Shrimp Saganaki.

From Kevin. Shrimp simmered in a spicy tomato sauce, a lot like shakshouka.

Etouffee.

I always thought etouffee was a more involved process, but apparently, it's pretty quick and easy. Holy trinity sauteed in butter, turn into roux, add shrimp or chicken stock, spices, add in fried sausage, fold in shrimp. Awesome.

I used the spice mix from here. Every place more or less has the same basic ingredients and process. Paula Deen uses oil instead butter for her roux (lolwut).

Shrimp, Feta, Roasted Garlic Pizza.

Got the idea from a pizza I had a while ago that had whole garlic cloves on their pizza. I think it might be better to try to caramelize them in the pan before putting them on the pizza where they'll inevitably get roasted.

Mediterranean Pizza.

Here are some more crappy pictures.

I had bought these pizza crusts back in September, and they've been sitting at the bottom of my refrigerator where I keep forgetting I have them. Anyway, I finally got around to using one of them since I had a bunch of other random ingredients that I had bought without anything in particular in mind.

Over a bed of spinach: feta, shrimp, chopped up artichoke hearts. I was going to put some kalamata olives on top, but the ones I had weren't pitted. So they just came along on the side.

This was actually a reheating, and I think it was better the second time. When it first came out of the oven, parts of the bottom were a bit soggy. I had cooked it on aluminum foil instead of a slotted sheet or on the rack which was a mistake. I ate it up with some hummus (which seems to be missing something. I might try some cumin.), a yogurt dill sauce that I've acquired a taste for, a bit of chili sauce, and some olives. I've bene eating a lot of olives. I fucking love olives.

Holy cunt. Is that some fucking paella?

Obligatory. No, it's jambalaya.

Ref'd here and here. Eh, you know, you just start flippin' all those pages and throwing stuff around. I used my last two chicken thighs and chicken stock and shrimp. I also added, dare I say, too much black pepper. I wonder how much white pepper changes the flavor. But yeah, I'm eating celery for once. Weird. I should think of something to make with the other bunch before it goes bad. Needs more than one bell pepper. And I added bacon. Everything is better with bacon.

Yeah, a bit spicy. I added some Frank's to my bowl, and the pepper was still just...something else. Maybe I'll try it with the sour cream to tone things down.

Shrimp Fried Rice.

Ingredients

Chopped onion, frozen mixed veggies, shrimp, pan-scrambled eggs

Eggs first, then onion, then shrimp, then vegetables. MIX.

I used some spicy soy to cook the shrimp first to give it a stronger flavor but it didn't carry over as much as I thought it would. I actually ended up adding too much soy sauce after the rice went it because it's much more refined than I used to so it has a light color. I kept adding a little more to get the browned color in the rice that I usually get with Kikkoman or Yamasa so it ended up a bit salty for my taste but most other people like that.

Shrimp Marinara Pizza.

This was more or less a disappointment. I blame it on the generic pizza dough. Dough, onions, black olives, shrimp, spaghetti sauce, mozzarella. The dough ruined it. You can't really tell but it didn't cook through. The first slice was only a little undercooked. I could deal with that. When I had the leftovers, I wondered why it was so flimsy. The entire underside of the last two slices were completely raw. Fuck.

Shrimp Quesadilla.

I've come to realize how essential the green pepper is. Really. It goes with pretty much anything, particularly anything involving a skillet (because I don't like them too crunchy). Likewise, lime and butter are essential to shrimp (one or the other or both, depending on context).

So, basic quesadilla. Refried beans, cheese. I used shrimp, fajita-style peppers, and diced onions. Towards the end, I threw in some jalapenos to give some zing to the whole mess and then added lime a minute or two later to take off the bitterness. Also, sour cream and salsa verde blended is not bad.

Garlic Lime Shrimp.

This one is easy. I used the 40-60 count frozen, cooked shrimp. Mince some garlic and chop some peppers for color and toss everything in the skillet with a bit of olive oil to char. I crusted it with mostly basil, a dash of garlic powder (if you didn't add fresh garlic) and parsley; squeeze in some lime juice to add to the sweetness of the peppers and give it a nice aroma as the sugars caramelize. Served over leftover thin spaghetti.