Shrimp is Better Than Chicken

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This weekend I decided to revisit Spicy Tomato and Shrimp Pasta. I wanted to try substituting chicken for the shrimp, to try to bring the cost down a bit.

Unfortunately, my brain was switched off, and I kept the butter and oil the same. The chicken cooked, but it didn't get hot enough to get the browning I wanted. I've been reading America's Test Kitchen Complete Cooking for Two, which, in between some good recipes, has some good tips that I wanted to try.

In the end, the substituted chicken was a bit tasteless. I need to add some herbs and/or spices, remove the butter, reduce the oil, and increase the heat to get some flavor in it.

But, as always, a bit of parmesan makes it palatable.

To make myself feel better, I decided to make Chocolate-Chip Cookies, which satisfies me for a week of snacking.

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