Welcome, well-read cooks and diners.
Patty, longtime reader and first-time requester, began. “I recently received a very generous gift of 6 pounds of frozen jumbo royal red shrimp. Each tail has the shell on and is individually frozen. I desperately need some easy recipes. The bags have a date of June 21 on them, so time is important. I don’t want to just boil them, and they are so large I don’t think they would be good fried. I am wondering about scampi or perhaps broiling them. Any suggestions would be appreciated.”
We have a lemony longing from Yeast of the Ridge, who hopes you can help her find a lemonade pie – “made, I believe, with a can of frozen lemonade concentrate.”
Here we are, as spring arrives and thrives, watching fresh fruits and vegetables as they come forth from produce stands and area markets, and opening our CSA [community-supported agriculture) baskets. These are salad days, so don’t stop sending fruit and vegetable salads, please.
SPRING SALAD