Grilled Shrimp Skewers – Bobby Flay

Grilled Shrimp Skewers 015

I made these Grilled Shrimp Skewers from Bobby Flay that were on his Saturday episode and they were fantastic! I didn’t grill them, I roasted the shrimp in the oven to save on time from heating up the grill.  Only 7 minutes at 450 and the shrimp are already done. These shrimp on top of the Greek Orzo Salad is the perfect Summer time meal. They’re both really simple recipes to make. The shrimp are kind of spicy with the garlic chile oil, and the Orzo Salad helps cool your mouth down after the heat. Bobby Flay has some really awesome recipes and now I want to try making different flavored oils like this for marinades and try using different spices. I like that cooking technique.

Let’s talk about the Next Food Network Star. Emma is my favorite by far. Like her appearance and personality. Lenny and Loreal can just go home already. Not really a big fan. I do have to give these people props for doing something crazy like this. If I was asked to go in front of an audience as big as they had to on Saturday’s Show, I would flip out and probably start running home. Could never do that! Presenting in front of a large audience like that is scary and nerve racking. The girl who’s point of view is Coastal Cuisine cooked pork for her dish and that was rather odd. At least add some seafood to your skewers or kabobs,  like these shrimp.  ;)


Grilled Shrimp Skewers 019

Grilled Shrimp Skewers 022

Grilled Shrimp Skewers - Bobby Flay
  • ½ cup olive oil
  • 3 cloves garlic, crushed
  • 1 tablespoon Calabrian chile flakes
  • 1 tablespoon fresh oregano leaves, plus for garnish
  • Kosher salt and freshly ground black pepper
  • 1 pound extra-large (16 to 20 per pound) shrimp, shelled and deveined, tail-on
  1. Special equipment: 10-inch skewers, soaked 30 minutes
  2. Put the olive oil, garlic and chile flakes in a small skillet. Turn the heat to low and let the mixture heat for about 10 minutes; the oil should just barely simmer around the garlic in the last few minutes. Remove from the heat and cool slightly. Transfer to a blender, add the 1 tablespoon oregano and some salt and pepper, and blend until the garlic and oregano are finely chopped. Set aside half of the chile-garlic oil for serving.
  3. Heat the grill to high. Thread the shrimp onto skewers, about 4 or 5 shrimp per skewer, threading so that the skewers goes through the tail and thick end of each shrimp. Brush the shrimp with some of the chile-garlic oil and season with salt and pepper. Grill until lightly golden brown on both sides and opaque, 1 to 1½ minutes per side. Transfer the skewers to a platter and immediately drizzle with some of the reserved chile-garlic oil (not the oil you used for brushing the raw shrimp). Garnish with oregano, and serve with more of the reserved oil


Skinny Bang Bang Shrimp

Skinny Bang Bang Shrimp

I recently tried Bang Bang shrimp at the Ground Round. If you don’t have a Ground Round, it’s pretty much like a Ruby Tuesdays type restaurant. On their menu they had this appetizer called Boom Boom Shrimp. Boom Boom shrimp is similar to Bang Bang shrimp. And while we were eating the shrimp we pretty much made fun of the name the whole time. I know, talk about childish right? ha ha.  The shrimp was deep fried, and covered in this wonderful spicy hot sauce and underneath it was a bed of cole slaw that had a taco seasoning in it. The taco seasoning in the cole slaw was very different. I’ve never had any cole slaw like that before and it was super good. As Guy Fierri would say “It took me on the road to flavor town!”

I’m going to start keeping this sauce in my fridge at all times. It’d be good on burgers, or brushed on grilled corn.

My chives are in full bloom in my garden. They make for such a pretty garnish. Beats spending .89  at the grocery store for some green onions. :)


Skinny Bang Bang Shrimp

Skinny Bang Bang Shrimp


Skinny Bang Bang Shrimp
  • 1 lb shrimp (about 50 shrimp), cooked or uncooked. shelled or deveined.
  • 10 skewer sticks (optional)
  • 3 T chobani plain greek yogurt
  • 3 T chopped green onion, plus more for garnish
  • 1½ T sweet chili sauce (I used Franks brand)
  • ½-3/4 T sriracha sauce
  1. (If you're grilling on a grill, be sure to soak wooded skewers a couple minutes in water to avoid burning)
  2. combine yogurt, onion, sweet chili sauce, and sriracha in a bowl and stir well. set aside. (if you want to make the sauce a bit thicker, do 2 T yogurt and 1 T light mayo)
  3. place 5 shrimp on each skewer
  4. If shrimp are raw:
  5. grill on each side for 5-8 minutes, until opaque and cooked through
  6. If shrimp are pre-cooked:
  7. Place shrimp skewers on a baking sheet and bake at 350 for 5-10 minutes
  8. Brush each hot skewer liberally with the sauce, on both sides
  9. serve immediately
Nutrition Information
Serving size: 4 Calories: 122 Fat: 5.65g Carbohydrates: 2.79g Sodium: 435mg Fiber: 0 Protein: 14.4g

Recipe adapted from The Cookie Rookie

Italian Shrimp Bake


I’ve been struggling with light here lightly. I’ve been trying different methods and last night I think I finally found one. Earlier this summer I made a fake picnic table for a food prop background, which has still yet to be painted. Got some white cardboard at Wal-mart and used duck tape to put it together. The light bulbs are daylight savings light bulbs and I have found that shining them directly over the food makes a really harsh light in the photo. The light has to be set up so that it is reflecting off the white card board like it shows in my picture down below. I’ve got many food props like plates and napkins down stairs in my photo room. Hopefully this method works. I took this picture of pretzels last night in my new set up.


Sorry, this pic was taking with my Windows phone. ;)

Looks like it was taken outside or by the window right?

test 011

Anyways, just wanted to show you’ll my method for taking my pictures. My camera is another story and I’ve been trying to figure that out too, just got a new one here this summer. Anyways, let’s talk about this shrimp bake now. :)

Cooking shrimp can be quite difficult sometimes. They don’t take long to cook on the stove top. Baking shrimp in the oven is a guaranteed full proof method of cooking shrimp. You don’t have to worry about flipping the shrimp and they only take 10 minutes to bake in the oven. I served the shrimp over some orzo pasta. It’s this pasta that looks like rice, we just call it rice in our house. Goes with everything. Use different seasoning packet to change this recipe up again. Only 4 simple ingredients, lemons, shrimp, butter, and a seasoning packet.


test 026


1½ lb shrimp that has been shelled and deveined
1 stick butter
1 lemon, sliced thin
1 pkg dry italian seasoning packet


1 Prehead oven to 350 degrees. Line cookie sheets with sides with foil. 2 Melt butter in oven on lined cookie sheet. Lay lemon slices on melted butter. Lay shrimp on top of butter and lemons. Sprinkle the dry Italian dressing mix on top of shrimp. Bake at 350 degrees for 15 minutes, until light golden brown. 3 This is great alone or served on pasta or rice using melted butter/lemon juice drizzled on top. 4 It is hard for me to say how many shrimp to use since shrimp come in different weights and sizes. Just use your own judgment. I usually us a medium shrimp and I can lay around 36 on a cookie sheet.

Lobster Rolls!

lobster rolls 012

Every New Year’s Eve, I end up cooking a couple lobster tails for dinner. It’s the only time of the year where I like to splurge a little bit. The grocery stores usually have every kind of seafood you can imagine on sale, and lobster is one of them. The tails were 18.99 a pound so I got about a pound and a 1/2 of lobster for around 25.00. Any type of lobster dish you find at the restaurants is well over $50.00. That was a pretty good deal. These were huge tails too. To cook lobster tails, I usually just boil the tails in water until the tails turn red and the lobster meat is cooked through. It will be white. They come frozen in our grocery stores (I live in North Dakota) and it sure beats seeing a lobster get killed in boiling water.

This year I made lobster rolls. I forget what I made last year, I think I just boiled the tails and dipped them in butter. These were probably just as good as the lobster rolls served at the Smack Shack in Minneapolis. Those were so good. They used Texas toast instead of hot dog buns. If only I could eat lobster once a month. It is really my favorite food to eat. Any kind of seafood is my favorite! You MUST brown the buns too, makes a HUGE difference.


Lemon Pepper Shrimp Scampi

lemonpeppershrimp 012

lemonpeppershrimp 016

I got a bag of frozen shrimp the last time I was at Trader Joe’s. Gotta say that I love getting their shrimp now. You don’t have to peel off the shell which saves a step and they cook up so nicely. When I don’t have Trader Joe’s shrimp, I buy frozen shrimp from Sam’s Club and you have to do everything with that shrimp. We don’t have any seafood markets here so I gotta use frozen shrimp most of the time.

I just love orzo and shrimp. This dish was delicious. I’d probably use less lemon juice next time, and more garlic. Fast and easy to make too.

Recipe from Cooking Light


1 cup uncooked orzo
2 tablespoons chopped fresh parsley
1/2 teaspoon salt, divided
7 teaspoons unsalted butter, divided
1 1/2 pounds peeled and deveined jumbo shrimp
2 teaspoons minced fresh garlic
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper $


1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.
2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.
3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.

Pesto Grilled Shrimp

figscornshrimp 014

The pesto I made a couple posts down is finally getting use! We made grilled shrimp and the pesto made a great marinade. Ben cooked the shrimp perfect. Not too rubbery or over cooked. I hate it when shrimp gets over cooked! My plan for the weekend is to make a TON of pesto so we can have it around the Winter time. I’m going to find some good crusty bread and spread a ton of pesto on it this weekend and top it off with some cheese. Is it Friday yet?

figscornshrimp 012

figscornshrimp 026

Pesto Grilled Shrimp


20 peeled and deveined shrimp
1 jar of store bought pesto or homemade pesto
Wooden skewers for grilling


Peel and devein the shrimp. Marinade the shrimp in a bowl with about 2 or 3 heaping tablespoons of pesto. Place the shrimp on wooden skewers and grill on each side until the shrimp turn pink.

Pan Seared Honey Glazed Salmon

salmon 002

I don’t know why I have never tried making a brown butter sauce before? If you’ve never had that before, it’s just cooked butter in a pan that has turned a slightly golden color after awhile. This particular brown butter sauce was fantastic on this salmon and now I want to try making different flavored butter sauces with herbs.

I am always looking for salmon recipes and this one was a winner. I like salmon because 1. It is quick to make and 2. Salmon doesn’t take long to defrost at all. I’ll make homemade marinades or buy the store bought ones. I would like to find a good orzo recipe that goes with salmon. We just had this with some broccoli on the side.

salmon 006

Recipe from Cooking Classy

Yield: 4 servings


4 (6 oz) salmon fillets, rested at room temperature 20 minutes
8 tsp flour, divided
2 Tbsp honey, divided
zest of 1 – 2 limes (I like it with a generous amount so in my opinion 2)
2 Tbsp extra virgin olive oil
1 recipe Browned Butter Lime Sauce, recipe follows
Browned Butter Lime Sauce
6 Tbsp salted butter, diced
3 Tbsp fresh lime juice
1 clove garlic, minced
1/2 tsp salt
1/2 tsp freshly ground black pepper


Working in batches of two salmon fillets at a time (or using two skillets, because you don’t want to overcrowd the salmon when cooking it on the stove-top so it cooks more evenly), place salmon fillets on a cutting board or plate and sprinkle 1 tsp flour over each side of the salmon fillets and spread flour to evenly coat. Evenly drizzle 3/4 tsp honey over each side of the flour coated salmon fillets.* Drizzle 1 Tbsp olive oil into a 10 inch non-stick skillet, swirl pan to evenly coat bottom and heat over medium heat. Once oil it hot, carefully place salmon ) in pan and cook over medium heat, 3-5 minutes per side until salmon has cooked through and bottom has nicely browned. Plate salmon immediately, drizzle each fillet with 1 1/2 – 2 Tbsp Browned Butter Lime Sauce and sprinkle with lime zest. Serve warm.
*note that once you remove the salmon from the plate some of the flour and honey coating will stick to the plate so I’d recommend just scraping it up with a spatula and adding it to the salmon once it’s in the pan, alternately you could just coat one side with the flour and honey then after adding it to the pan you can coat the top side with flour and honey. Either way works I’d just say don’t waste any of that delicious coating.

Browned Butter Lime Sauce
Place butter in a small (light colored) saucepan. Cook over medium heat, swirling pan occasionally, until butter is fragrant and has turned a tan shade (for a step by step tutorial on how to brown butter see link here, although I would recommend not to stir constantly rather swirl pan occasionally). Remove from heat and add browned butter along with lime juice, garlic, salt and pepper to a blender. Blend on low speed for 30 seconds to 1 minute until well blended. Pour sauce into a small glass dish (note: whisk butter mixture with a fork before pouring onto salmon as it will separate, rewarm if needed).

Blackened Tilapia Baja Tacos

fishtacos 014

I’ve been on a taco kick lately trying different kinds mostly shrimp and fish. I made a shrimp taco recipe the other night ago this week and I really wanted to like it. The picture of them was fantastic but the taste was not so great. I learned to never marinade shrimp in Tequila again. There was more than just tequila in the marinade like lime, cumin, and oil. Sounds good right? Not really….

This fish taco recipe was wayyyyyyyyyyy better. I followed the spice mixture exactly but added my own ingredients like shredded cabbage and made a tomatillo gaucamole. They were good, tacos are always better when you heat up the tortilla shell someway. The grill is good for that but we just didn’t feel like turning that on tonight so I used my little griddler instead and that worked well. Make these fish tacos, you’ll like them!

Do you know how hard it is to get a taco like this to stand up so that it looks nice in a picture? I was about ready to give up but then thought about putting some kind of dish near it to make the tacos look like they’re standing up nicer. Flat tacos just don’t look appealing to me. Glad I figured that one out. :)

Ingredients from Cooking Light

1/4 cup reduced-fat sour cream $
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice $
1 jalapeño pepper, seeded and chopped
1 cup thinly sliced white onion
1 1/2 teaspoons paprika
1 1/2 teaspoons brown sugar
1 teaspoon dried oregano
3/4 teaspoon garlic powder
1/2 teaspoon salt $
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
4 (6-ounce) tilapia fillets $
1 tablespoon canola oil
8 (6-inch) corn tortillas $
1/2 ripe peeled avocado, thinly sliced
4 lime wedges


1. Combine first 4 ingredients in a food processor; process until smooth. Combine jalapeño sauce and onion in a small bowl.
2. Combine paprika and next 6 ingredients (through ground red pepper); sprinkle evenly over fish. Heat oil in a large cast-iron skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.
3. Warm tortillas according to package directions. Divide fish, onion mixture, and avocado evenly among tortillas. Serve with lime wedges.