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Recipes
Citrus Grilled Shrimp
By Shawn
Grate orange to equal 1/2 teaspoon grated rind in a small bowl; squeeze juice from orange into bowl
- 1 orange
- 1/2 cup hoisin sauce
- 1/2 cup fresh lime juice
- 2 garlic cloves, minced
- 1 teaspoon minced fresh ginger
- 16 jumbo shrimp
Drunken Spaghetti with Shrimp
By Shawn
Bring a pot of water to a boil over high heat
- Kosher salt
- 7 ounces dried thin spaghetti
- 1 cup no-salt-added chicken broth (may substitute water)
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons fish sauce
- 2 tablespoons sweet soy sauce (see headnote)
- 2 tablespoons distilled white vinegar
- 4 cloves garlic
- 8 cherry tomatoes
- 2 to 4 fresh Thai chili peppers
- 3 tablespoons vegetable oil
- 1 pound shelled and deveined shrimp, defrosted if frozen
- 1 cup loosely packed Thai basil leaves
Ham Breakfast Bake
By Shawn
Mix all ingredients together except for biscuits
- 1 can Flaky Grands biscuits
- 8 oz. bag shredded cheddar
- 1/2 cup milk
- 1 cup cubed ham or ground cooked sausage
- 5 eggs
- Salt and pepper
Instant Pot Barbecue Pulled Pork
By Shawn
Combine paprika, mustard powder, cumin, 1 tablespoon brown sugar, 2 teaspoons salt and 1/2 teaspoon pepper in a sma...
- 3 tablespoons light brown sugar
- 2 teaspoons hot paprika
- 1 teaspoon mustard powder
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- One 4-pound boneless pork shoulder, trimmed of excess fat and cut into 6 pieces
- 2 teaspoons vegetable oil
- 1/2 cup apple cider vinegar, plus more to taste
- 3 tablespoons tomato paste
- 12 hamburger potato buns
- 1 cup barbecue sauce, for serving
- 4 cups coleslaw, for serving
Eli's Asian Salmon
By Shawn
Directions Line an 8 by 12-inch baking pan with aluminum foil
- Ingredients
- nocoupons
- 2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick)
- 1 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon toasted (dark) sesame oil
- 1 1/2 teaspoons chili paste
- 1/2 cup sliced scallions (2 scallions)
- 2 tablespoons minced garlic (8 large cloves)
- 2 tablespoons minced fresh ginger
- 1 1/2 cups panko (Japanese bread crumbs)
Broccoli Puff Casserole
By Shawn
Cut up broccoli into florets, and steam until crisp, drain
- 2 bunches of broccoli
- 1 can cream of mushroom soup
- 1 c. grated cheddar
- 1/4 c. milk
- 1/4 c. mayo
- 1 beaten egg
- 1/4 c. bread crumbs
- 1 T. melted butter
Black Bean and Cheese Enchiladas
By Shawn
1. Heat oven to 350°F. Lightly spray 12x8-inch (2-quart) baking dish with nonstick cooking spray
- 1 teaspoon oil
- 1 medium yellow onion, finely chopped
- 1/2 red pepper, chopped
- 1 jalapeno pepper, chopped
- 1 chipotle chile in adobo
- 1 teaspoon cumin
- 1 can (15 oz) black beans, drained, rinsed
- 8 (8-inch) flour or flour/corn tortillas, heated
- 8 oz. (2 cups) shredded Monterey Jack cheese
- 1 (10-oz.) can Enchilada Sauce (or use homemade enchilada sauce)
- 2 oz. (1/2 cup) shredded Cheddar cheese
Crockpot Queso Chicken Chile
By Shawn
1. Place the chicken breasts, 1½ cups salsa, water, cumin, chili powder and salt in the crockpot
- 1 pound boneless, skinless chicken breasts
- 3 cups salsa, divided
- 1 1/2 cups water
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 3 bell peppers, minced
- 1 14 ounce can corn, rinsed and drained
- 1 jalapeno pepper, minced (without ribs and seeds)
- 1 14 ounce can black beans, rinsed and drained
- 4 ounces light cream cheese
- 6 ounces Pepper Jack cheese
- cilantro for topping
- blue corn tortilla chips
Manly Quiche
By Shawn
Preheat the oven to 425 degrees
- Essence (Emeril's Creole Seasoning):
- 3 cups grated cooked potato or frozen hash brown potatoes thawed, and squeezed dry in towels
- 1 tablespoon melted butter
- 1 tablespoon Essence
- 1/4 cup finely-grated Parmesan
- 8 ounces hot Italian sausage removed from
- casings, crumbled and cooked
- 1 cup thinly-sliced onions
- 1 tablespoon minced garlic
- 4 ounces green chiles roasted, skins and seeds removed, and chopped
- 3 large eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 teaspoon hot pepper sauce
- 1/2 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 1 cup grated smoked Gouda
- 1/2 cup grated Cheddar
- 1/2 red bell pepper ribs and seeds
- removed, and cut into thin rings
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
Scampi On Couscous
By Shawn
Five stars
- 1/2 cup extra-virgin olive oil plus
- 2 tablespoons extra-virgin olive oil
- 1 small onion chopped
- 1 carrot chopped
- 1 garlic clove peeled, smashed
- 2 garlic cloves minced
- 2 cans chopped tomatoes in their juice - (8 oz ea)
- 1 bottle clam juice - (8 oz)
- 1/4 cup dry white wine
- 1 cup water
- 2 cups plain couscous
- 2 pounds large shrimp peeled, deveined
- 1 lemon juiced
- 1 tablespoon red pepper flakes
- Chopped parsley leaves for garnish