Vice Chairman of the Bronx County Conservative Party & (C) District Leader for the 79th Assembly District
I love shrimp but I’m not crazy about cooking shrimp. To make my life easier, this past month. I have been using frozen shrimp and I just straight thaw it while I cook it.
It’s overall fine but it’s just missing that freshness taste. This week, I will thaw it first and then cook it. Let’s see how it goes.
Do you only cook fresh raw shrimp or frozen? What are your thoughts?
Tonight a fellow neighbor made a donation for my chef services.
Tonight’s menu was steak with caramelized onions and garlic. Salad with cherry tomatoes and cucumbers. Corn infused with parmesan and butternut squash with a hint of coconut.
I know, I probably shouldn’t be making spaghetti before my 1st run of the year tomorrow but I figured I’d get some carbs in.
So I had two plates, don’t judge me!
Spaghetti is Veronica’s (my daughter) favorite dish. So whenever i make it, I try to make it the best meal I ever made. So far, I’ve never disappointed her or anyone else.
I didn’t make a salad because I think it’s weird to eat spaghetti with a salad. How about you?
I love shrimp but I don’t like to cook shrimp. If you defrost it, it smells. If you buy it fresh, it’s slimy. If you aren’t paying attention, it can over cook real easily. Now if you cook it frozen, I think it comes out juicer. Plus if you season it just before the liquid is sucked back in/evaporates, I believe it gives it a stronger concentrated flavor.
Included in tonight’s dinner is boiled corn and my regular salad (cucumbers, a mix of greens and cherry tomatoes with French dressing).
