08 May 2012
in Dinner, Lunch, Recipes
Tags: Black pepper, Cook, Dairy Free, dinner, Food, Garlic, gluten-free, grilled shrimp, honey, Lime (fruit), Olive oil, Seafood, shrimp, Skewer, sweet and spicy, Sweet and Spicy Honey Grilled Shrimp
It’s almost that time of year. Grilling season. Well technically, the weather has been so nice lately that some of you may have been grilling already. Some of you may have indoor grills (I definitely need one) Shrimp is a fabulous food to grill. Small, perfect for skewers and tons of flavor!
Sweet and Spicy Honey Grilled Shrimp
You know how much I like a little heat in a lot of my food and this is just the right amount of kick! You can always add a little more kick!
- 2-2 1/2 lb. raw, shelled, de-veined shrimp. (Tiger Shrimp are great).
- 1 tablespoon minced or pressed garlic
- 1/4 cup minced fresh ginger
- 1/4 cup hot chili garlic paste
- 1/2 cup sweet chili garlic paste
- 1 cup honey
- 1 cup fresh-squeezed lime juice
- 1/2 teaspoon Kosher salt
- 1 teaspoon freshly-ground black pepper
- 1 cup canola oil
- Skewers to thread shrimp
- Rinse shrimp in cold water and place in a large Ziploc bag.
- Combine garlic, ginger, both chili pastes, honey, lime juice, salt, pepper, and oil in a large bowl. Whisk thoroughly. Set aside 1 cup of the marinade.
- Pour remaining mixture over shrimp and refrigerate for at least 24 hours and up to 48 hours.
- When ready to cook, thread shrimp onto skewers.
- Preheat outdoor grill. This should really should be done outside because they get VERY smokey! When grill is hot, reduce heat to low and quickly place all skewers over the heat. Brush with reserved marinade. When they’ve cooked for 1 1/2-2 minutes, quickly flip them over and brush or drizzle with remaining marinade. Cook for another 1 1/2-2 minutes, or until opaque and pink.
- Remember, shrimp cook QUICKLY. You want to be careful not to overcook them.
- Remove skewers from grill and remove shrimp from skewers. Pile them on a plate, drizzle with any remaining reserved marinade, and squeeze the juice from a lime all over them.
- Serve with rice or french fries any of your other favorite sides!
01 Mar 2012
in Dinner, Lunch, Recipes
Tags: Corn tortilla, Dairy Free, Fish and Seafood, gluten-free, grated carrots, ground cumin, Hot sauce, shredded cabbage, shrimp, Taco, Tortilla, wooden skewers
Put together a flavor fiesta in no time! Tacos are perfect for an easy weeknight meal!
Southwest Shrimp Tacos
- 10 to 12 (10-inch) wooden skewers
- 2 pounds unpeeled, large raw shrimp (21/25 count)
- Vegetable cooking spray
- 2 tablespoons hot sauce
- 1 tablespoon olive oil
- 1 1/2 teaspoons ancho chile powder
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon salt
- 16 to 20 (8-inch) soft taco-size gluten free corn tortillas
- 3 cups shredded cabbage
- 1 cup grated carrots
- Lime wedges
- Soak skewers in water 20 minutes.
- Meanwhile, peel shrimp; devein, if desired. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat.
- Toss shrimp with hot sauce and next 4 ingredients. Thread shrimp onto skewers. Grill shrimp, covered with grill lid, 1 to 2 minutes on each side or just until shrimp turn pink.
- Grill tortillas 1 minute on each side or until warmed.
- Combine cabbage and carrots. Remove shrimp from skewers just before serving. Serve shrimp in warm tortillas with cabbage mixture and lime wedges.
Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.
17 Feb 2012
in Dinner, Lunch, Recipes
Tags: coconut, Coconut milk, Dairy Free, Fish sauce, gluten-free, jasmine rice, Red curry, rice noodles, Scallion, shrimp, Thai cuisine, thai red curry paste
Thai food is one of my new favorite because a lot of the dishes are make with rice noodles which are gluten free. I have been to a few great Thai places and I always get something I enjoy. Shrimp is one of my favorite seafoods and if you add a little coconut and some spices, it becomes an instant interesting dish!
Thai Coconot Curry Shrimp
The sweetness of coconut milk which compliments the spiciness of the red curry paste in this simple dish. Serve this over jasmine rice for a complete meal. If you’ve never used fish sauce before, don’t let the smell fool you. It blends with the other flavors and really adds to this dish
- 1 tsp oil
- 4 scallions, whites and greens separated, chopped
- 1 tbsp Thai red curry paste
- 2 cloves garlic, minced
- 1 lb shrimp, peeled and deveined
- 6 oz light coconut milk
- 2 tsp fish sauce
- 1/4 cup fresh cilantro,chopped
- salt to taste
- In a large nonstick skillet, heat oil on medium-high.
- Add scallion whites and red curry paste and sauté one minute.
- Add shrimp and garlic,season with salt and cook about 2-3 minutes.
- Add coconut milk,fish sauce and mix well.
- Simmer about 2-3 minutes, until shrimp is cooked through.
- Remove from heat, mix in scallion greens and cilantro.
- Serve over jasmine rice (my favorite!) or a side of rice noodles.
05 Jan 2012
in Basics, Dinner, Lunch, Recipes, Snacks
Tags: cocktail hour, cocktail shrimp, Fish and Seafood, grilled shrimp, Hors d'œuvre, shrimp, spicy grilled shrimp, Tomato
One of my favorite movies is Forrest Gump and one of my favorite characters is Private Benjamin Buford ‘Bubba’ Blue, Forrest’s best friend when he went to war in Vietnam. Bubba: “Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.”
There is so many things can be done with shrimp. Shrimp is one of my favorite seafoods! Seasoned just right it is so good! Let’s get to it.
Spicy Grilled Shrimp Platter
- 4 cups water
- 2 tablespoons kosher (coarse) salt
- 2 tablespoons sugar
- 1 tablespoon crushed red pepper flakes
- 3 cloves garlic, sliced
- 1 teaspoon paprika
- 30 uncooked deveined peeled shrimp (1 1/4 lb of 26-30 count size), thawed if frozen, tail shells removed
- 1/3 cup seafood cocktail sauce
- 1/3 cup refrigerated honey mustard dressing
- 1/3 cup spicy hot peanut sauce (from 7-oz bottle)
- In 2-quart saucepan, heat 1 cup of the water to boiling. Add salt, sugar, red pepper flakes, garlic and paprika; stir to dissolve salt.
- Remove from heat. Add remaining 3 cups cold water. Place shrimp in large resealable food-storage plastic bag. Pour brine mixture over shrimp. Seal bag, pushing out air. Place bag in dish or plastic container. Refrigerate 1 hour.
- Heat the broiler to medium. Remove shrimp from brine mixture; discard brine. On each of 6 (12-inch) metal skewers, thread shrimp, leaving 1/4-inch space between each.
- Cook on medium heat 5 to 6 minutes, turning once, until shrimp are pink.
- In 3 separate small bowls, place cocktail sauce, dressing and peanut sauce. Arrange bowls on platter; add shrimp to platter.
Shrimp and Tomato Martinis
Looking for an elegant hors d’oeuvre or first course? This gussied-up shrimp cocktail gets high marks for flavor and presentation, making you the hostess with the most tastiest dish.
For the Red Wine Vinaigrette:
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons sugar
- 1 teaspoon Dijon mustard
- 1 clove garlic, finely chopped
For the Tomato Relish:
- 3 medium tomatoes, seeded, chopped (1 1/2 cups)
- 2 cloves garlic, finely chopped
- 3 tablespoons chopped fresh basil leaves
- 2 tablespoons small capers, drained
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For the Shrimp:
- 24 medium cooked shrimp (thawed if frozen), peeled, deveined (tail shells removed)
- 8 fresh basil leaves, sliced
- In small bowl, beat vinaigrette ingredients with whisk until smooth.
- In medium bowl, mix tomato relish ingredients.
- To serve, divide tomato relish evenly among 8 martini glasses. Top each with 3 shrimp. Spoon about 1 tablespoon vinaigrette over each. Garnish with sliced basil leaves.
If you don’t have martini glasses, use large wine glasses or lowball glasses.
These are two great recipes that will have your taste buds dancing. Dinner just got a little fancier.
Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a member of Alpha Delta Pi. She enjoy cupcakes, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.
29 Dec 2011
in Dessert, Drinks, Recipes, Restaurants
Tags: Captain Morgan, coconut, gluten-free, Malibu, Malibu Bay Breeze, Piña colada, Red Lobster, shrimp
Seafood is one of my all time favorite meals and Red Lobster is one of my favorite restaurants. I’ve been going to Red Lobster since I was probably 5 or 6 years old. It was one of my grandparents favorite placed to take me and I couldn’t get enough of it. Well I’ve grown up and still love Red Lobster but all of my favorite meals are breaded and thus off limits to me now. BUT you can make some of your favorite Red Lobster dishes at home which is less expensive and with gluten-free ingredients better for you!
One of my favorite appetizers (besides the free biscuits) is the parrot bay coconut shrimp. Delicious crispy shrimp paired with the sweet dipping sauce, just perfect. This recipe will transport you to a seaside paradise any time you make it.
Parrot Bay Coconut Shrimp
- 6-8 cup canola oil
- 12 large shrimp, about ½ pound, peeled and deveined
- 1 cup gluten free panko Japanese-style bread crumbs
- ½ cup flaked coconut
- 1½ cups all-purpose gluten free flour
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 cup coconut milk
- 2 tablespoons Captain Morgan Parrot Bay Rum
- Heat your oil to 350 degree in deep fryer or a heavy skillet.
You will need 3 medium bowls for battering your shrimp.
- In the first bowl add ¾ cup of gluten free flour.
- In the second bowl combine ¾ cup gluten free flour, salt and sugar, rum and coconut milk. Let this stand 5 minutes.
- In the third bowl combine the gluten free bread crumbs and coconut.
- Butterfly cut each peeled shrimp before you start the battering and leave the tail intact.
- Batter the shrimp, dipping each one in flour, wet batter and then coat with panko coconut mixture.
- Place the shrimp on a plate until all of them are battered.
- Deep-Fry the shrimp in the hot oil for 2-3 minutes or until golden Drain on rack or paper towel.
- Serve shrimp with piña colada dipping sauce or your favorite shrimp cocktail sauce (or both!)
Piña Colada Dipping Sauce
- ½ cup sour cream
- ¼ cup creme of coconut or Piña Colada non-alcoholic drink mix
- ¼ cup crushed pineapple, drained
- 2 tablespoons granulated sugar
- Combine sour cream, creme of coconut or Pina Colada nonalcoholic drink mix, sugar and pineapple together.
- Cover and let chill.
- You can make this dip first so it will have time to chill. Or choose to serve it a room temperature.
All you need now is a Malibu Bay Breeze and you’re all set to be transported to paradise. Well here you go!
Malibu Bay Breeze
- 1 1/2 oz Malibu coconut rum (You can also use Captain Morgan Parrot Bay coconut rum)
- 2 oz cranberry juice
- 2 oz pineapple juice
- Blend ingredients and serve over ice
You’re all set to sail away!
15 Dec 2011
in Basics, Drinks, Recipes, Snacks
Tags: Captain Morgan, gluten-free, holiday party, Hors d'œuvre, rum, shrimp
Hosting a holiday party? Looking for a delicious cocktail and tasty appetizer to get the party started? Look no further. I have two great recipes that are sure to make your guests smile and asking for the recipe.
Cocktail Time! Creating a drink that is sure to get your guests buzzing is important when hosting any kind of gathering. Paring with a variety of appetizers for your guests to enjoy will definitely make you the hostess with the most-est!
- In an iced filled shaker combine all the ingredients.
- Shake well.
- Strain into an ice filled glass.
- Garnish with lime wedge.
Serving Facts: Captain Morgan Original Spiced Rum contains 0.35 oz. of alcohol per 1 oz. serving.
We all know appetizers are key to a party. People love to eat and chat and having a great assortment of skewers and finger foods make for easy pre-dinner dining. In 2007, the New York Times published an article entitled 101 Simple Appetizers in 20 Minutes or Less
, with so many delicious and easy appetizers that make chips and salsa cringe in the background.
This delicious skewer appetizer is a step up from the traditional shrimp cocktail (which you can never go wrong with on an appetizer table)
Shrimp Mojo de Ajo
- 24 unpeeled, large raw shrimp
- 1/2 cup Mojo de Ajo (recipe below)
- 24 (6-inch) wooden skewers
Garnishes: lime wedges, fresh cilantro sprigs, coarse sea salt
- Peel shrimp, leaving tails on, if desired. Combine shrimp and Mojo de Ajo, tossing to coat. Let stand 30 minutes.
- Meanwhile, soak wooden skewers in water 30 minutes.
- Remove shrimp from Mojo de Ajo, discarding marinade. Thread 1 shrimp onto each skewer.
- Grill over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Garnish, if desired.
Mojo de Ajo Recipe
- 3/4 cup olive oil
- 2 tablespoons sweet paprika
- 3/4 cup bottled minced garlic
- 5 tablespoons fresh lime juice
- 1 1/2 teaspoons salt
- Cook garlic in hot oil in same saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until golden. Let stand 5 minutes.
- Stir in sweet paprika, lime juice, and salt. Store in an airtight container in refrigerator up to 5 days. Allow mixture to come to room temperature before using.
So set up the appetizer table and stock up the bar because your next holiday bash is going to be the finest of them all!