CAMELOT FANTASIES

Welcome to Quinnqueens recipes at a glance.



Please post away have fun. Share with us your favorite recipes.

lady Quinnqueens I messed up something.




I accidently merged your bar and grill thread into this one.



I was just trying to get rid of the name "emma" from your thread.



I clicked on the wrong thread.




now I will have to figure out how to fix it.


and if we cant fix it then we will just start a new bar and grill thread for you here.

Shrimp Creole                                                                                                                                                                              3 Tbsp. butter, 2 medium-size green bell peppers (finely chopped), 1 medium onion, minced, 1/4 cup chopped celery, 1 bay leaf, 1 tsp. chopped fresh parsley, 3/4 tsp. salt, 1/4 tsp. ground black pepper, 1/8 tsp dried crushed red pepper, 2 (14.5oz) cans diced tomatoes, 1 pound peeled & deveined medium size raw shrimp (26-30 count), hot cooked rice.                              Melt butter in a small Dutch oven over medium heat; add bell pepper & next 7 ingredients, and saute 7 minutes or until veggies are tender. Stir in tomatoes; bring to a boil, reduce heat to low, and simmer, stirring occasionally, 20 minutes. Increase heat to medium. Add shrimp; cook, stirring occasionally, 4 minutes or just until shrimp turn pink. Remove & discard bay leaf. Serve immediately over rice in shallow bowls. Makes 4 servings.  Note from me; please only cook shrimp til they turn pink, they don't need to be cooked any longer, they will be tough. For a spicier version of this Louisiana favorite, add hot sauce or more crushed red pepper. Enjoy & Blessings.

I love pancakes as well and you are very right about not mixing til smooth. It makes them chewy and rubbery. Always leave some lumps in and flip them over when you see the bubbles forming and edges look golden, don't overcook. I only cook mine about 2-3 minutes, depending on the thickness they are. They are great served with scrambled eggs with cheese on top, a few strips of bacon, toast & jam and a glass of orange juice or chocolate milk. Yummy. Sometimes, I like to have breakfast for dinner, that is great if you are in a dinner slump. Enjoy, Blessings. (I will also be posting tips I have learned along the way too, feel free to do so also) Thanks to all of you wonderful friends. Blessings

That sounds so good. My son and I prefer breakfast foods to dinner food and often eat breakfast for dinner. Just reading your post made me salivate.

Hello thetruth and thank you so much for your kind words. They do mean so much to me and I value the honesty between all of us. I need to get away from the world and people that try to bring me down to a negative level. Here, I can be myself without worrying about making everyone else happy. I can get away from the cruel world, be surrounded by all of you at Camelot, who don't judge but encourage. Thank you so much for that, this world needs more understanding and compassion. I have found that here and with all of you. I am deeply honored and feel free to leave me a post anytime, I love chatting with you. I hope you have a wonderful Wednesday and many blessings!!

You have described Camelot perfectly. It's our little oasis on the internet. There is no other place like Camelot. Here we are supportive, encouraging, and positive. Our greatest gift is acceptance. We are interested in many things and enjoy each person who brings something heartfelt and unique. Our members bring their inner selves; and everyone welcomes them into the flock. Camelot is a safe haven.

Shrimp Scampi Recipe

Prep time: 10 minutes
Cook time: 5 minutes
Yield: Serves 4







If you are using frozen raw shrimp, defrost them quickly and safely by putting the shrimp in a large bowl of lightly salted ice water (1 1/2 teaspoons of salt for every quart of water).

We cook the shrimp scampi in butter and olive oil so we can cook at a relatively high heat without burning the butter but still impart the butter flavor.


 

Ingredients



1 pound large (16-20 count) raw shrimp, shelled* and de-veined, (if you want, keep the tail on for an attractive presentation)
2 Tbsp olive oil
2-3 Tbsp butter
Salt
3-4 garlic cloves, slivered, or 1 Tbsp minced garlic
1/4 to 1/2 teaspoon red pepper flakes (less or more to taste)
1/2 cup white wine (I recommend a dry white wine such as a Sauvignon Blanc)
2 tablespoons finely chopped parsley
Freshly ground black pepper to taste
1 Tbsp lemon juice

* Shell on? or Shell off? It's really up to you. Shrimp cooked shell on are more flavorful because the shells infuse more flavor into the shrimp while they cook. But, shell-on is fussier to eat. If you remove the shells before cooking the shrimp, you can save them for making shellfish stock.


Method


1 Heat a sauté pan on high heat then reduce to medium high heat. Swirl the butter and olive oil into the pan. After the butter melts it will foam up a bit then subside. If using unsalted butter, sprinkle a little salt in the pan. Stir in the slivered garlic and red pepper flakes.


2 Sauté the garlic for just a minute, until it begins to brown at the edges, then add the shrimp. Add the wine and stir to coat the shrimp with the sauce of butter, oil, and wine. Move the shrimp so they are in an even layer in the pan. Increase the heat to high and boil the wine for two to three minutes.


3 Stir the shrimp and arrange them so that you turn them over to cook on the other side. Continue to cook on high heat for another minute.


4 Remove the pan from the heat. Sprinkle the shrimp with parsley, lemon juice, and black pepper, and toss to combine


Serve as is, or with crusty bread, over pasta, or over rice (for gluten-free version).

Thank you so much thetruth on your awesome comments on the recipe thread! It means so much to me that you commented on the thread. I too love to have breakfast for dinner quite frequently. There is nothing like the smell of bacon cooking and knowing you will be eating soon! I love to cook and have been for years. Sometimes, for breakfast I will cook a simple egg mixture for my husband and a bacon, egg cheese biscuit for myself. Our kids love breakfast for dinner also. I love pancakes and make them often, my husband puts jelly or jam on top of his, instead of syrup. I like my Maple Syrup. I have so many tips that I will be posting. I am so glad people are interested in the recipes, I will try and add more breakfast items for you. Have a lovely day, Ginger.