Friday, March 5, 2010

Foodie Friday

So, I'm something of a foodie, as much as one can be with kids who can be picky and a budget anyway, in that I like to eat really good food and make it all by myself too!

Now that Christopher is a bit easier to entertain, I've ventured back into the more adventurous cooking that I prefer, and I thought, "Wouldn't it be great if I started blogging my recipe trials?  Even greater still if I turned it into a recipe exchange of sorts with a linky tool?"  Not going to convert to a food blog, but just have a recipe each week to share with y'all.

So I present to you:

This past week Kelsey asked me to make Chinese Salt & Pepper Shrimp - she adores it at all the Asian buffet places.  And I do too, but have a few issues....

First, the whole cooking, and subsequently eating, the shrimp in the shell thing.  Uhm, it's called an exoskeleton and that makes me think I'm eating bugs, tasty bugs at that, but bugs nonetheless and that's just gross!  So, I was in search of a recipe that called for shelled shrimp.

Second, most recipes for Chinese Salt & Pepper Shrimp instruct you to deep fry, sans any breading, the shrimp.  Folks, I'm going to be in a wedding next week and trying in general to eat better, and I just can't afford a calorie binge like that!  So I looked for a healthier version.

And found this recipe at

I very often don't make a recipe exactly the way I'm told to, as I like to do things my way - so here were my substitutions:
  • I didn't make the asian slaw in the recipe - knew my kids wouldn't go for it!
  • Instead of 1 tsp black pepper, I upped it to 2 tsp and used a peppercorn medley (green, black, white and red) because I like a diverse approach to peppers in this dish
  • I reduced the Chinese 5 spice to 1/2 tsp because I prefer to let the salt and pepper be the focal point tastes instead of the sometimes overpowering 5 spice.
  • Since I had no slaw, I steamed a pack of these veggies in the microwave and simply tossed them with the shrimp after both were cooked!
  • I served with rice and homemade lo mein (simply, thin spaghetti with soy sauce and cabbage, mushrooms, onion that have been sauteed)
Et Voila!


So what have you been cooking lately?  Share your foodie treasures with us on Foodie Fridays!

Anyone is welcome to write a Foodie Friday on their blog; to qualify to link up on the list here on my blog, please make sure you meet these requirements: Simply write your own post on your blog, link back within your post to my blog (either using my Foodie Friday logo or a text link), and sign up with MckLinky below using the URL to your specific Foodie Friday post (and not to your blog at large...this will help people easily read the posts without having to search your blog for them). Links that have not followed these directions will be deleted to be fair to those who have.

© 2006-present Ramblings of a Red-Headed Step-Child. All Rights Reserved


  1. Sadly, I have not been cooking at all this past week or so because of a back neck and back so I love this. And that creation sounds FANTASTIC. not sure if the kiddos would dig it but it's something Colin and I would love. Thank you for sharing!

  2. Hey-not a comment but an FYI...your feed isn't going through now that you're back on blogger. Maybe you need to redo it? I missed everything this week!