Posts Tagged Shrimp

GUMBO GRAVY OVER STONE-GROUND GRITS

I started my process of thinking through the menu for this cooking class with the idea that I was going to make shrimp and grits.  As I pursued recipes and thought about the best thing for the class (and something I had never made before) I came up with this “Gumbo Gravy of Stone-Ground Grits”.  It is sort of a shrimp and grits on steroids!  I love the gumbo-ish texture to it and the stone-ground grits will convert many would be otherwise . . . grit haters!

Let’s start cooking!

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GUMBO GRAVY OVER STONE-GROUND GRITS

PREP: 15 minutes
Crockpot time: 2.5 hours
SERVES – 6 or more

Ingredients
•    1 pound large raw shrimp, peeled and deveined
•    1 1/2 teaspoons Cajun seasoning
•    6 ounces andouille sausage, diced
•    Vegetable cooking spray
•    2 teaspoons vegetable oil IMG_5507
•    1 cup diced sweet onion
•    1/2 cup diced green bell pepper
•    2 garlic cloves, minced
•    3 tablespoons Browned Flour
•    1 cup reduced-sodium, fat-free chicken broth
•    1 cup sliced fresh okra
•    2 large plum tomatoes, peeled, seeded, and diced
•    Slow-Cooker Stone-ground Grits
•    Garnish: sliced green onions

Preparation
1. Toss shrimp in Cajun seasoning in a medium bowl.
2. Cook sausage in a large skillet coated with cooking spray over medium heat 5 minutes or until lightly browned. Add oil, onion, and next 2 ingredients; sauté 3 minutes or until tender. Sprinkle Browned Flour over sausage mixture; stir until blended. Stir in chicken broth, and increase heat to medium-high. Bring to a boil, stirring often, and boil, stirring occasionally, 3 minutes or until thickened. Add shrimp, okra, and tomatoes. Cook 5 minutes or just until shrimp turn pink. Serve over grits.

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That’s all there is to it now . . . ENJOY!

Thank you as always for reading and for your support.

Kris

For more information about upcoming cooking classes and idealic lodging in the fabulous Flint Hills VISIT OUR WEBSITE!

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GRILLED SHRIMP COCKTAIL WITH CHIPOTLE ORANGE COCKTAIL SAUCE

This is a relatively simple but fabulous tasting grilling recipe we learned about while attending a cooking class at “Our House” in San Juan Capistrano, California.  This is great as an appetizer or if you be sure to make enough of them, they would be great as a main event!

GRILLED SHRIMP COCKTAIL WITH
CHIPOTLE ORANGE COCKTAIL SAUCE

PREP: 15 MINUTES FOR SHRIMP, 10 MINUTES FOR SAUCE
INACTIVE PREP TIME: 30 MINUTES FOR MARINATING
GRILL TIME: 3-4 MINUTES
SERVES – 8

Ingredients for THE SHRIMP:
1 ½ POUND JUMBO SHRIMP
2 TABLESPOONS CHOPPED FRESH CILANTRO OR PARSLEY
2 GARLIC CLOVES, MINCED
1 TEASPOON MINCED CANNED CHIPOTLE CHILE IN ADOBO, PLUS 1 – 2 TEASPOONS SAUCE FROM THE CAN
COARSE SALT AND CRACKED BLACK PEPPER
2 TABLESPOONS OLIVE OIL
2 TABLESPOONS FRESH LIME JUICE

Directions for THE SHRIMP:
Place the shrimp, cilantro or parsley, garlic, minced chipotle with juices, salt and pepper in a mixing bowl and toss to mix.  Stir in the oil and lime juice and let marinate for 30 minutes.
Grill on hot fire in grill basket for 3-4 minutes until shrimp turns pink.

Ingredients for THE COCKTAIL SAUCE:
1 CUP KETCHUP
6 TABLESPOONS FRESH ORANGE JUICE
2 TABLESPOONS FRESH LIME JUICE
1 TABLESPOON WORCESTERSHIRE SAUCE
1-2 CHIPOTLE CHILIES, MINCED, PLUS 1 TO 2 TEASPOONS JUICE FROM CAN
SALT AND GROUND BLACK PEPPER

Directions for THE COCKTAIL SAUCE:
Place all of the above ingredients in a mixing bowl and whisk to combine.  Correct the seasoning, adding salt and/or lime juice to taste.  Serve with the shrimp.

You can have a lot of fun with the presentation of shrimp; hook one over the edge of a small cocktail glass filled with cocktail sauce, or hook several around the edge of a small bowl (tulip or similar) filled with coctail sauce.  Or something else I have done for large groups is to arrange the shrimp decoratively on a large platter with a small bowl of the cocktail sauce in the center or on the side.  This allows for your guests to serve themselves.

Have fun with this!

As always thank you for your support!

Kris

 

Visit Our Web Site for information about our next cooking class and relaxing, serene guesthouses right in the Flint Hills of Kansas!

 

 

 

 

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GRILLED PEPPER BACON WRAPPED SHRIMP

Grilled Peppered Bacon Wrapped Shrimp

A great recipe and right in line with my motto . . . keep it simple is our Grilled, Bacon Wrapped Shrimp.  We did this at our last grilling class and it was such a hit that we have been preparing for all kinds of large functions and people just love it!  This is easy and doesn’t take long to grill . . . which is a nice feature especially when the temperatures are still hot!

Let’s grill our shrimp!

PEPPER BACON WRAPPED SHRIMP

 

PREP: 10 MINUTES

GRILL TIME: 5 MINUTES


Ingredients:

JUMBO SIZED SHRIMP-PEELED

PEPPER BACON

SKEWERS

Directions:

SOAK SKEWERS IN WATER FOR A COUPLE OF HOURS – PREFERRABLY OVERNIGHT

PEEL SHRIMP AND RUN SKEWER THROUGH TAIL AND BODY

WRAP WITH SMALL SECTION OF PEPPER BACON

GRILL UNTIL JUST BEYOND PINK ABOUT 5 MINUTES – UNTIL BACON IS COOKED THROUGH

That’s it!!  It’s done and ready to delight anyone who tastes them!
Thank you for following!

Kris

Please visit our website for information about our next gourmet grilling class or a fantastic get-a-way in The Flint Hills of Kansas!

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OK Picture this: you’re sitting at a quaint little sidewalk bistro in one of the quaint little coastal towns in Southern California.  You sip on your class of wine as you watch the people parade up and down the street. The lighting just perfect with the sun filtering through the massive Ficus trees lining the street, warming the otherwise cool ocean breeze.  Finally your order arrives . . . giant shrimp wrapped in prosciutto, sitting on Roma tomatoes and fresh mozzarella cheese, topped with creamy pesto sauce.  Life just got a lot better!

My husband, Pat and I first tasted this delightful dish under the circumstances I just described for you.  Since that first tasting, this has been one of my favorite appetizers on the planet.  Every time I taste this delicacy, I am instantly transported back to that scene in the little beach town.  Come and enjoy that little beach town with me . . . through their food!

PROSCUITTO SHRIMP CAPRESE APPETIZERS

 

PREP: 15 minutes

ROASTING TIME: 10 MINUTES

OVEN TEMP:  375 DEGREES

SERVES – 5 (2 SHRIMP EACH)

Ingredients:

10 JUMBO RAW SHRIMP PEELED (TAILS INTACT) AND DEVINED

8 OUNCES PROSCUITTO

8 OUNCES FRESH MOZZERELLA

3 ROMA TOMATOES

1 TABLESPOON OLIVE OIL

SALT AND PEPPER TO TASTE

1 RECIPE OF PESTO

Directions:

  1. Place shrimp in shallow dish and add salt, pepper, and extra-virgin olive oil. Toss shrimp to coat evenly.
  2. Cut prosciutto length-wise for a total of 10 strips, then wrap each shrimp with the prosciutto strips.
  3. Place prepared shrimp in a single layer on a baking sheet
  4. Bake for 10 minutes until shrimp turns pink
  5. Remove from oven – let rest for 5 minutes
  6. Serve over slices of fresh mozzarella and sliced Roma tomatoes
  7. Add a generous dollop of pesto sauce
  8. Arrange the shrimp appetizers on a platter, and don’t forget to put out a small empty bowl near the shrimp platter to collect the tails.

This recipe is easy to make for larger groups.

I don’t have to hope . . . I know you will enjoy this recipe!

Thank you for reading!

Kris

For more ideas for menus and great get-a-ways visit my web site at: www.TheLarkInn.com

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