This recipe went right into the "to try" file. Thanks for posting it.
Sure thing, and I hope you will find it is a "KEEPER" for you as well!
Made this tonight, Cathy, and it is a winner. Taste and texturewise it would be hard to beat. But, with no other liquid but a little oil, there really wasn't much sopping to do.
I did use the lemon, but squeezed it onto the shrimp as they cooked, just before serving. It really perked it up doing that.
Thanks, again, for posting it.
I did use the lemon, but squeezed it onto the shrimp as they cooked, just before serving. It really perked it up doing that.
Thanks, again, for posting it.
This indeed does sound like a yummy one!
I had an extra 30 bucks tonight sent from an Aunt in a very early birthday card, so I splurged (as she would want me to!) and picked up 24 pieces of beautiful U-8 Shrimp, on sale. Haven't spent so gluttonously for quite some time- it felt wonderful!
For tomorrow night, I have a couple of fav monster-prawn preparations ranging from the simple: 1.) wrapped in bacon and broiled or grilled and served with maltaise- OR 2.) served scampi style with garlic, butter and white wine... to the sublime: 1.) sauteed and served a vol au vent pastry shell smothered in vodka sauce with sweet corriander seeds & cayenne, OR 2.) skewered, grilled and tossed with fajita-style veggies and folded into warm flour tortillas and teased w/ fresh pico de gallo and a squeeze of lime... Decisions, decisions! Thanks Aunt Lila!
I had an extra 30 bucks tonight sent from an Aunt in a very early birthday card, so I splurged (as she would want me to!) and picked up 24 pieces of beautiful U-8 Shrimp, on sale. Haven't spent so gluttonously for quite some time- it felt wonderful!
For tomorrow night, I have a couple of fav monster-prawn preparations ranging from the simple: 1.) wrapped in bacon and broiled or grilled and served with maltaise- OR 2.) served scampi style with garlic, butter and white wine... to the sublime: 1.) sauteed and served a vol au vent pastry shell smothered in vodka sauce with sweet corriander seeds & cayenne, OR 2.) skewered, grilled and tossed with fajita-style veggies and folded into warm flour tortillas and teased w/ fresh pico de gallo and a squeeze of lime... Decisions, decisions! Thanks Aunt Lila!
I am so glad you enjoyed it Brook! We had a nice Navy Bean dish tonight that I cooked in the tagine and it tasted wonderful. I am becoming a big fan of tagine cooking! Thank you so much for sparking my interests by your many posts regarding Moroccan and tagines.
When I knew nothing what so ever about either, I read your posts and just wondered, it helped me make my decision in purchasing my cookbook, and just look at where it has now carried me, I love it!
When I knew nothing what so ever about either, I read your posts and just wondered, it helped me make my decision in purchasing my cookbook, and just look at where it has now carried me, I love it!