Fish and Seafood

Soy Ginger Garlic Fish It's a Keeper

Soy Ginger Garlic Fish

Today, I have an easy fish recipe for you.  But first, let me tell you about how I came up with this recipe.

Last summer, while on vacation with our good friends, we went out for dinner at this little crab shack.  It was a hole-in-the-wall place that came very highly recommended by the locals.  It was the antithesis of fancy — paper table”cloths”, mismatched furniture and no air conditioning – just open windows and the warm ocean breeze.  Ordering was easy, just pick your protein (a selection of fish, shrimp and scallops) from the column on the left of the chalk-board menu and then choose your sauce from the column on the right.

Roasted shrimp cocktail

Roasted Shrimp Cocktail

I thought it would be fun to host a cookbook review on It’s a Keeper (IAK).  Some of my readers and Facebook/Twitter followers who wanted to participate don’t have blogs of their own to share their recipes on, so I offered up a guest post on IAK to give all of my readers the opportunity to share their reviews.  This one is from my good friend, Jill.  She made this recipe (and two other Ina Garten recipes) for our weekly play date.  While the kids dined on mummy dogs and mac-n-cheese, we were treated with Roasted Shrimp Cocktail, Mâche with Warm Brie and Apples and Truffled Fillet of Beef Sandwiches.  Yum, right?!?  Jill’s recipe is below and my commentary is underneath.

Buffalo Shrimp

Buffalo Shrimp

This is a Sponsored post written by me on behalf of TABASCO® Original Red. All opinions are 100% mine.

Tonight, we decided we would try to make some of the dishes from one of our favorite restaurants.  First up was Buffalo Shrimp.  Basically, it’s breaded shrimp with a nice coating of hot wing sauce.  The sauce I made used a base of TABASCO® Original Red.  We love using the stuff on pizza, eggs and I like a few dashes on my mac and cheese.  YUM!  It doesn’t just add heat to a dish, it unlocks the flavor.

FEATURED ON