This is a great way to serve Shrimp. Remember when grilling shrimp to cook the shrimp approximately 3 minutes per side (you want the shrimp to keep its "C" shape - and appear pink and opaque. If it overcooks, it will head towards a closed "C" or an "O" shape *making it a bit tough and rubbery.) I also suggest for those that want to get creative in the future with marinades, remember the sugar content - honey and added sugars will burn - make sure to brush any sugars on near the end of cooking time. As well, garlic can be found in a lot of marinades but, be aware that fresh garlic in oil can scorch on a grill and create a bitter taste. My opinion is, use powdered garlic in marinades for your grilling adventures. Hope you give this Marinade a try - it's excellent! I do make my own Italian Seasoning mix (its linked in the Marinade list below.) Enjoy! Diane
Grilled Shrimp in an Italian Lemon Marinade Ingredients: 2 pounds large raw shrimp, peeled and deveined Marinade: 1 large Lemon, squeezed for all its juice *at least 3 Tablespoons needed 1/4 Cup Olive Oil 1/2 teaspoon Salt 1/4 teaspoon Pepper 1 teaspoon Italian Seasonings 1 teaspoon garlic powder 1 Tablespoon dried Parsley 1/4 teaspoon red pepper flake, optional *brings a little more "heat" Direction: Rinse shrimp under running water once thawed, if frozen. Remove shells (you can save your shrimp shells to make Shrimp Stock, if preferred.) Place all the marinade ingredients into a large sealable bag with the fresh shrimp, I toss and "smoosh" the bag around to coat all the shrimp in the marinade. Place bag on a plate in refrigerator and let shrimp marinade for at least 30 minutes but, no longer then 90 minutes. While grill is being prepped, its a good time to grab your skewers and thread on the shrimp. I hold the shrimp in a "C" shape and skewer the head and then tail of each piece. I use steel skewers but, IF you are using wooden skewers remember to soak your skewers in water for a good hour so that when they are placed on the grill - so they don't burn! Grill your shrimp for 3 minutes per side, making sure not to overcook. Serve Hot. A Great "side" to this dish is steamed jasmine rice and a vegetable of your choice. Please Note: TEVIZZ.COM STOLE THE RECIPE YOU ARE VIEWING FROM ME!!!!!! NOTICE MY WEBSITES NAME ON THE INITIAL PHOTO ABOVE! THEY DID NOT CREDIT ME FOR MY WORK NOR ACKNOWLDGE THIS IS MY WORK!!!! A FELLOW READER ALERTED ME TO THIS THEFT! RECIPE AND PHOTOS BY: DIANE FOR CANNING AND COOKING AT HOME www.canningandcookingathome.com
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Grilled Chicken Fajitas with Pico de Gallo
Chicken Fajitas Marinade: 1 jalapeño 3 cloves garlic 3 Tablespoons lime juice 2 Tablespoons olive oil 1/2 teaspoon sea salt 1/2 teaspoon pepper Directions: Purée above ingredients. Place 2 large or 4 smaller chicken breasts between 2 layers plastic wrap and pound flat, to about 1/2” thick. Use a baking dish to lay chicken in, make sure to coat both sides of chicken well with marinade and refrigerate 1 hour. Remove chicken from marinade and grill 15-20 minutes, until preferred doneness. Serve sliced grilled chicken with warmed tortillas, grilled sliced sweet peppers & onion, *pico de gallo, guacamole and tortilla chips. *Pico de Gallo 1 red bell pepper 1 - 2 jalapeños, seeds and core removed 1 small sweet onion 1 cup diced tomato 1 small orange, peeled, seeded, membrane removed 3 Tablespoons lime juice 1 Tablespoon olive oil 1/2 teaspoon chili powder salt and pepper to taste Cilantro to taste, optional Directions: Dice all vegetables to desired uniform size, mix ingredients well, cover and refrigerate at least 1 hour before serving. Guest Recipes by: JD Provence for Canning and Cooking at Home Grilling season is fast approaching (I know, some of you are lucky enough to grill year round - believe me, I am jealous about that!) Give this citrus inspired recipe a try. I prefer to just grill the shrimp by themselves (not adding any other vegetables to the skewers) Serve these skewers with grilled pineapple and steamed rice, such a great taste explosion. Enjoy!~Diane
Ingredients For Maui Marinade:
Instructions
I used metal skewers, but if you will be using wooden skewers, soak them in water for at least thirty minutes to an hour before threading the shrimp so the skewers won't catch fire on the grill. If using canned coconut milk, you will have some extra. It freezes well, so you can save it to use on another recipe. I concede - my husband hit a "Home Run"...He loves to grill and has been experimenting with his new grill (a Big Green Egg) we decided this year we would go for it and try our Thanksgiving turkey out there under the Colorado skies! Throw caution to the wind and no matter what the results were - we'd deal with it. Boy - we totally fell into this one - it was truly an amazing tasting bird. Mike used a light hickory (2 large chunks, bark taken off & soaked in water for 2 hours) We brined the bird for 12 hours (overnight) and ended up with just the perfect blend of - well, everything from spices to smoke to herbs!! I don't think I can go back to a turkey done in the oven...I think he's ruined me and he will be cooking the bird for future Festivities! If you have time, give this recipe a try! ~Enjoy! and Happy Thanksgiving!
Brined/Smoked Turkey Ingredients Brine: 16 cups (1 gallon) water 1/2 cup firmly packed brown sugar Rind of 1 navel orange 3 sprigs rosemary 1 cup kosher salt 2 yellow onions, quartered 1/2 heads garlic, halved horizontally 1 (15-pound) turkey Stuffing for the Cavity of Bird: 2 lemons, quartered 10 sprigs thyme 1 onion, quartered 1/4 cup olive oil Freshly ground black pepper Salt Instructions Set the EGG for indirect cooking at 350ºF Brine: Pour the water into a large bowl. Add the brown sugar, orange rind, rosemary, salt, the quartered onions and 1/2 halved garlic head. Mix until the sugar and salt dissolve. Remove the giblets from inside the turkey and reserve for another use. Rinse the turkey well. Place the turkey in a 2-1/2 gallon resealable plastic bag or any container that is large enough to hold the turkey and the liquid. Pour the brine over the turkey, making sure it’s completely covered. Refrigerate for 12 hours, turning occasionally. Remove the turkey from the brine, rinse well to remove the brining liquid, and pat dry with paper towels. Discard the brining liquid and solids. Prepare the Bird: Stuff the turkey cavity with the lemon quarters, onion, thyme, salt & pepper. Brush the turkey with olive oil and season with pepper and salt or we use "Black Dog Belly Rub". If smoking, place the hickory chips over the hot coals and, using barbecue mitts. Add the ConvEGGtor legs up Place the Drip Pan filled with a bit of apple juice onto ConvEGGtor. Place the Cooking Grill Grate on top (brushed with olive oil) Place Turkey (wings tucked) onto Cooking Grill Grate and close the lid of the EGG. Cook for at least 2 hours, not opening grill. If the turkey starts to brown too quickly, carefully tent the turkey with aluminum foil. Check the Turkey after 2 hours, add more coals or smoke chips if preferred, tent with foil if browning too fast. Continue cooking until the instant read thermometer registers 165F in the breast and 180F in the thickest part of the thigh. A 15 pound Turkey takes approximately 3.5 hours to fully cook a turkey from a defrosted state. Remove the turkey from the EGG and let rest for 15 to 20 minutes before carving and serving. Serves 8 Grilled Bacon Wrapped Stuffed Poblano Peppers Ingredients: 1 tablespoon olive oil, extra light 1 lb. ground Italian sausage 6 -8 poblano peppers 2 (8 ounce) packages cream cheese, room temperature 1/4 cup parmesan cheese, grated 1/4 cup sour cream 8-10 slices bacon In a large skillet, brown the sausage, breaking it up as it cooks, about 7 minutes. Drain on a paper towel. Wash peppers. Cut a slit lengthwise on one side of each pepper, and then carve about a quarter inch of pepper out alongside this slit so your fingers can barely fit inches It's a bit tricky, but gently using the flexibility of the pepper and the narrow opening, wash out the seeds and membranes without breaking the pepper, while also providing enough room for the filling. In a medium bowl, mix the cream cheese, Parmesan, and sour cream until well combined. Stir in the cooled sausage. Using a small spoon, stuff the peppers with the cream cheese mixture. Wrap each pepper with bacon and secure with skewer by inserting pick into both pepper and bacon to hold. If it doesn't come close to wrapping around, just drape it over the top (where filling is), and secure. Preheat grill to medium. Brush grates with extra light olive oil. Set peppers on grill. Cover and cook until peppers are tender and bacon is crisp--about 30-45 minutes. Recipe Adapted from: Vicki Kaye Photos by: Diane Baker for Canning and Cooking at Home |