New orleans bbq shrimp and grits

Ingredients

• 1/4 cup olive oil
• 1/4 cup unsalted butter
• 12 cloves garlic, smashed and peeled
• 2 bay leaves
• 4 sprigs fresh thyme
• 3 tablespoons dry sherry
• 1 tablespoon paprika
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce
• 1/2 teaspoon kosher salt
• 1/4 cup diced tomatoes
• 2 tablespoons heavy cream
• 1 pound fresh or frozen large shrimp in shells, peeled and deveined
• 2 cups cooked grits
• To garnish, diced green onions and diced bacon

Instructions

1. In a large cast-iron skillet, combine olive oil, butter, garlic, bay leaves, and thyme.
2. In a medium bowl, combine sherry, paprika, Worcestershire sauce, and kosher salt.
3. Add shrimp. Toss to combine. Add shrimp mixture to the hot skillet.
4. Add diced tomatoes and cook and stir shrimp for about 2 minutes then add in heavy cream and turn heat down to reduce and thicken sauce.
5. Serve shrimp over cooked grits and garnish with diced green onions and bacon.

Oven-baked bbq chicken

Ingredients

• 6 tablespoons packed light brown sugar, divided
• 1 1/4 teaspoons kosher salt, divided
• 2 teaspoons freshly ground black pepper, divided
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 3-pound chicken, cut into 2 wings, 2 breasts, 2 drumsticks and 2 thighs
• 1 1/2 cups ketchup
• 1/4 cup Worcestershire sauce
• 3 tablespoons yellow mustard
• 2 tablespoons apple cider vinegar
• 1 1/2 tablespoons fresh lemon juice
• 2 tablespoons vegetable oil

Instructions

1. Preheat the oven to 350F. Line a large baking sheet with parchment paper.
2. In a small bowl, combine 2 tablespoons of the brown sugar, 1 teaspoon of the salt, 1 teaspoon of the pepper, the paprika and the garlic powder to a small bowl. Stir to combine. Rub the mix on the chicken pieces.
3. Combine the ketchup, Worcestershire, mustard, vinegar, lemon juice and the remaining 4 tablespoons of brown sugar, 1/4 teaspoon of salt, 1 teaspoon pepper in a medium saucepan. Cook over medium-low heat, stirring, for 5 minutes.
4. Heat the oil in a Dutch oven or heavy bottomed pan. In batches, add the chicken to the hot pan and cook until browned on both sides, about 3 minutes per side. Transfer the browned chicken pieces to the prepared baking sheet. 
5. Add 1/2 cup of the prepared bbq sauce to a small bowl and brush over both sides of the chicken. Bake for 25 to 35 minutes, or until cooked through. Remove from the oven and brush with additional sauce and serve the remaining sauce for dipping.

New Orleans Shrimp and Artichoke Soup

Ingredients

• 1 Large Jar Quartered Artichokes, drained
• 2 Cups Chicken Stock
• 5 Green Onions, Ends trimmed, slice thin green and white parts, reserve a TBS for garnish
• 1 TBS Fresh cut Thyme leaves
• 1/4 Cup Flour
• 1/4 Cup Butter
• 4 Cups Heavy Cream
• 1 Pound Medium Sized Shrimp
• 2 TBS Cajun Spice Mix
• 1 Pinch Paprika for garnish

Instructions

1. Combine Artichoke, chicken stock, green onions, Cajun spices, thyme leaves
2. Bring to boil and then reduce to a simmer for about 12 minutes.
3. Combine butter and flour in a large saute pan over medium heat and stir for 5 minutes to make a roux. It is very important to stir constantly while the roux is cooking.
4. Stir in heavy cream to roux and whisk til mixed
5. Add the roux/cream mix to the simmering pot.
6. Continue simmering for 10 more minutes
7. Add shrimp and simmer for 3 minutes only
8. During the three minutes, in a small saute pan over medium high heat, melt 2 TBS butter and combine with 1 TBS of Cajun spices. Saute the remaining few shrimp in the butter/spice mix.
9. Serve with Green Onions and parsley for garnish.
10. Add a little extra heat if desired.
11. Garnish with the spiced shrimp and a bit of paprika.

SPICY SHRIMP WITH CILANTRO AND LIME

INGREDIENTS

• 3/4 tsp. sea salt
• One tsp. paprika
• 1/2 tsp. ground cumin
• 1/2 tsp. curry powder
• 1/8 tsp. cayenne pepper
• 1/8 tsp. cinnamon
• Two lb. large shrimp, peeled and deveined
• Garnish with chopped cilantro and lime wedges

Directions

1. To make the seasoning, mix together the salt, paprika, cumin, curry powder, cayenne and cinnamon. Sprinkle over shrimp and toss to combine.

For grilling

1. Preheat your grill on medium heat and spray with cooking spray to prevent shrimp from sticking. 
2. Thread shrimp on skewers and place on grill for 1 to 2 minutes then turn over and cook an additional 30 seconds to 1 minute, depending on how you like them. 
3. Squeeze lime juice over top and garnish with chopped cilantro, if desired.

For pan frying

1. In a large skillet, melt about a tablespoon of light butter over medium-high heat. 
2. Add shrimp and cook, stirring occasionally for about 3 to 5 minutes. Shrimp should be opaque throughout. 
3. Squeeze lime juice over top and garnish with chopped cilantro, if desired.

Dry-Rubbed Flank Steak With Grilled Corn Salsa

Ingredients

• 2 tablespoons light brown sugar
• 1 tablespoon ancho chile powder
• 1 tablespoon paprika
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon granulated garlic
• 1 teaspoon English mustard powder
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin

Steak And Salsa

• 2 tablespoons olive oil, plus more for grill
• 3 ears of corn, shucked
• ¼ red onion, finely chopped
• 1 jalapeño, seeds removed, finely chopped
• 1 pint cherry tomatoes, halved
• 1 cup fresh cilantro, coarsely chopped
• ⅓ cup fresh lime juice
• Kosher salt, freshly ground pepper
• 1½ pounds flank steak

Preparation

Dry Rub

1. Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.

Steak And Salsa

1. Prepare a grill for medium-high heat; oil grate. Grill corn, turning occasionally, until lightly browned all over, 8–10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to 
corn and toss to combine; season with salt and pepper. Set salsa aside.
2. Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 Tbsp. oil to help rub adhere. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 130°, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes. 

3. Return steak to grill just to recrisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.


Crab Stuffed Mushrooms

Ingredients

• 2 portobello mushroom caps, wiped clean, stem removed
• Olive oil cooking spray
• 8oz fresh lump crabmeat
• ¼ cup chopped scallions
• 6 tablespoons sour cream
• ¼ cup grated Parmesan
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• ⅛ teaspoon paprika

Instructions

1. Preheat the broiler, setting temperature to high. Set oven rack in the middle of the oven. Line a baking sheet with foil.
2. Spray the mushroom caps with olive oil cooking spray on both sides. Broil 5 minutes on each side, or until just tender.
3. Meanwhile, transfer the crab to a medium bowl, feeling through the meat to make sure no shell pieces remain. Add the remaining ingredients except for the paprika and mix well, with a fork or a spatula, to combine.
4. If the mushrooms have released water while broiling, drain them on paper towels, then fill the portobello caps with the crab mixture. Sprinkle with the paprika. Broil 2-3 minutes, just until the filling is warm and golden.

Spicy Shrimp Pasta in Garlic Tomato Cream Sauce

Ingredients

• 2 tablespoons olive oil
• 1 pound shrimp, without shells, and deveined
• crushed red pepper
• paprika
• salt
• 1 small onion, finely chopped
• 4 garlic cloves, minced
• 2 cups canned crushed tomatoes
• 1/4 cup water
• half a cube chicken bullion
• 1 tablespoon basil
• 1/4 teaspoon oregano
• 1/2 cup heavy cream
• 8 oz penne pasta

Instructions

1. Heat olive oil in a large skillet on medium-high heat. Add shrimp and cook on one side for about 1 minute, until shrimp turns pink on that side. While it cooks, sprinkle the top of shrimp with crushed red pepper, paprika and salt to cover every single shrimp. 
2. Make sure not to crowd the shrimp in the skillet, otherwise moisture will form and shrimp won't sear right. And, don't skimp on spices. Using spatula turn shrimp over to the other side and cook for about 2 more minutes.
3. Remove shrimp to a plate, being careful to leave all the oil in the skillet.
4. To the same skillet, add chopped onion and minced garlic and cook on medium high heat in the olive oil that will have a nice reddish color from paprika and crushed red pepper. Cook for about 2 minutes, occasionally stirring, until onions soften.
5. Add crushed tomatoes and chicken bullion cube dissolved in 1/4 cup boiling water. Add basil and oregano, mix, bring to boil and reduce to simmer. Simmer for about 10-15 minutes, mixing occasionally and crushing all tomatoes into very small bites, until the sauce reduces just a bit. Season with more red pepper and salt, if needed. In the end, while on simmer, add heavy cream, mix it in, and immediately remove from heat.
6. Add back the shrimp and pasta. Mix everything well to combine. Reheat on low simmer, if needed. Do not bring to boil or high heat as it might affect the sauce texture. Add more salt and pepper if necessary.
7. When serving, Sprinkle the top of pasta with just a touch of crushed red pepper.

Blackened Salmon

Ingredients

• 1 lb. salmon
• 1 tbsp chili powder
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/2 cayenne pepper
• 1/4 tsp garlic salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Directions

1. In a small dish, combine all the spices.  Generously coat both sides of the salmon with the spices and gently rub into the flesh.
2. Preheat the oven to 350F
3. Heat the olive oil in a medium-sized pan over medium-high heat.  Once the pan is hot, place the salmon in the pan.  Cook for 2-3 minutes, or until the spices are blackened, then flip and cook for another 2-3 minutes to blacken the other side.
4. Line a baking sheet with parchment paper and move fish from the pan onto the baking sheet.  
5. Bake in the centre of the oven for another 10-15 minutes, or until the salmon is no longer dark pink in the middle and flakes easily with a fork.  Serve with avocado-corn salsa.

Spicy Paprika & Lime Chicken

Ingredients

• 900gm chicken tenderloins
• 5 tsps sweet paprika
• 1 tsp cayenne pepper or chill powder
• 1 1/2 tsp Celtic salt or sea salt
• 1 tsp Allspice
• 1 tsp coriander seeds powder (you can grind coriander seeds with mortar & pestle)
• 1 tsp black pepper
• 3 tbsps olive oil
• 2 garlic cloves, finely chopped
• 2 tsps tomato paste
• 2 limes (zest + juice from one lime for the marinade and juice from the second when serving)
• Coconut oil for frying

Instructions

Mix all marinade ingredients in a large bowl. Rinse chicken meat and cut larger pieces in half keeping long slices. Using your hands, cover and rub the pieces with the marinade. Cover with cling wrap and set aside for at least one hour before grilling.
If using a grill plate or a frying pan on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry chicken pieces for 3 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and your dish will become stewed rather than grilled chicken. If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 3 minutes on each side on medium/high heat with the lid on.
Remove cooked chicken to a serving plate and drizzle with more lime juice before serving.