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Am I insane or just a bunch frustrated??

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Hi all. I was getting ready to make angel hair with lemon shrimp when I discovered that I not only did not have 1 lb. of large shrimp, but only 9 medium. I also had about 5 slices of rare cooked flank steak, so thought I'd cross slice the steak and mix it into the lemon shrimp shortly before mixing all with the pasta.

So, I'm trying to convince myself that this is a form of "surf and turf. . . ." Any comments???

Thanx for any help you can offer.

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  1. I'd put the steak on the side but I'm sure your idea would work too.

    1. If it were Chinese, it would be called "Tiger-Dragon."

      1. Plenty of really great dishes have come out of the experimentation you'll be doing! And yes, I'd be happy to try it!

        3 Replies
        1. re: Isolda

          Thanx all!!! I gave it a shot, and though, if I do it again, I might leave the cream and the parm out, it wasn't half bad. Nothing left on the plates. "Tiger-Dragon," eh? Hmmm. You wouldn't have a recipe for that, would you?

          1. re: caiatransplant

            don't let anybody get started on the dairy with seafood thing, lol.

            1. re: caiatransplant

              T-D is just a basic stirfry with beef and shrimp found in some Chinese restaurants. I don't remember exactly what it looks like. Chicken is "Phoenix," so Tiger-Phoenix, etc. I have a couple of large Chinese cookbooks which do not have it, presumably because it is not an authentic Chinese dish, just something found in some Chinese restaurants in the US. If you are familiar with Chinese cooking, you could make it without any recipe.