Oldie but goodie

Like the old people we apparently now are, Robert was reminiscing about a dinner I'd cooked.  He couldn't tell me exactly when I'd made it (here in VA? In Colorado Springs? In Littleton?), only that it had peanut butter and noodles and tasted like Thai.  And red pepper flakes. And he wanted me to make it again.

I honestly couldn't believe he was talking about something more than ten years ago. Not to mention, I was reluctant to make anything we liked back then--I find that my taste evolves.  What I used to love, I don't care for quite as much several years later.

But in an effort to relive our youth, and to promote marital joy, I gave it a shot.  This is a recipe from Good Housekeeping magazine.  In 1993.  (Just to prove how tastes change, I now refuse to read this awful magazine; I get it in the mail for free occasionally, and I throw it out without opening it.)

THAI SHRIMP and SESAME NOODLES

1 lb. medium shrimp, cleaned (I prefer to buy cooked)
16 oz. bottle of Newman's Own Italian Dressing*
1/4 c. chunky peanut butter
2 T. soy sauce
2 T. honey
2 t. grated fresh gingerroot

2 T. sesame oil
crushed red pepper flakes to taste
16 oz. box of angel hair pasta
cilantro, chopped


In a small bowl, toss shrimp with about 1/3 bottle of dressing; marinate one hour in fridge.  In another small bowl, mix remaining salad dressing, peanut butter, soy sauce, honey, ginger, sesame oil, and red pepper flakes.  Prepare pasta; when done, drain well.  Return to pan, toss with peanut butter mix, shrimp in dressing, and cilantro over low heat until shrimp is heated through.  Makes 4 main dish servings.

*This recipe is a Newman's Own ingredient winner, back when it was a new thing

(recipe amounts already tweaked to suit us)

19 years later, this recipe is still great. I'm sure the kids will love it--Holly can easily pick out he shrimp. It can be a new staple for us, and we'll all be very happy.

Shrimp in Garlic Wine Sauce

This is a recipe that I've made for a long time. (Debbie in SJ: Do you remember giving me this recipe, and do you ever still make it?) I prefer it with rice; the rest of my family prefers pasta. That would be because Holly doesn't eat the shrimp part, so I serve it all separately, lol. Jean left a bag of frozen vegetables that steam right in the package; the peas with garlic and mushrooms were really good! I never would have bought them on my own, but I might now.


1 lb. raw large shrimp, peeled and deveined
2 T. flour
1/4 c. oil
1 garlic clove, minced
1 T. chopped shallots, or a second garlic clove, or a little minced onion
pinch of salt
2 T. lemon juice
1/4 c. dry white wine
2 T. butter

Sprinkle flour over shrimp and toss well. Heat 12" saute pan over medium heat; add oil. When hot, add shrimp in one layer. Brown lightly on one side, turn over and add garlic, shallots and salt. Brown on second side. Deglaze pan with lemon juice and wine. Reduce liquid, swirling pan to make sauce. Add butter, swirling to melt, and remove from heat. Serves 3.

Can serve over rice or pasta.