Grilled Shrimp with Turmeric Ginger Sauce

Mood: Labyrinthine
Listening to: The Police :: Don't Stand So Close To Me

Here's another quick take on a recipe I saw that looked pretty simple and delicious. You'll need a grill and a food processor, but the whole recipe shoul only take you about 30 mins from start to finish. It's always been easier to marinate shrimp pretty quickly compared to other meats. This recipe only requires you to marinate the shrimp for even 10 mins just to get the flavors to be infused.

8 garlic cloves
1 3" piece of ginger, peeled
1/3 cup of orange juice
1/3 cup of lime juice
1 tbsp. sugar
2 tsp of vinegar
1/3 cup of vegetable oil
1/2 tsp. of turmeric
1.5 lb large shrimp, peeled and deveined
canola spray (or oil)
salt and pepper

Preparation: Serves 4
  • Prep the grill on medium heat
  • In a food processor, pulse the garlic,lime and orange juice, sugar, vinegar and turmeric until smooth. then pour in the oil
  • Pour 1/2 of the sauce in separate bowl and season with salt and pepper and set aside. Remaining sauce should poured into a bowl with the shrimp. Toss to coat.
  • Spray canola oil or oil the grill grate and arrange the shrimp on the grill until they are bright pink with some grill marks, which should only be 1-2 mins per side.
  • Serve with rice, place shrimp on top and top with the turmeric sauce
  • 5.03.2020

    Panko Crusted Salmon w/ Roasted Cauliflower

    Mood: Insouciant
    Listening to: U2 :: Where the Streets Have No Name

    We've improvised off a recipe that we got from Blue Apron a few years back. While most of the recipes were subpar, there were a few standouts, even though I seriously question the audience that they create the recipes for. They claim it takes 15 minutes at times to wash, chop and prepare 5-6 different sets of veggies and that their dishes take less than an hour, which I disagree with for the most part.

    But I digress... I took what they had and made it simple so that prep work work should only be 10 mins for both parts of this dish.

    For presentation, we have put some of Trader Joe's Zhoug Sauce, which is amazing if you haven't tried.

    salmon, any kind (cut into 4 2 in. filets)
    1 cup panko breadcrumbs
    1/4 cup dijon mustard
    head of cauliflowers, cut into florets
    olive oil
    2 tsp cumin
    1 tsp cayenne pepper salt and ground black pepper

    Preparation: Serves 4
  • Preheat oven to 450°
  • Spray a baking sheet with canola oil
  • In a medium bowl, cut cauliflower into small/medium size florets. Drizzle with olive oil and cumin, cayenne, salt and pepper and toss to coat
  • Spread cauliflower on to baking sheet and put in oven for 20 minutes, until lightly browned; when the cauliflower is almost done, put on broil for 3 minutes
  • Pat salmon dry with paper towels, place on to baking sheet and season lightly with salt and pepper
  • Spread a thin layer of dijon mustard on to the top of the salmon and top with a light layer of panko breadcrumbs
  • Once cauliflower is done, put salmon in oven for 8-10 minutes or until panko is lightly browned
  • Serve with Lemon and enjoy!
  • 4.24.2020

    Grilled Shrimp Tostadas w/ Red Cabbage Slaw and Guacamole

    Mood: Lackadaisical
    Listening to: Phil Collins :: I Don't Care Anymore

    It's been 6 years since I posted anything on this blog and a lot has changed... marriage, new job, house, dog, kid, global pandemic. So, there's lot of cooking happening in houses everywhere and the fact that everyone is locked down and trying to validate their sanity, it seemed like a good time to attempt a reboot of sorts. Now honestly, who knows if I still have the time or the patience for this, but cooking is still fun, so I thought I would try to lighten the mood and share some riffs of recipes that we've been inspired by in our house. Hope that you'll find something new to try out while we all wait out this madness.

    8 6" corn tortillas
    canola oil
    3 avocados
    8 tbsp. lime juice (divided)
    3 tbsp. freshly chopped cilantro
    1 tbsp. cumin powder
    1/2 red onion, diced
    1 serrano pepper, diced

    1 tsp. cayenne
    1/4 cup EVOO, divided
    18 medium/large shrimp, peeled and deveined
    1/4 cup shredded red cabbage
    1 large carrot, shredded
    Lime wedges and Cilantro leaves for garnish, taste
    salt and ground black pepper

    Preparation: Serves 8
  • Preheat oven to 400°
  • Spray 2 baking sheets with canola oil and place 4 tortillas on each. Spray the top of the tortillas with more canola oil and bake until golden brown and crisp, around 6-8 mins
  • In a medium bowl, mash avocados and mix in 4 tbsp. of lime juice, red onion, serrano and cilantro to make the guacamole. Season with salt and pepper
  • In a large bowl, mix cayenne, cumin, 2 tbsp. lime juice and 2 tbsp. EVOO. Add shrimp, salt and pepper and toss to coat
  • Grill shrimp over medium-high heat for 3 mins per side or until light pink
  • In a small bowl, mix cabbage, carrot and remaining lime juice/EVOO
  • Put tortillas on plate, spread guacamole and top with 3 shrimp each, slaw and cilantro leaves with lime wedge
  • Enjoy!