PEACHFRONT COOKS
TROPICAL STORM BILL CRUSHES OUR HOUSE LIKE A BUG PHOTOS
BIRDS***BIRDING***WILDLIFE GARDENING
SF/BOOKWORM***NUCLEAR/SPACE AGE
BLACKJACK*** TRAVEL
photo copyright © 1987 by Elaine Radford, all rights reserved
Welcome to my cookbook, which is a collection of recipes scribbled on 3x5 cards, torn out of magazines, or (since the early 1990s) printed out on computer paper. It's time to get these unruly recipes whipped into shape. I have given credit wherever I can, but I don't know the origin of all of these recipes. If you recognize one of your recipes, please let me know so that I can give you a credit, the proper copyright notice, and/or add a link to your site.
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satsuma curry shrimpInspired by a recipe posted on the front page of msnbc.com but since I substantially changed it to use "stuff I already had on hand," I doubt they want to be associated with it. Anyhoo, here goes. Ingredients:
This is a lower calorie, lower carb roast shrimp. The original recipe had a little too much in the way of carbs, as it used two large oranges and was served over a bed of rice. Preheat oven to 4000 F. Peel the satsumas and scrape the white bits off the inside of the peel. Chop up the peel into smallish pieces. Set aside. Cut each satsuma segment in half. Put the pieces on a cookie sheet oiled with the vegetable oil and sprinkle lightly with salt. Roast in the preheated oven for 15 minutes, maybe a little longer. Remove head and tails, peel, and devein the shrimp. Toss it with the olive oil, curry powder, 1/2 teaspoon black pepper, 1/4 ts. salt, and the chopped up satsuma peel. Be sure the entire body of each shrimp is coated with the powder and satsuma-scented oil. Add the shrimp to the cookie sheet with the roast satsuma pieces and let the whole thing cook about 6-8 minutes, depending on the size of the shrimp. Don't overcook the shrimp. Serve hot.
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