AZRP's Spicy shrimp

Retired RailRoader

Randy I have just to thank you for a great shrimp dish. I made these last night and they were loved by all. The shrimp had just the right amount of spice. After reading what happened to WessB about the saltiness I decided to drop the kosher salt down to 1 tsp and it was perfect for our taste. Sorry I have no pics to post but in my rush to get the shrimp I forgot to charge my cameras batteries.

AZRP

Did it look something like this? -RP

Retired RailRoader

Damm Randy I didn't see you in my kitchen last night. Once again thanks for the recipe.

AZRP

Hey John, are you going to Waldorf again this year? -RP

SunDiegoEgger

We also made AZRP's spicy shrimp last night and they were amazing. Regarding the salt question, I checked
the original recipe in the Mark Bittman Cookbook and it calls for 1 tsp coarse salt. We also used that amount and it was perfect! BTW, that cookbook by Mark Bittman--"How to Cook Everything" is really cool! This is now one of our favorite shrimp dishes! Thanks for the recipe!

Mostly lurkers...seldom posters..who so enjoy all that we have learned from you all!

SunDiegoEggers Lynne and Russ

AZRP

I got the recipe from the Mark Bittman book "Fish" and it definitely calls for a tablespoon of salt, maybe it was a misprint, especially if it says teaspoon in "How to cook everything". -RP

AZRP

Tale of two recipes. -RP
http://splendidtable.publicradio.org/recipes/fish_spicyshrimp.html
http://query.nytimes.com/gst/fullpage.html?res=9D00E1DA173BF930A35755C0A96E958260

SunDiegoEgger

Pretty weird.....it definitely says 1 tsp in the How to Cook Everything book and the rest of the recipe is exactly the same...with the same intro, etc.

AZRP

It is weird, I've probably made these 20 times using a tablespoon of salt and only the last couple times noticed them to be way too salty. I'm thinking my paprika and cayene are possibly getting a little past their prime and have lost their punch. Either way, I'm going with a teaspoon from now on. -RP

Retired RailRoader

Sorry Randy but Chris and I will not make it this year. It is my daughters 21st birthday that weekend and we will also be celebrating Mother's Day with my wifes and my mother at the same time. We will be traveling with some friends to the Grand Canyon, Sedona, and Las Vegas starting Mothers Day weekend for 10 days. Sometimes you just have to do what you have to do but we will definitely miss it.

Retired RailRoader

I am sorry to say Randy that Chris and I will not be going to Waldorf this year. That weekend we will be celebrating my daughters 21 birthday with the family and we also will be celebrating Mother's Day with my Mother and Mother-in-law. the following weekend my wife and I along with 2 other couples are leaving for a trip to the Grand Canyon, Sedona and Las Vegas hence the reason we are celebrating Mo0ther's Day a week early. Sometimes you just have to do what you have to do. I will miss everyone though

Roudy

mmmmmm......AZRP's spicy shrimp... I served these at a house concert recently (Amy Speace who is a fabulous performer - www.amyspeace.com). Her percussionist came up to me and said "are YOU the one responsible for this shrimp"? I said yes, and he stated "you're an artist man!". I politely declined the complement and said that it was a simple recipe with frozen shrimp, and he said "no man - you really are an artist". I'm being pressured to continue to bring these to future concerts.

Roudy

Susan Egglaine

I made these shrimp on Monday. I was going to ask about the salt this weekend when I had time to post with pictures ( photobucket keeps locking up my computer) I had two pounds of shrimp so I used 2 tablespoond of salt. I ate some threw the rest out. I missed WessB's post. I keep reading how great these shrimp are, Will try again but with a teaspoon of salt.

Susan Egglaine

Susan Egglaine

Mike in Abita

I made a batch and a half. Used 2 tsp of salt and they were just right IMO