Comments on: Try this recipe: Orange Shrimp

By: barbara

barbara — Tue, 08 Jan 2013 15:18:32 +0000

Thanks for the update on the Soup For Seniors. Now I have more time to collect soup.

By: Harriet Little

Harriet Little — Tue, 08 Jan 2013 15:00:15 +0000

I’ll definitely try the Orange Shrimp recipe. It sounds easy and looks beautiful in the photograph.

By: Jeff

Jeff — Tue, 08 Jan 2013 01:05:59 +0000

And don’t forget to season throughout the process, don’t just dump everything in at the beginning. Correct your seasonings (meaning taste and adjust) as you go.

By: Lindsey Nair

Lindsey Nair — Mon, 07 Jan 2013 21:18:34 +0000

I would certainly agree.

By: crooked road

crooked road — Mon, 07 Jan 2013 19:31:55 +0000

Lindsey, what I’ve always heard from chefs is the lighter/heavier the protein, the lighter/heavier the seasonings. As I already said, that’s not an ironclad rule, but a good guideline. As I also said, do not be so afraid of experimentation. The worst possible thing is that something tastes bad. As someone who has overcooked, undercooked, burned, left raw dough, scorched, flattened cakes/pies/souffles, and generally decimated all forms of sustenance – life goes on. Just don’t pressure yourself into thinking it has to be perfect. Thus – experiment to determine your own taste desires…

By: Lindsey Nair

Lindsey Nair — Mon, 07 Jan 2013 19:01:13 +0000

Barbara, I’m told the Soup for Seniors will be Feb. 4-9. Dan Casey will have more details in his column in The Roanoke Times on Jan. 27.

By: Lindsey Nair

Lindsey Nair — Mon, 07 Jan 2013 18:07:10 +0000

@ Barbara, that’s a good question. I have sent a query and will let you know what I hear back.

@Crooked Road, those are all very good guidelines. I like citrus flavors with pork but it just depends on the recipe. The sauce in this recipe is pretty deep and sweet and I believe it would be good with pork.

By: crooked road

crooked road — Mon, 07 Jan 2013 15:16:46 +0000

Having already done this based on recipes prior to this – chicken certainly substitutes for the shrimp. Pork does not in this recipe. Pork recipes work best with mustard and/or sweet (honey or molasses) sauces. Chicken & shrimp can be substituted in most recipes. You can also LIGHTLY bread the shrimp or chicken (works better with chicken) with an EXTREMELY light dusting of breading or flour or powderized nuts prior to cooking. You can also add finely grounds nuts as a topping for these.

Here’s a primer that works well in most cases…

Seafood – use citrus or light herb flavorings
Fish – use citrus or flour or nut or light herb flavorings
Chicken – use citrus or flour flavorings
Pork – use mustard or heavy herb or sweet flavorings like honey or molasses, etc.
Beef/game – use the strongest flavorings, like wine or mustards or heavy herbs or molasses, etc.

There are always exceptions, but these are good baselines – like I before E, except after C…

New Year’s Resolution! – Don’t Be Afraid To Try! What’s the worst that could happen? It might taste bad? Haven’t we all had – and expect to have – an occasional meal that tastes bad? So what? Expand your horizons. That makes those times you ‘come home’ to comfort food your momma/grandma made taste even better.

By: barbara

barbara — Mon, 07 Jan 2013 15:14:55 +0000

Lindsey, Do you have any imformation on Soup for Seniors? Is it going on this month and where are the dropoff places. I’ve been collecting my soup.

By: Lindsey Nair

Lindsey Nair — Mon, 07 Jan 2013 14:55:59 +0000

You could definitely do this with chicken – maybe even pork. Just saute chunks of chicken until they are almost done, then add the sauce and simmer until the sauce has thickened and the chicken is cooked through. I’ll bet that would be delicious.