It seemed a festive summer dish, so I made a spicy cilantro shrimp dish tonight. Here’s what I learned:
1. Why take the time to “stuff” the shrimp with the cilantro paste when you could just serve it on the side? It took a lot of time, a lot fell out on the grill, and Anne wasn’t all that excited she couldn’t choose how much of the paste to put on each individual shrimp. So if there’s someone out there can explain why that paste should be put inside the shrimp and then cooked, I’m all ears.
2. Call me an idiot, for why do I always forget to use 1/2 the salt a recipe calls for and then add more as needed? This recipe would have been much better with a lot less salt.
3. Cooking shrimp on the grill is money. It leaves them hot with a nice smoky/grilled flavor and a juicy, plump texture.
4. Thyme, lime, and cilantro work very well together. (It reminds me of how well Thyme and goat cheese go together.)
I can’t say I would ever make this dish to recipe again, but I’ll definitely adopt some of the flavors and techniques for a future dish.
July 16, 2009 at 6:30 pm |
Stuffing is always best when done in a cooking vessel that enables you to catch the stuff that always oozes out, and which usually then tastes yummy because it bakes on its own too. Also stuffing is good when it is something that can 1) give its flavor to the thing it’s stuffed into and/or 2) stuffing is of a type that can absorb flavor of the thing it’s stuffed into. Both of these developments usually happen when something is cooked for longer than a quick bbq grilling. So I agree….put the stuffing on the side as a sauce or garnish here.
August 7, 2009 at 5:36 am |
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