Originally Posted by
gaobest
at home, before my play date:
grilled cheese and grated tillamook medium cheddar (Costco)
I cooked for my family and nibbled:
costco wild shrimp (thawed in water with 2 tsp salt and then boiled with salt & lemon juice; then peeled) - omg this was great!! I also dipped some in Gardel’s traditional chimichurri sauce which was good but is it worth $11.99?? Either way, today 4/15/21 is my first time cooking frozen shrimp and I’m SO HAPPY!!!! Big yay. So delicious. I can now make soup with shrimp or just do a shrimp omelette. Gaobest is SO HAPPY. AND BUZZED.
costco choice rib eye steak ($13.99/lb), grilled - super good. Better than the Safeway choice steak ($6.99/lb). Nice medium rare. I’m a Costco rib eye steak convert. I guess zero more Safeway steak.
omg I can have steak and eggs for my Friday bruncheon. Perfect brunch after a night of drinks. I had like 3 or 4 scotches. So fun. So happy. I need to get wasted more often.
The smaller Costco label with the price tag says “Previously Frozen” which is SUPER CONFUSING
this wild shrimp costs $12/lb
the Argentinean red shrimp costs more, like $15-25 a pound. I forgot the actual price but it’s a lot more than $12/lb.
So gorgeous
I don't think it is a lot more than $12 but it is more.. Regardless, it is peeled and deveined which I very much prefer to having to do it myself.
Unless I am grilling or using in a recipe I always roast my shrimp using Ina Garten's method. IMO boiling any protein (including chicken and shrimp) tends to toughen the meat...even a low simmer is better or poaching. The roasting method is no mess, less shrinkage & curling and is always foolproof.
Didn't you used to make chimichurri at home? I love it on flank steak .
BTW, shrimp is pretty high in sodium already. As I recall, you are watching your sodium so maybe you could skip it in the thawing or cooking process if that is a concern.
Originally Posted by
phillygold
Seeing this brings a tear to my eye. Excellent job Corky! Note for everyone...this is how fish is prepared. Simple, without a ton of goopy sauce dumped on top. Cooked...but not overcooked and dry.
Well I must admit that there is a good amount of brown butter/lemon on top. I don't mind sauces on top of fish and almost always need lemon. And a good dill sauce is perfect too.