thehealthyfoodie:

Coconut Shrimp Curryless Curry

A beautiful mixture of shrimp, corn, bell peppers and mushrooms, in a sweet and creamy coconut sauce.

BARBECUED SHRIMPS AND CHEDDAR CHEESE SPAGHETTI via goddessofscrumptiousness:

This is a cheesy story with a cheesy happy ending. :D

I meant to cook barbecued shrimps and cheesy grits yesterday, but surprise, surprise, there was not even a single box of grits available even at our huge Duty Free store.

So this cheesy cook decided to ditch her cheesy dream of a big blob of cheesy creamy grits, and instead, decided to make cheesy pasta.

And finally, when the smoky barbecued shrimps were done, and the cheddar cheese spaghetti was loved and cuddled in gooeyness (I don’t think there is such a word, hmmm?) and when the cheesy cook tasted the cheese and the shrimps and felt the sharp poke of the skewer on her upper lip, she proudly declared, “THIS IS A DARN GOOD CHEESY DISH THAT PAIRS DARN WELL WITH THESE SMOKY SHRIMPS!” :D

Ahh, a cheesy ending indeed!

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Ingredients:

Barbecue Sauce:

2 tablespoons unsalted butter

1 small onion, coarsely chopped

2 garlic cloves, minced

1 1/4 cup ketchup

2 tablespoons dark soy sauce

3 tablespoons cider vinegar or red cane vinegar

2 tablespoons brown sugar

2 tablespoons honey

2 teaspoons tabasco or any hot pepper sauce

1/2 teaspoon dried thyme

1/2 teaspoon cayenne pepper

Coarse salt and cracked black pepper to taste

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1 1/2 pounds large shrimps, shelled and deveined

1 tablespoon vegetable oil (for greasing the grill pan)

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Cheddar Cheese Spaghetti:

1/2 pound spaghetti

1/4 cup unsalted butter

2 1/2 cups half-and-half

1 1/2 cups shredded extra-sharp cheddar cheese

pinch of nutmeg

salt and white pepper to taste

1/4 teaspoon cayenne pepper

2 teaspoons finely chopped parsley

Procedure:

1. In a medium saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant, just about a minute. Stir in the ketchup, soy sauce, cider vinegar, brown sugar, honey, hot sauce, dried thyme and cayenne pepper. Simmer over low heat for 40 minutes or until thickened.

2. Transfer the barbecue sauce to a blender and puree until smooth. Season with salt and pepper. Pour half of the sauce into a bowl (to use for brushing the shrimps before grilling) and reserve the other half (to serve on the side).

3. Bring a large pot of water to a boil. Once the water is boiling add a decent amount of salt. Add the spaghetti and cook until al dente. Drain the pasta well and drizzle a bit of oil and toss well.

4. In a large saute pan, melt butter over medium heat. Add the half-and-half and shredded extra-sharp cheddar cheese. Stir until the cheese is melted and the sauce slightly thickened. Add a pinch of nutmeg, cayenne pepper, salt and white pepper (according to taste). Finish the sauce with the finely chopped parsley. Add the spaghetti onto the pan of cheese sauce and toss well.

5. Put 3 shrimps on each skewer.

6. Preheat a grill pan. Brush the shrimps on both sides with the barbecue sauce. Grease the grill pan with vegetable oil. Grill the shrimps over moderate heat, turning once, about 30 seconds per side (shrimps are very delicate and cooks fast).

7. Transfer the shrimp skewers to a plate. Serve with the Cheddar Cheese Spaghetti. 

Serves 4

Peel and Eat Shrimp 

I adapted this recipe from the New York Times and today I added Pineapple and Chili Sauce from Thai Kitchen

Shrimp and Truffle Grits at Tuscarora Mill in Leesburg, Virginia It was deliciously rich with spinach, ham, shrimp and creamy truffle grits.