Thread replies: 33
Thread images: 12
Thread images: 12
tried cooking a new dinner tonight, check it.
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>>7424923
you could tell us what it is for a start
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>>7424923
looks delicious OP, good job :)
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ingredient prep
> peeled shrimp, 1/2 tsp of salt
> keep the shells
> 1.5 tsp minced peperoncini
> 1.5 tsp red chili flakes (drop this down if you don't like spice much)
> quarter cup of basil and parsley
> 28 oz can of peeled tomatoes
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drain the juice off of the tomatoes and cut the tomatoes and drain them, you want as much juice as you can get. sautee the shrimp shells in a skillet/saucepan with vegetable oil until they start to brown.
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>>7424931
sorry, forgot to add in ingredients but 4 cloves of garlic with 3/4 pound of shrimp (I was really fucking hungry this evening)
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after sauteeing the shells, add a cup of white wine and reduce it to a couple tablespoons before adding the tomato juice to the pan
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let simmer for about 5 minutes and then drain the liquid into a small bowl and discard the shells.
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cool the pan off and then start reheating it with a couple tablespoons of oil and the garlic, red chili flakes and (1/2 tsp) oregano
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sautee it until you smell it and it turns golden, then add in the tomatoes and mash them. after you've mashed the tomatoes out, add in the tomato juice, shrimp base stuff you made earlier.
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add in the shrimp after letting sauce reduce and thicken slightly. poach by turning every minute or two until cooked.
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after cooked, turn remove from heat and stir in the rest of the stuff (basil, parsley, peperoncini)
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I ended up eating it over pasta with some white wine (sauvignon blanc). it was actually pretty good.
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>>7424959
why does it look like a campfire
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Looks good OP, but I would have done the shrimp very last, and with the heat low to off; it doesn't take long for shrimp to cook and the residual heat of the sauce will do the trick, and keep them tender.
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Good shit man.
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>>7424971
it has a lot of spices, mostly
>>7424974
that's a good point. honestly, poaching them in this much sauce ended up cooking them very well. they were firm with plenty of flavor left and not chewy at all. I think cooking them with the heat off would have been better since the pasta was a little later on timing.
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>>7424959
mirin hard right now
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>>7424985
yeah but i mean there's like sparks from a campfire rising up off of it senpai
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>>7424987
thanks anon
one thing I will definitely fix the next time is mashing the tomatoes much more vigorously. there were only a couple instances where it was a bit chunky, but I really wanted it to be a much smoother sauce. really enjoyed it either way.
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>>7424991
topkek, that's just the granite counter in my apartment.
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Looks good to me.
Captcha: Select all fish
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>not a 'purposefully shitty cooking' thread this time
nice job OP
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>>7424991
Don't do drugs, kids.
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>>7424991
are you drunk
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>>7425024
lololol, i'm trying to figure out what would lead you to think that's sparks flying. I can't, this anon is right - other anon is drunk af
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>>7425097
an ANGRY drunk, no less!
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>>7424923
I too tried something new today. I tried smoking some tri trip, I smoked it with mesquite and pulled it at 123°f
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>>7425483
that seasoning looks nice, did you do anything else to add some crust?
how was the meat?
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>>7425499
Nah, just some rub and threw it into the smoker. The meat was great, however due to the amount of rub I used the very end pieces were a tad salty. It was cooked rare throughout though.
Thread posts: 33
Thread images: 12
Thread images: 12