I love seafood! Shrimp, fish, lobster, squid(!)…you name it, if its seafood….I’m there! Now if it’s grilled, even BETTER!!

Here’s what y’all need to make these scrumptious Grilled Shrimp:

1/2 C of apricot preserves
1 tsp canola oil
1 tsp soy sauce
1/2 tsp red pepper flakes, crushed
1 lb. large shrimp, peeled, deveined and uncooked.

 And here’s how to make it:

Heat your grill to medium temperature.

Place the preserves in a small mixing bowl.

Whisk in the canola oil and soy sauce.

Fold the red pepper flakes into the mixture well.

Thread the shrimp onto metal skewers. Coat them lightly with cooking spray to make it easier to get them off the skewers.

Baste both sides of the shrimp well with the apricot mixture.

Place the shrimp on the grill and do not cover.

Grill 3 minutes, basting a couple of times.

Turn and continue grilling and basting for an additional 3 minutes or until the shrimps turn pink.

Makes about 6 servings

If grilling is just not possible, these shrimp can also be cooked under the broiler 4 inches from the heat source for about 3 minutes on each side.  They will turn pink when done!  Y’all can serve these over white rice. YUM!!

Hope y’all enjoy!

Roonie

Have y’all ever heard of grilled toast? with cinnamon? AND strawberries?? With a banana?? Yay! How cool is that?  Here is a very easy recipe and it’s soooo YUMMY!

1/4 C of sugar
1 t ground cinnamon
8 brown and serve rolls, cut into quarters
4 T of butter, melted (you can melt in the micro in 10 second intervals)
1 pint of strawberries, hulled
2 firm bananas, peeled and cut into chunks

Prepare the grill for low heat.
Toss together the sugar and cinnamon in a bowl. Mix them up good!
Brush each of the roll pieces evenly with the melted butter.
Roll the pieces in the cinnamon sugar mixture until they are evenly coated.
Starting with a strawberry thread a strawberry, a roll piece and a banana chunk onto 4 skewers until the skewers are filled. (Remember to soak the skewers for at least 30 min if you are using the bamboo or wooden ones)
Grill for 8 minutes, turning often until the rolls are toasted.

Should make about 4 servings

Hope y’all enjoy!!

Roonie

All you need for this naturally sweet grilled treat is a grill and a fresh pineapple! Love these kind of recipes!!

So, you will need to prepare the grill for a low fire.
Lop off the top and the bottomof the pineapple.
Slice down the side and remove the peel and eyes.
Cut the pineapple into quarters and remove the core.
Cut the quarters into 1/2 inch thick slices.
Place the pineapple slices on the grill rack. You can use skewers if you have them. If you are using bamboo skewers,make sure you soak them in water for at least 30 minutes before you grill. Ya might want to spray the skewers lightly with cooking spray so the pineapples will slide off easily!
Grill the slices for 15 minutes, turning once or until they are a little brown.

Should make about 4 servings

The outsides of the pineapple slices may be a little dry, but the insides will

be very juicy.  When grilling pineapple y’all don’t have to add any type

of sweetener: the natural juices will make them sweet and yummy!!

Enjoy!

Roonie

These meatballs ROCK! Good appetizer food! 

Asian Sweet and Sour Meatballs

½ cup finely chopped water chestnuts (from a can in the Chinese Food section)

1 teaspoon peeled, finely chopped fresh ginger root, divided

1/3 cup thinly sliced green onions with tops

1 ¼ pounds lean ground beef (or turkey of you like)

1 ½ cups soft white bread crumbs

3 tablespoons soy sauce

1 garlic clove, pressed

¾ cup plum preserves

¼ cup chili sauce

Preheat oven to 400F. Finely chop water chestnuts and slice ginger root. Slice green onions.

Combine ground beef (or turkey), bread crumbs, water chestnuts, ½ teaspoon of the ginger root, green onions, soy sauce and garlic in a bowl; mix gently but throughly.

Shape the meat mixture into balls; place in single layer baking dish. Bake for15 minutes, then remove from oven. Remove juices from baker using a baster and throw away.

Meanwhile, combine the preserves, chili sauce and remaining ½ teaspoon ginger root, evenly pour over meatballs. Put it back in the oven for about 15 more minutes. Give it a little stir before serving.

Should make about 40 meatballs

Little cooking tip on Ginger root…

Ginger root has a really thin, light brown skin that needs to be removed before use. Store it in a plastic food storage bag in the ice box for up to 3 weeks or in the freezer for up to 6 months. To use frozen ginger root, just slice off as much as you need.

Hope y’all enjoy!

P.S. I always use a small food chopper to chop all my veggies and cooked meats. Makes my life easier!! You can find one here!! They are really helpful for small chores.

Cheesy Stuffed Shrimp Great Appetizer!! or just a little snacky!

4 oz. of cream cheese, softened(you can zap it for about 10 sec, stir and then zap another 10 sec and stir, you want it soft, not runny)

4 tsp horseradish

1 tbsp Parmesan cheese, grated~please use fresh Parmesan Cheese, it’s so much better!

I use a microplane grater to grate the hard cheese. It’s real easy! You can get one here!

1 lb. large shrimp, peeled, deveined and cooked. You can buy shrimp already cooked, it’s pink, or cook it yourself; the uncooked are gray. If it says 40-60 or 90-100 on the bag, that means there are that many pieces per pound. The lower the number, the bigger the shrimp. You want to get the bigger ones so you can put filling in them. And if you are going to cook them, please don’t overcook!! They will get rubbery!! Shrimp cooks in about 4 minutes! Real FAST!! (add a little salt and pepper in a little bit of olive oil to saute)

Put the cream cheese into a small mixing bowl.

Then add the horseradish and Parmesan cheese and mix it up until it’s blended and smooth.

Put the mixture into a little sandwich sized baggie and cut one corner out of the bag. (Just a little snip at the corner.)

Cut the shrimp along the outside curve about 2/3 through the shrimp. Don’t cut all the way through, you are going to fill these.

Squeeze the cream cheese mixture into each of the shrimp being careful not to overfill.

Put the little stuffed shrimps on a plate and put them in the fridge for a bit. (At least 30 minutes)

Add cocktail sauce on the side for dipping.

Enjoy!!