Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
I found a bunch of shrimp in the freezer that were not on my radar and decided to use them all in the same dish. I tend to buy them by the pound, but seldom use a pound for dinner. Shrimp fra diavolo was put on the menu, spiked with a heavy portion of bamba calabrese, and a fresh batch of garlic bread.
HC
I found a bunch of shrimp in the freezer that were not on my radar and decided to use them all in the same dish. I tend to buy them by the pound, but seldom use a pound for dinner. Shrimp fra diavolo. This was spiked with a heavy portion of bamba calabrese, and a fresh batch of garlic bread.
HC
