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Grilled Honey Lime Garlic Shrimp

July 1, 2017 Entrees, Menu No Comments

In my previous post, I shared with you ideas on how to grill with foil-wrapped packs. The recipe that I’m sharing with you today could be prepared in a number a ways, a foil-wrapped pack being one. Plus, it’s a great recipe for your Fourth of July cook-out!

The measurements that I am using for the marinade are for a half pound of shrimp. I used 21/25 sized shrimp, you can use whatever size you prefer. Simply double up the ingredients for a pound of shrimp, and increase your measurements accordingly per every additional half pound. It’s all about ratio! There are a number of methods that you could use to grill the shrimp. Three of my favorite methods are listed below.

 

 

 

Grilled Honey Lime Garlic Shrimp

1/2 pound raw shrimp (your size preference), shelled and deveined
1/4 cup honey
1/4 cup olive oil
1 clove garlic, minced
zest of one lime
pinch of red pepper flakes

Mix the honey, olive oil, garlic, lime zest and pepper flakes. Soak the shrimp (defrosted if previously frozen) in the marinade for at least 30 minutes in the refrigerator. Remove shrimp and discard marinade for the basket and skewer methods, reserve the marinade for the foil pack method.

 

Grilling Basket Method
The easiest method would be to cook the shrimp in a grilling basket. Place the shrimp in a grilling basket over medium-high heat, stirring occasionally. Grill for 7-10 minutes, until shrimp are pink and fully cooked.

 

Bamboo Skewer Method
Another method that you could use is skewering the shrimp with bamboo skewers. Be sure to soak the skewers in water ahead of time for at least 30 minutes in order to avoid the skewers from burning. You could also add pineapple, peppers, or any other choice of vegetable to the skewers to make your favorite shrimp kabob. Place the skewers over medium-high heat, leaving the bare portion of the skewer off of the grill for easier handling. Cook the skewers 3-4 minutes on each side, until the shrimp are pink and fully cooked.

 

Foil-wrapped Pack Method
The method that I preferred to use is the foil-wrapped pack method, because the marinade cooks up with the shrimp, making a glaze. Following the steps that were described in my previous post, you will need to use two pieces of 12″ aluminum foil, stacked. Only use 1/2 pound per pack, making sure that you don’t overload the pack. Place the shrimp and the marinade in the middle of the pack. Fold the foil packs crosswise over the shrimp to completely cover. Roll the top and bottom edges to seal closed. Place the pack on a heated grill, let it cook for 10-15 minutes or so (depending on the heat of your grill), until the shrimp are fully cooked. Carefully open the pack and serve immediately.

 

Grilled shrimp, cooked in a foil pack

 

Ready to serve!

 

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Avocado Egg Rolls

May 4, 2015 Appetizer No Comments

My wife had recently gone out to lunch with friends, and they had gotten an order of the restaurant’s famous avocado egg rolls. A taste of my wife’s leftovers was just enough inspiration for me to attempt my own version of the crispy appetizer. Instead of following the restaurant’s recipe – which I found pretty easily online – I decided to put my own version together, using an avocado and tomato salad as the filling. I also baked the egg rolls instead of the traditional frying method. The egg rolls turned out to be a big hit…and a perfect dish to offer up for Cinco de Mayo! Although they would serve up well on their own, we used a bottled lime vinaigrette dressing as a dip. There are a number of dressings and dips that would work well with this dish, but I highly suggest you try them on their own first. There is plenty of flavor already happening in these crispy roll ups!

 

 

Avocado Egg Rolls
Makes 6 servings

1 tspn  olive oil
juice of 1 lime
1 garlic clove, minced
pinch of cayenne pepper
pinch of salt
1 firm, ripe avocado, halved and pitted
1 small red bell pepper, diced
6 cherry tomatoes, chopped
1 tbspn cilantro, finely chopped
6 egg roll wrappers

Preheat oven to 425˚. In a small bowl, mix together olive oil, lime juice, garlic, cayenne pepper and salt. Set aside.

Scoop out flesh of avocado, rough chop into pieces. Add pepper, tomatoes and cilantro, mix well. Add liquid mixture, mix well.

Lay one egg roll wrapper on a flat surface, in a diamond shape, with the bottom point facing you. Place 1 tbspn of the avocado salad into the middle of the wrapper. Fold the wrapper from the bottom, half way up to cover the salad. Fold both sides in, then slowly and tightly roll up the wrapper. Before you roll it completely, moisten the top corner lightly with a bit of water, then finish rolling and making sure that the moistened edge seals the wrapper tight.

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Place the rolled wrappers onto a baking sheet that is either covered with parchment paper, or lightly sprayed with cooking spray. Lightly spray the egg rolls. Place the tray in the oven, bake for 10-15 minutes, until the wrappers start to brown and crisp.

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Remove from oven, let cool slightly. Serve and enjoy!

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Coconut Lime Chicken

September 13, 2014 Entrees, Menu No Comments

This past weekend, we had our annual end-of-summer neighborhood grill fest. Since chicken is always a crowd pleaser, and coconut and lime are two of my favorite summer flavors, I did some research and put together my own variation of grilled coconut lime chicken. Although I did not win the coveted Friendship Road ‘Golden Spatula’ for favorite dish, my entry seemed to be a big hit with everyone…so I’ll take that as a win any day! This is definitely a tasty dish that could be served up any time of the year, so I’ve also included baking instructions for those who do not like to venture out into the cooler weather to fire up their grill.

 

 

6 chicken breasts, cut in half length-wise (makes a total of 12 pieces)
1 13.5 oz can coconut milk
1/4 cup olive oil
3 cloves minced garlic
juice of 4 limes, plus zest of two limes
1/4 tspn ground ginger
1/2 tspn light brown sugar
2 tspn salt
1/4 tspn black pepper
1/4 cup shredded coconut

In a large mixing bowl, combine the coconut milk, olive oil, garlic, lime juice and zest, ginger, brown sugar, salt and pepper. Whisk until well combined. If grilling, reserve 1/3 cup of the marinade for later use.

Cut about 4 to 5 small slits into each chicken breast. Place the chicken breasts into a plastic baggie, then pour the remaining marinade mixture over the chicken. Squeeze all air out of the baggie, then tightly tie the bag closed. Let the chicken marinate in the refrigerator for 2-6 hours.

Grilling

Heat your grill to medium-high, evenly coating your grill grates with cooking spray. Remove the chicken breasts from the marinade and place on the grill. Discard the old marinade. Pour a small portion of the reserved marinade into a bowl. Grill for approximately 15-20 minutes, flipping occasionally, until the chicken is browned and evenly cooked. Baste the chicken occasionally with the small portion of the marinade, discarding what is left of the small portion of marinade when grilling is done.

When the chicken is done, remove it from the grill and place it in a baking dish. Pour the remaining marinade evenly over the chicken, and place the baking dish into your oven set to warm for 10 minutes. This will allow the remaining marinade to slightly thicken into a sauce.

While the chicken is in the oven, place the shredded coconut into a large pan. Toast over medium heat for 5-7 minutes, or until the coconut starts to brown.  Remove chicken from the oven, sprinkle with toasted coconut. You can also sprinkle with chives for extra color and flavor!

Baking

Preheat oven to 375˚. Remove marinated chicken from refrigerator, place in a baking dish. Pour marinade over chicken, making sure that all pieces are well covered (there is no need to reserve any marinade when baking). Bake for 40-45 minutes, or until chicken is completely cooked, flipping once half-way through. Remove from oven, top with toasted coconut (see instructions above for toasting coconut).

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Grilled Beer Soaked Honey Lime Chicken Breasts

June 6, 2013 Entrees, Menu No Comments

If you are a beer advocate and live in the Philadelphia area, you would know that Philly Beer Week is as celebrated as Christmas vacation. Philly Beer Week is once again upon us, and countless brewers and beer fanatics will be taking part in hundreds of special events and tastings throughout our entire city. Being that we are also now in prime grill-out season, I thought it would be fun to put together a dish for this week’s post that incorporates beer! After doing some fun research, I found a tasty recipe for chicken breasts marinated in a beer, lime and honey mixture. The original recipe also called for cilantro, although a few people who rated the original recipe felt that the cilantro wasn’t flavorful enough. They substituted the cilantro with other herbs and spices, such as thyme and coriander. I used my favorite go-to jar of Herbs de Provence. You can use whatever additional herbs and spices you prefer, and don’t be afraid to be liberal with the spices either! One 12oz can or bottle of light beer works fine for this recipe. If you have one of the summer light beers that are flavored with lime, all the better! Use the better beers that you have on hand as your drink of choice with this meal. With just 4 hours of marinating and 15 minutes of grilling, the chicken breasts were loaded with flavor in every bite. This dish will definitely be a regular part of my grilling menu this summer.

Grilled Beer Soaked Honey Lime Chicken Breasts
Inspired by the Beer Lime Chicken recipe at allrecipes.com

1 12oz bottle or can of light beer (lime-flavored light beer will also work well)
zest plus juice of 1 lime
1 tspn honey
2 cloves minced garlic
2 tbspn herbs (such as cilantro, thyme, coriander, Italian seasoning or Oregano)
1-1/2 tspn salt
1/2 pepper
4 single serve boneless, skinless chicken breasts

Mix the beer, lime juice and zest, honey, garlic, herbs, salt and pepper. Place the chicken breasts in a container and pour the marinade over the chicken. Cover and refrigerate for at least 4 hours.

Preheat grill to medium heat, making sure to oil the grates. Remove chicken from marinade, discarding the remaining marinade. Grill the chicken approximately 7 minutes on each side, until juices run clear.

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