BBQ Shrimp n Grits

Ok.....once upon a time my husband took me to a very nice restaurant overlooking the Gulf, that claimed to have great southern food. I ordered the BBQ shrimp pasta and it was.....DISGUSTING!!! No flavor. No depth. No good!! So last night I recalled that BBQ shrimp and I was determined to make my own...so that's what I did!!! My husband said...."This is why I married you!!" So I hope you Enjoy....and Eat on!!

Ingredients
2 pounds medium-large shrimp in their shells, about 42, shells removed and reserved
2 tablespoons of my go to seasoning mixture, recipe follows
freshly ground black pepper
2 tablespoons olive oil
1/4 cup chopped onions
2 tablespoons minced garlic
3 lemons, peeled and sectioned
2 cups water
1/2 cup Worcestershire sauce
1/4 cup cooking white wine
1/4 teaspoon salt
2 cups heavy cream
2 tablespoons butter

Season the shrimp with 1 tbsp of seasoning mixture and cracked black pepper. Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add the reserved shrimp shells, the remaining 1 tblsp of seasoning mix, lemons, water, Worcestershire, wine, salt, and black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, and strain into a small saucepan. Place over high heat, bring to a boil, and cook until thick like BBQ sauce for about 15 minutes. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the BBQ sauce. Stir and simmer for 3 minutes. Whisk the butter into the sauce. Remove from the heat. Put grits in center and spoon shrimp and sauce over top!!! ENJOY!!!! 

P.S....I use regular grits. At the end of cooking my grits I put about 1/3 cup of cream into my grits to make them delish and creamy!!! 

Creole Seasoning Mix:
2 1/2 tablespoons paprika
2 tablespoons salt

1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
2 tablespoons garlic powder
1 tablespoon black pepper

Combine all ingredients. 

Korean BBQ pork

I wanted Asian style food last night but I have been very disappointed with the Asian foods here in TX....I guess moving from Seattle has my expectations pretty high. So I decided to make my own Asian food. So here's my Korean BBQ recipe. Enjoy......and Eat on!!! 

INGREDIENT:

• 4 thick center cut pork chops1 cup soy sauce(I used low sodium)3/4 cup dark brown sugar
• 2 tablespoons minced garlic
• 1 tablespoon rice wine vinegar
• 1 tablespoon chile-garlic sauce (such as Sriracha®) (optional)
• 1 teaspoon grated fresh ginger
• 1 teaspoon Asian (toasted) sesame oil
• 1 1/2 teaspoons ground black pepper
• 1 tablespoon cornstarch
• 1 tablespoon water
  DIRECTIONS:
  
  1. Stir soy sauce, brown sugar, garlic, rice wine vinegar, chile-garlic sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil.
  2. Whisk cornstarch and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.
  3. Let cool. And then add that and the pork chops into a ziplock bag and marinate. 
  
  We grilled but you could bake them. We also served with Szechuan noodles and potstickers(another blog post) but you could serve with any Asian side.  
  
  
  
  
  
  
  
  
  

Black pepper molasses BBQ pulled chicken sandwich

I don't really know what to say about this.....well my husband did say that he would do anything for me after eating this, so I guess that sums up how good this is. We served with a side of sweet potato chips(on blog). Enjoy....Eat on!!!

Ingredients:
3 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon prepared mustard
1 tablespoon molasses
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground ginger
12 ounces skinless, boneless chicken breasts, cut into 2-inch pieces
4 (2-ounce) whole wheat buns

Directions:
1. Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, 23 minutes or until chicken is done and tender. Remove from heat; shred with 2 forks to measure 2 cups meat. Place 1/2 cup chicken on each bun.

Nutrition:
1 sandwich
Calories: 294