Spiced Cilantro Shrimp May 8, 2012

Mike makes these shrimp at every Cinco party… they are usually the first things to go!  People like to catch him and sneak a skewer even before he gets into the door with them!

Ingredients:
50 extra large shrimp, shelled and deveined
10 bamboo skewers
juice of 1 lime
juice of 1 lemon
3 Tbsp tequila
1 Tbsp olive oil
2 garlic cloves, minced
½ tsp paprika
½ tsp chili powder
large pinch of salt
freshly ground pepper
3 Tbsp fresh cilantro, finely minced

Directions:
-Soak bamboo skewers for 1 hour
-Shake off bamboo skewers and skewer 5 shrimp onto each skewer.
-Place skewers into 9×13 baking dish and cover with remaining ingredients, except cilantro.
-Toss to combine and let marinate for 10 minutes.
-Preheat grill on high
-Toss skewers to combine again and let marinate for another 5 minutes.
-Bring shrimp to grill, turn grill down to medium and place skewers on racks to cook and get grill marks, about 4 minutes.
-Flip skewers and cook through, about 3 more minutes.
-Remove from grill, plate and sprinkle with fresh cilantro to serve.

Mike’s Steamer Clams! July 5, 2011

 

 

 

 

 

 

 

Mike made steamers for the happy hour clambake – and everyone said they tasted just like what they get at the beach!  Also, a picture of the “cook” and Max

3 tablespoons butter
1 small white onion coarsely chopped
6 parsley stems
3 cloves garlic lightly chopped
1 bottle dry white wine
2 teaspoon red pepper flakes
Melted unsalted butter**
Thick slices of crusty bread

 In a steamer pot or a large kettle, melt butter; sauté onion and garlic until soft. Add white wine and pepper flakes and bring to a slow boil. Add clams and cover pot with a tight-fitting lid and steam over low heat just until clams open, about 5 to 10 minutes. Do not over cook, as clams will become tough and rubbery (discard any clams that do not open).

Barefoot Contessa’s Baked Shrimp Scampi February 22, 2011

My sister made this dish for Valentine’s day at my mom’s house.  Since I do not eat seafood, we also did the same for Chicken, and it was delicious – it was a feast!  Here is a pic of the 2 little guys on valentine’s day!

•2 pounds (12 to 15 per pound) shrimp in the shell
•3 tablespoons good olive oil
•2 tablespoons dry white wine
•Kosher salt and freshly ground black pepper
•12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
•4 teaspoons minced garlic (4 cloves)
•1/4 cup minced shallots
•3 tablespoons minced fresh parsley leaves
•1 teaspoon minced fresh rosemary leaves
•1/4 teaspoon crushed red pepper flakes
•1 teaspoon grated lemon zest
•2 tablespoons freshly squeezed lemon juice
•1 extra-large egg yolk
•2/3 cup panko (Japanese dried bread flakes)
•Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.