A CookBook Recipes & Other Stuff or How to Keep the Kids from Developing Beriberi After They've Moved Away From Home

Saturday, August 08, 2015

Shrimpy Patties aka Shrimp Burgers

I liked these better than the crabby patties - but I love shrimp! I had them on a plate with lemon and corn on the cob and some salad ...

From NYT:

1 pound shrimp

2 tablespoons scallions

2 tablespoons chopped parsley

3 tablespoons chopped red and green pepper

1.5 tsps lemon zest

3 tablespoons mayo

1 cup bread crumbs

1 egg, beaten

salt & pepper

tabasco (if you like)


slider buns (optional)

Boil shrimp for 2 minutes, cool, peel and devein

Chop shrimp (small enough so the patties hold together), then mix everything in a bowl, seasoned with salt and pepper to taste.

Form into patties - about the size of a slider bun - larger ones don't seem to hold together as well

Saute until lightly brown on both sides

Serve on slider buns with lettuce and tomato and tartar sauce or on a plate with lemon and tartar sauce.

Macaroni Salad

Here is another recipe I thought I had posted but I was wrong - I don't really have a recipe except for adding the italian dressing - I just add stuff until it tastes the way I like, it is also good with a few cut up shrimp added ...


  • 8 ounces elbow macaroni (about 1-3/4 cups)
  • 1 cup mayo
  • 2 Tbsp.Italian dressing
  • 1/4 tsp. ground black pepper
  • 1 cup thinly sliced celery
  • 1 cup diced green and red bell pepper
  • 1/2 cup chopped tomato
  • 1/4 cup chopped onion or chives or scallions or leave out (I usually don't add any onions, just a bit of chives)
  • Lemon


  1. Cook macaroni according to package directions; drain and sprinkle with Italian dressing while still warm. Let cool in fridge for a bit.
  2. Combine mayo with macaroni, celery, green pepper, tomato and onion.Squeeze in some lemon to taste - add salt if needed. Set in fridge for a while to mingle flavors.


This is something I make all the time - but never had a written recipe for - I copied this from Pioneer Woman -

My usual version often leaves out the tortillas, cheese and half and half ( I never knew any Mexicans who would add any kind of cream to this) and I added chorizo (fresh Mexican kind). Sometimes I wrap it in a tortilla, like a burrito - the recipe is quite flexible - I've even heard some people add a few corn chips or Doritos in stead of tortillas ...

For 2 eggs ( for 1 person) - I use about 1 tablespoon of everything and 1 Campari tomato

  • 4 whole Corn Tortillas
  • 1 whole Jalapeno, Seeds And Membranes Removed, Finely Diced (leave the seeds in)
  • 4 whole Plum Tomatoes, Roughly Chopped
  • 1 whole Green Pepper, Roughly Chopped
  • 1 whole Red Bell Pepper, Roughly Chopped
  • 1 whole Medium Onion, Chopped
  • 12 whole Large Eggs
  • 1 cups Cotija Cheese, Grated (may Use Cheddar, Monterey Jack, Etc.)
  • 1/3 cup Cilantro, Chopped
  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • 1/4 cup Half-and-half
  • Chorizo

Preparation Instructions

In a bowl, whisk together eggs and half & half. Salt and pepper eggs, then set aside.
In a small skillet over medium heat, heat oil and fry each corn tortilla just until crisp. Remove to a paper towel-lined plate to drain. Chop tortillas and set aside.
In a large skillet over medium-high heat, melt the olive oil with the butter. Add onions and bell peppers and cook until starting to turn brown/black, about 3 to 4 minutes. Add in diced jalapenos and stir to combine. Add tomatoes to the skillet and stir around, then add tortilla pieces, stirring gently to combine.
Reduce heat to low.
When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the peppers, folding mixture very gently as it cooks. Add in grated cheese and chopped cilantro, and stir to combine. S