Seafood

Treading the Fine Line Part 1

Shrimp with Maifun

Where do inspiration and copy catting meet? For the sake of ‘debate’, how original are most recipes? We see a lot of recipes that have been adapted by so and so and such and such. Of course, many folks are literally creating new ingredient combinations as we write this, but a lot of our recipes are inspired-occasionally based on-something awesome we had somewhere else. Then we play with it, make it our own. The delicious bowl above is similar to a meal we had recently and changed up a bit based on what we had on hand. Should it be called an adaptation? An inspiration? An amended replica? We’re curious to hear your thoughts. And we encourage you to do your own adaptation…or just play copy cat!

You’re good if you noticed this post will be followed by another in the same vein.  Look forward to Part 2 on Friday!

As mentioned, here’s a recipe inspired a previous cook’s creation. The cooks at Hipcooks. This is a zesty, light dish that goes well as a main course.  It’s full of crunchy vegetables, plump shrimp and just enough spice to tingle your taste buds.  We’ve gone back into our recipe list and tossed it with our own Jalapeno Miso Dressing, but you can whip up your own creation.

Lemon Garlic Shrimp with Maifun Noodles – Serves 2
4 radishes, sliced
1/4 daikon, sliced
1 carrot, grated
3 ounces maifun
1/2 pound peeled shrimp, raw
Juice and zest of 1 lemon
2 cloves garlic, minced
1 tablespoon cilantro
2 teaspoons grapeseed oil
1 1/2 cups Jalapeno Miso Dressing

1.  In a small bowl, combine shrimp, lemon juice, lemon zest and garlic.  Let sit for 10-15 minutes.

2.  While shrimp marinates, pour hot or boiling water over maifun and let sit 10 minutes.  Drain.

3.  When shrimp is ready, heat oil and add shrimp.  Cook until firm and pink, approximately 4-6 minutes.

4.  In a separate bowl, mix maifun with radish, daikon and carrots.   Pour 1 cup of dressing over rice sticks and veggies and mix well.

5.  In serving bowl, layer maifun and veggies on bottom and top with shrimp.  Sprinkle with cilantro.

Click HERE for the printable recipe.

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33 thoughts on “Treading the Fine Line Part 1

  1. I give credit for inspiration,and as they say ‘Art imitates…’ Your stuff always looks amazing, can you imagine us have a dinner party with all these other wonderful blog foodies?

  2. Whenever I can I’ll give credit where it’s due. Sometimes I have snippets of recipes where I have no clue where I got them from, in which case there’s nothing I can do. This is one big gray area where I’m not going to get on any high horse. I swear I read somewhere that no author can claim copyright on a list of ingredients but if the “method” is copied he has a case; something like that anyway. The only time I have an issue is when uncreative and lazy bloggers (scratch that, call them buggers) copy and paste works of others. Worse still, not even give them credit.

  3. Looks really good!! I develop a lot of my own recipes, and then I redo them and they’re nothing like the first one, because I “adapt” from myself. So what would you call that? Lol. It’s amazing how you can take the same ingredients and go a hundred thousand different ways.

  4. Looks great, my mouth is watering already and it is only 10 in the morning my time!

    Technically, when I looked into copyright laws before starting our blog, they said a list of ingredients can not be copyrighted, only a book of recipes can. That being said I like to link my inspiration regardless of who it is, even if they used someone else’s recipe – it creates a fun chain to look back and see what made someone go “I’ll make something too!”

  5. This looks delicious. You know I’m awfully fond of noodles myself 🙂

    In terms of the line between copying and adapting, personally I try to attribute the recipes I present, even when I’ve altered them beyond all possible recognition. That said, the art of cooking is all about change and adaptation. If people just cook exactly the way something is presented, the art itself dies.

  6. Dear Krystal and Amir!
    Greetings, Bonjour, Salam Aleikum!
    The real reason (that is, for people who really like food) for eating out is to obtain new ideas for even better everyday food at home!
    The Missus and I will not visit restaurants for the sake of going out, but first to enjoy and next learn! I do eat out on my own, but that is another story! LOL
    That pic of yours is absolutely gorgeous!
    Incidentally, I use the same technique at home for shrimps: make an incision along the back, take out innards and fry once lightly to keep them very soft inside, have them cool.
    Once that done, I can either use as such for salads, or add them to a sauce. They will not get hard this way.
    I also dip them in lemon juice before frying them.
    As for frying the shrimps/prawns I first fry finely chopped shallots and garlic in olive oil on a medium fire until the shallots become translucent, then add some white wine and fry the shrimps.
    Once the shrimps have been taken out, I can fry all kinds of ingredients in the same sauce.
    Cheers and all that!
    Robert-Gilles
    http://shizuokagourmet.wordpress.com/
    (WordPress Dragonlife will take you to my fantasy story. Just in case! LOL)

  7. This looks so delicious, I could eat my screen right now. I’d say that inspired if you change the ingredients and method to what you have to hand. If I slightly changed it then I’d say it’s adapted. But interesting debate nonetheless!

  8. This is an interesting discussion topic and I really like (and agree with) Daily Spud’s comment. Everything I do is a variation on something – and I rarely make things the same way twice. Depends on my mood and what’s in my fridge. When I use the word “adapted” in posting, its mainly a CYA move … I want to acknowledge the original source and give credit – but I’ve always altered the recipe in some way.

    Your noodles look fabulous, Duo. Love it!

  9. Hey guys I can’t find your yogurt dip recipe! I did search site:duodishes.wordpress.com yogurt and only one thing popped up and it wasn’t a yogurt dip. If I can’t find it I don’t expect she can either. Please advice!

  10. almost all mine are inspired by Something! If it’s less than 50% a copy then I kinda think I invented it but if it takes a controlling share from the original then I credit them if I can.

  11. Interesting debate – I usually call them “adaptations” and give credit to the original author, just because I think it’s only fair. Sometimes I’ll use another recipe just for inspiration or for something mundane like cooking times – if the resulting recipe is unlike the original in ingredients and/or techniques, I don’t think it’s a problem to call it your own. I love the looks of that jalepeno-miso dressing – mmm!

  12. That looks beautiful.. I can only imagine how wonderful it tastes and smells!
    I notice you use grapeseed oil in many of your recipes! Yum. 🙂

  13. I like what Jenni at Pastry Methods and Techniques had to say about recipes when she described them as a cook writing down a particular way of using a particular set of ingredients on a particular day – they themselves might (and quite probably will) vary the formula the next time they make it. So your recipe may very well be described as a variation, adaptation or inspiration, but it’s also simply your recipe!

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