Grilled Hawaiian Shrimp and Grits Recipe

Spicy Salmon Patties Recipe

The red pepper flakes and lemon add a little zing to this recipe. These are cheap and easy yet will impress your guests!
16 oz pink salmon
2 eggs
1/4 cup fresh or dried parsley flakes
2 tbsp scallions
1/4 cup italian bread crumbs
Juice from 1/2 of lemon
Red pepper flakes to taste

Serve with tarter sauce or try this easy homemade sauce:
2 tbsp mayonnaise
1 tbsp lemon juice
1. Prep salmon: remove skin; crush bones with thumb and index finger leaving them in for added calcium.
2. Knead together salmon with eggs, parsley, scallions, bread crumbs, lemon juice and red pepper flakes. 
3. Cook in a lightly-oiled cast-iron pan over medium heat until golden brown. Serve warm, with sauce.

Yield: 4 patties

We cook these in our a cast iron pan. It's great for meat and for going to stove top straight to the oven. They are a pain to clean but a little steel wool does the job for me. I also use mason jars to store my left over sauce. I have them in all sizes but the half pint size works great for dressings and sauces. I like the plastic lids because they're easier to keep track of for every day use. 

Barbecued Hawaiian Kebabs Recipe

Here's an amazing recipe perfect for summertime. Serve it up for dinner or for your next barbecue. Goes down smooth with a Corona & a lime!

1 package bacon

1 11oz can pineapple chunks (or use fresh pineapple)

1 small package grape tomatoes

1lb raw shrimp (use frozen or fresh)

1 sweet vidalia onion, cut into chunked wedges

Barbecue sauce

Soak wooden skewers in water (as you can see I did NOT do this which is why they got burned). Cook bacon on a cookie sheet at 400˚ for about 5-10 minutes or until cooked but not crispy. Drain bacon and set aside. Peel shrimp and wrap in bacon. Skewer ingredients, alternating. Grill on medium heat until shrimps cooked through, about 3-5 minutes on each side. Brush with barbecue sauce and serve hot.

Shrimp & Chicken Pesto Recipe

This is a super easy and fantastic recipe if I do say so myself. Well actually my hubby is the brains behind this recipe so I can't take the credit anyway. I love this dish because it's so insanely good, it's easy to prep and it can be double to serve a large group. Perfect for our extended family dinner nights.

Ingredients
5lb bag raw shrimp
2 chicken breasts
1 package linguine
2 tbsp basil
1 tbsp spinach
1/2 tbsp parsley flakes
1/2 tbsp oregano
1/4 tsp salt

1 tsp garlic powder

1/2 cup grape seed oil, plus more to grease pan
2 tbsp pine nuts, toasted
1/4 cup shredded parmesan cheesed
salt & pepper to taste

Directions
1. Cook linguine as directed on the package.

2. Toast pine nuts until golden brown then set aside.

3. Mix together basil, parsley, oregano, salt and garlic powder with oil and set aside.

4. Pound out chicken breasts, slice into thin strips. Sear them in an oiled pan on medium-high heat for 1 minute on each side, then turn down to medium and cook the rest of the way. Add shrimp so that they cook 3-4 minutes on each side or until just pink.

5. Once chicken, shrimp and noodles are cooked, toss everything together with the pesto sauce and pine nuts then serve topped with parmesan cheese.

Serves: 4-6

Double Baked Mussel Polenta Recipe

If you are a reasonably good-looking bachelor looking for a wife/LT GF all you need to do is:

1.) Find a reasonably good-looking girl

2.) Make this recipe for her

a.k.a. The story of how the hub & I feel in love.

1 log Polenta

3 dozen fresh mussels

4 large tomatoes, diced

6 large garlic cloves

1 tbsp each basil, oregano, parsley

4 pieces buffalo Mozzerella

1 handful Italian bread crumbs

1 can beer (Belgian White beer is best)

1 lemon

Sear garlic in sauce pan with a little oil. Add tomatoes and herbs, cook on low for 1 hr. Slice polenta log into 1/2" disks; rub disks with lemon then spread thin layer of bread crumbs on each side and place on oiled baking sheet. Bake at 350˚ for 30 mins, flip half way through.

When done, transfer polenta disks onto oven-safe plates. Slice Mozerella into 1.5" disks. Put a hearty scoop or two of tomato sauce over polenta and arrange Mozerella slices on top. Bake at 250˚ until cheese is melted.

Rise mussels with cool water and place in steamer. Pour beer, water and juice of leftover lemon over mussles into steamer. Steam over high heat. When mussels are open, they are done.

When cheese is looking delicious, remove plates form oven, arrange mussels around polenta and serve steaming hot!

Barbecued Shrimp & Grits Recipe

For our honeymoon, Aaron and I took a road trip down the East Coast. We stopped in Charleston, SC and we ate at Bubba Gump Shrimp Co. where we had shrimp and grits for the first time. It was delicious! Aaron ordered it as appetizer and we liked it so much he got it as an entree too =)

Since you can't find shrimp and grits on a menu anywhere up north, Aaron came up with his own recipe and topped it off with BBQ sauce. 

Ingredients
2 lb medium raw shrimp
2 cups quick grits
6 cups water
1/2 stick butter
1 1/2 cup sharp cheddar cheese
3/4 cup chopped scallions
3 large garlic cloves, minced
8 strips thick cut bacon
Barbecue sauce to taste
Salt to taste

Directions
1. Fry bacon to a crisp, crumble and set aside. 

2. Peel and devein shrimp. Grill shrimps on a skewer for 2-3 minutes on each side or until pink.  (Or fry, over medium heat, each side until pink, about 5-8 minutes total). 

3. Saute garlic in 1 tbsp butter, set aside.

4. Bring water to boil, add grits. Stir and cover for 5 minutes then turn heat to low. Stir in cheese, remaining butter, garlic and salt.

5. Toss shrimp in barbecue sauce. Layer grits, shrimp, bacon and scallions in a bowl and serve piping hot. Top with additional barbecue sauce if desired.

Serves: 4-6

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