Category: Cooking

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Orange Pepper Sauce Shrimp Sticks


Prep Time: 30 mins
Cook Time: 10 mins


Ingredients
1 pound 11-16 whole Gulf Shrimp 
1 pound 16-22 de-veined Shrimp 
2 pounds 28-34 head on whole Shrimp 
1 cup vegetable oil 
1 cup orange juice 
2 teaspoons honey 
2 teaspoon ground cumin 
4 garlic cloves, minced 
1 tablespoon worcestershire sauce 
1 teaspoon cayenne pepper 
1 teaspoon Crushed Red Pepper 
2 tablespoons cilantro leaves 
3 large Jalapeños, cut in peices 
3 Habanero, quartered 
4 tablespoons Orange Marmalade 


Notes / Directions
Leaving the shells on helps make shrimp juicy!
Leaving the shells on helps keep the marinade from being to spicy if using the *SPICY* additions. 

Skewer shrimp and place in a rectangle pan ready for marinade. 
Combine a all ingredients except marmalade and pour over shrimp. 
Let sit refrigerated for about a half hour. 
start coals and move to side when ready, as indirect heat. 
When marinaded shrimp is ready, pour off marinade into a saucepan and save. 
Place shrimp on grill, INDIRECT HEAT, and turn after five minutes. 

Orange Pepper Sauce
Put the reserved marinade on med high heat and add the marmalade. 
Whisk continually as you bring to simmer. 
Use as dipping sauce or pour over finished shrimp. 

Skewer pineapple and veggies and grill to compliment shrimp. 

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Coconut Ginger Verde Chicken

Coconut Ginger Verde Chicken

Coconut Ginger Verde Chicken

I didn’t know what to make with the night getting late so I decided, as usual, to create something with what we had available in the kitchen. There was half can of coconut milk from a previous Satay dinner. There was also a 2″ chuck of ginger, which I love. I started cooking and saw the Herdez salsa verde and decided that anything with salsa tastes good. So I created a tasty Frankenstein of a meal with hints of ginger, coconut, and lemon, this is a tasty quick meal for the family.

Makes: 8 servings
Prep Time: 10 mins
Cook Time: 30 mins

Ingredients:
1 large shallot, sliced fine
3 finger size fresh ginger, non-peeled, grated
1/2 can Coconut milk, sweet
1 tablespoon finely sliced Lemongrass or use freeze dried chopped in a jar (litehouse brand)
1/2 cup Salsa Verde (I used Herdez brand)
1/2 cup white sugar
1 tablespoon cornstarch
3 dashes Asian fish sauce
8 chicken breast halves, boneless, skinless cut in 2″ pieces

Notes / Directions

-Sauté the shallots and ginger in 1 tbls olive oil in until translucent.
-Add chicken pieces and cook until no more pink is visible.
-Add the remaining ingredients and bring to a boil. Cook on medium high heat, stirring occasionally, until a thick sauce is made and sticking to the chicken pieces.
-serve on a bed of rice.

Source: Heath McConnell