Calling Carianna in WA: The shrimp cakes you posted last year were well

R

richard-in-cincy

Well-known member
received by a friend, her family, and moi. The chili-lime cream sauce (see Image for EPI’s recipe) was doubled with the exception of adding another 6 TBS. of butter due to a champagne-induced assistant chef… but it came out nice and spicy and everyone liked them.

I made seven large ones frying in two batches and they were zapped in the microwave for a few seconds before serving individually on a pool of the sauce.

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=385

http://www.epicurious.com/recipes/recipe_views/views/232743

 
Carianna, I've missed you posting the last couple of months. Aren't you catering a

wedding next month? How's it going?

 
Hi Sandy and Curious...

I just popped in for the first time in a couple of months and lo and behold there was a message for me! smileys/smile.gif

I haven't been doing any cooking at all this fall. I was finishing up my student teaching and have officially graduated now with my teaching degree! I am sooooo happy to be done with school. Hubby and kids are expecting wonderful food to be produced from my kitchen any moment, but it's hard to get back into the swing of things. I need cooking inspiration!

Curious, the bride and I couldn't see eye-to-eye on ANYTHING for the January wedding. She turned out to be the most difficult client I've ever encountered. Thankfully, she moved the wedding to a different venue and I was able to bow out gracefully. I start substitute teaching in January, so I'm glad it worked out this way.

Sandy, I'm glad you like the shrimp cakes. They are nearly a foolproof recipe.

Hope everyone had/has a happy holiday season. Bonnie's Buffalo Dip will be making an appearance here soon - either for New Year's or for Superbowl. smileys/wink.gif

Carianna

 
Congratulations on your degree Carianna! You only need to catch up on the posts you've missed

for some inspiration. I hope you pop in again!

 
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