Grilled Shrimp

Grilled Shrimp

Ingredients

  • 2lb Shrimp (Large or Jumbo)
  • 2 Cloves Garlic (Minced)
  • 1 Whole Lemon (Juiced)
  • ⅓ cup Olive Oil
  • ½ teaspoon Salt and Pepper (To personal taste)

Optional

  • 1 tablespoon Tony Chachere’s Spice

Directions

Prepare your grill ahead of time to give your coals time to burn down a little bit, I don't like a real hot grill. You will be marinating for at least three hours so don't start you until one hour before.
Peel and devein shrimp and put in plastic or glass bowl.
Add garlic, lemon juice, olive oil, salt and pepper, and optional spice and mix. Marinate for at least 3 hours. If you are using wooden skewers be sure to soak them for a couple of hours to keep them from burning.
Skewer shrimp and cook for 5 minutes a side or until nice and pink. Don't over cook or they will be tough as boot leather. Serve with grilled vegetables or salad.

December 20th, 2011 Posted by | Main Dishes, Recipes, Seafood | no comments

Shrimp Curry With Rice

Shrimp Curry With Rice

Ingredients

  • 2lb Shrimp (Peeled and Deveined)
  • 1 Small Onion (Finely Chopped)
  • 2 Whole Carrots (Julienned)
  • 1 Stalk Celery (Finely Chopped)
  • 2 Cloves Garlic (Minced)
  • 2 tablespoons Lemon Juice
  • 1 cup Pineapple Juice
  • 2 tablespoons Curry Powder
  • ½ teaspoon Ginger
  • 1 Stick Butter
  • 2 tablespoons Corn Starch

Directions

Boil Shrimp until they turn pink. Remove Shrimp from water and save water. Let shrimp cool and peel and devein.
While the shrimp are boiling make a pot of rice.
Melt butter in a heavy skillet (I like black iron skillets). Add onion and garlic and cook till onion are soft. Remove ingredients from skillet.
Add Curry powder to skillet and cook until brown in color. Do not burn, use meduim heat.
Add three cups of water from pot you boiled shrimp in. Also add pineapple juice, lemon juice spices and vegetables. Simmer for 15 minutes and check consistency. If sauce needs thickening use the cornstarch. (Mix cornstarch with three tablespoons of water together and then add to skillet.)
Serve over rice.

December 20th, 2011 Posted by | Main Dishes, Recipes, Seafood | no comments

Shrimp Scampi

Shrimp Scampi

Ingredients

  • 2 Pounds Shrimp (Peeled and Deveined)
  • 4 tablespoons Garlic (Minced)
  • 6 Whole Green Onions (Chopped)
  • 2 tablespoons Chives (Finely Chopped)
  • 2 tablespoons Parsley (Finely Chopped)
  • ¼ cup White Wine
  • 1 Whole Lemon (Squeezed)
  • ½ teaspoon Cajun Sipce or Red Pepper
  • ½ teaspoon Salt and Pepper (To Your Personal Taste)

Directions

Preheat oven to 400 degrees
Peel Shrimp, devein and then arrange in a sprayed casserole dish.
Melt Butter in a skillet over medium heat. Add garlic, wine and lemon juice. Cook for no more than two minutes on stove top and then pour over shrimp.
Sprinkle Chives, Parsley and Green Onions over shrimp and put in oven.
Cook for five minutes and then turn shrimp and cook for ten more minutes. Do not over cook shrimp, it will make it tough.
You can either serve in casserole dish or move to a nicer servicing dish and pour liquid over shrimp and garnish with lemon wedges and a handful of fresh chopped parsley.

December 20th, 2011 Posted by | Recipes, Seafood | no comments

Barbeque Sauce

Barbeque Sauce

Ingredients

  • 2 Cups Ketchup
  • 1 cup Apple cider vinegar
  • ¼ cup Worcestershire Sauce
  • 3 tablespoons Stone ground mustard
  • 1 Can Beer (12oz can - warm)
  • 1 Whole Lemon (Juiced)
  • 1 teaspoon Garlic (Minced)
  • ¼ teaspoon Red Pepper (ground)
  • 1 Stick Butter

Directions

Melt butter over medium heat and add all other ingredients, and lower heat to a simmer for at least one hour. I use a whisk to stir the sauce every 15 minutes.

Note

I usually double the recipe because it keeps in the refrigerator for 1 month in a glass jar. When I double the recipe, I cut back on the beer to 1½ cans. I also add a little more vinegar for a tangier taste; extra lemon juice can be added also.

December 10th, 2011 Posted by | Recipes, Sauces | no comments