I snuck lots of fun kitchen ideas in last week’s blog post, including my streamlined recipe for Homemade Yogurt, all of the homemade ingredients I use when making the bean dip featured in my Twice as Tasty column for the Flathead Beacon, and my favorite homemade dippers. If you found the lineup intimidating rather than inspiring, you’ll like the shrimp dish that’s in my column this week. If you’re a gardener, you’ll likely reach for homegrown onion and garlic; if you’re near coastal waters, you may be hauling up shrimp pots or buying directly from local fisherfolk. Otherwise, I use it to feature a single homemade ingredient: fresh yogurt.
As I mention in the column, plain yogurt is the most versatile, whether you’re making your own or buying it at the store. From one batch of plain yogurt, I can blend a serving into a smoothie, mix another with jam and top it with granola, and stir some into a savory bean dip or the sauce I use on shrimp, fish, or potatoes.
Learn to make Indian-Inspired Shrimp in Yogurt