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- Thread starter Gutwrench
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SS wrote:
"Enjoy your shrimp, and Stella tomorrow.
How do you plan to serve the shrimp?"
I hope I remember to take the shrimp out of the freezer first thing tomorrow so that it can thaw during the afternoon!! Either I'll serve it as though it were a shrimp cocktail and use some nice new interesting-sounding cocktail sauce that I recently spotted from a company which makes a lot of sauces and dips that I enjoy, or I'll use garlic/soy teriyaki and a bit of black vinegar on it and the accompanying rice. Haven't quite thought all that much about it yet...... Oh, and also a green salad with tomatoes, olives, mushrooms and "butter" lettuce.... Dessert? Why, my beloved Lemon Sherbets, of course!
"Enjoy your shrimp, and Stella tomorrow.
How do you plan to serve the shrimp?"
I hope I remember to take the shrimp out of the freezer first thing tomorrow so that it can thaw during the afternoon!! Either I'll serve it as though it were a shrimp cocktail and use some nice new interesting-sounding cocktail sauce that I recently spotted from a company which makes a lot of sauces and dips that I enjoy, or I'll use garlic/soy teriyaki and a bit of black vinegar on it and the accompanying rice. Haven't quite thought all that much about it yet...... Oh, and also a green salad with tomatoes, olives, mushrooms and "butter" lettuce.... Dessert? Why, my beloved Lemon Sherbets, of course!
Enjoy (if that is possible) and stay safe and sane.
Pus, enjoy a Stella if the hotel will serve you one. Or two.
Why not remove it from the freezer and put it in the fridge (to defrost, slowly) before you go to bed?
Cocktail sauce sounds good - I love prawn cocktail/shrimp cocktail but so does garlic and soy teriyaki. Either way (or both ways) do enjoy.
It is not that much shrimp, just a smallish package, so would thaw rather quickly, which is why I'll wait until tomorrow when I get up to move it from freezer to fridge and then later in the day to the countertop to finish thawing, become less chilled. I keep my refrigerator pretty cold.
The cocktail sauce, made by Stonewall Kitchen, is Tequila Lime Cocktail Sauce, and so should have a really zippy flavor in addition to the usual tomatoes and other ingredients. I haven't opened the jar yet, that will happen tomorrow....
ETA, Thanksgiving Day: Happy Thanksgiving, all, and yes, I managed to remember to grab the package of shrimp out of the freezer and it is now beginning the process of thawing!
The cocktail sauce, made by Stonewall Kitchen, is Tequila Lime Cocktail Sauce, and so should have a really zippy flavor in addition to the usual tomatoes and other ingredients. I haven't opened the jar yet, that will happen tomorrow....
ETA, Thanksgiving Day: Happy Thanksgiving, all, and yes, I managed to remember to grab the package of shrimp out of the freezer and it is now beginning the process of thawing!
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I’ve always found chocolate is the best bait for mice. (Nutella is good because they can’t just carefully pull it off the trap). For rats something smelly and meaty. The thing about rats is they have a survival mechanism which means they never trust anything new in their environment so nailing them can take a week or so...
Excellent; do enjoy.
I had suggested removing the shrimp from the freezer the night before as I know (from experience) - as I am not a morning person - what it feels like to forget to remove something from the freezer in the morning, and not remember to do so until later in the day.
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I indeed did remember! Also for once I didn't sleep in really late today, either, so was up at a reasonable time this morning. I had deliberately set the new, unopened jar of cocktail sauce out in a strategic location on the counter where I'd see it first thing this morning, so that caught my eye, and as I was opening the refrigerator door to get out my OJ, the penny dropped and I remembered -- oh, yes!! Shrimp in the freezer!
I promptly set down the bottle of OJ and opened the freezer door right then and there, grabbed the package of shrimp, placed it on a leakproof plate and put it into the refrigerator section, and not in the coldest part of the refrigerator, either. In a while I'll check on things, but I figure that the shrimp will do fine in the refrigerator all day and then a couple of hours before I'd actually be ready to eat, probably when I get out a bottle of Stella for my pre-dinner imbibing, I'll check on the shrimp again and if it's still pretty chilled, will stick it out on the counter to finish thawing. That system has worked for me before. If all else fails one can also quickly thaw out shrimp by running cool water over it for a sustained period, too.
Posted my version of Happy Turkey Day in the POTD section..... closest I'll get to a turkey today!
I promptly set down the bottle of OJ and opened the freezer door right then and there, grabbed the package of shrimp, placed it on a leakproof plate and put it into the refrigerator section, and not in the coldest part of the refrigerator, either. In a while I'll check on things, but I figure that the shrimp will do fine in the refrigerator all day and then a couple of hours before I'd actually be ready to eat, probably when I get out a bottle of Stella for my pre-dinner imbibing, I'll check on the shrimp again and if it's still pretty chilled, will stick it out on the counter to finish thawing. That system has worked for me before. If all else fails one can also quickly thaw out shrimp by running cool water over it for a sustained period, too.
Posted my version of Happy Turkey Day in the POTD section..... closest I'll get to a turkey today!
I indeed did remember! Also for once I didn't sleep in really late today, either, so was up at a reasonable time this morning. I had deliberately set the new, unopened jar of cocktail sauce out in a strategic location on the counter where I'd see it first thing this morning, so that caught my eye, and as I was opening the refrigerator door to get out my OJ, the penny dropped and I remembered -- oh, yes!! Shrimp in the freezer!
I promptly set down the bottle of OJ and opened the freezer door right then and there, grabbed the package of shrimp, placed it on a leakproof plate and put it into the refrigerator section, and not in the coldest part of the refrigerator, either. In a while I'll check on things, but I figure that the shrimp will do fine in the refrigerator all day and then a couple of hours before I'd actually be ready to eat, probably when I get out a bottle of Stella for my pre-dinner imbibing, I'll check on the shrimp again and if it's still pretty chilled, will stick it out on the counter to finish thawing. That system has worked for me before. If all else fails one can also quickly thaw out shrimp by running cool water over it for a sustained period, too.
Posted my version of Happy Turkey Day in the POTD section..... closest I'll get to a turkey today!
Enjoy.
And, if Decent Brother is not able to visit for Christmas, (or even if he is able), you've given me much food for thought re some ideas as to what might be served.
I've taken the shrimp out of the refrigerator now and am letting it finish thawing on a plate on the counter, and it should be just about right when I'm ready to sit down and devour it!
Feeling happily satiated after a lovely meal! I enjoyed the new cocktail sauce, but decided that I prefer the regular kind more.... However, that tequila-lime cocktail sauce would be a lovely dipping sauce for nachos!
Glad to read that you enjoyed your repast.
Agree re cocktail sauces; experimental ones are (or, can be) terrific with nachos, but there is a very good reason that a classic recipe is considered to be a classic and does not need to be tampered with.
With prawns and shrimp, (and other crustaceans), in my experience, classic Marie Rose sauce (prawn/shrimp cocktail) and/or aioli is the way to go, and is what works best.
Yep, I am in complete agreement -- the classic Marie Rose sauce (what we in the US simply call "cocktail sauce") is the gold standard, the only way to serve and consume shrimp when serving it cold. Learned my lesson! Well, as I said, the Tequila-Lime sauce was really rather good -- but it definitely had that "Tex-Mex" style flavoring that is better suited to a Mexican meal and/or nachos and that sort of thing. Of course if I'd thought about it, the very name of it, with the description "Tequila-Lime" should have clued me in. DUH!!! A Margarita and some nachos and that sauce would be a lovely combination!
Tex-mex, I love the flavoring in pretty much everything this style. Living in Texas, I've had so much variety in this that I went through some serious sadness when I moved to Alaska for a few years. I'm not a big fan of cocktail sauce but I honestly rarely eat shrimp cold. I'm the type who likes shrimp best when it's in a taco.
Ah, I feel like a sloth. The weather is getting cooler and it's rainy. My motivation and abilities are definitely at the bare minimum.
Septembersrain, check your local grocery store for Stonewall Kitchen (my store has a special display of all their products on a separate multi-shelf cabinet/bookcase-like thingy rather than mixed in with other products). I'll bet the tequila-lime cocktail sauce is definitely available in your area! Next time I go to the store I'm going to pick up some nachos or tortilla or corn chips or something with which to enjoy the rest of this sauce, as it is too good to just waste.
Home. The lack of being there. Really putting the hours in at the moment.
Anyone use iodised salt in cooking for seasoning? Potassium rather than sodium based? Really difficult to find in the Uk but real easy to get in Manila.
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Not a fan of low grey stratus, or, of the threatening, dreary and depressing charcoal variety you see so much at this time of year.
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Any way you can delegate any of that work, or do you feel that you must do it all yourself?
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I hate stuff like this, I like what I have but I need to grow but to grow I need to leave the comfort of what I have.
I hate stuff like this, I like what I have but I need to grow but to grow I need to leave the comfort of what I have.
