Miso Salmon Rice Bowls
Miso Salmon Rice Bowls are one of our favorite salmon dinners. I like this dish for several reasons. First of all, I like how light and healthy this dish is . Secondly, I like that I can make this entire meal in less than an …
Month: December 2021
Steak with Lime and Cilantro Sauce
Steak with Lime and Cilantro Sauce is one of our favorite steak dinners. I like this dish for several reasons. First of all, I like that I can make this entire meal in less than a hour. Secondly, I like that this is a complete …
Quick and Easy Barbecue Shrimp
Quick and Easy Barbecue Shrimp is one of our favorite seafood recipes. I like this dish for several reasons. First of all, I like that I can prepare it in less than an hour. That means I can easily prepare it at the end of a busy day. Secondly, I like that this dish can be prepared ahead of time. I can make it early in the day, and easily reheat it briefly in the microwave. And, lastly, we all love the rich and delicious spicy flavors in this dish.
The Equipment I Used
- A Three Quart Saucepan- I use this to make a quick shrimp stock. This adds tons of rich flavor to the shrimp and sauce.
- A Dutch Oven- Use this, or any medium sized pot, to make the sauce for the shrimp.
- A Sieve- You’ll need this to strain the shells from the shrimp stock.
- A Large Skillet- Use this to cook the shrimp.
The Ingredients Needed for Quick and Easy Barbecue Shrimp
- Extra Virgin Olive Oil- I use this to cook the veggies for my sauce. I like California Olive Ranch brand.
- Garlic- I like to buy the peeled cloves and keep them in my freezer.
- Fresh Herbs- Fresh thyme and rosemary add lots of fresh flavor to this dish. I like to buy the poultry herb mix.
- White Wine- Use a dry white wine. It adds lots of great flavor to the sauce.
- Lemon Juice- Be sure to use freshly squeezed lemon juice.
- Hot Sauce- I like to use Tabasco sauce.
- Shrimp- Gulf shrimp are my favorite. I like to buy the frozen Gulf shrimp and keep them in my freezer.
- Butter- Use cold, unsalted butter.
How I Made my Shrimp
- First, I made the shrimp stock. Be careful to not let all the stock boil away.
- Next, I made the shrimp sauce.
- Finally, I cooked the shrimp and finished the sauce.
If you like shrimp, you need to try this spicy and rich Quick and Easy Barbecue Shrimp.
Quick and Easy Barbecue Shrimp
New Orleans Barbecue Sauce made with homemade shrimp stock.
Ingredients
- 2 tbsp. extra virgin olive oil
- 1 cup minced onion
- 1 tbsp. minced garlic
- 1 cup shrimp stock ( ingredients below)
- 1 tsp. each sweet paprika and onion powder
- ½ tsp. dried oregano
- 1 tbsp. each minced fresh thyme and rosemary
- ¼ cup white wine
- 2 tbsp. each Worcestershire sauce and lemon juice
- 1 tbsp. hot sauce
- 1 pound Gulf shrimp, deveined and peeled
- 6 tsp. cold unsalted butter
For the Shrimp Stock:
- peels from all the shrimp
- 2 cups water
Instructions
- Begin by making the Shrimp Stock: In a three quart saucepan, bring the water and shrimp peels to a boil. Boil for thirty minutes, skimming the foam as it forms. Make sure all the liquid doesn't boil away. You should have a cup of stock left at the end. Pour the stock through a sieve, to remove the peels.
- In a Dutch oven, on low heat, cook the onion and garlic in one tablespoon of the olive oil. Cook until the onion is softened and then add all the spices, herbs, wine, Worcestershire, lemon juice, hot sauce, and shrimp stock. Simmer for ten minutes.
- While the sauce is simmering, heat the last tablespoon of oil in a large skillet, and sear the shrimp on both sides. Add the sauce from the Dutch oven to the shrimp and simmer until they're just cooked through, about three minutes. Remove the pan from the heat and stir in the butter one teaspoon at a time. Don't add another teaspoon of butter until the last one is fully melted. Serve with rice or grits.
Tried this recipe?Let us know how it was!
Raspberry White Chocolate Challah
Raspberry White Chocolate Challah is one of our favorite breads. We love this bread for several reasons. First of all, challah is my very favorite bread to make. And, I like making different flavored challahs for all the Jewish holidays. Secondly, I make the dough …
Smoked Salmon Topped Latkes
Smoked Salmon Topped Latkes are one of our favorite holiday appetizers. I love these latkes for several reasons. First of all, I love serving these when I’m entertaining. I like to serve these for brunches and as dinner appetizers. I especially like making these for …
Chocolate Coconut Brownie Cookies
Chocolate Coconut Brownie Cookies are one of our favorite quick and easy desserts. I love these cookies for several reasons. First of all, I like how quickly I can make these cookies. It takes just about ten minutes to stir together these cookies. Secondly, I like that this is a one bowl recipe. That way, there’s only one thing to wash. Thirdly, I like that these cookies use ingredients I always have in the house. That makes these cookies inexpensive to prepare. And, lastly, I love how rich and delicious these cookies are.
The Equipment I Used
- A Food Scale- For the best baking results, be sure to weigh your flour and sugar.
- A Saucepan- I use a three quart saucepan to melt the chocolate and stir together the rest of the batter.
- A Sifter- Use this to sift together your flour and baking powder.
- Cookie Sheets- Be sure to use ungreased shiny cookie sheets, preferably with only one edge.
The Ingredients Needed for Chocolate Coconut Brownie Cookies
- Semisweet Chocolate- I used Ghiradelli semisweet chocolate. Just be sure to chop it up finely.
- Butter- Use unsalted butter.
- Sugar- Use dark brown sugar.
- Eggs- Make sure your eggs are at room temperature.
- Chocolate Chips- Use semisweet chocolate chips.
- Coconut- Use sweetened coconut flakes.
How I Made my Cookies
- First, I let my eggs come to room temperature.
- Next, I melted my butter and chocolate together. Be careful not to scorch your chocolate. Keep a close eye on it.
- Then, I stirred in the rest of the ingredients. Be sure to mix the eggs in well. But, the flour should be stirred in until just combined.
- Finally, I stirred in the rest of the ingredients and baked the cookies.
If you love chocolate, you need to try these easy and yummy Chocolate Coconut Brownie Cookies.
Chocolate Coconut Brownie Cookies
Quick and easy brownie cookies filled with coconut and walnuts.
Ingredients
- 4 ounces semisweet chocolate, chopped
- 4 tbsp. unsalted butter
- ¾ cup, packed dark brown sugar (155g)
- 2 tsp. vanilla extract
- 2 large eggs, at room temperature
- ½ cup all-purpose flour (60g)
- ¼ tsp. baking powder
- 1½ cups chopped walnuts
- ½ cup sweetened coconut flakes
- ¾ cup semisweet chocolate chips
For the Cookie Topping:
- ½ cup sweetened coconut flakes
Instructions
- Preheat the oven to 350 degrees.
- In a three quart saucepan, on very low heat, melt together the chocolate and butter. Stir constantly and cook until the the chocolate is just melted. Remove from the heat and let cool ten minutes.
- Then, stir in the sugar and vanilla. Whisk in the eggs and beat until well combined.
- Sift together the flour and baking powder and then gently stir it into the chocolate mixture, just until no streaks of flour remain.
- Next, stir in the walnuts, coconut, and chocolate chips.
- Drop about three tablespoon scoops of dough on to ungreased cookie sheets. Use six scoops for each cookie sheet, and bake one sheet at a time, for 12 minutes each. Cool each sheet for two minutes on a cookie sheet. Then, remove cookies and cool completely on the rack. Sprinkle with additional coconut.
Tried this recipe?Let us know how it was!
