Not exact matches
After enjoying The World's Best Paleo Breaded
Shrimp -LCB- Made with TigerNut Flour -RCB-, Ray and I have been obsessed with fun new ideas to test out with TigerNut Flour — this weekend I'll be using the same breading on some Rock Fish we have in our freezer from our Cheaspeake Bay fishing trip
over the summer, and I'm sure it will be just as delicious.
On the mild side of hot (especially
after cooking with food) but big on personality, Dog - Gone BBQ Sauce will win you
over with one bite, whether you use it on ribs or other red meat, chicken, turkey legs,
shrimp or veggies on the grill, in the oven, or on the stove top.
I made it using a skillet on the stovetop without any issues (removed the
shrimp after 4 minutes to prevent
over cooking).
I made two changes: used
shrimp instead of beef (because we've been eating a lot of beef and chicken lately) and drizzled a little sesame oil
over the noodles
after they cooked.
After the oil is hot, put the
shrimp into the pan in an even layer and let sit for 45 seconds without stirring, then turn
shrimp over and saute until
shrimp are pink and lightly cooked.
After 1 minute, Flip the
shrimp over to the other side and cook for about 30 seconds or 1 minute more.