no pasta and don't want to go to the store - any suggestions?
>
> I made shrimp with a lobster sauce tonight and served over rice. What
> did you finally fix?

I made shrimp in pesto cream sauce. Served it over a teeny bit of
Dreamfields linguine with an insalata Caprese. I had bought some basil
for the salad and my yard-keeping folks showed up this morning with a
lovely basil plant for "the senora" I used the packaged basil for the
pesto and the stuff that I'd planted for the insalata.

I'd lost my beautiful basil plant to hurricane Dolly. I thought I'd lost
all the mint, but a piece of it seems to have survived. I gave it some
Miracle Grow as a reward <g>

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

"Janet Wilder" > wrote in message
...
> val189 wrote:
>> On Sep 17, 6:20 pm, "BD" > wrote:
>>> I have no pasta and don't want to go to the store - any suggestions?
>>
>> I made shrimp with a lobster sauce tonight and served over rice. What
>> did you finally fix?
>
> I made shrimp in pesto cream sauce. Served it over a teeny bit of
> Dreamfields linguine with an insalata Caprese. I had bought some basil for
> the salad and my yard-keeping folks showed up this morning with a lovely
> basil plant for "the senora" I used the packaged basil for the pesto and
> the stuff that I'd planted for the insalata.
>
> I'd lost my beautiful basil plant to hurricane Dolly. I thought I'd lost
> all the mint, but a piece of it seems to have survived. I gave it some
> Miracle Grow as a reward <g>
>
> --
> Janet Wilder
> Bad spelling. Bad punctuation
> Good Friends. Good Life

No way will you lose all the mint.

l, not -l wrote:


<snipped for space>
>
> If so, you can make gumbo.
>
> Make a dark roux from equal amounts of fat and flour; I make mine in
> the oven (375F for about an hour, stir 2 or 3 times)

OK, I'm intrigued. Is that really all there is to it? I usually make
mine in a heavy based pot (my DO seems to work well) on the stove-top,
(and it takes at least 30-40 minutes for a nice dark roux) stirring
constantly with a wooden spatula so it doesn't stick/burn while it
browns...
--
Cheers
Chatty Cathy

On Wed, 17 Sep 2008 22:20:08 GMT, "BD" > wrote:

>I have no pasta and don't want to go to the store - any suggestions?

Loads of chopped garlic, chopped parsley, olive oil or butter, Cognac
or Whisky, salt.

Heat the oil or butter in a frying pan, add the thawed shrimp, toss,
add the garlic, toss, add salt and Cognac or Whisky, toss. When
cooked, add the parsley, toss, serve. Goes nicely with a green salad
(or avocado + lettuce) and good bread.

Nathalie in Switzerland

l, not -l wrote:

>
> I learned the "baked" roux technique from Alton Brown's Good Eats show
> on
> FoodNetwork; the difference between my roux and his, I use a cast
> iron skillet instead of a dutch oven and I find 375F works better for
> me than the
> 350F he suggests. The AB method can be found in his gumbo recipe at:
>
http://www.foodnetwork.com/recipes/a...ipe/index.html
>
Thanks. I think I'll give this method a try...
--
Cheers
Chatty Cathy

On Thu, 18 Sep 2008 20:18:44 -0700, Mike wrote:

> "Janet Wilder" > wrote in message
> ...
>>
>> I'd lost my beautiful basil plant to hurricane Dolly. I thought I'd lost
>> all the mint, but a piece of it seems to have survived. I gave it some
>> Miracle Grow as a reward <g>
>>
>> --
>> Janet Wilder
>> Bad spelling. Bad punctuation
>> Good Friends. Good Life
>
> No way will you lose all the mint.

i was going to say. i thought that stuff outlived the cockroaches.

your pal,
blake

"blake murphy" > wrote
>> No way will you lose all the mint.
>
> i was going to say. i thought that stuff outlived the cockroaches.
>

On the good side, it makes your hands all minty fresh as you attempt to yank
it out and find that the roots run sideways all the way to Minnesota.

In article >,
Janet Wilder > wrote:

> val189 wrote:
> > On Sep 17, 6:20 pm, "BD" > wrote:
> >> I have no pasta and don't want to go to the store - any suggestions?
> >
> > I made shrimp with a lobster sauce tonight and served over rice. What
> > did you finally fix?
>
> I made shrimp in pesto cream sauce. Served it over a teeny bit of
> Dreamfields linguine with an insalata Caprese. I had bought some basil
> for the salad and my yard-keeping folks showed up this morning with a
> lovely basil plant for "the senora" I used the packaged basil for the
> pesto and the stuff that I'd planted for the insalata.
>
> I'd lost my beautiful basil plant to hurricane Dolly. I thought I'd lost
> all the mint, but a piece of it seems to have survived. I gave it some
> Miracle Grow as a reward <g>

Mint will nearly always come back. ;-)
And take over the world!

Altho' my border collie managed to kill mine...
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

cybercat wrote:
> "blake murphy" > wrote
>>> No way will you lose all the mint.
>> i was going to say. i thought that stuff outlived the cockroaches.
>>
>
> On the good side, it makes your hands all minty fresh as you attempt to yank
> it out and find that the roots run sideways all the way to Minnesota.
>
>
I'm glad it came back. It was making such nice mojitos

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

"Janet Wilder" > wrote in message
...
> cybercat wrote:
>> "blake murphy" > wrote
>>>> No way will you lose all the mint.
>>> i was going to say. i thought that stuff outlived the cockroaches.
>>>
>>
>> On the good side, it makes your hands all minty fresh as you attempt to
>> yank it out and find that the roots run sideways all the way to
>> Minnesota.
> I'm glad it came back. It was making such nice mojitos
>
I love mint! Particularly peppermint. At a house I lived in for years,
spearmint took over the yard.

l, not -l wrote:

> I learned the "baked" roux technique from Alton Brown's Good Eats show on
> FoodNetwork; the difference between my roux and his, I use a cast iron
> skillet instead of a dutch oven and I find 375F works better for me than the
> 350F he suggests. The AB method can be found in his gumbo recipe at:
> http://www.foodnetwork.com/recipes/a...ipe/index.html

You can also cook roux in the microwave. It will continue to cook for a
few minutes after you remove it from the microwave, so do not let the
roux burn.

Becca