Let’s cook!

Thai Grilled Jumbo Shrimp

15 jumbo shrimp, peeled and deviened

1 cup coconut milk

1/4 cup lime juice

1/4 cup Thai fish sauce

2 tablespoons sriracha sauce

1 teaspoon lime zest

1 tablespoon minced garlic

1 teaspoon ground ginger

bamboo skewers

Soak the bamboo skewers in water.

Place the shrimp in a large freezer bag with the coconut milk, lime zest/juice, fish sauce, sriracha, garlic, ginger and salt.

Seal the bag and shake well to combine well. Allow to marinate at room tempature for 30 minutes (good time to edge the yard).

Preheat the grill to high. Remove the shrimp from the marinade and place the marinade in a pot. Turn on high heat and bring to a boil for 5 minutes then simmer while you grill the shrimp.

Place the shrimp on the skewers.

Cook the shrimp on the grill cooking for 4 minutes per side.

Remove from the grill and let rest for 5 minutes.

Pour the sauce over the shrimp.

Here is a close-up:

So now all you need is the sides, some rice and sweet peas and dinner is complete!

Happy Cooking!

Let’s cook!

Jumbo Shrimp with Spicy Thai Basil and Lime Marinade

12 jumb shrimp peeled, deveined

1/4 cup fish sauce

1/4 cup fresh lime juice

1/3 cup granulated sugar

1 tablespoon vegetable oil

1 large garlic cloves, finely chopped

1/4 cup fresh basil, minced

1 serrano pepper

In a large bowl, combine fish sauce, lime juice and sugar and whisk until the sugar is dissolved. Add oil, garlic, basil and pepper. Place the shrimp in the bowl and stir well to coat with the marinated. Cover with plastic wrap and let sit for at least 30 minutes.

In a medium saute pan on high heat add the shrimp and marinade.

For this dinner, I used Lo Mein noodles.

Here is how I did the plating and I topped the dish with a few drops of Sriracha sauce:

We were able to break out the chop sticks! Here is a close-up:

Here is the real close-up:

Dinner was sweet and spicy now time to go watch Monday night football!

Happy Cooking!

Jumbo Shrimp Pasta

15-20 colossal size shrimp – tails on, deveined

2 tablespoons fennel seed (told you I love this stuff)

1 teaspoon red pepper flakes (if you don’t like spicy just don’t add)

Salt and pepper

1/2 of  fresh lemon juice

4 cloves of garlic – grated

1/4 cup olive oil

1 slice of prosciutto

In a large bowl place shrimp, fennel, red pepper flakes, salt and pepper to your liking, olive oil, garlic and fresh squeeze lemon juice. Mix well with your hands.

Notice I am using my favorite tool for the garlic?

Now that everything is the bowl, I will mix it up and start my pot of water for the fresh pasta.

Heat a skillet to medium-high and put in the shrimp with all the oil from the bowl as well.

Cook the shrimp until pink and firm.

Turn off the skillet and this is when I cook the fresh pasta for 1 minute in the pot.

Now that everything is done time for plating. I took and handful of fresh pasta and added to the bowl and added shrimp with the sauce from the pan. I then added fresh prosciutto. Here is the plating:

So there you have it, Jumbo Shrimp Pasta.  Guys if you cook this on St. Patrick’s Day – well you just might have the luck of the Irish if you get my drift!

Happy Cooking!