Archive for the Shellfish Category

Bourbon Molasses Glazed Shrimp

2 pounds large shrimp, unpeeled 1/4 cup extra-virgin olive oil 1/4 cup bourbon 3 tablespoons molasses 1 tablespoon plus 1 teaspoon cider vinegar 1 tablespoon plus 1 teaspoon hot sauce 1/2 teaspoon coarse salt 1/2 teaspoon freshly ground pepper Peel and devein shrimp, keeping tails intact. Mix olive oil, bourbon, molasses, cider vinegar, salt, and pepper in a medium bowl; add shrimp and toss to coat. Refrigerate 1 hour, stirring occasionally. Prepare grill for medium-high heat. Thread shrimp on skewers; grill until shrimp are opaque and marked, turning once, about 4 minutes. Makes 4 servings.

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Bourbon Molasses Glazed Shrimp

2 pounds large shrimp, unpeeled 1/4 cup extra-virgin olive oil 1/4 cup bourbon 3 tablespoons molasses 1 tablespoon plus 1 teaspoon cider vinegar 1 tablespoon plus 1 teaspoon hot sauce 1/2 teaspoon coarse salt 1/2 teaspoon freshly ground pepper Peel and devein shrimp, keeping tails intact. Mix olive oil, bourbon, molasses, cider vinegar, salt, and pepper in a medium bowl; add shrimp and toss to coat. Refrigerate 1 hour, stirring occasionally. Prepare grill for medium-high heat. Thread shrimp on skewers; grill until shrimp are opaque and marked, turning once, about 4 minutes. Makes 4 servings.

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Grilled Scallops on Baby Greens with Lemon Vinaigrette

For vinaigrette: 1/2 cup olive oil 1/4 cup fresh lemon juice 1 1/2 teaspoons Dijon mustard 1 teaspoon crushed garlic 1/2 teaspoon grated lemon rind 1/2 teaspoon sugar Salt and freshly ground pepper For scallops: 16 sea scallops (about 1 pound) Water-soaked wooden skewers 6 cups mixed baby greens Prepare vinaigrette: Whisk together all the ingredients in a small bowl; season to taste with salt and pepper. Measure out and reserve 1/4 cup vinaigrette for basting scallops. Prepare scallops: Prepare grill (medium-high heat). Thread scallops on skewers. Brush grill rack with oil to prevent sticking. Brush scallops with reserved 1/4 […]

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