Shrimp is one of my favourite proteins because it’s so fast to make and nowadays, really great quality pre-peeled frozen shrimp is sold even at supermarkets. Wash the shrimp under cold running water, drain, and pat dry with paper towels. It felt like a place that hadn’t changed one bit despite the fact we as Americans have come to learn what real Mexican food is. Roy’s was stuck in a time warp and I loved it for that.
Crisp carrots, scallions, purple cabbage, and baby bell peppers add the crunch, the cilantro adds the punch of flavor, and grilled shrimp are the perfect protein to top it all off. Cumin, add 1/2 lb. ground turkey at shallot and garlic step, pasta and french loaf from the farmer’s market to finish and WOW..so Good.
This super simple soup is a classic take on a bacon, corn, and potato chowder that’s jazzed up with the addition of spicy BBQ shrimp. Shrimp is also an excellent source of selenium, an antioxidant mineral which is crucial for maintaining proper thyroid function, and thus, the key to a healthy metabolism.
The honey that goes into the marinade and basting sauce for these grilled shrimp gives them a light sweetness that is unique in most shrimp recipes. Frozen shrimp makes this yummy, elegant pizza so easy to throw together: 12 minutes of prep, 10 minutes to cook, and this delectable pizza will be on the table in no time.
Cook shrimp in a skillet on medium-high heat until pink and cooked through, about 5 minutes. In addition to Pat’s favorite family recipes, you’ll find even more delectable recipes contributed by a who’s who of New York City’s greatest chefs, including Lidia Bastianich, Josh Capon, and Jimmy Bradley.