Saturday, December 31, 2016

Grilled Garlic Shrimp Skewers

Anyone up for shrimp on a stick? Grilled, slathered with garlic butter, and sprinkled with chives, these big beautiful prawns are perfect party food for a backyard cookout.
Here’s a tip when grilling shrimp. First make sure you soak your wood or bamboo skewers (I recommend bamboo, they hold up better to heat) in water for at least half an hour. Then set up your grill so you have one side that is hot, and another cool.
Put the shrimp over the hot side, and the exposed skewers over the cool side. That way the shrimp cook quickly and the skewers don’t burn.

Once you take the shrimp off the grill, immediately brush them with garlic butter, while the shrimp are still hot. The shrimp will absorb the garlic butter flavors better that way.
I do recommend you make more of these than you’ll think you need. Because even though 1 pound of shrimp should serve four, you’ll want to eat them all yourself. They’re sort of irresistible that way.

Grilled Garlic Shrimp Skewers Recipe

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Yield: Serves 4


  • 1 pound 16-20 count large prawns, peeled and deveined (can still have tail on for presentation)
  • Olive oil
  • Salt
  • 3 Tbsp butter
  • 3 cloves garlic, minced
  • 1/4 teaspoon kosher salt
  • 1 teaspoon minced chives for garnish
  • Short bamboo skewers, about 20, soaked for 30 minutes in water before grilling


Prepare your grill for direct high heat, with one side of the grill as a cool side with no coals or flame.
2 While the grill is heating, thread the pre-soaked skewers through the shrimp. Start at the tail and push the skewers through the middle and end of the shrimp. Brush shrimp with olive oil and sprinkle with salt.
3 Place butter and garlic in a microwave-safe bowl and heat in microwave until the butter has melted and is hot. (If you don't have a microwave you can also just melt the butter with the garlic in a small saucepan on the stovetop.)
4 Arrange skewers on grill so that the shrimp are over the coals or flame and the exposed bamboo skewer ends are over the cool side of the grill. Grill for about 2 minutes on each side.
5 As soon as the shrimp are done, remove from grill and place in a serving dish. Baste generously with melted garlic butter. Sprinkle with chives to serve!
Serve immediately.

Wednesday, October 5, 2016

Savory Pumpkin Hand Pies


Makes 10
Parmesan transforms pumpkin into a savory filling for these tasty, easy and adorable hand pies. Enjoy them as an appetizer or side dish alongside any of your favorite cool weather mains.

  • All-purpose flour for dusting
  • 2 recipes prepared piecrust or 1 (15-ounce) package 9-inch roll-out piecrusts
  • 3/4 cup pumpkin purée
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon fine sea salt
  • Pinch cayenne pepper
  • 1 egg, beaten
Preheat the oven to 375°F. Line 2 large baking sheets with parchment paper.

On a floured surface, roll out dough about 1/8 inch thick. Using a floured 3-inch round cookie cutter, cut out 20 circles, rerolling dough as needed. Place 10 circles on each of the prepared baking sheets. Using a very sharp paring knife, cut out jack-o’-lantern faces in half of the dough circles. (Alternatively, roll out each portion of the dough into 10x16-inch rectangles and cut out 10 rectangles from each, rerolling dough as needed. If making these larger pies, bump the pumpkin purée measurement to 1 cup.)

In a medium bowl, stir together pumpkin purée, cheese, salt and cayenne pepper until well blended.

Working on the parchment-paper-lined baking sheet, spoon a heaping tablespoon of pumpkin filling into center of an uncut dough circle; brush edges with water. Top with a jack-o’-lantern face circle and press edges to seal. Repeat with remaining filling and dough circles. Brush tops with beaten egg.

Bake until golden brown, about 20 minutes. Let cool slightly on the baking sheets before serving. Hand pies will keep in an airtight container at room temperature for up to 3 days.
Nutritional Info: 
Per Serving: Serving size: 1 pie210 calories (110 from fat), 12g total fat, 4.5g saturated fat, 20mg cholesterol, 290mg sodium, 21g carbohydrates, (1 gdietary fiber, 2g sugar), 3g protein.