Tailgating Time: Barbecue Shrimp

Barbecue Shrimp

6 tablespoons unsalted butter
2 teaspoons minced garlic
1 tablespoon fresh lemon juice
2 teaspoons finely chopped fresh thyme
2 teaspoons paprika
1/2 teaspoon kosher salt
1/4 teaspoon cayenne
1/4 teaspoon turmeric
32 large shrimp (about 1-1/2 pounds), in their shells

To make the marinade: In a small sauté pan over medium heat, melt the butter. Add the garlic and cook, stirring occasionally, until soft, 2 to 3 minutes. Remove from the heat and add the remaining marinade ingredients. Stir and allow to cool at room temperature.

Using a sharp knife split open the back of each shrimp and de-vein it. Place the shrimp in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 20 to 30 minutes.

Remove the shrimp from the bag and discard the marinade. Grill over Direct High heat until the shrimp are just opaque in the centre and firm to the touch, 2 to 4 minutes, turning once halfway through grilling time. Remove from the grill and serve warm or at room temperature with rice, if desired.
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SEE MORE TAILGATING TIME RECIPES AT “OUR KRAZY KITCHEN“

Orange You Glad It's Friday - Appetizer Style

"Orange You Glad It's Friday" is hosted over at Hood Photography.

Come play along! 

My submission for this week's "Orange You Glad It's Friday" is a

photo I took of our appetizers from Texas Roadhouse.

Rattlesnake Bites and Bacon/Cheese Fries!  YUMMY!

Tailgating Time: Bacon Wrapped Shrimp

Bacon Wrapped Shrimp

6 large shrimp
2 ounces Jack cheese, shredded
6 slices thick cut bacon

Peel shrimp, leaving shell on tail segments. De-vein. Partially butterfly shrimp. Form cheese into 6 long, thin rolls. Place 1 roll in open part of each shrimp. Place shrimp on bacon and roll up. Run 1 long bamboo skewer through upper portion of all 6 shrimp and another through lower portion of all 6 shrimp in order to keep shrimp closed and hold bacon in place. Grill until bacon is cooked and shrimp are no longer translucent. Remove from skewers to serve.

Makes 6 appetizers or 1 main dish serving.

Variation:Shrimp may also be deep fried. Skewer as directed, but leave some space between each shrimp. Coat with seasoned cracker crumbs. Deep fry until cooked through.

Serve with cocktail sauce
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SEE MORE TAILGATING TIME RECIPES AT “OUR KRAZY KITCHEN“

Coconut Shrimp

Coconut Shrimp

vegetable oil, enough to fry shrimp
3/4 cup flour
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon pepper
3 egg whites
2 cups shredded coconut

1 1/2 lbs large shrimp, cleaned and de-veined
Heat oil in deep fryer or deep skillet to 325*. Meanwhile, mix flour, salt, ginger, and pepper.
Beat egg whites, just until foamy. Coat shrimp with flour; dip into egg whites.
Pat coconut onto shrimp. Fry, turning once, for about 2-3 minutes, until golden brown.

Twice Baked Potatoes

Twice Baked Potatoes

Ingredients:
4 large baking potatoes
1/4 cup milk
salt to taste
1/2 tablespoon butter
1 1/4 cups shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees. Clean and scrub baking potatoes. Pierce skin with a fork once or twice. Bake at 350 degrees for approximately 1 hour or until the potatoes are soft and firm. Let potatoes cool slightly. Cut baked potatoes in half and scoop out pulp within 1/4 inch of the shell edge. Mash the pulp with milk, salt and butter to taste. Stuff the potato shells with mashed pulp mixture and sprinkle tops with grated cheddar cheese. Place potatoes on a baking sheet and bake at 350 degrees for 15 minutes or until cheese is bubbling.

Spinach Cheese Puffs

Spinach Cheese Puffs

1 ½ packages frozen, chopped spinach, thawed and drained
1 small onion, minced
3 eggs, lightly beaten
¾ cup grated Parmesan cheese or dairy free substitute
¾ cup shredded cheddar cheese or dairy free substitute
¾ cup gluten-free mayonnaise (Hellmans is one)
6 Tbs. butter or parve margarine, melted
¼ tsp. garlic powder
1 package Cornbread Mix

Cook the spinach and onion together in a saucepan or microwave in a glass bowl for 5 minutes. Drain extra liquid. Set aside to cool. In a large bowl, combine the eggs, both cheeses, mayonnaise, butter, and garlic powder. Fold in the cornbread mix and stir until completely moistened. Fold in the spinach mixture and chill 1-2 hours. Shape into 1-inch balls. Refrigerate or freeze for later use, or bake at 350° for 10-12 minutes; bake 12-15 minutes if frozen. Serve hot.

Deviled Eggs

Deviled Eggs

Ingredients:
14 large eggs, hard boiled and peeled
1/2 cup mayonnaise
3 tablespoons sweet pickle relish
2 teaspoon prepared mustard
Salt and pepper, for taste

Directions:
Halve eggs lengthwise and remove yolk. Place yolks in a small bowl. Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.Fill egg whites evenly with yolk mixture. Store covered in refrigerator.