I picked up frozen precooked shrimp a couple of months ago and am finally getting around to trying some recipes. The first was fairly simple, it was the combination of ingredients that interested me. I love cucumbers, I eat them often. I also love avocado and shrimp. Combining them with a simple cocktail sauce sounded like a good way to start my personal shrimp fest! Continue reading
Since we became “empty nesters” several years ago, it’s amazing how fast all of our condiments expire. I’m always looking at dates on bottles and wondering why we haven’t eaten green olives, Ranch Dressing or cocktail sauce since 2014. Even the backup bottles and jars we’ve bought and stored in the cupboard are way out of code. I’ve slowly learned to make sauces to avoid this frustration. Cocktail sauce is one of these.
I was yearning for something creamy and rich for dinner. I wanted pasta with a creamy sauce full of spinach and shrimp. I would use my go-to recipe for a creamy sauce and add spinach at the end. I would simply separate the sauce between two skillets, add pasta and ham to one and pasta and shrimp to the other. A good handful of Parmesan for each, with more for garnish, and my craving would be appeased. Continue reading