Thursday, September 08, 2005

1 of 3 new recipes

Over the past week I have received three recipes from readers who wanted to pass along recipes they have had or from their own friends saying they were great recipes. So for my own readers, I want to pass them along to you. Enjoy and be sure to post comments so the original reader can see what you think and can pass it back to the creator of that recipe.

PS: I have not had any of these yet, so the recipes are being posted as sent to me.

Shrimp Skewers

The shrimp recipe comes from the "Healthy Cooking" book by Williams-Sonoma, the recipe is as follows.

Ingredients:
3 tablespoons olive oil
2 tablespoons tomato paste
1/4 cup red wine vinegar
2 cloves garlic minced (use fresh garlic)
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1 lb large shrimp, peeled (except keep the tail on) and deveined

What to do:
This is the best part. Simply combine all of the ingredients and stir until blended and smooth. Add the shrimp to the mixture, be sure all of the shrimp are coated, and store in the fridge for about an hour to marinate. Then using skewers, thread the shrimp and then BBQ for about 8-9 minutes, turning the skewers 2-3 times and using the remaining marinade to coat the shrimp. Serve as appetizers or as part of a main course over rice (wild or brown rice would be best).

The best part of this recipe is that it is easy - even I can do it. Now, if you want slightly spicier shrimp, use the smidgen approach to cooking. Two suggestions: 1) add a smidgen more of the red pepper flakes and basil; and 2) let the shrimp marinate in the fridge for three hours. For information purposes, a smidgen is a small pinch, no more.

That's it! Enjoy!


~~~Passed to Eat With Me by Lady Brandenburg

@

2 comments:

Scott said...

I understand that the key here is to NOT overcook the shrimp, so a delicate hand is necessary!

Lady Brandenburg said...

Finally made this recipe of my Uncle Jay - he says it's from a Williams and Sonoma cookbook. It was MARVELOUS. Really don't overcook the shrimp - they should be cooked through but still juicy. Yummy.