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Style: Folsom | El Dorado Hills

In the Pantry

Sep 24, 2009 05:20AM ● By Wendy Sipple

Schaffner photo by Dante Fontana; Hess photo courtesy of Alexa Hess.

Snappy Shrimp

by Amanda Schaffner

  • 12-18 jumbo shrimp, raw (shells on)
  • 1 tbsp. Frank’s Hot Sauce
  • 1 tsp. Dijon mustard
  • 1 tbsp. olive oil
  • 2 garlic cloves, minced
  • Juice from 1 lemon

Combine all ingredients in either a bowl or plastic storage bag. Make sure marinade is evenly distributed (including underneath the shrimps’ shells). Refrigerate for at least 1 hour. Skewer 3-4 shrimps lengthwise. If using wooden skewers, soak them in water first 20 minutes. Place shrimp skewer on a pre-heated BBQ (highest temperature possible) for approximately 3 minutes on each side, or until shrimp are no longer translucent. Serve immediately. Yields 4 servings.

Andrea Hess

Spicy Thai Pasta Salad

by Andrea Hess

  • 2/3 cup soy sauce
  • 2 tbsp. freshly grated ginger root
  • 2 tbsp. sesame oil
  • 1 tsp. hot chili oil
  • 1/4 tsp. chili powder
  • 1 14-ounce box Barilla Bucatini Rigati pasta, broken and cooked
  • 4-5 green onions, finely chopped
  • Cashews (or roasted peanuts) to taste

Break pasta into thirds and cook according to package directions; drain and cool completely. In a small bowl, mix together soy sauce, ginger, sesame oil, hot chili oil and chili powder. Toss dressing with pasta; add green onions and toss again. Refrigerate. Toss in cashews or peanuts when ready to serve. (Best if made 1 day ahead.)


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