Archive for the ‘* Fair Value $1.01 to $1.50 per Serving’ Category
Quick Vietnamese Beef Pho (Phở)
January 29, 2018 Lee
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Quick Vietnamese Beef Pho

Adapted from an internet recipe.
Pho is pronounced 'fuh'. Traditional Vietnamese Pho is a time intensive process to make the broth, the broth is everything in pho. This is a quick version, using ready made beef broth so this will not be exactly like the long simmer time to make directly from beef bones. On my to cook list for sure.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Vietnamese
Servings 4 servings

Ingredients
  

For the Broth

  • 2 large onions
  • 2-3 inch piece of ginger
  • 2 sticks cinnamon, 3 inches long each
  • 2 whole star anise
  • 3 cloves garlic
  • 2 teaspoons coriander seeds
  • 6 cups beef broth, low salt if you have that
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce

For Serving

  • 250 grams sirloin steak, (8 oz)
  • 250 grams dried rice noodles, (8 oz)
  • 3 spring onions, thinly sliced, white and green parts
  • 1 Bird's Eye Chili, thinly sliced
  • 1-2 limes, cut into wedges
  • 1 cup bean sprouts
  • 1 cup fresh herbs, cilantro, basil, Thai basil, mint, or a mix
  • Sriracha Chili Garlic sauce, or hoisin sauce

Instructions
 

  • Peel the onions and cut into quarters from top to root, and peel the ginger and cut into quarters lengthwise.
  • Using a gas stove, use tongs to hold the onion and ginger pieces over high flame to char the pieces, do this until all the pieces have charred spots on them. If no gas stove, place on a baking sheet directly under the broiler for a few minutes to start them to char. Rinse under running water to remove any loose or overly charred bits. Set aside.
  • In a large pot, you are going to dry roast some items, add the cinnamon, star anise, cloves, and coriander seeds and turn on the heat to medium low and toast them for 1-2 minutes and they will become very aromatic, stir them to preventing burning.
  • When the items in the pot are toasted and aromatic, add the broth, charred onion and ginger, soy sauce, and fish sauce. Bring this to a boil then reduce to a simmer, cover, and simmer for 30 minutes.
  • While the broth is simmering, place the beef in the freezer for 15 minutes, this is to firm it up in order to be sliced thinly. When the beef is firm but not frozen through, remove the beef to a cutting board and using a very sharp knife, slice across the grain, so take the steak and cut into several pieces, then turn each piece on its side, then thinly slice, goal is slices ¼ inch thick or less, try and keep them uniform in thickness to they are cooked evenly. When all the beef is sliced, cover and place in the fridge.
  • In another pot, fill about halfway with water and bring to a boil, then drop in the noodles and cook to the package instructions, 1 to 4 minutes depending on the width. When tender, remove and run under cold water to stop the cooking. Toss the noodles with just a spoon or so of a neutral tasting cooking oil to keep from sticking together.
  • When the broth is ready at 30 minutes, a little longer does not hurt, place a strainer on another pot, pour the broth through the strainer, discard the contents of the strainer, place the broth back on the heat on a low simmer, you still need to keep the broth very hot in order to cook the beef, but not boiling.
  • Prepare the topping by putting the spring onion, lime wedges, chili slices, bean sprouts, and herbs of your choice into individual bowls and placing in the center of the serving table.
  • Divide the noodles between serving bowls, top with slices of beef in a single layer to ensure even cooking.
  • Ladle the piping hot broth over the noodles, pouring evenly over the beef, this will cook the beef.
  • Let people add their own toppings as they choose, enjoy.

Notes

I will price this when I get a good cut of beef. For now I will say fair cost.
* Fair Value $1.01 to $1.50 per Serving,: VIETNAMESE,SOUPS, STEWS, CHILI
Easy Taco Pie
January 12, 2018 Lee
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Easy Taco Pie

This comes from a friend and sounds very good, certainly on my to cook list! Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 1 packet taco seasoning mix, OR make from a shortcut
  • 3/4 cup water
  • 6 eggs, chicken or duck
  • 1 cup whipping cream
  • 2 cloves garlic, smashed and minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup Cheddar cheese, shredded

Optional Toppings

  • sour cream, OR make from a shortcut
  • fresh tomatoes, chopped
  • fresh avocado, chopped

Instructions
 

  • Preheat your oven to 180 C (350 F) and grease glass pie dish with butter and set aside.
  • Heat a large non stick pan and brown the beef until no pink is visible. Break up the beef as it cooks with the spatula. Just starting with the beef here.
  • Add the taco seasoning and water and reduce heat, cook for a few minutes to reduce the liquid and makes a thick sauce.
  • Add the beef to the prepared pie dish and spread to make an even layer.
  • In a mixing bowl, add the eggs, cream, garlic, salt, and pepper, mix together then pour over the beef. (Yes, I was making two pies.)
  • Top with the cheese.
  • Bake for 30 minutes or until the egg is set and the cheese starting to brown. Let rest for 5 minutes before slicing.
  • Serve with toppings of sour cream, chopped tomatoes, chopped avocado, or toppings of your choice. Enjoy.

Notes

Figure about 125 Baht for the beef and about 90 Baht for the cheese. For 6 servings, this is about $1.05 per serving.
Shortcuts: Taco Seasoning Mix, Sour Cream.
Variant: 1. Use ground pork in place of beef.
Recipe provided by good friend, Patty J. Fike, and the original recipe is here.
United States.
# Buster Approved,#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,BEEF,EGGS - ALL,Eggs - Chicken,Eggs - Duck
C. W. Steamed Shrimp
January 4, 2018 Lee
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C. W. Steamed Shrimp

This comes from a good friend, and sounds excellent! I can imagine the taste of the shrimp. On my to cook list. Remember the most important part is just pink shrimp, if over cooked result is tough shrimp, important if using large shrimp. I will list steps for fresh and frozen shrimp.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 3 hungry people

Ingredients
  

  • 330 ml cold beer, (12-24 oz)
  • 2 tablespoons Old Bay seasoning, and more as needed
  • 1/2 cup cider vinegar
  • 1 cup water
  • 1 teaspoon black pepper, and more as needed
  • 1 1/2 to 2 kilo fresh or frozen medium shrimp, peeled, deveined, (3 to 5 lbs)

Instructions
 

  • In a large steamer pot, add all of the ingredients as stated and mix together. Place a steamer rack or basket over the liquid.
  • Add the shrimp to the steamer basket in layers, sprinkling with Old Bay and black pepper between the layers.
  • Cover the steamer pot and bring to a boil.

For Frozen Shrimp

  • Once the liquid is boiling, set a timer, 15 to 18 minutes is your target time, goal is all the shrimp pink. Mix the shrimp in the basket once in a while. Larger shrimp will be more time.

For Fresh Shrimp

  • Once the liquid is boiling, set a timer, 10 minutes is your target time, goal is all the shrimp pink. Mix the shrimp in the bask once in a while. Larger shrimp will be more time.

When the Shrimp are Done

  • Dump the shrimp to a large tray, serve with cocktail sauce, tartar sauce, an adult beverage (for adults), and enjoy!

Notes

I will price this when I get shrimp again. I will say fair cost for now.
Recipe provided by good friend, C. W. Elliot, and the original recipe is here.
United States.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Beef Stroganoff (Pressure Cooker)
December 31, 2017 Lee
2 Comments

Beef Stroganoff (Pressure Cooker)

Adapted from an internet recipe.
This is fast and delicious, this is an Americanized version of Stroganoff, very much like a stew really. I made this on 30 Dec 2017 for dinner, very well liked by the family as well. This is for a stove top pressure cooker. Follow all safety precautions for your pressure cooker.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Pressure Cooker

Ingredients
  

  • 750 grams lean beaf, cut into 1 inch pieces, (1½ lbs)
  • olive oil, as needed
  • salt and pepper, as desired
  • 1 onion, diced
  • 1 cup white wine
  • 1 tablespoon Dijon mustard
  • 1 tablespoon all purpose flour
  • 1 cup beef broth
  • 500 grams fresh mushrooms, sliced, (1 lb)
  • 2 carrots, cut into 1/2 inch pieces
  • ¼ cup Cream cheese, cubed, room temperature
  • ¼ cup fresh parsley, chopped

Instructions
 

  • Season the beef on all sides with salt and pepper to your liking. Heat a splash of olive oil in your pressure cooker on medium heat and add the beef and cook to brown on all sides.
  • When the beef is mostly browned, add the onion and saute until softened and starting to brown, then add the wine, mustard, and flour. Simmer until reduced a bit, about 2 minutes. Add the mushrooms and carrot.
  • Place the lid on the cooker (without the weight) and place to the locked position, then add the weight, and turn the heat to high.
  • When the jiggler (the weight) starts moving, turn heat to low but maintain it hot enough to keep the jiggler moving. This is when you start timing, and for this dish, 18 minutes.
  • My pressure cooker has a lid lock, meaning the lid cannot be opened when under pressure. The round pin in that circle in the lid is a gravity pin, when there is zero pressure in the pot, the pin is dropped and allows steam to escape while the pressure in increasing.
  • When pressure builds inside the cooker, it forces the pin up and locks/prevents the lid from being removed, and is an indicator that vessel is pressurized at this point.
  • At 18 minutes, turn the heat off and move the cooker to an unused burner and allow a natural release of pressure, meaning just let the pot sit and cool, takes about 10 to 15 minutes. If you have a lid lock, that will drop when the pressure is zero inside the pot.
  • When it is safe to open the pot, remove the lid and stir in the cream cheese. Place the lid back on and lock it in place, return to high heat to bring the pot up to full pressure again, this goes much fast now since the contents are hot. When the jiggler starts to move indication full pressure, reduce the heat to low to maintain high pressure for 4 minutes.
  • When 4 minutes have passed, turn the heat off and move the cooker to an unused burn and allow a natural release of pressure, about 10 to 15 minutes.
  • When safe to open, remove the lid and give the stroganoff a stir.
  • Serve with mashed potatoes, pasta, or rice.

Notes

The beef will cost about 200 Baht for 750 grams. For 4 servings, this is about $1.47 per serving.
* Fair Value $1.01 to $1.50 per Serving,Beef - Pressure Cooker
Dill Pickle Dip
December 26, 2017 Lee
1 Comment

Dill Pickle Dip

This recipe is from a friend, and it is excellent! On my Go-To list now!
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine American
Servings 0

Ingredients
  

  • 500 grams Cream cheese, softened, two standard blocks, (16 oz)
  • 500 grams dill pickles, chopped, OR make from a shortcut, (16 oz)
  • splash pickle juice, to taste
  • 250 grams thin sliced beef, chopped, (9 oz)

Instructions
 

  • Mix together the cream cheese and beef.
  • Mix in the pickles and juice, cover and place in the fridge to chill for at least 2 hours.
  • Serve with crackers.

Notes

I will price this when I make it to determine how many servings. I will say fair cost right now.
Shortcut: Quick Fridge Dill Pickles.
Variants: 1. Substitute thin sliced ham, smoked ham, or turkey for the beef. 2. Serve on toast. 3. Use as a filling in a sandwich (I can see myself doing that).
Recipe and photo provided by good friend, Amy Weckerly Shanks, and the original recipe is here.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,APPETIZERS / SNACKS
Make Ahead Greek Pasta Salad
December 25, 2017 Lee
2 Comments

Make Ahead Greek Pasta Salad

This is a make the day before you serve salad, or at a minimum, prepare in the morning for serving with the evening meal, the flavors need time to blend. I made this on 26 Dec 2017, tasted 6 hours later for dinner, outstanding, very well liked by my Thai wife as well.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish, Side
Cuisine Greek
Servings 4 servings

Ingredients
  

For the Salad

  • 1-1 1/4 cups dry maccheroni pasta, macaroni, or spiral pasta
  • 3 cups fresh mushrooms, sliced, button, white Shimeji, Shiitake is ok
  • 15 cherry tomatoes, halved
  • 1 cup red bell pepper, sliced
  • 1/2 cup spring onions, sliced thick
  • 1/2 can pitted black olives, halved
  • 3/4 cup Pepperoni, cut into strips
  • 3/4 cup Feta cheese, crumbled

For the Dressing

  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried oregano
  • 3/4 teaspoon black pepper
  • 3/4 teaspoon sugar

Instructions
 

  • Heat a pot of salted water to boiling, add the pasta and cook until tender, drain well.
  • While the pasta is cooking, mix together the Dressing ingredients in a good sized mixing bowl.
  • After the pasta is well drained and cooled a bit, add it to the dressing along with the rest of the Salad ingredients except the cheese. Toss well to coat everything.
  • Now add the cheese and fold that, then cover and refrigerate for at least 6 hours or overnight.
  • Serve as a side, or in my opinion, as a main dish as that is what I will probably do.

Notes

I cannot price pepperoni at this time, I used a 150 gram pack of smoked ham for 90 Baht. For the Feta, that is 150 Baht for 275 grams, use half the package (75 Baht), cut the block in half and crumble that for right about a cup. Based on the Feta and smoked ham, for 4 servings, this is about $1.22 per serving.
Variants: 1. In place of pepperoni, use thin sliced smoked ham. 2. Use what you have, like a whole bell pepper instead of cup, or a package of pepperoni or smoked ham, like a cup or so, etc.
Adapted from an internet recipe.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,PASTA,Sides - Salads
Crockpot Sausage & Green Beans
December 3, 2017 Lee
1 Comment

Crockpot Sausage & Green Beans

Sounds delicious. Smoked sausage is available here, but I would lean towards other sausages for the various flavors. Low number of ingredients as well. I made this on 17 Dec 2017, excellent meal!
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams fresh long beans, cut into 1 to 1 1/2 inch pieces
  • 3/4 cup vegetable stock
  • 500 grams smoked sausage, cut into 1/2 inch slices
  • 6 potatoes, quartered, 8 if really small

Instructions
 

  • Layer the ingredients in the slow cooker starting with the potatoes.
  • Then add the long beans.
  • Then add the sausage. Pour the broth over the top. For this dish, I used 240 grams of Italian sausage.
  • And another 270 grams of Vietnamese sausage, it is just a recipe, not set in stone, feel free to use sausage of your choice.
  • Cover and cook on Low setting for 6 to 8 hours. Do not remove the cover before 6 hours. When the potatoes are fork tender, you can serve after that or switch to Warm to serve later. Add salt and pepper to taste before serving.
  • Served with fresh baked bread on the side, perfect meal.

Notes

Going with my purchase of Cumberland sausage at 178 Baht. For 4 servings, this is about $1.31 per serving.
Variants 1. Use other types of sausage, Cumberland would be a good choice, Italian, Bangers, even Vietnamese sausage would be good in this. 2. Use pork or chicken stock in place of the vegetable stock.
Provided by Slow Cooker Kitchen and the link to this recipe is here. You have to scroll down to find this recipe.
United States.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,Pork - Sausage,Pork - Slow Cooker
Hamburger Gravy
November 27, 2017 Lee
3 Comments

Hamburger Gravy

This sounds absolutely delicious, and a dish I have not had in many years. I finally made this on 6 Dec 2017, as written but doubled, absolutely delicious!. Link to the shortcut is listed in the Recipe Notes section.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams ground beef
  • 1 small onion, minced
  • 3 cloves garlic, smashed and minced
  • 1 1/2 cups beef stock, fresh or from powder
  • 1 beef bouillon cube
  • 1 teaspoon seasoned salt, OR make from a shortcut
  • 1 teaspoon dried basil
  • 1/2 teaspoon black pepper, or to taste
  • 1 tablespoon dried parsley
  • 2 tablespoons cornstarch
  • 1/4 cup beef stock, cold
  • mashed potatoes, for serving
  • olive oil, as needed

Instructions
 

  • Heat a large non stick pan (I use a pot) with a splash of olive oil, and add the onion and garlic, cook until the onion is turning translucent.
  • then add the beef, breaking it up with a spatula as it cooks. Drain any fat. To the beef, now add the 1 1/2 cups stock, bouillon cube, salt, pepper, basil, and parsley. Simmer for 10 minutes, stirring occasionally.
  • Add the 1/4 cup cold stock to a measuring cup and stir in the cornstarch. Cold makes it easier to mix without lumps. Pour this into hamburger mixture and simmer for about two minutes, stirring often, until thickened.
  • Serve over mashed potatoes with your choice of sides and enjoy.

Notes

Figure about 150 Baht for the ground beef. For 4 servings, this is about $1.10 per serving.
Shortcut: Seasoned Salt.
Recipe provided courtesy of good friend, Kelly Montana Hawk of Tying One On With Kelly (and apron of course) and the original recipe is here.
United States.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,BEEF
Sausage Gravy Breakfast Pizza
November 20, 2017 Lee
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Sausage Gravy Breakfast Pizza

Nikki Reid, United States.
This sounds extremely good! This was shared by a friend in the US. You are going to do a little work here but I think the results will be well liked. This is on my to cook list and soon! Links to the Shortcuts are listed in the Notes section. Read the shortcut for the sausage to make the optimum sausage.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 1 12 inch breakfast pizza

Equipment

  • Pizza Pan (12 inch)
  • Oven

Ingredients
  

For the Breakfast Sausage

  • 500 grams ground pork, (1 lb)
  • ¾ teaspoon ground sage
  • ⅛ teaspoon salt
  • ½ teaspoon black pepper
  • ½ tablespoon brown sugar
  • ⅛ teaspoon red pepper flakes
  • pinch ground cloves
  • ¼ teaspoon dried thyme
  • ½ teaspoon dried parsley
  • ⅛ teaspoon ground nutmeg

For the Gravy

  • 500 grams breakfast sausage, (1 lb)
  • 4 tablespoons butter
  • 1½ cups evaporated milk
  • 1½ cups water
  • ¼ cup all purpose flour
  • salt and pepper, to taste

For the Pizza Dough

  • 1 cup all purpose flour
  • ¼ teaspoon instant dry yeast
  • ⅛ teaspoon salt
  • ⅜ cup water
  • ½ teaspoon Italian seasoning, Shortcut
  • cornmeal, as needed

To Assemble

  • 1 cup Pepper Jack cheese, shredded
  • 1 cup Cheddar cheese, shredded, or 2 cups if no Jack cheese
  • 3-4 spring onions, sliced
  • 6 eggs

Instructions
 

For the Breakfast Sausage

  • First thing we need to do is make the sausage. Very easy, just mix together all the Breakfast Sausage ingredients in a mixing bowl. Mix well. Cover and refrigerate while you prepare the rest, best to make this and refrigerate overnight to allow the flavors to blend.
  • Fry the sausage in a non stick pan, breaking it apart with your spatula until browned and cooked through. Remove sausage with a slotted spoon, leaving the fat in the pan. Drain sausage on paper towels and set aside.

For the Pizza Dough

  • Preheat your oven to 220° C (425° F).
  • Next, we need to make the pizza dough. This is my thin crust pizza dough, the pre-baking has never failed me for a crust fully cooked through.
  • Add the flour into a mixing bowl. Add the salt and dried Italian seasoning/herbs of your choice (if using) and yeast, whisk to combine.
  • Make a well in the center of the flour and pour in the water. Use your fingers or a wooden spoon to combine everything together. When it comes together into a cohesive ball, turn it out onto the counter along with any extra flour in the bowl that hasn’t yet gotten worked in.
  • Knead the dough until all the flour is incorporated and the dough is smooth/elastic to the touch, about five minutes. The dough should still feel moist and just slightly tacky. If it’s sticking to your hands and counter top like bubble gum, work in more flour one tablespoon at a time until it’s smooth and silky.
  • I use a 12 inch pizza pan, sprinkle some corn meal around on the pan, the place the ball of dough in the center. Use the heels of your hands and working from the middle gently press the dough outward until it’s about ¼ of an inch thick or less, while rotating the pan.
  • Bake the crust for 4 minutes, then rotate the pan 180 degrees and bake for 3 more minutes. Remove pan and set aside.

Let's Make This

  • Sausage is made, crust is made, let's make the eggs then the gravy and get this pizza baked.
  • For the gravy, using the Gravy ingredients, Add butter to hot pan and melt together with sausage fat. Whisk together the evaporated (canned) milk and water with the flour. Add to hot fat in skillet. Add salt and pepper to taste. Bring to a boil, stirring constantly until gravy starts to thicken. Add sausage back into gravy; heat until sausage is hot and gravy is thick. You want a thick gravy for this dish, after all, you are making a pizza. Set pan aside.
  • Now prepare the eggs, crack all the eggs into another non stick pan, season with salt and pepper as desired. Cook and fold to scramble until just set, remove from heat.
  • Take your pre-baked pizza crust and spread out the gravy evenly. Top with the scrambled eggs, then sprinkle on the shredded cheese, top that with the spring onion.
  • Place in the oven for 15 to 20 minutes or until the top is nicely melted and just starting to brown up.
  • Slice, serve, and enjoy.

Notes

Figure about 50 Baht for the pork, another 100 Baht for the cheese. Figuring 4 servings, this is about $1.10 per serving. I will verify this when I make it.
Shortcuts: Breakfast Sausage, Sausage Gravy, Pizza Dough, Italian Seasoning.
* Fair Value $1.01 to $1.50 per Serving,BREAKFAST (for dinner!),PIZZA
Baked Coconut Shrimp
November 18, 2017 Lee
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Baked Coconut Shrimp

Sounds good, and the dipping sauce sounds wonderful as well.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

For the Sriracha Dipping Sauce

  • 1/4 cup mayo
  • 2 tablespoons Sriracha Chili Garlic sauce
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon honey

For the Shrimp

  • 500 grams large shrimp, peeled, deveined
  • 1/4 cup corn starch
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 egg
  • 1 cup shredded coconut
  • 1 teaspoon sea salt

Instructions
 

  • Make the sauce by mixing all the sauce ingredients in a bowl until smooth. Place is the fridge until use.
  • Preheat your oven to 200 C, line a baking sheet with parchment paper.
  • Line up three bowls, to the first one add the corn starch, onion and garlic powders and mix together. Second bowl add the egg and beat that lightly. Third bowl add the coconut and sea salt and mix those.
  • Dredge a shrimp in the corn starch, then the egg, the the coconut mixture. Place shrimp on the parchment paper, repeat for the rest of the shrimp.
  • Place in the oven and bake for 10 minutes. Turn the shrimp and bake 10 more minutes.
  • Serve with the dipping sauce.

Notes

I will price this when I get some good sized shrimp, for now I will say Fair priced.
Provided by What Great Grandma Ate and the link to this recipe is here.
United States.
* Fair Value $1.01 to $1.50 per Serving,APPETIZERS / SNACKS,SEAFOOD - ALL,Seafood - Shrimp/Prawn