It’s time for shrimp! Leave a link to your blog post below, or leave your thoughts about the recipe. You can also e-mail me photos (matt@greeneatsblog.com) and I’ll add them to this post as I receive them.
Many thanks to Robin of Big Red Kitchen for hosting. Here’s the link you can use on your post:
- Matt
PS. Apologies, I meant to have this post up yesterday afternoon and time got away from me! You can expect most LYL posts to be up on Tuesday in the future.
http://thedoubletroublekitchen.com/2012/06/13/ww-chinese-trinidadian-stir-fried-shrimp-with-rum/
Yum!
http://whatthreefoods.wordpress.com/2012/06/13/chinese-trinidadian-stir-fried-shrimp-with-rum/
http://myculinarymission.blogspot.com/2012/06/ww-chinese-trinidadian-stir-fried.html
http://motherwouldknow.com/journal/stir-fried-shrimp.html
http://sarah.thepuddle.com/?p=104
http://www.debbiemoose.com/wordpress/
The shells: Off.
http://countrysidefoodrides.blogspot.com/p/wok-wednesdays.html#120613
Pingback: Wok Wednesdays: Chinese Trinidadian Stir-Fried Shrimp with Rum « Nancie McDermott
Continuing in my tradition of post-Wednesday posting, I hereby present my shrimp-fest. Loved it. Shells stayed on. We love a big hot mess. For anyone with sharp eyes, you may see that I had no rum, of any variety, and so I went with a another member of the brown libations family, and I do not include sweet tea in that category. Lovely.https://nanciemcdermott.wordpress.com/2012/06/14/wok-wednesdays-chinese-trinidadian-stir-fried-shrimp-with-rum/
I just blogged about working on my wok seasoning this evening and thought I’d share!
http://sarah.thepuddle.com/?p=102
Wow! Intriguing. I hope Grace comments on this technique, because it raised my curiousity.
http://cookingforjaney.blogspot.com/2012/06/wok-wednesday.html
Yummy!
http://livelaughloveandfire.blogspot.com/2012/06/ww-chinese-trinidadian-stir-fried.html
Absolutely delicious and so easy to obtain these flavors.
http://gcharlson.blogspot.com/
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