Salt-and-Pepper Shrimp with Garlic and Chile
comments (0) February 3rd, 2009 in Gallery
NDbaker, member
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I was a vegetarian for about 25 years so anything like a shrimp that looks like a living creature kind of creeps me out. However, I am trying to keep an open mind and expand my culinary horizons, so I tried these shrimp. I really liked their texture-- crispy on the outside and tender on the inside. I see now that the rubbery texture I associate with shrimp is caused by overcookng. Shrimp are much more palatable when cooked properly--imagine that! And the garlic, chile, and cilantro add such delightful flavor to the shrimp. I served these with the Five-Treasure Fried Rice as an entree, but, since they cook so quickly, they would make an excellent appetizer for guests.
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COOK THE ISSUE - FEBRUARY/MARCH 2009
Update, March 6, 2009: This contest has now ended and we're tallying the results. The winner will be posted shortly. Feel free to continue to post your photos, though they will no longer be counted towards your total.
Over the course of two months, we’re challenging you to cook as many of the recipes in the February/March issue (issue 97) as you can, upload photos of what you make, and tell us what you love, what you don’t love, and what else you want to know. Taking the challenge is easy. The most prolific member for this issue’s challenge will win a cookware shopping spree from Cooking.com, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.
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