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!
I’m still in a Cajun state of mind guys! Cannot get enough of those delicious flavors!
Crawfish Beignets with Spicy Remoulade
This is definitely a recipe that will wow whoever is sitting at your table! Yes, it’s a LOT of ingredients, but A LOT of great flavor! Don’t be intimidated, it will be delicious! For vegetarian Cajun beignets, simply eliminate the crawfish and increase the amount of red peppers and scallions by approximately 1 cup (this measurement includes both vegetables).
For the Beignets:
- 10 ounces crawfish, coarsely chopped
- 1 cup unbleached all-purpose gluten free flour
- 1 teaspoon baking powder
- 2 tablespoons paprika
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (1/2 teaspoon if you want more heat!)
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon garlic, finely diced
- 3 scallions, finely diced
- 1 red pepper, finely diced
- 2 tablespoons olive oil
- 4 dashes Tobasco
- Vegetable, Canola or Peanut Oil for frying
- Lemon wedges for serving
For the Rémoulade:
- 1 cup mayonnaise
- 2 tablespoons cornichons, finely diced
- 2 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons capers, finely diced
- 1 tablespoon finely chopped fresh tarragon
- 1 tablespoon minced shallots
- 2 teaspoons sherry vinegar
- 1 teaspoon paprika
- 2 dashes Tabasco
- Juice of half a lemon
- Salt and pepper
- First, make the rémoulade. In a medium bowl, combine the mayonnaise, cornichons, parsley, capers, tarragon, shallots, vinegar, paprika, Tabasco, lemon juice and lemon zest.
- Stir to combine; season with salt and pepper.
- Cover and set aside.
- Next, make the beignets. Heat two tablespoons of olive oil in a skillet over medium heat.
- Add the diced red pepper and cook until soft, approximately 8-10 minutes.
- Add the garlic and cook for an additional two minutes.
- In a large bowl, whisk the gluten free flour, salt, baking powder, paprika, oregano and cayenne pepper.
- Add the water, scallions, crawfish, red pepper and garlic, stirring well to combine.
- Cover with a damp towel and set aside for 15 minutes.
- In an electric skillet or a heavy pot, heat 2-3 inches of oil until it reaches 350ºF. Drop the crawfish batter by small spoonfuls into the oil and fry until golden brown, approximately 5 minutes. With a slotted spoon, transfer beignets to a paper towel-lined plate.
- Serve the beignets warm with lemon wedges and rémoulade for dipping.
Spicy crawfish. Now that is southern, down home goodness!
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.
More and more restaurants are taking into consideration individuals with Celiac’s disease, wheat sensitivity and intolerance to dairy.
I recently came upon the Legal Seafoods and Houlihan’s gluten-free menus online which was really a treat. I have been to Legal Seafoods a few times with my little brother and father and it is a great restaurant. But recently, I have stopped going there because I was unsure if I could enjoy the menus items I had previously ordered. But I found some new favorites that are gluten-free and just as delicious as what I had previously ordered. They also have a wonderful drinks selection! Refer to my gluten-free alcohol list and always remember to ask!
If you are a fan of Applebee’s and TGI Fridays, then Houlihan’s is right up your alley. Applebee’s after a day at work with my coworkers was a frequent summer spot. But one night, I decided to switch it up and took my boyfriend to Houlihan’s and it was such a cool experience. Great atmosphere and the food is pretty good. I tried two of the small plates (the beauty of small plates is that you can order more than one and not feel so stuff and they taste great) and they were great. Great drink selection as well. I now like it better than Applebee’s! (who would have thought)
Check out these fabulous restaurants gluten-free menus.
I love seafood. Fish, lobster, scallops and crabs all so yummy! I have always liked seafood from my first visit to Red Lobster with my grandparents when I couldn’t have been more than 6 years old to fresh caught seafood at this great little place my dad took my brother and I called at Johnny’s Reef in City Island, Bronx (WONDERFUL outdoor eatery – definitely a perfect summer trip and around the Bronx Zoo!)
This tilapia recipe comes from my boyfriend who introduced this tasty combination to me while on a camping trip over the summer. I was a little apprehensive at first but I love salsa and tilapia is one of my favorite fish so I was a bit curious as to how it would turn out. I was pleasantly surprised. I changed it up a little tiny bit and trust
- 4 frozen tilapia filets thawed to room temperature
- 1 large yellow onion
- 1/2 cup Tostitos Restaurant Style Salsa (Mild, Medium or Hot, whichever you prefer) (1/2 should be a good amount to place on a good amount on each of the tilapia filets but you can use more (I do)
- 4 tablespoons of Earth Balance Natural Buttery Spread (1 tablespoon per filet)
- a pinch of salt
- a pinch of black pepper
- sprinkle of crushed red pepper
- Preheat oven to 350° F
- Place filets on a flat baking pan that has been covered in aluminum foil.
- Sprinkle tilapia with salt, black pepper and crushed red pepper. Cut the onion into small cubes and cover tilapia.
- Place 1 tablespoon of Earth Balance Natural Buttery Spread underneath filets
- Spoon salsa on top of filets. Be careful not to touch the filets with the spoon or else you will cross contaminate your salsa
- Bake in the oven until the filets are nice and flakey (and the edges are slightly browned) and the onions are slightly browned.
- Serve with a side of Tostitos Scoops Tortilla Chips and some more salsa and ENJOY!
I am so glad my boyfriend convinced me to try this recipe and you should try it too!