Curious About Argentine Red Shrimp
3 months ago
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- 3 months ago
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Variegated shrimp DIED!
Comments (11)The name "Shrimp plant" is used for a few plants, but most commonly Justicia brandegeeana. The standard form has mauve bracts with white flowers, and may have either all green or variegated leaves. There is also a form with yellow bracts and red flowers. Pachystachys lutea, the Golden Shrimp Plant, has yellow bracts and white flowers, but is in the same family, Acanthaceae. Plants may take a break after flowering, but it sounds like your plant may have had some other problems. It's very easy to root new cuttings, so try to grow some new plants from what's left. In general, I like to unpot any plant that is in decline, and look at the roots and soil. The plant may be pot bound, or have root rot. Usually a fresh potting with some new, fast draining soil mix in a pot just larger than the current rootball will help. Good growing to you! Ray Here is a link that might be useful: Fresh Shrimp!...See MoreSalvia guaranitica 'Argentine Skies'
Comments (16)I grew Argentine Skies in Louisiana, USA for a number of years. Baton Rouge, LA has hot, humid summers, and occasinal winter freezes with temperatures dropping several degrees below freezing on several occasions each winter (zone 8, with winter temp typically reaching about 25 farenheit, perhaps -4 C?). Like most salvias, Argentine Skies would usually freexe back to the ground each winter. It spread far more rapidly than most other guaraniticas, and was generally more winter hardy. It was always reliably hardy for me in Baton Rouge. However, it was a spring and fall bloomer rather than a summer-long bloomer like the "straight" species or Black and Blue, or a fall bloomer like some of the other cultivars. I too liked the flowers, but wished they were produced in more profusion. Now I am growing Argentine Skies in Pennsylvania, which has cold winters (zone 6, with freezing weather typically from December thru March and low temps near 0 F, -15 C?). With winter protection it has survived the past several winters. In its current location it is overrun by other plants in the summer, so bloom is sparse. I need to move it to a better spot before I can really evaluate how well it will bloom here....See MoreHave: lobster, shrimp and steak - what to make???
Comments (20)Congrats Alexa!!!! What a great accomplishment. I'm smoke free 10 years last month. Like FOAS says it gets easier especially once you start hating the smell of smokers ! I posted a very easy "Greek" Scampi recipe on the New recipes thread. I think it would make a great starter. Ina's Scampi is delish too. For the entree I would go traditional surf and turf . The Iceberg wedge with Blue Cheese is so retro, fits perfectly with Surf and Turf. If you want beyond decadent I had lobster mashed potatoes at a sea food restaurant that was to die for! Very smooth, creamy mashed potatoes with lots of fresh ground pepper, chive snips and chunks (no shreds , chunks) of lobster. Now you have me jonesing for lobster! Broiled Greek Scampi 1/2 stick butter 1 TBSP fresh lemon juice 1 TBSP minced garlic 1/2 tsp dried dill ( I omitted) salt and pepper to taste 2TBSP fresh bread crumbs 1 TBSP grated Parmesan 1/2 tsp dried oregano 1/4 tsp paprika 10-12 extra large shrimp, deveined, peeled, tail on ( butterflied) Preheat broiler with rack placed 6-8 inches from broilers Melt butter in large sauce pan. Stir in lemon juice, garlic, dill, salt and pepper. Let stand off heat to steep. Combine bread crumbs, Parmesan, oregano, and paprika. Set aside. Coat 2 6 oz casserole dishes with non stick spray and place on baking sheet. Arrange shrimp evenly on each dish. Divided butter mixture evenly between dishes. Top with bread crumb mixture. Broil until shrimp are cooked and topping is golden brown ( about 5 minutes) Let cool one minute before handling Baked Shrimp Scampi 2008, Barefoot Contessa Back to Basics, All Rights Reserved Serves: 6 servings Ingredients 2 pounds (12 to 15 per pound) shrimp in the shell  3 tablespoons good olive oil  2 tablespoons dry white wine  Kosher salt and freshly ground black pepper  12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature  4 teaspoons minced garlic (4 cloves)  1/4 cup minced shallots  3 tablespoons minced fresh parsley leaves  1 teaspoon minced fresh rosemary leaves  1/4 teaspoon crushed red pepper flakes  1 teaspoon grated lemon zest  2 tablespoons freshly squeezed lemon juice  1 extra-large egg yolk  2/3 cup panko (Japanese dried bread flakes)  Lemon wedges, for serving Directions Preheat the oven to 425 degrees F. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined. Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute...See Morecoconut shrimp??
Comments (8)Hey Susie! This is too late for your dinner last night, but the coconut shrimp that is used in the soup I made for the holida lunch is pretty easy (and quite good) not to menion healthy! Alexa Carrot Ginger Soup with Coconut Roasted Shrimp HEALTHY ACTIVE TIME: 30 MIN TOTAL TIME: 45 MIN SERVES: 6 The Good News A little coconut milk and shredded coconut soften the spicy edge of this soup while adding just a small amount of fat. ingredients 2 tablespoons extra-virgin olive oil 1 medium onion, coarsely chopped 4 large carrots (3/4 pound), chopped 1 tablespoon finely grated ginger 1/2 teaspoon crushed red pepper 3 cups low-sodium chicken broth 3 tablespoons soy sauce 2 tablespoons fresh lime juice 2 tablespoons light brown sugar 1 tablespoon smooth peanut butter 1 teaspoon Asian sesame oil 1 cup skim milk 1/4 cup light coconut milk Kosher salt and freshly ground pepper 16 large shrimp, shelled 1 1/2 tablespoons shredded coconut Pinch of cayenne pepper directions Preheat the oven to 425°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the onion and cook over moderate heat until softened, about 4 minutes. Add the carrots, ginger and crushed red pepper and cook for 6 minutes. Add the broth and bring to a boil, then simmer until the carrots are very tender, about 15 minutes. Remove from the heat and stir in the soy sauce, lime juice, brown sugar, peanut butter and sesame oil. In a blender, puree the soup until smooth. Return it to the saucepan and stir in the skim milk and coconut milk. Season the soup with salt and pepper and keep warm. Toss the shrimp with the coconut, cayenne and remaining 1 tablespoon of olive oil, and season with salt and pepper. Spread the shrimp on a parchment-lined baking sheet and roast for 8 minutes, or until pink. Ladle the carrot-ginger soup into warmed bowls and garnish with the coconut shrimp. NOTES One Serving 230 cal, 11 gm total fat, 3.6 gm saturated fat, 17 gm carb, 3 gm fiber....See More- 3 months ago
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