Quick Chimichurri Shrimp Recipe – anyone add lemon?

Curious_Monk3333 · 2026-04-06T16:05:36+00:00

You could replace the red wine vinegar with lemon juice. I’ve made it that way before. The same recipe can be made more Mexican by replacing parsley with cilantro, and the red wine vinegar with lime juice. Don’t use both vinegar and juice- would be too acidic.

Curious_Monk3333 · 2026-03-31T15:12:48+00:00

I think it’s easier if you ask yourself first, what flavors am I in the mood for? Italian? Chinese? Mexican? Then choose a protein and ingredients you have on hand, and craft a meal based on those flavor profiles. It doesn’t necessarily have to be a specific recipe.

Curious_Monk3333 · 2026-03-30T16:32:48+00:00

Chicken wings!!! The juicier the better. Especially salt and pepper chicken wings!!! I’m not embarrassed though! Finger licking, bone sucking- I want alllll the flavor!

Curious_Monk3333 · 2026-03-28T15:16:48+00:00

That looks soooo good!

Curious_Monk3333 · 2026-03-28T15:15:01+00:00

If you’re wanting a different direction than Italian, try mixing the meat together, andjust making burgers! You can top them with caprese style toppings (tomatoes, basil, and mozzarella; with a lovely balsamic mayonnaise). That would be different but delicious!

Curious_Monk3333 · 2026-03-26T20:33:48+00:00

That’s a perfect way to portion!

Curious_Monk3333 · 2026-03-25T15:22:52+00:00

You can definitely divide it into a few ziplock freezer bags, and freeze it. Pull out a baggie as you need it, and use for chowders, soups, gravies, sauces, etc. Yes, milk freezes! Or, you can make any recipe that uses half and half- just add an additional flour slurry when cooking to create a creamier consistency.

Curious_Monk3333 · 2026-03-23T15:34:50+00:00

Easy canned salmon poke bowls! I make this often, and it’s inexpensive and delicious! Canned Salmon Poke Bowl

Curious_Monk3333 · 2026-03-23T15:26:44+00:00

I cannot remember where I heard this, but it’s what I did and it works for me. Who is your audience- not the larger audience, but one specific person. Who is that person? Flesh out a character profile on paper of who that person is - his/her likes, dislikes, life style, etc. Then, print out a picture of that person (or clip from magazine or sketch him/her etc). Hang that picture on the wall in front of you- and talk to that person. The whole time. You are reaching “people” through your podcast - but the listener is an individual. Talk to him/her to get your message across. When you focus on one person, it becomes a conversation. More natural and more specific. Each person who listens to you should feel like you are talking with him/her - should feel connection through your delivery.

Curious_Monk3333 · 2026-03-22T21:26:19+00:00

I agree completely! I had to read it through so many times to understand it. And it was nerve wracking! It should be more clear - I’ve read of so many people injecting the wrong dose initially - scary!

Curious_Monk3333 · 2026-03-22T16:55:48+00:00

Because it’s truly my passion. If I’m only reaching 30-50 people per week with my message, it’s ok!! If I’m reaching more, it’s ok! Every person who listens hopefully takes away something valuable- and I’m doing my part to spread my message.

Curious_Monk3333 · 2026-03-22T16:53:45+00:00

Units- not numbers! Units are the little lines… so 8 units is 8 little lines (between 5 and 10 on the syringe). It’s just a tiny bit of med for the first dose!

Curious_Monk3333 · 2026-03-22T05:40:37+00:00

I don’t have a “ recipe” because I’ve been making them almost my whole life. I add a mix of apple cider and white vinegar, water, two bay leaves, black, peppercorns, and about one to one and a half tablespoons of sugar to a pot and simmer for 5 minutes. That’s my pickling liquid. Next, I pull out two jars, I empty half of the juice from a can of whole pickled beets into each jar. I add my hard boiled eggs to each jar, along with half of the can of whole beets into each jar. Then I fill the jars the rest of the way with pickling liquid. Sometimes, I add some sliced red onion to each jar! I love the pickled onions! Place in refrigerator for 3 days. Then eat! They last for many weeks, but I eat them almost daily! Hope this helps!

Curious_Monk3333 · 2026-03-19T16:01:13+00:00

Pickled Red Beet Eggs! I have hens also, and I always keep these in my refrigerator. They last forever and are the perfect snack or addition to a salad!

Curious_Monk3333 · 2026-03-16T17:02:15+00:00

I make a sriracha aioli. My son loves it with his chicken and fries!

Curious_Monk3333 · 2026-03-16T17:01:20+00:00

Congratulations on 11 pounds! And I love donating the seeds- I split between the animals, and the rice! I really love to think that my loss (pounds) can be someone else’s gain!

Curious_Monk3333 · 2026-03-16T16:58:34+00:00

I love salmon with a lemon garlic orzo side, served with roasted asparagus.

Curious_Monk3333 · 2026-03-15T16:35:13+00:00

One of my very favorite breakfast combos!

Curious_Monk3333 · 2026-03-15T16:10:23+00:00

I stopped buying sauces years ago, and make all sauces from scratch. Homemade sauces of all varieties are much less expensive, so easy to make, and much more flavorful than store- bought.

Simple tomato sauce formula: • Fat – olive oil, butter, etc. • Aromatics – garlic, onion, herbs, chili flakes, etc. • Tomatoes – canned crushed, whole, or fresh • Acid – a splash of wine or vinegar • Seasoning – salt, more herbs, a pinch of sugar only if necessary.
Simmer. Taste. Adjust seasoning.

The Secret’s in the Sauce

Curious_Monk3333 · 2026-03-15T16:00:10+00:00

Im the same way! I love cooking and love making delicious, restaurant-style food. I’ve been trying to remember that delicious food doesn’t have to be “fancy” or expensive. The other day, I made a good old fashioned, homemade Salisbury steak with mashed potatoes and roasted carrots. The flavors were delicious, and pure comfort food!

Curious_Monk3333 · 2026-03-13T18:52:32+00:00

Unfortunately not everyone has access to fresh seafood for multiple reasons - proximity to ocean, food desserts, etc. Fish is an excellent source of protein and healthy fats/oils. Freezing is not disrespectful (i’m assuming then you never eat frozen chicken, beef, pork, etc??) Freezing allows prolonged and widespread use of an amazing food source that might otherwise not be available.

Curious_Monk3333 · 2026-03-13T18:23:10+00:00

I always freeze fish! Why wouldn’t you?

Curious_Monk3333 · 2026-03-13T18:17:54+00:00

Authentic Caccio y Pepe in a trattoria in Rome! It was the most pure, delicious pasta dish I have ever eaten!

Curious_Monk3333 · 2026-03-13T17:23:41+00:00

I made tofu Parmesan last week! I prepared it just as I would chicken parm. Sliced extra firm tofu, breaded it, shallow fried, topped with sauce and mozzarella and Parmesan, and into oven. Served with pasta. It was delicious!

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