Avocado Soup with Shrimp

This afternoon, most glorious spousal unit sent me a recipe. It intrigued me, but not enough to actually follow it.
Avocado Soup with Shrimp
This cold soup is amazingly simple when you have ripe avocados, shrimp, lime juice, butter, sherry, pequin powder (or cayenne), fresh garlic, chives, and some whole milk on hand.

Oh yeah, you’ll also need a blender and a pan to cook the shrimp.
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Sous Vide Gulf Shrimp

Posted by johngl

For those of you who’ve wanted to try something “sous vide” but didn’t think you had the right equipment, this one’s for you.

Gulf Shrimp, deveined, shell on

Start with some shrimp. These are (gasp!) previously frozen Gulf shrimp that I have de-veined. I’ve left the shells and legs intact (less the split down the back).

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Simple Foods: Shrimp & Quinoa

Posted by johngl

Contrary to what I said in a recent post, most glorious spousal unit actually answered the “What would you like for dinner?” type question specifically and succinctly yesterday morning. I even got the idea that she really does read my posts, though, perhaps, it was simply coincidence.

The whole thing began as I was heading out the door for a luncheon appointment (with my two favorite lawyers in all the world). “Hey sweetie,” I says. “Would you like some fish or something for dinner?  I can pick it up on the way back from lunch.”

“Shrimp!” she says.

“Shrimp and scallops perhaps?” asks I.

“Just shrimp.” she answers.

She commandeth … and it was done.

Shrimp and Quinoa

Since my Florida days, when I bought live shrimp right off the boat (dockside in Cedar Key)  for three bucks a gallon, I’ve been nuts about shrimp. I miss those days, but I still love shrimp.

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Sautéed Texas Gulf Shrimp

Posted by johngl

As Labor Day quickly approaches and I sit here contemplating the finale of the burger thing, the fate of this blog, the state of my health, and spending some time at my real job this holiday weekend, I’m wondering: what’s in the fridge?

Food is my outlet.  Sometimes I think I would rather cook it than eat it, but then I look down at my waistline, which has expanded at the average rate of two inches per decade over the past 3 decades, I find that isn’t true. To some, this may seem like glacially slow movement.  But unlike glaciers, I don’t see this bundle of fat melting away any time soon. My belly is immune to Global Warming. It has a life all it’s own and takes an ultra-conservative approach to my otherwise liberal leanings.  It probably believes in god.

Also, very sadly, I no longer get the “you’re so skinny” comments as I once did when my parents and grandparents gazed upon my 6’6″ 175 lb. body.  It could be because they’re all dead now, but I doubt it.

Perhaps I should just eat healthier; you know, stay away from the piles of foie gras, duck fat, and butter burgers.

Fresh, butter-laden, sauteed Gulf shrimp

This looks healthy.  Fresh Gulf shrimp, mango salsa, and avocado.  Even though the shrimp are sautéed in garlic-butter, there isn’t a lot of bad stuff in here.

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