Grilled Shrimp with Brown Butter and Rice

There are 4/5 of us here who love shrimp, so when one was away at her friend's, guess what we had for dinner! I saw this recipe and decided to try it out, it sounds wonderful, right? Grilled chili garlic shrimp over brown butter rice? It's such an easy recipe and will be ready in no time at all. You may add any veggies you like, I just happened to have peas. The brown butter adds such a nice flavor to all this.


Grilled Shrimp with Brown Butter and Rice
Serves 6
adapted from Coupon Cooking Cook

2 cups instant Brown Rice
1 3/4 cups Water
1 cup frozen Peas
30 raw medium Shrimp deveined and shelled with tails on
2 tablespoons Olive Oil
2 teaspoons Chili Powder
1 teaspoons Garlic Powder
½ teaspoon Ground Black Pepper
¼ teaspoon Salt
6 tablespoons unsalted Butter
4 whole Green Onions, sliced

Bring water to boil in a medium saucepan, add rice, cover and cook on low 5 minutes. Remove from heat, let sit for 5 minutes or until all water is evaporated.

Microwave frozen peas in 1 cup water for 8 minutes, drain, stir into cooked rice, set aside.
While the rice and peas are cooking, start the grill on medium heat.

In a medium size bowl add the raw shrimp, chili powder, garlic powder, pepper, salt and olive oil.
Mix the shrimp in with the spices and olive oil until they’re completely coated. Set aside. (I did this a few hours ahead of time, kept in fridge)
Add the shrimp onto skewers then grill on low heat and cook on both sides until done (about 3 to 4 minutes per side for large shrimp). Remove the shrimp from the grill and set aside for just a moment while browning the butter.

Add the butter to a small skillet and stir as it melts on low-medium heat. Continue stirring. Watch it!! It will burn! When it turns a golden color (and has a nutty aromoa) remove the skillet from the heat.

Add half of the brown butter to the rice and gently mix it together.
Add the rice to a serving dish, top with the shrimp.
Drizzle the remaining brown butter over the shrimp and rice (or as much as you like).
Garnish with the pieces of green onion.

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enjoy,

Pesto and Cheese Stuffed Pork Chops

Here's a great recipe I sort of came up with after searching around the net for something similar. This recipe would be great with any cut of meat really, chicken, beef, veal...it's Italian flavors full of pesto and cheese. I served it along side creamy mashed potatoes and a veggie. My chops were really thin, but I recommend using thick cut for better pockets. We loved this and will be adding it to our regular menu.


Pesto and Cheese Stuffed Pork Chops

2 low fat string cheese sticks, cut lengthwise into 4 pieces
2 tablespoons basil pesto
2 cloves garlic, minced
4 pork loin chops or boneless pork loin chops, cut 1-1/4 inches thick
1 teaspoon freshly ground black pepper
1/2 tsp salt
1 teaspoon dried oregano
1/4 teaspoon dried thyme, crushed
2 Tbl olive oil
8oz. can low sodium tomato sauce
Chopped fresh basil for garnish

Make a pocket in each chop by cutting horizontally from the fat side almost to the bone or the opposite side. Lay a piece of cut string cheese and scoop a little pesto and garlic inside each pork chop. If necessary, secure the opening with a wooden toothpick.
Season pork chops with salt, pepper, oregano and thyme.
In a large medium-hot skillet heat oil, cook pork chops 3-4 minutes per side until golden brown. Add tomato sauce and let simmer for about 8-10 more minuites or until pork chops are cooked through. Garnish with fresh basil, serve.

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Gluten Free Creamy Meatballs and Potatoes

Here is a recipe that can be made regular or gluten free, and homemade. Meat and potatoes in a gravy sauce kind of like a Salisbury/Stroganoff/Swedish meatballs gravy.  I made this homemade and gluten free, but you can visit the Betty Crocker link for a quick regular version if you like. My Nephews and family loved it, Mr. even commented how good it was. That means it gets blogged. :)



Creamy Meatballs and Potatoes (gluten free)
adapted from Betty Crocker

2 cups cooked, potato wedges (about 1 lb), I used boiled potatoes
1 (10 3/4-oz.) can condensed cream of onion soup, see mine below
1/2 cup water
2 cups steamed fresh broccoli florets, set aside
24 cooked meatballs, see mine below
1/4 cup light sour cream
In 12-inch nonstick skillet, combine potatoes, soup and water; stir gently to mix. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
Stir in broccoli and meatballs; heat through.
Stir in sour cream; cook just until thoroughly heated, stirring occasionally, Serve.


Gluten Free Meatballs
adapted from here

1 small onion, grated
2 Tbl dried parsley
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup grated Parmesan
1/4 cup potato flakes
9 ounces ground beef
9 ounces ground pork

Whisk the first 9 ingredients in a large bowl to blend. Stir in the cheese and potato flakes. Mix in the beef and pork. Gently combine all. Using about 2 tablespoons of meat for each, shape the meat mixture into meatballs. Place on a baking sheet and bake 350' for 20 minutes. Set aside.

Gluten Free Cream of  Whatever Soup
from here

3 Tablespoons butter
3 Tablespoons gluten free all purpose flour blend
1/4 teaspoon salt
dash of pepper
1-1/2 cup fat free milk

Choose your flavoring below. Melt butter or oil in saucepan. Stir in flour and seasonings. Cook over medium heat until bubbly. Add liquid slowly, stirring with wire whisk to prevent lumps. Cook until thick. Makes 11/2 cups or 1 can of condensed soup.

-Mushroom/celery/chive soup: Saute 1/4 C chopped mushrooms, celery or chives and 1 T minced onion in butter before adding flour. (I made mine mushroom & onion flavor for these meatballs)

-Tomato Soup: Use tomato juice for the liquid. Add dashes of garlic, onion powder, basil and oregano.

-Chicken Soup: Use chicken broth for half the liquid. Add 1/4 t. poultry seasoning or sage. Could also add 1/4 C. cooked diced chicken.


Allergy Suggestion: If you use a gluten-free flour (rice, tapioca, etc.) or cornstarch, you can make the soup gluten-free. And if you use a stock rather than milk, you can make it milk-free, too.

 

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enjoy,