Katey's Kitchen » Seafood

Finger-Lickin’-Good Shrimp

November 15th, 2020 Posted in Appetizers, Seafood Tags: Grill, Seafood, Shrimp

12 uncooked jumbo shrimp, peeled and deveined
1/4 c Italian salad dressing
1/4 c orange juice
6 bacon strips, cut in half
1 oz Pepper Jack or cheddar cheese, sliced julienne style

~Cut a small slit on the back of each shrimp, not cutting all the way through. In a large resealable plastic bag, combine the salad dressing and orange juice; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Meanwhile, in a skillet or microwave, cook bacon over medium heat until cooked but not crisp. Drain on paper towels

~If grilling the shrimp, coat grill rack with nonstick cooking spray. Prepare grill for indirect heat. Drain and discard marinade; place a piece of cheese in the slit of each shrimp. Wrap bacon around shrimp; secure ends with wooden toothpicks. Grill over indirect medium heat or broil 4″ from the heat for 3 minutes on each side or until the shrimp turns pink.

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Brown Sugar Grilled Salmon

July 23rd, 2013 Posted in Main Dishes, Seafood Tags: Brown Sugar, Easy, Grill, Salmon

1.5 pounds Salmon

1/3 c brown sugar

1/3 c soy sauce

1/3 c water

1/4 c oil

1/2 tsp salt

1/2 tsp lemon pepper

1/2 tsp garlic powder

~In small bowl combine salt, lemon pepper and garlic powder. Rub over salmon filet to taste

~In medium bowl, combine soy sauce, water, oil and stir in brown sugar. Stir until sugar is dissolved

~In large resealable bag place salmon and pour in marinade

~Seal and refrigerate at least 2 hours turning every 30 minutes

~Preheat grill

~Grill until salmon is done (flakes easily with fork), basting with leftover marinade

**For some added heat try adding a dash of red pepper flakes to the marinade

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Cajun Chicken

February 16th, 2013 Posted in Chicken, Main Dishes, Seafood Tags: Chicken, chorizo, Rice, Shrimp

1 chicken, 2.5 lbs

1.5 onions

1 bay leaf

4 black peppercorns

1 parsley sprig

2 Tbl vegetable oil

2 garlic cloves, chopped

1 green bell pepper, seeded and chopped

1 stalk celery, chopped

1 1/4 c long grain rice

1 cup chorizo sausage, sliced

1 cup chopped ham

14-oz can chopped tomatoes

1/2 tsp ground chilies

1/2 tsp cumin seeds

1/2 tsp ground cumin

1 tsp dried thyme

1 cup cooked, peeled shrimp

dash Tabasco sauce

~Place chicken in large pot with 2 1/2 cups cold water. Add half the onion, bay leaf, peppercorns and parsley and bring to a boil. Cover and simmer gently for about 1.5 hours

~Remove chicken from stock, remove skin and bones and chop into bite-size pieces. Strain stock, set aside to cool

~Chop the remaining onion and heat the oil in large frying pan. Add onion, garlic, green pepper and celery. Fry for 5 minutes, stir in rice, coating well.

~Add the sausage, ham and chicken and fry for another 2-3 minutes, stirring frequently

~Pour in the tomatoes and 1 1/4 cups of reserved stock. Add the ground chilies, cumin and thyme. Bring to boil, cover and simmer for 20 minutes or until rice is tender

~Add shrimp and Tabasco sauce. Cook for another 5 minutes and serve

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