This one was pretty simple and mmm good. I cooked the shrimp with the shells on. The recipe calls for them to be "deveined but not peeled." Anyone know how to do that? Don't tell me - use a shrimp deveiner. I have a feeling that whatever you are supposed to do would have made the shrimp easier to eat but it could not have made it taste much better!
I over cooked the angel hair pasta but it was ok. Lydia (age 4) said it tasted like mac and cheese and she was right.
Dessert was S'mores with marshmallows cooked on our fire pit in the backyard. It was surprisingly warm today for February in Milwaukee. Temperature was in the 30's so it was ok to stand around the fire roasting marshmallows. We didn't do the candied orange peel that the S'Mores All Grown Up recipe in the book calls for. We'll try that tomorrow night. I guess they have to sit for 24 hours which I didn't notice until it was too late.
Mark
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EERRRGGG homesickness.. overwhelming!! Lydia, grilling, chocolate!! Its too much!
ReplyDeleteMrs. Grill'n says: Under the rules we set ourselves, we have to make the recipe as it is in the book. However, any second time making this, I would recommend an anchovy pasta under the shrimp. The pasta in this recipe is too dull, and drowns the yummy flavor of the shrimp. A lively fishy pasta like the classic anchovy/olive oil/red pepper flakes/ garlic would be a great underpinning to this, or probably any other grilled fish.
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