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Kraft Food and Family has another winner at ou house:
Grilled Greek Chicken Kabobs
Last Edited on: 7/25/07 10:15 AM ET - Total times edited: 1
Shrimp on the Barbie a la Lyn Glover
This isn't really a recipe - just something I throw together. Very yummy!)
Peel and clean (devein) a pound or two of large shrimp or prawns.
Take a pound of smoked bacon, and microvave it on paper plates until it is slightly done - still soft, partially raw and not crackly at all. Blot on paper towels and cool.
Wrap each shrimp in a half piece of bacon (large prawns will need a whole piece). And place on wooden skewers that have been soaked in water. (Use the skewers to secure the bacon around the shrimp) You can put 3-4 shrimp on a skewer - leave room for the heat to move between them.
Grill over medium heat for about 5-7 minutes, until the shrimp tests done (turns white/pink and curls up) and the bacon is cooked. Baste with sauce during the entire cooking time. This tastes best of the sauce starts to caramelize on the shrimp as it finishes cooking.
4 oz. pineapple preserves or pineapple-mix preserves such as pineapple-apricot
4 oz. Kraft Zesty Italian Dressing
1/4 t crushed red pepper powder
1 garlic clove, crushed
2T fresh lemon juice
1/2 t grated lemon rind
**This sauce is awesome on chicken, too, but wait to baste the chicken until you have it almost done, because if you add it too soon, it will char and not taste good. You want it to caramelize and thicken, not blacken.
I have a couple of good ones. One warning though- I cook sort of "intuitively", meaning I don't really measure anything, so these measurements are a guess. If something doesn't seem right, then by all means, adjust it how you see fit.
1 lb shrimp, peeled and deveined
1-2 cloves garlic, minced
2 tbsp olive oil
couple pinches red pepper flakes
coarse salt and freshly ground black pepper to taste
Combine all ingredients in a ziplock bag or bowl and refrigerate at least 20 minutes. Thread shrimp onto skewers and grill, about 3 minutes per side or until shrimp is no longer opaque. We like this over rice or couscous.
2 boneless skinless chicken breast fillets, butterflied
2 cloves garlic, minced
2-3 tbsp olive oil
1 tbsp chopped fresh rosemary (or dried, if you don' t have fresh)
2 tsp chopped fresh parsley
1/4 tsp finely grated lemon zest
1 tbsp lemon juice
coarse salt and fresh ground black pepper (or, to make it easier, I just use a bit of Monterey steak seasoning- I think GrillMates makes it)
Combine all ingredients together and toss well to coat chicken. Place in ziplock bag and refrigerate at least 30 minutes. Grill until chicken is cooked through.
One of my faves:
Bacon wrapped Jalepenos
Cut the top off jalepenos to make a small cap - remove seeds (wear gloves)
fill hollowed out jalepenos with cream cheese.
Place cap back on jalepeno using toothpick
wrap with a slice of bacon and place on grill until bacon is done - about 20 minutes.
I love these things and eat them like candy!!!