My love for shrimp is over the moon. And i love the crunchiness the bread crumbs gives to it with the hot tangy taste from the hot chilli taste #Abuja

I had shrimps in my fridge and I didn't knew what to do with them... I remembered in the cream sauce I make for my pasta that I like very much so I thought... What can go wrong with shrimps and cream and this is the result!! It is so tasty and easy you must at least try to make it 😊😀

I don't really have to story for this sauce, i kind of thought of making it out craving for shrimps

It’s Ash Wednesday today which is a meatless day for us today, instead of pork or other meat I used Shrimp. Pinakbet is an Ilocano dish, which I never like eating and never cooked because I’m not a fan of bitter gourd or Ampalaya Pero when I learned how to cook this especially it is one of my wife’s favorites I try cooking often although I’m still not a fan of ampalaya or shrimp paste but now I love eating it and cooking it because of the other vegetables. what I did was as the vegetables were simmering I put the chilli peppers parallel to each other then put the shrimps on top with the head and tails stretched out and steamed. So now the flavour of the shrimps is part of the sauce.

I need to take in lots of calcium at my age, so I get it from sakura shrimp.Adjust the amount of seasonings to your liking. For 4 servings. Recipe by Yagirinonegichan

I HAVE BEEN BRAINSTORMING NEW SPICY BUTTER COMBO FOR THIS COMING NEW YEAR MENU FOR MY FAMILY..THIS IS LIGHT AND DELICOUS AS I COMBINE SWEET PAPPRIKA WITH FINE CHILI POWDER FOR NON SPICE GUEST 😘😍🍴

The idea for this recipe came after watching the St. Louis episode of Andrew Zimmern's Delicious Destinations, where they featured a really tasty looking barbecue pork steak slathered in sauce. I'm a sucker for pork, and there was just enough info given by the show to go on, so I took the idea and ran with it. With a few changes. First, I made mine in the oven, because I didn't feel like barbecuing in the cold and rain. Second, I based my sauce off one I found from the New York Times. Honestly, it tasted terrible (I must've screwed it up somehow), but a few extra ingredients fixed the problem. And third, I cooked my steaks atop some potatoes, because I was feeling lazy and don't want to cook a separate starch. The end result of all this was really good, really tender, barbecue pork with potatoes. I have no idea if it was anywhere close to authentic, but my family didn't seem to care and happily ate it up.For the sake of trying something new, I uploaded a vid to YouTube of me making this recipe. It's only open to people who know the link (i.e. fellow Cookpadders). It isn't very good, but I uploaded it anyway because I didn't want to throw away the many, many hours it took to make it. And the next vid will be better. The link is:https://youtu.be/c2D2BTfGt28

I had some Pancetta, semolina, and peppers laying around, and came up with this!

This is the first recipe that ever came to me in a dream, and my daughter loved it. Hopefully one day I'll dream up a child-friendly brocolli dish.

I made this on a whim and it was delicious, so I experimented a bit more and came up with this recipe.Some miso types are very salty, so please adjust the amount if needed. I use a regular miso with dashi in it. For 2 to 3 servings. Recipe by Usshi

I need NATURAL sweet, heat at all times. The best authentic dishes are accompanied by this amazing side sauce. Try it!

This is a Traditional Mexican dish that has been cooked and passed down for many years, with the exeption of the Wild Hog. I hunt to have fresh organic meat in my freezer year round and have continued the tradition of mexican cooking with a touch of the New.