When Food Speaks for Itself: The Red Velvet Cookie Dough

The bright burst of color in this photo is beautiful--and makes me smile! What a fun way to re-imagine cookie dough!

HOW TO EAT: Shrimp

Similar to a painter's canvas that's open for interpretation, shrimp is a food that lends itself perfectly to the cook's tastes, easily taking on flavors, and can be enjoyed in seemingly endless preparations.  So, is there any wonder that questions about how to eat them exist?  Tail on? Tail off? With, or sans, knife and fork? By hand? And on and on they go.  

To help take the mystery out of proper noshing of this favorite ingredient, we're offering up the latest installment in our how to eat tutorials.  And to ensure you have the opportunity for lots of "practice", we're tossing in a couple of our favorite recipes for the best in shrimp eats. 

Enjoy and Happy Eating!  

Eating Shrimp

Cocktail shrimp are eaten with a seafood fork.  Eat large shrimp in two bites.  If the tails have been left on, hold the shrimp by the tail with your fingers.  Dip in sauce, bite off, and discard the tail.

Creole-Spiced Shrimp 

Linguine with Shrimp Scampi 

  

Toast With This!: Ginger-Tea Lemonade with Basil

There are many ways to welcome the weekend, but a favorite of mine is by enjoying a refreshing mocktail.  I recently came across a delicious spin on the quintessential favorite: lemonade.  This recipe for Ginger-Tea Lemonade with Basil by Giada De Laurentiis is the perfect drink for all things refreshing and delicious--melding the flavors of black tea, sweet basil and warm ginger--and taking your lemonade lovin' to a whole new level!  

So here's to Happy Sipping!

Ginger-Tea Lemonade with Basil

Ingredients:

2 cups water
3 black tea bags, such as English Breakfast Tea
2 cups packed fresh basil leaves
2/3 cup fresh lemon juice, from about 3 lemons
1 cup sparkling water or club soda, chilled
2 cups ice
Lemon slices for garnish, optional
1 ⅓ cups Ginger Simple Syrup (see ingredients list below)

Ingredients for Ginger Simple Syrup:

1 cup sugar
1 cup water
1 (3-inch) piece of fresh ginger, peeled and chopped 

Method:

In a small saucepan, bring the water to a boil over high heat. Remove the pan from the heat and add the tea bags. Stir and allow the mixture to cool to room temperature, about 20 minutes. Remove the tea bags and discard.

For the ginger simple syrup, in a small saucepan, combine the sugar, water and ginger over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.  

Lay the basil leaves on a cutting board and cover with a sheet of plastic wrap. Using a rolling pin, roll over the basil to bruise the leaves. Remove the plastic wrap and add the bruised basil to the tea. Pour in the ginger simple syrup and lemon juice. Refrigerate the mixture for 1 hour.

Just before serving, add the sparkling water to the tea mixture. Place the ice in a large pitcher and pour the lemonade over the ice. Garnish with lemon slices, serve and enjoy.

Recipe Courtesy of Giada De Laurentiis

*For step-by-step photos, click here.