This months meal

2 tsp. soy sauce
2 tsp. dry sherry
2 tsp. cornstarch
3 tbsp. vegetable oil
½ tsp. pepper
1 ½ lbs. medium shrimp, shelled and deveined
1 (1 inch) piece of fresh ginger, peeled and minced
2 garlic cloves, minced
¼ lb. snow peas, steamed
1 (8oz) can sliced water chestnuts, drained

In a large bowl, combine soy sauce, sherry, cornstarch, 1 tbsp. oil, pepper and 1 tbsp. water. Stir to blend well. Add shrimp and toss to coat. Marinate at room temperature for 15 minutes.
In a WOK or large skillet, heat remaining 2-tbsp. oil over high heat. Add ginger and garlic and cook, stirring once, for 30 seconds. Add shrimp with marinade and stir-fry until pink and curled, about 2 minutes. Use slotted spoon to transfer shrimp to a plate. Set aside. Add snow peas, water chestnuts and 2-tbsp. water to WOK. Stir-fry over medium-high heat until snow peas are bright green and slightly tender, cook about 1-½ minutes. Return shrimp to pan and cook, stirring occasionally, until warmed through, about 2 minutes. Serve immediately.

Yum fishkiller! That looks delicious!

-K

Sounds superb!
We'll try it and report!
Thanks,
Rick

I nominate Fishkiller as the official NDI chef!

Keep 'em coming, dude!

MMMMM....my shrimp guy came by the house today and I have plenty of fresh, plump Gulf crustaceans to use with this one!

I second Fishkiller nomination to Official NDI Chef!

Fish,

Sounds good dude. Do you create your own recipies or modify exsisting ones (or both).

I have a grilled fish that my wife loves and she doesn't normally like fish.

Tom

This is a variation on Creme Caramel (and really despite the lengthy explanation, it's easy to make.

Quesillo de Pina -- Pineapple Custard
Caramel:
1 cup sugar
1/2 cup water

Custard:
3 whole eggs plus 2 egg yolks
15 ounce condensed milk
1 1/2 cup pineapple juice
1/4 cup sugar

In a small saucepan bring the sugar and water to a boil over high heat, stirring until the sugar dissolves. Boil the syrup until the syrup turns a rich, golden brown. As soon as the syrup reaches the right colour, remove the pan from the heat and carefully pour the syrup all at once into a mold. Tip and swirl the mold to coat the bottom and sides as evenly as possible. When the syrup stops moving, turn the mold upside down to drain and cool for a minute or so.
Preheat the oven to 325 degrees.
In a large mixing bowl, beat the eggs and yolks with a whisk until they thicken and turn light yellow. Gradually pour in the condensed milk, pineapple juice and sugar, and beat until all the ingredients are well combined. Strain through a fine sieve into the caramel-lined mold.
Place the mold in a large pan on the middle shelf of the oven. Pour enough boiling water into the pan to come halfway up the sides of the mold. bake the custard for about 1 hour, or until a knife inserted comes out clean.
Remove the mold from the water, let cool to room temperature, the refrigerate for at least 3 hours.
To unmold, run a sharp knife around the sides and dip the bottom of the mold briefly in hot water. Wipe the outside of the mold dry, place a serving plate upside down over the mold and flip.
Serves 6-8

FK - Sounds delish! Sounds like something my mom likes to make.

Do you have a name for this month's dish?

Originally posted by Tom Vyles
Fish,

Sounds good dude. Do you create your own recipies or modify exsisting ones (or both).

I have a grilled fish that my wife loves and she doesn't normally like fish.

Tom

Click to expand...

I live to eat and eat to live...The recipes are actually both I see them and say hey that would taste good. or try the recipe and make changes then pass them along

now after all that being said, my wetsuit is a little snug...maybe I should get a drysuit....

when is dinner served??ut: