When it comes to grilling, I follow pretty closely the motto of the U.S. Postal Service: “Neither snow nor rain nor heat nor gloom of night…” Well, okay, I actually draw the line at snow, but strap a headlamp on my head (yeah, it’s a really good look) or hold an umbrella over me as the rain pelts down, and I’ll happily grill up a juicy burger or a quick appetizer like these sweet and spicy shrimp. The summer may be coming to a close, but I will grill on until I see that first piece of white stuff falling from the sky.

This savory and sweet recipe from Tasty Kitchen member soufflebombay couldn’t be any easier. Simply whisk together the sauce ingredients, give them a quick turn in the microwave, baste and skewer the shrimp and toss them on the grill for a few minutes. Serve the shrimp as an appetizer, along with the dipping sauce, or pile them on top of a plate of steaming rice with a side of stir-fried vegetables for an easy weeknight meal.

Now, let’s get cooking.

Here’s everything you’re going to need for this recipe: shrimp, orange marmalade, molasses, fresh lime juice, honey, garlic and cayenne pepper. Even though the recipe didn’t call for it, I added a dash of salt for a little more “savory.”

If you’re using wooden skewers, be sure to soak them in warm water for about 30 minutes before threading on the shrimp. Otherwise, those babies will go up in flames once them hit the grill.

Preheat the grill to medium-high heat.

In a medium-sized bowl, combine the molasses, orange marmalade …

Fresh lime juice, minced garlic (oh yeah, that’s always a good thing) …

And cayenne pepper. Colleen suggests you start with 1 teaspoon cayenne, taste the sauce, then add more cayenne if you’re into heat.

I also added a pinch of salt.

Whisk it all together until well combined. Heat the sauce in the microwave for about 45 seconds. Divide the sauce into two bowls, one for basting the shrimp and one for dipping the shrimp in later. That’s it for the sauce!

Pull the skewers out of the water and thread the shrimp onto the skewers. Sometimes, those little suckers will just twirl around the skewers, making it difficult to flip them on the grill. To combat this problem, use two skewers instead of one.

The recipe calls for pulling off the tails, but I left them so I could use the tail for picking up the shrimp when I was dipping them into the leftover sauce.

Use half of the sauce to baste the shrimp on both sides.

Place the shrimp on the grill and sear until just cooked through. The recipe calls for 2-3 minutes for side, but my grill was feeling pretty fiery, so it only took 1-2 minutes per side. Just watch them closely so they don’t overcook.

Heat the second half of the sauce in the microwave and serve it with the shrimp skewers.

Oh, so good!

Thanks so much to Colleen for this recipe. Be sure to check out Colleen’s blog, Souffle Bombay. It’s full of recipes family-friendly sweet and savory recipes. The zucchini parmesan cakes and banana cupcakes with vanilla frosting caught my eye and have been on my mind ever since!

Printable Recipe

Sweet and Spicy Shrimp

by soufflebombay on June 30, 2010 in Appetizers June 30, 2010 Appetizers

See post on soufflebombay’s site!

4.80 Mitt(s) 5 Rating(s)

Prep Time: 10 mins

Cook Time: 6 mins

Difficulty: Easy

Servings: 8

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An easy summer crowd pleaser that hits the spot!

Ingredients

• 6 Tablespoons Molasses
• 6 Tablespoons Orange Marmalade
• 6 Tablespoons Lime Juice
• 2 Tablespoons Honey
• 1 Tablespoon Garlic, Minced
• 1 Tablespoon Red Pepper Or Cayenne Pepper (start With 1 Teaspoon And Work Your Way Up According To Your Taste)
• 2 pounds Large Or Extra Large Raw Shrimp, Shell And Tails Removed

Preparation Instructions

Note: If you are big into dipping shrimp in sauce, make extra sauce—increase the recipe by 50% and dip away!

Combine all ingredients except the shrimp in a microwave safe bowl, stir until fully incorporated. Cover with a plate and heat for 40 seconds or up to a minute, depending on your microwave. Stir well, taste and adjust spiciness to your liking.

Split the sauce into 2 small bowls. One for the grill and one for dipping (you may want to reheat the dipping sauce when serving).

Skewer the shrimp, brush with some of the sauce, then grill over medium-high heat, continuing to baste the shrimp with the sauce until cooked. Depending on the size of shrimp you use, you’ll cook for about 2-3 minutes per side. Watch for flare ups—the honey and molasses will excite your grill!

Serve with the remaining sauce. You can serve as an appetizer or over white rice for an entree.

Enjoy!

 
 
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Dara Michalski is a doll and a sweetheart who clearly knows her way around the kitchen. She blogs at Cookin’ Canuck, where she shares her flavor-packed recipes and fun, engaging writing. The photography’s pretty incredible, too.

 
This Maple Blueberry Breakfast Sausage recipe from Hailey was such a treat and so simple to put together. It is also very versatile so you can substitute the fruit or ground meat for another that you have on hand.

You will need: fresh sage, fresh thyme, garlic salt (you could also use fresh garlic or garlic powder), salt, black pepper, crushed red pepper flakes, ground pork (you could also use ground turkey or your other favorite ground meat), fresh blueberries (other berries would also work well!) and maple syrup.

I used fresh garlic because I was in the mood, so I started by chopping it finely along with the fresh herbs.

Next, mix all of the dry ingredients in a bowl and combine them well.

Add the blueberries and maple syrup.

Then toss in your ground meat.

Start mixing!

Meanwhile, heat oil or butter in a skillet.

While it heats, form small patties. You could even go smaller than this depending on your appetite.

Add them to your skillet and let them brown on one side, about 3 minutes.

Next, turn them over and brown on the other side.

Then, if you’d like them to cook a bit more evenly, transfer them to the oven for a few minutes more at about 350ºF. Or you could cover them partly and finish them on the stovetop.

They will be juicy and sweet and mouthwatering in no time.

I even ate these for lunch because they were so tasty. So you could make them in the morning and keep snacking on them all day.

Thanks so much Hailey for expanding my breakfast horizons. Check out her lovely website Hail’s Kitchen for more recipes!

Printable Recipe

Maple Blueberry Breakfast Sausage

by hailskitchen on September 21, 2010 in Breakfast September 21, 2010 Breakfast

See post on hailskitchen’s site!

0.00 Mitt(s) 0 Rating(s)

Prep Time: 10 mins

Cook Time: 20 mins

Difficulty: Easy

Servings: 4

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The following recipe is noteworthy. The following recipe is company-worthy. The following recipe ROCKS JIMMY DEAN’S WORLD. Takes no time to throw together, it’s fun to mush around, you can control the spice, and people, the combination of the sweet and salty and spicy is cosmic.

Ingredients

• 2 Tablespoons Fresh Sage, Chopped
• 1 Tablespoon Fresh Thyme, Chopped
• 1 teaspoon Garlic Salt
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• ½ teaspoons Crushed Red Pepper Flakes (more If You Like It Spicier)
• 1 pound Ground Pork
• ½ cups Fresh Blueberries, Chopped
• 2 Tablespoons To 3 Tablespoons Maple Syrup

Preparation Instructions

In a bowl, combine the sage, thyme and spices. Stir well. Next add the pork, blueberries and syrup (I use my hands to mix it all up). Form into patties. I fry them first in a skillet and then finish them off in the oven for about ten minutes to ensure they are cooked through. Serve hot and enjoy!

 
 
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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

 
If ever there was a recipe made for me, this would be it. Bacon, chocolate AND a savory dish? I’m all over this. Before trying it, I never even tasted mole rice. I’ve heard delicious things about it and of course, had multiple people suggest it to me since it has—duh—chocolate in it. But I held out, and now I’m sort of glad I did since my first experience was a homemade one, and an incredible one at that. The minute I spied Andrea’s recipe for Mole Rice, I knew it would be mine.

Oh, and as a side note, I definitely thought (like years ago) that mole rice was pronounced “mole”—like one of those scary litter critters in the ground. Um, no. I later learned that (maybe in college?) it was pronounced “mo-laaaay” and proceeded to say the word in my head for about two weeks straight in disbelief.

All embarrassing mispronunciations aside, let’s get cooking.

Here is everything you need: bacon, a red pepper (chopped), an onion (chopped), chicken stock, sesame seeds, allspice, semisweet chocolate (chopped), tomato paste, mushrooms, rice, garlic, dried oregano, cumin, red pepper flakes, fresh green onions and fresh parsley. It seems like a lot, but it’s super simple. And please don’t mind my trashy mid-defrosted tomato paste in a plastic bag. Keeps perfectly in the freezer. Try it.

First up, toast your sesame seeds, cumin, allspice and oregano. Oh my. Smells so good.

Next, and obviously my favorite part: fry your bacon in a large skillet. I chose to chop mine up first just to skip a step later and so it would cook a bit quicker. Once it is crispy and the fat has been rendered, remove it with a slotted spoon and let drain on a paper towel.

Add in your onions, peppers and garlic with a pinch of salt. Cook until soft.

Now add in your mushrooms. Cook those until they are soft too, about five minutes or so.

Once the vegetables are juicy and fragrant, add in your tomato paste, chicken stock, toasted spices and chopped chocolate. Bring that whole shebang to a boil.

As the mixture is boiling, add your rice. I used the brown jasmine rice from Trader Joe’s and it was phenomenal.

At this point, reduce the heat to low, cover and cook for 30-35 minutes. Stir once or twice during cook time to make sure the rice is absorbing the liquid, and if it’s absorbing it too quickly, add more stock. I can’t even tell you how incredible your kitchen will smell.

Once it’s finished, remove it from the heat and let it sit for five minutes or so as it comes together. I interpreted this instruction as “grab a fork and eat as much as you can before serving it to others.”

After 5 minutes, stir in the bacon then drop some sliced green onions and torn parsley on top. I also think cilantro would be a fabulous addition, but I pretty much put cilantro on every single thing I eat daily. It might just be me.

Serve that goodness up! This was hearty enough for me to eat simply as a meal, but it would be a great side dish for a number of recipes. My husband ate some with enchiladas one afternoon and then again with grilled chicken at dinner. The only way I can describe how fantastic this is, is to tell you that it absolutely bursts with flavor. So robust and so layered. If you couldn’t already tell, we adored it.

Thanks so much to Andrea for the wonderful recipe, and for sharing something incredibly delicious that pushed me outside of my cooking comfort zone. Be sure to check out Andrea’s blog, Recipes for Divine Living, where she shares more of her passion for food.

Printable Recipe

Mole Rice

by Andrea on July 1, 2012 in Rice, Sides July 1, 2012 RiceSides

See post on Andrea’s site!

4.75 Mitt(s) 4 Rating(s)

Prep Time: 15 mins

Cook Time: 50 mins

Difficulty: Easy

Servings: 6

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I love the flavor of the toasted spices and chocolate in this recipe, not to mention the bacon. Delicious!

Ingredients

• 1 Tablespoon Sesame Seeds
• 1 teaspoon Dried Oregano
• ½ teaspoons Cumin
• ¼ teaspoons Allspice
• 3 strips Bacon
• 1  Red Pepper (or Color Of Your Choice) Chopped
• 1  Onion, Chopped
• 3 cloves Garlic, Minced
• 1 pinch Red Pepper Flakes
• 2 cups Mushrooms, Sliced
• 2-½ cups Chicken Broth
• 6 ounces, weight Tomato Paste
• 1 ounce, weight Semi-sweet Chocolate, Chopped
• 1 cup Rice, Uncooked
• Salt And Pepper
• Green Onions, Chopped For Garnish
• Fresh Parsley Chopped For Garnish

Preparation Instructions

Toast/cook sesame seeds, oregano, cumin and allspice in a skillet over medium heat for 30-35 seconds. Set aside.

Cook bacon and set aside. To the same skillet with bacon drippings, sauté red pepper, onion, garlic and red pepper flakes with a pinch of salt and pepper until softened. Add mushrooms and cook until soft.

Increase heat to high and add chicken broth, tomato paste, chocolate and toasted spice mixture. Bring to a boil; add rice and reduce heat to low. Cover and cook till tender and liquid is absorbed, 30-35 minutes. Stir rice after 15-20 minutes to make sure it’s not sticking and has enough liquid left to cook completely. Add more stock or water if needed.

Once rice is tender, turn off heat and let stand for 5 minutes. Stir in chopped bacon; check for seasoning, adding salt and pepper if needed.

To serve, top with chopped green onions and parsley.

 
 
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Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.

 
Natalie from Perry’s Plate always has such wonderful recipes that spice up my life. Recently, I have been cooking just for myself and this recipe for Sun-dried Tomato Tuna Melts really made my afternoon. It is a wonderful rendition of the classic tuna melt but it is so much more than that. It’s a luscious version filled with fun ingredients and I think you’ll love it.

You will need: sun-dried tomatoes in oil, olive oil, salt and pepper, red wine (or balsamic) vinegar, mustard, tuna, good bread, spinach (or arugula), goat cheese, and butter!

Give your sun-dried tomatoes a nice chop.

Place your tuna in a small bowl.

Add the tomatoes and olive oil and salt n’ peppa and mix it all together.

And get your bread ready!

Smother each half with a good dose of mustard.

Drizzle on some vinegar to give your bread some tang.

Place your greens on there in a heaping pile. Natalie calls for spinach, which would be lovely, but I was in an arugula mood. I like the peppery-ness.

Place the goat cheese and tuna mixture in a nice pile on the other bread half.

Then squish your halves together.

Get a cast iron skillet nice and hot with some good butter.

Press your sandwich down well.

Use a spatula or another skillet to weight it down and get it a bit flat and toasty. If you use thinner bread, it will be even easier. Brown it on both sides until the insides are melty and the bread is toasted.

This will be a heavenly lunch to enjoy on your own or share if you can bear it. Thank you to Natalie from Perry’s Plate for this absolute winner! She’s a fellow TK Blog contributor and her posts are simply amazing. Don’t forget to visit her blog Perry’s Plate too. It’s packed with so many delicious recipes, and she has the cutest little girls you’ll ever see!

Printable Recipe

Sun-Dried Tomato Tuna Melts

by Natalie | Perry's Plate on May 6, 2010 in Main Courses, Sandwiches May 6, 2010 Main CoursesSandwiches

See post on Natalie | Perry's Plate’s site!

5.00 Mitt(s) 3 Rating(s)

Prep Time: 10 mins

Cook Time: 10 mins

Difficulty: Easy

Servings: 2

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I’ve come to love tuna dressed up in a vinaigrette rather than laden down with mayo. This is a sandwich that’s much more exciting than it looks.

Ingredients

• 1 can Tuna, Drained, 6-7 Ounce Can
• 1 Tablespoon Sun-dried Tomato Pesto (in My Recipe Box) Or Minced Oil-packed Sun-dried Tomatoes
• 2 teaspoons Red Wine Vinegar
• 2 teaspoons Extra Virgin Olive Oil
• 1 pinch Salt And Pepper, to taste
• 2 teaspoons Dijon Mustard (or To Taste)
• ⅓ cups Goat Cheese Crumbles
• 1 ounce, weight Fresh Baby Spinach Leaves (about A Handful)
• 4 slices Sandwich Bread
• 2 Tablespoons Butter

Preparation Instructions

Combine the tuna, pesto, vinegar, olive oil, salt & pepper in a small bowl; mix well.

Spread a little Dijon mustard (to your liking) on one slice of bread (or both). Top with a few spinach leaves, half of the goat cheese, and half of the tuna mixture. Place another slice of bread on top and repeat with the other sandwich.

Melt a tablespoon of butter in a large skillet over medium heat. Once melted, tilt the pan around to spread the butter. Lay sandwiches in the skillet and put a lid on the pan. Turn heat down to medium-low and cook for 3-4 minutes or until bread turns golden brown and the filling becomes warm. Remove sandwiches from the pan, place remaining 1 Tablespoon of butter in the skillet and cook the other sides of the sandwiches, covered, for 2-3 minutes until golden brown and the filling is hot.

Remove from pan, slice in half (like your mom did – I always slice it into rectangles because she did), and serve.

Makes 2 sandwiches.

Notes:
1. If you wanted it more “melty”, try using a different type of cheese. I bet gouda, gruyere, or Swiss would be good, too.

 
 
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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

It’s back-to-school season, and zucchini season too! Take care of both with this blast from the past: chocolate zucchini cookies. They’re a hit with kids, and adults will love you for them too.     Are you looking for a delicious way to use up the rest of your zucchini harvest? Or do you just […]

  I love a good Greek salad. It is one of my favorite salads to make and to order when we dine out. When I saw Lotta Maddness’s recipe for Cucumber Feta Rolls on Tasty Kitchen, I immediately thought: Genius! Why didn’t I think of that! The rolls have all of the fabulous flavors of a Greek salad, but […]

  I don’t have a particularly intense sweet tooth, but I do like a sweet bite once in a while. These Strawberry Coconut Macaroons from TK member Chelsy, which is slightly adapted from Smitten Kitchen, totally hit the spot. It wasn’t too sweet but definitely sweet enough and it was full of strawberry chunks and […]

  Is there anything more perfect and pretty for a Sunday brunch than quiche? Probably not. But let’s be honest, if you’re going for easy, making a quiche ain’t it. On most Sunday mornings—when I’m still trying to wake up—pastry dough isn’t something I want to deal with. So when I saw this recipe from […]