Tangy, spicy shrimp dish never made it to leftover status

   April 28, 2014 2:40 pm

 

Martha, Martha, Martha. Another triumph.

Martha, Martha, Martha. Another triumph.


OMG, this stuff is addictive.
New Orleans-Style Shrimp and Rice is the kind of recipe that’s just right in every way. It was just spicy enough, just nutritious enough, just tasty enough that I just plain couldn’t get enough. It was somehow tangy and deep at the same time, and I’m not embarrassed to say that I sprinkled on some good Parmesan just to bump it up to awesome.
It would be a great dish for casual company, or a comfort food for a chilly night after a blustery day spent out in the yard or woods or at a baseball game or whatever.
The one thing is that it said green peppers sliced into 1/4-inch slices. Wouldn’t you want to at least cut those in half? I did, anyway. I don’t like strips of vegetables hanging off my spoon.
Regardless, this dish made its way from my inbox to my Saturday lunch table in just 24 hours, a rare feat. I made it thinking it would provide for leftovers. It did. I ate it for dinner, too.

 

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