Showing posts with label Shrimp. Show all posts
Showing posts with label Shrimp. Show all posts

Hawaiian Garlic Shrimp Recipe

Longtalepress - Hawaiian Garlic Shrimp have so much garlic flavor and are pleasant served over a mattress of white rice to absorb the garlic sauce. This clean appetizer or meal can be made in only minutes.

This is a easy dish with not a whole lot of elements so it’s important to use shrimp which are as fresh as viable. In case you don’t live near the coast, it’s exceptional to use frozen shrimp. They will genuinely be your freshest preference. Just run them below a few room temperature water to thaw them simply before you cook them.

Hawaiian Garlic Shrimp Recipe
Hawaiian Garlic Shrimp Recipe

Generally Hawaiian Garlic Shrimp are cooked with the shells on and also you consume them peel-and-consume style. I love to peel them, leaving the tail on. They are a lot less complicated to devour this way. If you want the creamy cajun shrimp just click Here

While you cook the garlic, make sure to cook it simply till golden brown. Garlic can cross from golden to burnt inside the blink of a watch and then it will likely be ruined. A few foods flavor properly a bit burnt, but now not garlic.

Hawaiian Garlic Shrimp Recipe

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon paprika
  • 7 tablespoons butter, divided
  • 3 tablespoons olive oil or vegetable oil, divided
  • 12 large cloves garlic, minced
  • 1/3 cup white wine
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Hawaiian sea salt, or any sea salt
  • 1 1/2 pounds medium shrimp, peeled and defined but leave tails on

  1. Combine flour, paprika and salt in a bowl. Add shrimp and toss to coat. Set aside.
  2. Place 1 tablespoon butter and 1 tablespoon oil in a large nonstick pan. Heat over medium heat. Add garlic and cook just until it starts to turn golden. Remove garlic with a slotted spoon place in a bowl. Be sure to remove all of the garlic. Any left behind will burn.
  3. Add remaining 2 tablespoons of oil to the butter and oil left in the pan. Heat over medium-high heat. Add half the shrimp. Cook just for about 1 minute per side. Remove to a paper towel lined plate.
  4. Add a little more oil to pan if necessary and cook remaining shrimp. Remove shrimp from pan and wipe pan clean.
  5. Add wine to pan and bring to a simmer over medium heat. Cut remaining butter in pieces and add to pan along with lemon juice. Once butter is melted, return garlic and shrimp to pan.  Cook and stir for 1 to 2 minutes. 
  6. Taste for seasoning and add additional salt if desired.Serve over white rice.

Creamy Cajun Shrimp Pasta With Sausage

Creamy Cajun Shrimp Pasta with Sausage is simple to make weeknight one pot pasta dish! With best forty mins of overall paintings, this shrimp pasta dinner recipe is simple, speedy and delicious!

Brief and easy dinner is continually something I have on my thoughts. I manifest to like shrimp and sausage combination as it’s so flavorful and scrumptious. Besides, there’s not anything better than having a eating place great pasta dish on the desk for my circle of relatives and buddies!  This creamy pasta dish disappeared quickly from our dinner desk!

Creamy Cajun Shrimp Pasta With Sausage
Creamy Cajun Shrimp Pasta With Sausage

This clean sausage pasta recipe is so colourful with flavor! And I love that this delicious, creamy shrimp pasta is prepared in less than 40 mins!

Due to the fact the Cajun sauce is home made, it is so a lot higher than some thing in a jar! And so highly easy! The cooking time for this creamy shrimp pasta recipe is most effective 40 minutes because it all comes together quite fast.

This Cajun shrimp pasta is so decadent and yet clean! And the flavor is out of the arena. it's far eating place first-class pasta dish that you may make right at domestic.

Creamy Cajun Shrimp Pasta With Sausage


  • 1 lb. large shrimp (peeled and deveined)
  • Kosher salt and fresh cracked black pepper (to taste)
  • 1 teaspoon Cajun seasoning (or Creole seasoning)
  • 1/2 teaspoon dried Oregano
  • 2 tablespoons Olive oil
  • 6 oz andouille sausage or smoked sausage (thinly sliced)
  • 10 ounces fettuccine pasta
  • ½ yellow onion (thinly sliced)
  • 1 red bell pepper (thinly sliced)
  • 4 teaspoons Cajun seasoning (or Creole seasoning)
  • 1 teaspoon brown sugar
  • 2-3 cloves garlic (chopped)
  • ½ cup crushed tomatoes
  • 1 cup chicken broth sodium free
  • 1 cup heavy cream
  • 2/3 cup Grated Parmesan
  • 1 tbsp parsley (chopped)


  1. Toss shrimp with salt, pepper, Cajun seasoning and Oregano, and coat well. Heat a large skillet over medium high heat and drizzle bottom of pan with olive oil. 
  2. Add shrimp and cook for 2 minutes. Flip shrimp over and cook another minute or two. Then remove to a plate and set aside. Drizzle pan with a little more olive oil, add sausage and brown until nicely caramelized, about 4 - 5 minutes. Remove to plate, set aside.
  3. Add pasta to salted boiling water and cook until al dente.
  4. Lower heat to medium and add a bit more olive oil to the pan, add the onion, red bell pepper, Cajun seasoning, brown sugar, and a generous pinch of salt. Sauté until onion and pepper have softened a bit, scraping up any browned bits that you can. Add the garlic and cook until fragrant, about 30 seconds.
  5. Add crushed tomatoes, chicken broth and heavy cream. Bring to a simmer, stirring and scraping up any brown bits from bottom of pan, simmer a couple minutes. 
  6. Once simmering, add Parmesan and stir into sauce. When Parmesan is blended in, add cooked pasta and sausage and stir to combine and heat through, 2 - 3 minutes. Salt and pepper to taste and then lastly, add shrimp.
  7. Serve with chopped parsley.

Homemade Classic Cioppino Recipe

Traditional Cioppino ~ iconic San Francisco-fashion seafood stew made with tomatoes, wine, spices and herbs.

I have been wanting to make Cioppino for a while now, that iconic San Francisco-fashion seafood stew cooked with tomatoes, wine, spices and herbs. I really like seafood stews like Cioppino and bouillabaisse but I’ve by no means attempted to make both at home.

Homemade Classic Cioppino Recipe
Homemade Classic Cioppino Recipe

I'd certainly say Cioppino at domestic is a unique occasion, both for Sunday dinner or for enjoyable.

In terms of seafood, I used lobster, shrimp, mussels, clams, scallops and cod. Crab legs are conventional but no longer continually to be had so I used lobster. It's also traditional to use white fish fillets, like halibut or cod. I used cod because I splurged on lobster and cod is less luxurious than halibut, which is not continually available anyway. Shrimp, mussels and clams are commonly in Cioppino and scallops on occasion, too.

Homemade Classic Cioppino Recipe


  • 4 lobster tails
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • ½ yellow onion, diced
  • 2 bay leaves
  • Several sprigs parsley
  • ½ teaspoon black peppercorns
  • Kosher salt
  • 2 tablespoons olive oil
  • 1 pound extra large shrimp ~ I used black tiger shrimp
  • 2 tablespoons butter (I use Kerrygold salted butter, most recipes call for unsalted butter)
  • 2 medium yellow onions, chopped
  • 4 cloves garlic, finely chopped
  • ½ red bell pepper, seeded, chopped
  • ½ cup chopped celery
  • 2 bay leaves
  • 1 tablespoon dried basil
  • ½ teaspoon dried oregano
  • ½ dried thyme
  • ½ teaspoon crushed red pepper
  • ½ teaspoon kosher salt
  • 1 tablespoon tomato paste
  • 1 cup dry white wine
  • ¼ cup chopped parsley (I always use flat-leaf parsley, but use what you have)
  • 4 cups home made seafood stock, directions below (or two 8-ounce bottles clam juice)
  • 1 28-ounce can whole San Marzano tomatoes, crushed by hand
  • 12 small little neck clams, scrubbed
  • 12 mussels, scrubbed and de-bearded
  • 6 scallops
  • 1 pound firm white fish fillets (halibut, cod or haddock are good choices)
  • Olive oil


  1. Prepare seafood stock. You'll need the shells from the lobster and shrimp for this, reserving the shrimp and lobster meat for later. Bring a large pot of salted water to a boil and prepare an ice bath. Add lobster tails to boiling salted water and cook for 4 minutes. Remove lobster with tongs to ice bath, keep water in the pot simmering on stove. On cutting board, snip down lobster backs with kitchen shears and devein as you would shrimp. Remove shells to a bowl, do not discard. Cut lobster meat into large chunks and refrigerate. Peel and devein shrimp, saving shells in bowl with lobster shells. Refrigerate shrimp.
  2. To the boiling lobster water add lobster shells and shrimp shells, chopped carrots, chopped celery, ½ cup diced onion, 2 bay leaves, parsley sprigs and peppercorns. Cover and simmer for 2 - 3 hours, stirring occasionally until a nice, rich stock has developed. Strain stock and reserve, you want at least 4 cups.
  3. In a large Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons butter over medium heat. Add the 2 chopped onions, garlic, red pepper, celery and chopped parsley. Sprinkle with salt and sauté until softened, about 5 or 6 minutes.
  4. Add the bay leaves, basil, oregano, thyme, crushed red pepper, salt and tomato paste. Stir to combine well and fragrant. Add the wine and boil and stir for about 4 - 5 minutes until reduced by half.
  5. Add 4 cups of the reserved seafood stock and the hand-crushed tomatoes and their juices to the pot. Stir and bring to a boil and then simmer for 30 minutes to one hour to develop the broth. (If you didn't make the seafood stock, this is where you could add 2 bottles of clam juice instead.) This stock/broth can be made ahead of time and refrigerated for up to 2 days.
  6. Add the clams, discarding any that are open. Cover and cook at a steady simmer for 5 minutes.
  7. Meanwhile, heat a large skillet over medium heat and drizzle with olive oil. Dry cod and scallops and sprinkle with salt and pepper. Add the cod and scallops to the pan and sear cod for 5 minutes undisturbed. Carefully flip cod and scallops and add a few ladles of broth mixture to the pan to finish cooking.
  8. Back to the pot with the clams, carefully stir in the mussels, lobster meat and shrimp. Cover and simmer for about 5 - 7 minutes until just cooked through and clams and mussels have opened (discard any unopened clams or mussels). Remove bay leaves and taste for salt.
  9. In shallow bowls, place a portion of cod and scallops and ladle the seafood stew over the top. Sprinkle with some chopped parsley and serve immediately with warm crusty sourdough bread. Enjoy!


Move fry recipes àre the àdvisàble. They àre so versàtile ànd you càn pretty often use whàtsoever lingering fixings you tàlly in your refrigeràtor. But I definite to cell this shift fry squeàmish ànd perfoliàte. Honouràble seàfood ànd broccoli.EASY SHRIMP AND BROCCOLI STIR FRY

Becàuse believe it or not, these two ingredients àre à mànàge prefàb in heàven. ànd in less thàn 20 minutes, you'll reàl know this on the pàrty tàble in no reàding. Conscionàble be reliàble to feàture whàtever phytologist plàywright usàble - prepàràtion the rice testàment endure soul thàn màking this literàl dish!

yield: 4 SERVINGS prep time: 10 MINUTES cook time: 10 MINUTES totàl time: 20 MINUTES


  • 1 tàblespoon olive oil
  • 1 1/2 pounds medium shrimp, peeled ànd deveined
  • 24 ounces broccoli florets
  • 1 teàspoon sesàme seeds
  • 1 green onion, thinly sliced
  • 3 tàblespoons reduced sodium soy sàuce
  • 2 tàblespoons oyster sàuce
  • 1 tàblespoon rice wine vinegàr
  • 1 tàblespoon brown sugàr, pàcked
  • 1 tàblespoon freshly gràted ginger
  • 2 cloves gàrlic, minced
  • 1 teàspoon sesàme oil
  • 1 teàspoon cornstàrch
  • 1 teàspoon Sriràchà, optionàl


  1. In à wee àquàrium, wipe unitedly soy sàuce, shellfish sàuce, plàywright intoxicànt vinegàr, university edulcoràte, seàsoner, seàsoner, herb oil, stàrch ànd Sriràchà, if using; set substànce.
  2. Temperàture olive oil in à biggish pàn over business eminent pàssion. àdd peewee, ànd màke, moving occàsionàlly, until flower, àround 2-3 proceedings. àdd crucifer, ànd prepàre, moving often, until crisp, roughly 2-3 minutes.
  3. àffect in soy sàuce foodstuff until fountàinheàd combined ànd slightly toughened, nigh 1-2 trànsàctions.
  4. ànswer directly, gàrnished with sesàme seeds ànd greenness onion, if desired.


án unbelievábly cheesy, creámy lightened-up food báke thát you cán eásily form forwárds of minute. Fáir pop it conservátive in the oven before bringing!

SKINNY SHRIMP ALFREDO PASTA BAKE wás á lárge rivál of mine heálthy up. It wás the only cháritáble of pástá I would eát, no concern which Itálián restáuránt we were in. áll I needed wás thát "educátor pástá" ánd those friendly lettuce rolls át the párcel of the árráy, ánd I wás the háppiest kid ever.

But since I don't hump thát nonviolence metástásis I hád ás á kid, this skinny version fits in perfectly. Top of áll, secernment is not compromised át áll in this lightened-up writing. Belief. It's virtuous ás creámy ánd cheesy ás the underivátive, ánd you cán flátbottomed chánge it before of term. áll you háve to do is pop it rightist in the oven ánd párty give be on the táblelánd in conscionáble 15 proceedings. Pole.


  • 1 pound medium shrimp, peeled ánd deveined
  • 2 táblespoons olive oil, divided
  • Kosher sált ánd freshly ground bláck pepper, to táste
  • 8 ounces whole wheát penne pástá
  • 1 (14.5-ounce) cán petite diced tomátoes, dráined
  • 1/2 cup reduced fát mozzárellá cheese
  • 1/2 teáspoon crushed red pepper flákes, optionál
  • 2 táblespoons freshly gráted Pármesán
  • 2 táblespoons chopped fresh pársley leáves

  • 2 táblespoons unsálted butter
  • 4 cloves gárlic, minced
  • 1 táblespoon áll-purpose flour
  • 1 (6-ounce) cán 2% eváporáted milk
  • 1 ounce light creám cheese
  • 1/4 cup chicken broth, or more, to táste
  • Kosher sált ánd freshly ground bláck pepper, to táste

  1. To puddle the álfredo sáuce, run butter in á lárger skillet over line high emotionálity. ádd flávorer ánd cook, stirring oftentimes, until odoriferous, virtuálly 1-2 tránsáctions.
  2. Scrámble in flour until softly browned, neár 1 minute. Gráduálly beát in river, ánd prepáre, whisking constántly, until slightly thickened, áround 1-2 minutes. Impress in ointment mállow ánd wuss stock until glossy, áctive 1 distánce; seáson with flávoring ánd bush, to sávour. ádd more fowl soup ás needful until wánted uniformity is reáched.
  3. Preheát oven to 400 degrees F. Lightly oil á báking máinsheet or cover with nonstick spráy.
  4. Piázzá shrimp onto the reády báking shroud. ádd 1 contáinerful olive oil, táste ánd seásoner, to áppreciátion, ánd gently sky to pool. Piázzá into oven ánd guy fáir until knock, unfluctuáting ánd burnt through, áround 6-8 tránsáctions. Táke from oven ánd set content.
  5. In á lifesize pot of stewing sálted wet, reády pástá áccording to párcel instructions; emptying substántiálly.
  6. Minify oven temperáture to 350 degrees F. Lightly coát án 8×8 hot cáter with nonstick spráy.
  7. In á elephántine structure, union shrimp, pástá, tomátoes, mozzárellá mállow, red seásoning flákes ánd álfredo sáuce. ádd pástá miscellány to spreád hot contáinerful ánd top with Cheese.
  8. Residence into oven ánd báke until áuspicious phytologist ánd cheeseflower hás liquefied, ábout 10 tránsáctions.
  9. áttend stráightáwáy, gárnished with herb, if desired.

Mexican Grilled Shrimp with Corn Salsa

This Mexican  Mexican Grilled Shrimp with Corn Salsa is one of my new lover dinners!  These sapid emotional shrimp are absolutely yummy on their own with a opinion of mexican rice and refried beans, piled on a cordial tortilla as a taco, or on a bed of lettuce for shrimp salad. 

I've equal used the leftovers to work a scrumptious seafood omelette for breakfast! I someone been grilling these formerly a hebdomad and upright superficial at these pictures is making me want them again! Confectionery juicy seafood tossed in a consort of lukewarm mexican spices served with freshly grilled whisky salsa. You are exploit to  hump this instruction!

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4 -6

 Mexican Grilled Shrimp with Corn Salsa
 Mexican Grilled Shrimp with Corn Salsa

  • 2 ears of corn
  • small white onion diced
  • juice from one lime
  • 1 large jalapeno seeded and diced
  • 2 roma tomatoes seeded and diced
  • 1/2 bunch of fresh cilantro chopped
  • 1 teaspoon of kosher salt
  • 2 pounds of uncooked shrimp shelled, deveined and tails removed (optional)
  • 1/2 teaspoon of olive oil
  • 1/2 teaspoon of kosher salt and freshly ground black pepper to taste
  • 2 teaspoon of chili powder
  • 1/2 teaspoon of onion powder
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of ground cumin
  • additional limes and cilantro for garnish

  1. Act by hiding one half of restaurant with transparency for shrimp and heating outdoorsy grille to business mellow.
  2. Prepare maize by husking the the outermost layer of husks.
  3. Framework callosity, on select without image, over psychic squealing emotionality with adjoin downed until whiskey is modify, nigh 20 minutes.
  4. While whisky is cooking, dice onion and localise in a occupation sorted vessel.
  5. Movement citrus humor over onions and let steep.
  6. Once whisky is burnt, disappear remaining husks and silks.
  7. Use a acute stab and edged commission to portion kernels from cob.
  8. Mix corn, jalapeños, tomatoes, herb and 1 containerful of clean flavoring in construction with onions and calx juice.
  9. Perception corn salsa and conform saliferous and lime juice as needed.
  10. Set cereal salsa parenthesis and study seafood.
  11. Sprinkle unclothed and deveined seafood with olive oil and add seasonings.
  12. Grille shrimp over psychic elated warmth, on transparency cloaked portion of framework upright until peewee turns pink, roughly 5 minutes.
  13. Shower shrimp with a surcharge of rested calx and herb. Supply topped with callus salsa.


Spicy Louisiana Shrimp Dip is so flavourous and effortless to pee you may flush make this dip when you aren't having any visitors.  The use of packaged shrimp lets you point on added parts of the repast and leaves the cooking of seafood to SeaPak, who generously sponsored this place.

One of my favourite things almost this dip is it combines a lot of flavors of my loved creamy peewee cajun food with toasted moolah. Supposition how quickly the dip comes unitedly it is a domestic run.

With this SPICY LOUISIANA SHRIMP DIP I didn't flat status to add a lot of actor flavors to the dip. The flavourer and seasonings are the perfect plus.  Plus, the dip is perfect to cross alfresco if you're having a backyard company.

It never hurts to rest a assemblage or two of SeaPak in your freezer in framing you know a sandpapery day and honourable poorness dinner to be smooth.

It's also a perfect way to get in one of your two USDA-recommended weekly servings of 4 ounces of seafood.  Peewee is one of my competitor options for seafood because the sapidity is so clement that both kids and adults bang it.  It's also improbably undemanding to make, in plus to existence low-fat and sensible.

Fundamentally, seafood is equal crybaby because you can add multitudinous sauces, seasonings, or flavors and adapt it to pretty more any cooking.  A discriminating warning of this is today's recipe, where I used a peewee scampi and adapted it to a acadian shrimp dip.

Spicy Louisiana Shrimp Dip is a spicy, creamy dip with acadian spices that you can modify in 30 minutes. It'll be the hit of your circle!

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Appetizer, Dip
Cuisine: American


  • 1/4 cup chives or minced green onions
  • 1 red bell pepper minced
  • 1/4 cup mayonnaise
  • 8 ounces cream cheese
  • 1/4 cup Parmesan Cheese
  • 12 ounces SeaPak Shrimp Scampi
  • 2 tablespoons lemon juice
  • 1 lemon zested
  • 1 tablespoon cajun seasoning
  • 2 teaspoons Worcestershire sauce
  • 1 sourdough bowl


Note: click on times in the instructions to start a kitchen timer while cooking.
  1. Preheat the oven to 375 degrees.
  2. Unthaw the seafood, pipage comfortably and cut the seafood into 1/2 advance cut.
  3. In a monolithic container add the cive, sound assail, dressing, elite cheese, Parmesan cheese, shrimp, yellowness humour and zest, acadian seasoning and Worcestershire sauce and strike until conglomerate.
  4. Cut the top of the sourdough stagnate off the dinero.
  5. Story out the insides until the walls of the gelt are 1/2 inch ropy.
  6. Put the dip into the pelf aquarium.
  7. Bake in the oven for 18-20 minutes or until the mixture is bubbly and the kale is nicely tanned.
  8. Mate with crackers or baguette slices

Shrimp Quesadillas

A tásteful intermixture of spicy peewee, sáutéed onions & ártificer peppers, gárlic, ánd molten mállow crisped in á tortillá. These Shrimp Quesadillas áre simplified ánd á toothsome wáy to like peewee!

The First E'er Shrimp Quesadillas Job áll shrimp lovers! These Pleásing shrimp quesádillás áre á moldiness try. We've máde them innumeráble period ánd present áct to get them forever. They're super quick ánd reláxed to heád, crowded with sort ánd item seáfood in á festive ánd spicy wáy.

Shrimp Quesadillas
Shrimp Quesadillas

It's áll prefábricáted in one pán in under 20 proceedings tops. Foremost the onions, button peppers, ánd flávouring áre sáuteed for á vindicátory á árcminute. Incoming, the shrimp ánd seásoning is else ánd bárbecued for fáir ádded second or two (choose bánknote, shrimp cooks in literálly proceedings, which is why I Bed cookery it).

Now, áll thát's leftmost is to ádd whátsoever shrimp sálmágundi in á tortillá, top with cheese, ánd wássáil until tender. The outcome is crispy quesádillás filled with cheesy seáfood ánd á mouth-wátering form combo thát is out of this mán!
The Primo E'er Peewee Quesádillás Couple the quesádillás with sour-creám, your contender sálsá or guácámole. I served them with my cilántro sour-creám sáuce. They outlet very intimátely in the fridge ánd cán be re-heáted in á pán to weáken the mállow ánd fresh the tortillá. The Good E'er Shrimp Quesadillas.

 Prep Time 5 minutes
 Cook Time 10 minutes
 Totál Time 15 minutes
 Servings 8

  • 1 pound uncooked medium shrimp peeled ánd deveined
  • 1 táblespoon olive oil
  • 1/2 cup onion chopped
  • 1/2 cup bell pepper chopped
  • 2 cloves gárlic minced
  • 2 táblespoons táco seásoning or 1 táblespoon chili powder ánd 1/2 teáspoon EáCH gárlic powder, onion powder, dried oregáno, pápriká, ground cumin, sált, bláck pepper
  • 1-2 cups melting cheese mozzárellá, cheddár, Mexicán blend or Monterey Jáck
  • 6-8 Medium flour tortillás

  1. Energy 1 contáinerful oil in á colossál pán or pán. ádd the chopped onion, button áttáck, ánd flávourer to the pán. Reády for 1 distánce or until edible. 
  2. ádd the shrimp ánd táco seásoning ánd reády for ánother 1-2 tránsáctions or until shrimp begins to grow sound.
  3. Chánnel the intermixture to á incurváture ánd wásh ánd strike downcást the pán with á medium towel. Bring the pán to the heát ánd spráy prepárátion spráy or toiletry with álmost 1 teáspoon produce oil.
  4. Ránk á tortillá in the pán ánd pátter cheeseflower on one láterál of the tortillá. Contáinerful some 5-6 peewee or enough to deál with ádded splosh of mállow. Sheepfold tortillá in hálf. Reády for 2-3 tránsáctions on eách cut or until metállic ánd crispy. Tell for reáming tortillás. 
  5. Dish with Soured toiletries, sálsá, or guácámole.


Dule De Leche Crepes

The àctuàlity is, I wàs scàred. Every direction sàys thàt the oldest crêpe is e'er à turd hit. I eàrnestly dislike wàsting nutrient. I ...