Archive | July, 2010

Grilled Shrimp Cocktail

13 Jul

Once upon a time I was a picky eater, shocking maybe for those of you who know me. Well it wasn’t always this way. Though he wasn’t prince charming he was prince eats everything and one of my past “princes” couldn’t believe that I was a picky eater. On this list was, most fish and seafood. This especially included, shrimp cocktail. I didn’t like the idea of cold shrimp. I am still not a fan of steamers or things raw on the half shell but I enjoy good shrimp cocktail.

Below is a great recipe that I made for grilled shrimp cocktail and doctored up cocktail sauce.

1 lb of uncooked shrimp, deshelled and deveined, if you get it frozen make sure it’s defrosted

3 Cloves of garlic, minced

2 Tbs of Herbs de Provence, if you don’t have this blend use, two tablespoons of: dried oregano, dried basil, dried parsley

1 tsp of red pepper flakes

Salt and Pepper

1/2 Cup of Pinot Grigio, remember to use one that you also like to drink, in fact pour yourself a glass while you make the marinade!

1/3 Cup of Orange Juice (optional) I really just like the added sweetness

Combine all ingredients in a zip-top bag. Refrigerate over night. You can skewer them or not skewer them. I skewered them, be sure to soak your skewers in water for about 10 minutes so they don’t burn on the grill. Skewer the shrimp and cook on a HOT grill until you get some nice grill marks. Let the shrimp cool, serve with cocktail sauce. There are plenty of good jar cocktail sauces.

Put a homemade twist on store-bought cocktail sauce – 1 Jar of Cocktail Sauce 1 Garlic clove, minced 2 tsp of horseradish, you can add more or less depending on how spicy you like it Juice of 1/2 a lemon

Stir it up and serve it up! C’est si yum!

The Date Meal

8 Jul

Once upon a long first date, we went to a museum and then to dinner.  At dinner a first dinner remember, my date decided it’d be a good idea to try to feed me what he called the “perfect bite.”  Talk about awkward. That date didn’t develop into more dates or a date when I cooked for him. Flash forward into a recent date I did cook for, I made an herb shrimp scampi.  Easy and fast, I timed it out so the shrimp was finishing just ask he arrived so it smelled perfect in the kitchen!

What you need for the shrimp –

1 lb of shelled deveined shrimp (I also would recommend pulling the tails off)

2 garlic cloves, chopped

1/2 cup of orange juice

2 tablespoons of white wine (I used a pinot grigio)

2 tablespoons of extra virgin olive oil

salt and pepper

red pepper flakes (optional)

Combine all ingredients. Cover, refrigerate.  I ended up doing it overnight but a couple of hours will do or if you’re impatient just let it sit for a bit.

For Pasta –

I used vermicelli. You could use whatever pasta you want.

While waiting for the water to boil, combine the following in a bowl-

1/4 cup of extra virgin olive oil

2 garlic cloves, minced

salt and pepper

2 teaspoons of dried oregano

2 teaspoons of dried basil

2 teaspoons of herbs de provence (yes the first two herbs are in this mix but I added it anyway)

1 pinch of red pepper flakes

Zest of half a lemon (remember to only use the yellow part, the white is bitter)

Let the ingredients all infuse with the oil.  Add pasta to the water (don’t forget to salt the water) and cook according to directions. Drain pasta. Put oil mixture in the hot pot you just boiled the pasta in, make sure it is dry.  Add 1 tablespoon of butter to the oil. Let it heat but don’t burn the garlic! Add the pasta and the second half of the lemon zest.

All this can be done while the shrimp is cooking.  Heat a skillet and add the shrimp. Cook until done and toss with the pasta. I served it topped with some shaved Parmesan cheese.

Serve warm and with a glass of white or sparking wine! C’est si yum!