[Sca-cooks] shrimp
yaini0625 at yahoo.com
yaini0625 at yahoo.com
Wed May 5 11:38:31 PDT 2010
It is hard to read these sometimes when one is waiting for lunch. ;o)
My favorite Thai restaurant sautés soft shell crab two ways. One version with garlic and pepper sauce. The second one in fresh curry and coconut milk. I believe they sauté it usually in flour but they serve it for me using cornstarch.
Yum!
Elaina
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-----Original Message-----
From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
Date: Wed, 05 May 2010 07:46:07
To: Cooks within the SCA<sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] shrimp
On May 5, 2010, at 7:18 AM, Elaine Koogler wrote:
> Soft shell season is going on now...it's the early summer when crabs lose
> their shells and grow new ones...and the new shell is soft for a while. In
> fact, I had soft shell crabs a few nights back at one of our local crab
> eateries. They were sauteed and were delicious! There is a Chinese seafood
> restaurant up in Rockville (north of DC) that used to serve a stir fry of
> crabs, ginger and scallions...absolutely heavenly!
Somebody around here -- it may have been the old 80's restaurant America on 18th Street, now long gone, I believe -- used to do a magnificent ginger-infused variant on the old 60's classic presentation of amandine butter sauce for sauteed soft-shell crabs, which remains on my list of the Ten Best Things I Have Ever Eaten...
Adamantius
"Most men worry about their own bellies, and other people's souls, when we all ought to worry about our own souls, and other people's bellies."
-- Rabbi Israel Salanter
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