New Orleans Barbeque Shrimp

1 pound of large (21-25 count or larger) shrimp (I used peeled and deveined)

1 stick of butter

1/3 cup of olive oil

1 TBSP brown sugar

1 TBSP molasses

2 TBSP soy sauce

2 teaspoons of hot sauce

2 whole garlic cloves, diced

1/2 teaspoon of kosher salt

1 TBSP of big flake Creole seasoning (I actually used a red beans and rice seasoning that I had)

1 TBSP cajun seasoning

1 lemon, 1/2 juiced and the other 1/2 sliced thin

Freshly cracked black pepper

Hot French bread, for dipping in the sauce


Preheat oven to 375 degrees F.

In a saucepan, melt the butter together with the olive oil. Add in the molasses, brown sugar, soy sauce, hot sauce, garlic, salt, cajun and creole seasonings. Simmer for about 15 minutes and set aside to cool slightly.

Spread the shrimp out on a jellyroll pan in one layer and pour the butter sauce all over the shrimp, tossing to coat. Squeeze the juice of 1/2 lemon all over the tray of shrimp. Heavily coat the shrimp all over with freshly cracked black pepper and toss slices of lemon across the top. Bake at 375 degrees F for about 20 minutes, stirring halfway.

Serve the shrimp in large soup bowls, with plenty of juice, and slices of the hot French bread to sop up the juices.

Note:  Measurements are approximate (I didn't actually measure at all).  Adjust seasoning to suit your tastes.


Adapted from:  http://www.deepsouthdish.com/2011/01/new-orleans-style-bbq-shrimp-recipe.html

Thai Grilled Chicken Satay Salad

Ingredients:


1 batch Thai satay marinade (see below)

1 pound chicken breasts (boneless and skinless)

4 cups salad greens

2 avocados (stoned, peeled and cut into bite sized pieces)

1 small cucumber (sliced)

4 green onions (sliced)

1 handful cilantro (chopped)

1/4 cup peanut sauce

2 tablespoons unsweetened coconut milk

2 tablespoons lime juice

2 tablespoons fish sauce

2 birds eye chilies (sliced)

2 teaspoons sugar

2 tablespoons peanuts (roasted and chopped)


Directions:

1. Marinate the chicken in the Thai satay marinade in the fridge for 1 hour to overnight.

2. Grill the chicken over med-high heat until cooked and slightly charred, about 3-5 minutes per side.

3. Let the chicken rest for 5 minutes and then slice it thinly.

4. Mix the salad greens, avocado, cucumber, green onion and cilantro in a large bowl.

5. Mix the peanut sauce, coconut milk, lime juice, fish sauce, chili and sugar.

6. Toss the salad and dressing.

7. Divide the salad between four plates, top with the chicken and garnish with the chopped peanuts.

Thai Satay Marinade:

2 teaspoons coriander seeds (toasted and ground)


2 teaspoons cumin seeds (toasted and ground)

1/4 teaspoon turmeric (ground)

2 stalks lemongrass (peeled & chopped)

1 shallot (diced)

1 tablespoon garlic (grated)

1 tablespoon galangal (or ginger, grated)

1 birds eye chili (sliced)

1 lime (juice and zest)

2 tablespoons fish sauce

2 tablespoons brown sugar

1 tablespoon oil

Souvlaki Chicken Salad

Ingredients:


1 cup cooked shredded chicken (warm)

1 lemon (zest and juice)

1 teaspoon oregano

2 small cloves garlic (chopped)

2 tablespoons olive oil

salt and pepper to taste

1/2 small roasted red pepper (diced)

1 tablespoon red onion (diced)

2 tablespoons tzatziki

feta (crumbled)

sliced bread


Directions:

1. Mix the warm shredded chicken in the lemon, oregano, garlic, oil, drippings, salt and pepper.

2. Assemble Sandwich and enjoy.