Let's Play Stump the Cook!

Lemony Shrimp with Baked Goat Cheese.

extra ingredient #1- breads
#2- sticky rice

Drizzle lemon, oil, salt and pepper over shrimp. Marinate 1 hour, then grill. Serve with sticky rice.

Meanwhile, mix cheese and cocoa. Garnish with chopped brazil nuts. Bake til hot and melty. Serve with sweet breads, such as egg bread or a honey wheat.

Make an appetizer plate. Shrimp cocktail with wedge of lemon to squirt on the shrimp. Then small cubes of goat cheese and nuts. Have cocoa for a mid-evening drink.

The three extra ingredients are the milk for the cocoa, the cocktail sauce ( I'll make the cocktail sauce up and place in little holder and count only as one extra ingredient) so I can add some grapes to the appetizer plate.

I love it, Lynn! I never thought of appetizers!

Way to go :)

OK. My three extra ingredients are: Splenda, brown rice, pineapple chunks

1. Cut lemons in half. Use all the lemons except for 1/2 of one to make lemonade. Add Splenda to taste. Refrigerate to chill.

2. Chop the brazil nuts coarsely in a food processor. Mix Splenda, baking cocoa, a few drops of oil, and water together to make a thick dough. Drop by teaspoonfuls onto a lightly oiled cookie sheet. Place in preheated 300 degree oven for about 7 minutes. Turn oven off. Let the nut drops stay in the oven until it cools.

3. Grill the shrimp and pineapple sprinkled with the juice of one half of a lemon. Discard lemon.

Serve the shrimp and pineapple over the brown rice. Serve with a nice tall glass of lemonade and have the cocoa nut drops for dessert.

Oh! sprinkle the crumbled goat cheese over the shrimp, pineapple and rice just before you serve it.

Wow, Tina! You got a whole meal of this list. Awesome!

I would eat all of it!

LOL. Shannon, I am a master at doing with what I have on hand.

I try to be too, Tina! Saves $$ that way!

That's easy.
I would make a mess in the kitchen! (with any ingredients)

I always do that too, Jimmy!

I would make a salad. Field greens with shrimp, goat cheese and Brazilian nuts on top. I would use the lemons for the juice, white wine vinegar, salt, pepper and olive oil to make a vinaigrette ( that's my other ingredients ) and top with lemon zest from lemons. I would serve with hot cocoa, made from water and cocoa (The drink of the gods) for dessert I would serve the hot cocoa with a shot of rum. I had the chioce of added Dijion Mustard to the vinaigrette or rum to the Cocoa I of course pick the rum. L.

Sounds fabulous, LaT! Especially the nuts on the salad, which is always a favorite of mine! And I am right with you on the rum!

I love Brazillian nuts on salad so when I saw brazillian nuts all I lost all creativity and all I could think was salad. I think this would also be good substitute pasta for field greens.

I would throw it all in a crock pot, with Crab legs, jalapenos, & onions to make a fish gumboish thing.

Mom always gets brazil nuts around xmas time. The only bad part is having to shell them!

Go, Melb! Sounds gross, but it's a start ;)

HAHAHA thanks Shannon! I can always count on you to be oh so honest on my cooking experiments.

Ok here is another one,

Goat Cheese, lemon, dried cranberrys, nuts, champage vinager, stuff shrimp..

Over Coconut rice..

Oh right I forgot about the baked coco - put it in the mixture as well.

Damn, Melb! That sounds awesome! Seriously. We'll use the cocoa in something else...

Yeah, hot coco! It sounds good, but I will leave way for you to cook it! lmao!

cocoa, sugar, vanilla, milk, stir and heat til just starting to simmer. best hot cocoa ever!

A wheel of goat cheese rolled in finely chopped brazil nuts and unsweetened cocoa then baked until softened (along the lines of brie) served as an appetizer.
Steamed Shrimp combined with al dente cooked pasta (one chosen ingredient) grated pamesian (second ingredient) the oil , olive of course, S&P , chopped fresh garlic(third ingredient).
A generous squeeze of lemon juice finishes the plate...of course one could dd a handful of a vegetable to their liking such as lightly cooked fresh sweet peas or broccoli!

Absolutely wonderful, Sheila! I love the idea of baking the cheese ala brie!

No ideas, here, I'll just read and learn. :)

LOL! Nothing wrong with that, Lune.

Milk, sugar, baby greens

Salad topped with shrimp and goat cheese, topped with toasted brazil nuts and a vinegrette from the lemon juice, oil, a pinch of sugar, salt and pepper.
A steaming cup of hot chocolate (milk, sugar, cocoa and pinch of salt) for dessert.

I was stumped.

Wow...

Wow, I got here late but I find that you all made the best of things to eat! I'll try to contribute next time.

I might try to make Brazil nut crackers with cocoa in them (using also water and salt from the list of free ingredients, and butter as an added ingredient). To make the crackers, I'd pulverize the nuts in a food processor until they turn to butter, then I'd mix in just a touch of cocoa powder to give it that je ne sais quois. Then I'd add butter, water and salt to make the right consistency for cracker dough; then roll the dough out, cut and bake. Then I'd spread some shrimp spread on them: minced shrimp mixed with goat cheese, salt, pepper, lemon juice and a bit of lemon peel. Would it be good?? Who knows! What do you think?

And I'd add flour to the cracker dough, of course--forgot to mention that.

1. jumbo shrimp
2. goat cheese
3. baking cocoa
4. brazil nuts
5. fresh lemons
6. White rice
7.Honey
8.Mesclun Mix
A. water--filtered tap, San Pellegrino
B.salt
C pepper--white
D oil--peanut

Menu

First Course
--Shrimp bisque
--San Pellegrino water

Second Course
--Stuffed Jumbo Shrimp on Emerald Rice
--Salad of Wild Field Greens
--Sparkling Lemonade

Third Course
--Hot Cocoa
--Baklava Cheesecake

Assumptions
Goat Cheese is a sweet unflavored cheese.

Notes

***Shrimp bisque***
Make broth from the shrimp salad shells.
Make bisque from broth, rice powder, brazil nut butter, shrimp, salt, and pepper.
Float a paper thin slice of lemon on top.

***Stuffed Jumbo Shrimp on Emerald Rice***
Cook part of the wild field greens. Bake part of the Brazil nuts if they are raw. Puree greens, nuts, and a bit of peanut oil together to a pesto consistency.
Cook rice.
Stir green pesto into rice.
Mix part of the goat cheese with a bit of salt if unsalted and white pepper and bake. Cool
Cook and devein shrimp. Cool. Stuff with peppered goat cheese.
Arrange stuffed shrimp on Emerald Rice.

***Salad of Wild Field Greens***
Toss greens with a bit of lemon zest.
Make a vinagrette from lemon juice, oil, honey, and salt.
Toast nuts Cool.
Drizzle with vinagrette.
Top with nuts.

***Sparkling Lemonade***
Make lemonade with lemons, honey, San Pellegrino water.

***Hot Cocoa***
Make rice milk. Mix rice milk, cocoa, honey, brazil nut butter a bit of salt, and possibly a bit of the peanut oil if needed to get a good constency. Heat gently.

***Baklava Cheese Cake***
Make Pie crust from rice flour, brazil nut butter, and salt. Press into greased springform pan and bake.
Toast Brazil nuts. Chop. Mix with honey to make a thick topping of coated nuts
Mix goat cheese with rice flour, honey , lemon juice, and and a bit of salt if cheese is unsalted. Pour into crust and bake. Chill.
Dust top with cocoa.
Top with thin layer of honeyed nuts.

Nicely done, Liz!

Extra ingredients: garlic, rice/noodles/bread, sprig greens mix

Sauté shrimp in EVOO with plenty of minced garlic; ream lemons and stir in juice. Season to taste. Serve with rice, noodles or French bread.

Toss salad with more EVOO and resh lemon juice, salt and pepper.

Make Brazil nut truffles for dessert: Pat goat cheese around them and roll on best quality cocoa. Let rest a coupleof hours before serving.