orange shrimp

It's an eternal quest of his, to make the original luscious orange shrimp he made me, one of the first times he ever cooked for me. I think when I ate it I asked him to marry me, but maybe it was some other dish of his. Tonight's version wasn't the original, but as always, it was incredible.

The delicious sauce was composed of orange rind, fresh orange juice, ginger, red pepper flakes, garlic, Madeira, orange extract, drops of balsamic vinegar, drops of cider vinegar, and lots of butter. Pour it over shrimp that are fried just so -- crisp and meaty sweet. Sprinkle with chopped cilantro, lay out the bread for sauce dipping. SO good...........

As always, you should click to see these full size:

shrimp tacos!

STOP. CLICK THE TOP PHOTO. I'LL WAIT.

Dripping delicious with the really hot creamy habanero sauce:

We were stuck with the healthy option of wholewheat tortillas -- not our fave! If you're having fried shrimp, guacamole, and a sour cream-based habanero sauce, why bother with "healthy," right?

We got a new video camera! See tonight's dinner being prepared:

Greek style shrimp

Click this one to see it full-size, then come back:

Crisp shrimp slathered in a mixture of good olive oil, loads of garlic, big chunks of feta cheese, fresh dill, assorted Greeky herbs, some red pepper flakes, and then run under the broiler. The shrimp were incredible, and it had to be the very best oil for bread-dipping ever. Warm oil infused with all those flavors, the stuff of dreams.

love those habanero peppers

While we were without internet for the last few days, we ate some yummy meals but I haven't had time to get caught up. For now, these wonderful crisp-fried shrimp doused in a habanero sauce. See those red and green bits? I think we've reached a tongue ceiling of some kind, because nothing is too hot for us. Not even a spoonful of habanero, with 100-300K Scoville units of capsaicin.

This is making my mouth water, looking at this photo. I'd eat some right now, and it's not even 7am.

Shrimp, mussels, and secrets

Today he fixed us a completely scrumptious and rich dinner of shrimp and mussels in a lime, garlic, and cumin sauce. The bread was extra crispy for dunking, and we had broccoli on the side. It was so rich and delicious, I couldn't even finish mine, and that's saying something.

The raw ingredients ready to be steamed

Steamed but not yet dressed in the lovely sauce

Dressed in sauce and parsley

Steamed broccoli

A shot of the limey sauce

Even the after-dinner wreckage is cool-looking

lovely ingredients for a lovely meal

Click to see the album of photos of his ingredients full-size, they're mouthwatering:

Shrimp and mushrooms

And the finished meal -- he was disappointed, but as our lovely A said, "bad food here is better than good food anywhere else." Amen, A. He may have been disappointed in his sauce, but all of us around the table were anything but disappointed:

broiled shrimp smothered in a velvety sauce of cream, marsala, onions,
chicken broth, and mushrooms (plus other secret ingredients), sprinkled with
parmigiano reggiano and run under the broiler so it's crunchy and delicious

our fantastic salad, of course

a glance at my plate -- the shrimp smothered in sauce and

indian red basmati rice with sauteed onions

lime and garlic shrimp

He grills/toasts this really delicious bread, and we usually dip it in garlicky olive oil
but tonight we dipped it in the garlic lime sauce from the shrimp. LOVE the bread.

And previously I've mentioned his clever trick with the croutons,
slightly mashing them and soaking them in olive oil and garlic,
and then tossing them into the salad.
So here they are, soaking.

The finished shrimp, soaked in lime garlic butter, and grilled
to crisp and sweet perfection, topped with chopped cilantro.

Don't you just want to bite it?

Chinese deluxe shrimp and fried noodles

He says he didn't quite know how to do this, he'd never made this kind of fried noodle before, but you'd never know it. The noodles were crunchy, the shrimp was (as usual) perfectly crisp and luscious, the veg mixture was spicy and meaty and fresh and delicious, and the whole thing was perfectly done:

Click the photo below (it's an online album) to see the whole thing,
start to finish. When you're there, be sure to click
"slideshow." Your mouth will water, lots of great pics.....

Chinese deluxe

Dolsot Bibim bap

One of the great things about this dish is that the rice gets extremely crunchy around the bottom and sides of the pot, so you get lots of texture: pork with Korean barbecue sauce on it, shrimp with more of that great sauce, bamboo shoots, and regular rice along with the crunchy rice:

Salad barSee the crunchy bits?

Again, salad bar

Pork, onions, bamboo, shrimp (at the bottom of the photo), and rice

Broiled Shrimp au Gratin

The shrimp were painted with hot sauce before broiling, so under the gooey cheese was a nice bite.

the raw ingredient for tonight's supper

He's got something in mind with this plump, juicy, fist-sized shrimp that involves cheese and bacon. Man, my mouth is watering.

Tonight's salad is courtesy of the color green:

The finished dish, Atkins Deluxe:
cheddar, cream, butter, bacon, shrimp:

Shrimp Gratin -- night #1 on Atkins

The sauce over these shrimp was really rich and delicious;
too bad we couldn't dip some bread in it.
Sherry, cream, and parmesan cheese.

orange shrimp

From today's shopping trip to Chinatown, we had a delicious dinner of crispy fried orange shrimp with fresh water chestnuts, Chinese mushrooms, ginger, orange rind, and lots of other goodies, with a green-tasting Chinese veg:

shrimp curry

Tonight, dinner with A and her friend E -- a particularly luscious meal, crisply fried shrimp covered in an incredible curry, topped with chopped cilantro. You can't imagine how good this was: