Mr. Bijoy Writes

There are a few entrees that have always befuddled a great deal of this blog's readers. A few days ago, I asked people what these entrees were and how I could help make them easier or, in some cases, just how to make them at all. This is one of those entrees. It's an easy one, but you have to be quick about the steps! Enjoy! What ya need: 1 lb of extra-large or "Jumbo" shrimp, peeled and de-veined 1 pound (1 package) of cooked orzo 4 cloves of garlic, minced 3 shallots, minced 9 scallions, sliced 3 plum tomatoes, seeded and cubed (like in salsa) 2 cups of canned tomato sauce 2/3 cup of baby spinach leaves 1/3 cup of fresh, chopped parsley leaves Ok, so- In a large dutch oven, or soup pot, over medium-high heat, heat the oil and saute the garlic and shallots for 1 minute. Add the scallions and shrimp and cook for 30 seconds, without stirring. Add the tomato sauce and tomatoes, stir and cook for 2 minutes. Remove the shrimp from the sauce and set...

I like shrimp. Fresh, well prepared shrimp are always welcome at my table! If you're like me, and have a limited amount of time but want to create a nice shrimp preparation for you and a few friends, I have something for you! What ya need: 3 pounds of fresh, unpeeled shrimp 1 stick of butter 3 tablespoons of chopped garlic 4-5 tablespoons of freshly ground black pepper (I like Tellicherry myself) Ok, so: Preheat your oven to 450. While the oven is heating up, wash and drain your shrimp, as to free all the sea debris from the food. Place the shrimp in a shallow baking pan and set aside. Now, in a small saucepan on medium-low heat, melt your butter. once the butter is melted, saute your garlic for about 3 minutes. When the garlic is nice and soft, pour it over your shrimp and toss to evenly coat the shrimp. Use 1/2 of your pepper to coat the shrimp and bake the shrimp for about 5 minutes. Then turn the shrimp, and use the rest of the pepper to coat that side of the shrimp....

Ok, so about stir-fry... These days it seems like everyone has a version of stir-fry that works best for them in the kitchen. Some meat, some veggies, some sauce, boom. Now I'm not knocking your method, but I'd like to introduce a thought on the matter. Mess around a little bit. Have fun! My friend, and fellow chef, who has asked to remain nameless, have argued much on the subject of the perfect stir-fry. We have never agreed... until now. Try this recipe out and tell me what you think! It's fun, easy, and quick. Ingredients 1/2 cup chicken stock or low-sodium broth (no need to get fancy) 2 tablespoons low-sodium soy sauce (make sure you go low-so) 1 teaspoon Chinese chile-garlic sauce (generally available everywhere) 1 teaspoon cornstarch 2 tablespoons vegetable oil 1/4 cup fresh ginger, cut into fine matchsticks/lengthwise 1/2 pound snow peas 1 pound medium shrimp, shelled and deveined (please devein them, don't be gross) 4 small scallions, thinly sliced on t...