Half Baked
Executive Chef
- Joined
- Jul 16, 2006
- Messages
- 2,927
I have been trying to recreate an appetizer that I had at Arundel Mills Mall in MD.
It was sauteed sliced red potatos, garlic, onions and unpeeled shrimp. The sauce with it's seasoning is my problem, well it wasn't a sauce really, just the juice it was cooked it.
It's thin, hot and red. I thought I'd finally figured it out with Chinese chili sauce but that didn't work.
Anyway, I have a pan full of potatos, artichoke hearts,
shrimp, garlic and onions with some hot chili sauce on it. I added lemon and it is still bland (I don't want more heat). Does anyone have a suggestion as to what I can add to make it taste better. It's just blah. Of course I used salt & red pepper flakes.
It was sauteed sliced red potatos, garlic, onions and unpeeled shrimp. The sauce with it's seasoning is my problem, well it wasn't a sauce really, just the juice it was cooked it.
It's thin, hot and red. I thought I'd finally figured it out with Chinese chili sauce but that didn't work.
Anyway, I have a pan full of potatos, artichoke hearts,
shrimp, garlic and onions with some hot chili sauce on it. I added lemon and it is still bland (I don't want more heat). Does anyone have a suggestion as to what I can add to make it taste better. It's just blah. Of course I used salt & red pepper flakes.