Spicy Shrimp

We had football practice tonight, so I needed something super easy to make for dinner tonight! I made these Spicy Shrimp and Steamed Artichokes and had dinner on the table within 30 minutes!

Ingredients:

1 - 1 1/2 lbs of unpeeled, uncooked shrimp, 21-26 ct or larger (I got the shrimp that was already deveined...BIG time saver! However, if your grocery store doesn't sell them already deveined, click on this link to see how.)

1/3 cup extra virgin olive oil

salt and pepper, to taste

juice of three lemons

1/3 cup worchestershire sauce

Tabasco sauce

1/2 - 3/4 of a stick of butter (using REAL butter will make this dish so much better!)


Directions:

Thoroughly rinse shrimp with shells still on. Place the shrimp on a large baking pan in a single layer. Drizzle the olive oil over the shrimp. Sprinkle pepper and salt generously over the shrimp. DON'T skimp on the pepper. I should have used more!



2. Squeeze the lemon juice over the top of the shrimp. (Ok, I cheated this time and used lemon juice...not as good, but works when you need a quick fix!) Drizzle the worchestershire sauce over the shrimp. Drizzle the tabasco sauce over the shrimp. I did 10 - 12 shakes and could have done more! But, I like mine spicy! Just adjust according to your desired hotness!


3. Cut the butter into pats and place the pats on top of the shrimp, spaced out evenly.



4. Place pan under broiler for about 10 minutes, until shrimp is no longer translucent. Don't overcook, as shrimp will get rubbery!

5. Peel shrimp and eat. I like to pour some of the sauce over them, but if you like to sop, you can stick a piece of bread in the juice and eat the sauce like that!

Bacon Wrapped Scallops

Don't be afraid...scallops can be a little intimidating, but they are yummy! This meal is TOO EASY to not at least try! This recipe feeds two people, so adjust accordingly!

Ingredients:

6 slices bacon (I prefer Wright's ~ it is thick and doesn't shrink up!)

12 sea scallops

garlic salt, to taste

juice of one large lemon

Directions:

1. Preheat oven to 350.

2. Cut bacon slices in half and place a scallop on a half of a slice of bacon.

3. Sprinkle scallop with garlic salt.

4. Wrap bacon around the scallop and secure with a toothpick.

5. Repeat with remaining scallops and place on metal cookie sheet.


6. Roll lemon back and forth with your hand a few times. This gets the juices flowing and makes it easier to juice. Cut lemon in half and squeeze both halves over scallops.

7. Bake 15-20 minutes and then turn broiler on until bacon is cooked.

Firecracker Shrimp

I got this recipe from The Pioneer Woman...if you've never read her blog...you need to! She is a blast and has tons of great recipes!


This was my NEW recipe of the week to try and boy, was I glad I did! It will definitely be added to my menu list! It's always nice to find something other than beef, chicken or pasta! I was so excited about it, that I forgot to take pictures! Sorry! I will next time I make it!


Ingredients:

1 lb large shrimp, peeled and deveined (see Note on How to Devein Shrimp)
2 tablespoons Sriracha hot chili sauce (see picture below)
2 tablespoons olive oil
1/4 teaspoon salt
2 teaspoons sugar
4 to 5 cloves garlic, pressed


Here's a couple of pics of Sriracha hot chili sauce, so you know what you are looking for. You can get it anywhere, in the Asian food aisle. I got mine at Target (and it wasn't even a Super Target!)








Steps:

Mix chili sauce, olive oil, salt, sugar and garlic in a bowl. Put shrimp in a ziploc bag and pour the sauce in. Seal the bag and work the shrimp around to evenly distribute the marinade. Refrigerate for an hour.


Put shrimp on skewers, 5-6 per skewer.


If it is nice and warm outside, feel free to fire up the grill and keep an eye on the shrimp, they will cook quickly!


Since I made them in the dead of winter, I used a grill pan.


Drizzle olive oil into the grill pan and use a paper towel to make sure the surface is covered. Heat the grill pan. When it is hot, lay the skewers. I used a Grill Press to press them down. Cook on one side for 2-3 minutes, until the shrimp gets nice and brown. Then flip them over and brown the other side. NOTE: Cooking time on an outdoor grill will be much shorter!