Ki, where is your imagination? I saute or grill shrimp in massive amounts of garlic all the time. I also often just cook up a pound of shrimp in Old Bay, make my own cocktail sauce and snack on them. The only reason these big, bad boys are "special" is that they were almost the same price I usually pay for "large?" shrimp. I eat a lot of shrimp. Although I normally loath fried fish, I have a really good recipe for beer batter fried shrimp if anyone is interested. I only make it maybe once a year, but it's super yummy. Some where around here, I have a really good recipe for stuffed shrimp. I should try to find it. Did I say I eat a lot of shrimp? I've also been getting large lobster tails for $4 each, every couple of weeks, at the grocery store this summer. Been eating a lot of them too. Lobsters go really well with asparagus. (Kevin, drooling is unbecoming:) Okay, back to the quiche, I think I'll try that. Freezing small amounts is a great idea. However, although I can cook, I don't bake and don't own muffin pans. I don't even own a cookie sheet. Can I buy little pie crusts or something, maybe tart shells, or would they be too sweet? I have phyllo dough, is there some way I can use that? That's a good idea Kevin, about pre- sauteing mushrooms and freezing them but I eat mushrooms the way most people eat chips. I even put them in scrambled eggs. If they go bad, it's because they got "lost" in the back of the fridge. Yum, Vietnamese spring rolls. What is that sauce they give you with everything in Vietnamese restaurants? Now that would be super yummy too. It's the consistency of broth and maybe the color of beef broth. Does anyone know what I'm talking about? I don't think the dip included with Mark's link is the same sauce I'm thinking of. I think the sauce I'm thinking of has fish stock as a base, maybe. Mimi, Arthur can't say anything about buying food in "pounds". They sell everything by the kilo over there (2.2 pounds). The heads of lettuce in the grocery stores there were the size of basket balls. The fish market I would go to didn't sell prawns in small, smaller, tiny, super tiny, and too damn small to clean. They just sold the big, bad, super jumbo sized prawns. Okay, they still had their heads, and that may have skewed my perception of their size. Nah, I didn't eat the heads. Okay, tonight for dinner, I sauteed green onions, garlic, mushrooms, scallops and crab meat. Then I made a Marsala sauce and at the last minute added some fresh spinach leaves and gorgonzola. I served this over wild rice (pasta wasn't doin' it for me tonight, oddly) and had asparagus too. It was pretty yummy but needs some work. This weekend, I'll try the recipes you have suggested when I have more time.

Lars, I have made this casserole and can vouch that it is, to use a much overused word, fabulous. Not only is it good but one of the nice things it can be made ahead and no crust required. I tried to copy the picture with no success. I did not change anything about the recipe although I was tempted to add the green chilies. When I make it again I might just add them. Hard to improve on excellent, though! Best of Breakfast: A Taste of Connecticut's Starbuck Inn (Recipe: Lydia's Baked Eggs & Cheese Casserole) Flavorful enough to holds its own amongst servings of fruit, bacon, sausage, potatoes, pancakes and more, this recipe can be easily adapted to spice up your day. Consider adding a small can of diced green chiles, a few pinches of crushed red pepper, or a handful of roasted veggies and you've got the makings of an entree that is sure to fulfill your stomach's desire. Originally serving 12, I cut the recipe back to create a casserole perfect for serving 6-8. Next time you're looking for a basic egg casserole, I hope you'll consider this one. Dressed up or paired down, it's sure to please the palates of family and friends alike. Lydia's Baked Eggs & Cheese Casserole A "Best of" Inn Cuisine, recipe adapted from the Starbuck Inn Bed & Breakfast of Kent, Connecticut �5 large eggs �1/2 cup milk �1 teaspoon granulated sugar �8 ounces (2 cups) Monterey Jack or Muenster cheese �2 ounces cream cheese, cubed �8 ounces small curd, low-fat cottage cheese �2 tablespoons unsalted butter, cut into small cubes �1/4 cup all-purpose flour �1/2 teaspoon baking powder �pinch of fresh chives �salt and fresh-ground black pepper to taste �optional - 1 small can of diced green chiles, a dash of crushed red pepper, or a handful of your favorite roasted veggies Thoroughly spray a 1.5-quart casserole dish with non-stick cooking spray. Preheat oven to 325 degrees F. In a large mixing bowl, whisk together eggs, milk and sugar. Add the 3 cheeses and the butter, whisking well. Add the flour, baking powder, chives, salt, pepper and optional ingredients (if desired) and whisk or stir gently to combine. Pour mixture in the greased 1.5-quart casserole dish and place in a 325 degree F oven for approximately 45 minutes (begin checking at about 40 minutes and cook until center is set and knife inserted in center comes out clean). Note: This casserole may be assembled ahead of time (up to 1 day in advance if covered tightly with wrap) and refrigerated until baking. Remove wrap, allow casserole dish to warm at room temperature for about 15 minutes, then bake in a preheated 325 degree F oven for approximately 60 minutes if casserole goes into the oven pre-chilled. Yield: serves 6-8

Lindalou, happy to share Georgysmom's recipe. We just love it. I think it's be good with chicken, instead of the shrimp, too. Or without any meat just as a pasta salad. I tell you, this stuff is addicting! I used dried dill, but use fresh parsley if at all possible. Hope you enjoy it, too! Ditalini Shrimp Salad (Georgysmom) 1 c. uncooked pasta (ditalini or tiny shells) 9 oz. cooked shrimp, cut in bite-sized pieces 3 stalks celery, finely diced 2 green onions, finely diced 1/2 tsp. fresh dill, finely chopped (I like a little more) 1 Tbsp. parsley, roughly chopped (I like a little more) 1/4 c. fresh lemon juice 1 c. mayonnaise Salt and pepper to taste 3 eggs Place eggs in a small pot, cover with cold water, bring to a boil, cover and remove from heat for 15 minutes. Drain and cover with cold water. Immediately remove egg shells and set aside. Meanwhile, cook pasta in lightly salted water until al dente (about 8 minutes). Drain, rinse and set aside. Combine mayo and lemon juice. Mix pasta, celery, dill, parsley, celery, shrimp and mayo. Slice eggs. Gently add most of the eggs to mixture, saving a few slices for garnish. Chill several hours.

This is my go-to. I switch out the onions and cheese...green chiles and jack cheese. Sundried tomatoes, a little pesto and parmesan, vegies, leftover ham or bacon...whatever. The dough is sturdy and easy to handle. * Exported from MasterCook * Caramelized Onion Mini Quiches Recipe By :Katie, 2003 Serving Size : 48 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 2 cups flour 8 ounces cream cheese -- softened 3/4 cup butter Filling: 2 large sweet onions -- chopped 1 tablespoon butter 1 tablespoon olive oil 2 eggs -- beaten 1 cup milk or cream 1 cup shredded Swiss cheese (4 oz) 1/4 teaspoon salt 1/4 teaspoon ground pepper For dough: Cream butter and cream cheese. Mix in flour until smooth. Press into mini muffin pan cups. For filling: Cook onions, 1 tbsp. butter and 1 tbsp. olive oil on low until brown and caramelized - 30-45 minutes. Cool. Mix cooled onions and Swiss cheese and divide between muffin cups. Mix eggs, milk, salt and pepper and pour over cheese mixture. Bake at 400F for 12-15 minutes, until puffed and golden. Serve warm, chilled, or at room temperature. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 70 Calories; 5g Fat (67.4% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 60mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat. NOTES : These freeze very well. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0