Spicy Grilled Vodka Shrimp


Spicy Grilled Vodka Shrimp
Print Recipe
    Servings
    4 people
    Servings
    4 people
    Spicy Grilled Vodka Shrimp
    Print Recipe
      Servings
      4 people
      Servings
      4 people
      Ingredients
      Servings: people
      Instructions
      1. Preheat grill to medium high. In a medium bowl combine, oil, garlic, lime juice, chili flakes, salt and cumin. Pat shrimp dry with a paper towel and toss with oil mixture. Thread shrimp alternating with jalapeño slices onto skewers being sure to skewer through head and tail of shrimp thereby making the shrimp lay flat.
      2. Place a cast iron platter or grill plate onto grill and allow to heat for at least 10 minutes. Grill shrimp for approximately 2-3 minutes per side until slightly charred, turning once or twice to get good char coverage.
      3. At the grill remove shrimp and jalapeño slices from skewers onto cast iron plate. Remove from grill, turn off grill and close lid. While everything is hot, pour vodka over shrimp and ignite using a BBQ lighter. Flames will shoot 2-3 feet high and quickly dissipate. Serve immediately garnished with chopped cilantro, red onion and lime wedges.
      Recipe Notes

      -If using wooden skewers, be sure to soak accordingly. You should be able to fit 4 shrimp onto each skewer, divided by jalapeño slices.

      -It's important to use cast iron for this.  Using ceramic, metal or anything with a coating is likely to crack and chip after pouring liquid on its hot surface.

      -DO NOT DO THIS INDOORS!

      Jalapeño Rings with Cumin Dip

      Jalapeño Rings with Cumin Dip are jalapeño slices dipped in a light batter, fried golden and served with Cumin Dip.
      Jalapeño Rings with Cumin Dip
      Print Recipe
      Jalapeño rings dipped in light batter, fried golden and served with cool cumin dip.
        Servings
        4 people
        Servings
        4 people
        Jalapeño Rings with Cumin Dip are jalapeño slices dipped in a light batter, fried golden and served with Cumin Dip.
        Jalapeño Rings with Cumin Dip
        Print Recipe
        Jalapeño rings dipped in light batter, fried golden and served with cool cumin dip.
          Servings
          4 people
          Servings
          4 people
          Ingredients
          Cumin Dip
          Jalapeño Rings
          Servings: people
          Instructions
          Cumin Dip
          1. In a small bowl whisk together all ingredients and allow to chill for at least 1 hour to allow flavours to meld.
          Jalapeño Rings
          1. Wash and dry jalapeño peppers. Slice each pepper into 1/4" rings. Cut or push out center seeds if desired. Set aside.
          2. Preheat deep fryer or add 2-3 inches of canola oil to a heavy dutch oven or pot. Using a thermometer, heat oil to 350℉. Whisk together flour, baking powder and salt. Add milk and whisk until smooth. Stir in all the jalapeño rings until coated with batter.
          3. When oil is hot, using your fingers fish out several rings and drop into oil. Only add enough rings to form a single layer on the oil. Fry until underside is beginning to brown, 2-3 minutes. Flip rings over and continue to cook for an additional 2-3 minutes until golden. Remove from oil using a slotted spatula or spoon and allow to drain on a paper towel lined plate. Repeat with remaining rings and serve immediately with cumin dip.

          Lentil Cakes with Cucumber Raita


          Crispy Lentil Cakes with Cucumber Raita are the perfect mix of crunch, spicy, cool and tangy.
          Lentil Cakes with Cucumber Raita
          Print Recipe
          Crispy with a slight crunch and packed full of mint and cilantro. The yogurt sauce is the perfect tang and spiciness to top it all off.
            Servings Prep Time
            8 patties 25 minutes
            Cook Time Passive Time
            20 minutes 8 hours
            Servings Prep Time
            8 patties 25 minutes
            Cook Time Passive Time
            20 minutes 8 hours
            Crispy Lentil Cakes with Cucumber Raita are the perfect mix of crunch, spicy, cool and tangy.
            Lentil Cakes with Cucumber Raita
            Print Recipe
            Crispy with a slight crunch and packed full of mint and cilantro. The yogurt sauce is the perfect tang and spiciness to top it all off.
              Servings Prep Time
              8 patties 25 minutes
              Cook Time Passive Time
              20 minutes 8 hours
              Servings Prep Time
              8 patties 25 minutes
              Cook Time Passive Time
              20 minutes 8 hours
              Ingredients
              Cucumber Raita
              Lentil Cakes
              Servings: patties
              Instructions
              Lentil Cakes
              1. Combine rice and lentils in a medium bowl, rinse and drain. Cover by 2-3 inches of water and allow to soak overnight. Drain well and scoop into food processor. Add garlic, ginger, salt and pepper and puree until a coarse paste. Add peas and pulse 2-3 times to break apart slightly. Scoop mixture into a medium bowl and stir in chopped herbs, scallions and spinach.
              2. Heat a medium non stick skillet over medium heat. Add 2 tbsp olive oil. Form 1/3 cup of batter into an approximate 3" pattie that is 1/4-1/2" thick. Sauté for 4-5 minutes per side until golden and cooked through. Repeat with remaining oil and batter. Serve immediately with Cucumber Raita.
              Cucumber Raita
              1. Combine all ingredients in a small bowl, adjust salt and pepper to taste. Cover and refrigerate until ready to use.

              Chipotle Chicken Tacos with Avocado Cream

              Chipotle Chicken Tacos with Avocado Cream
              Print Recipe
              Spice up your weeknight dinner routine with these satisfying and easy to put together tacos.
                Servings Prep Time
                2-3 people 10 minutes
                Cook Time
                12-16 minutes
                Servings Prep Time
                2-3 people 10 minutes
                Cook Time
                12-16 minutes
                Chipotle Chicken Tacos with Avocado Cream
                Print Recipe
                Spice up your weeknight dinner routine with these satisfying and easy to put together tacos.
                  Servings Prep Time
                  2-3 people 10 minutes
                  Cook Time
                  12-16 minutes
                  Servings Prep Time
                  2-3 people 10 minutes
                  Cook Time
                  12-16 minutes
                  Ingredients
                  Chipotle Chicken
                  Avocado Cream
                  Servings: people
                  Instructions
                  Chipotle Chicken
                  1. Layer the chicken breast between sheets of plastic wrap. Pound with a meat mallet or rolling pin to an even thickness of about 1/2 inch.
                  2. In a small bowl combine oil, spices, adobo sauce and lime juice. Finely chop canned chipotle pepper and add to spice mixture. Stir mixture to create a paste and rub onto both sides of the chicken breasts. Cover, refrigerate until ready to use. Can be done up to 6 hours ahead.
                  3. When ready to assemble tacos, heat grill to medium high and cook chicken breast for 6-8 minutes per side, depending on how thin you pounded them. Remove from grill, cover with tin foil and allow to rest for 5 minutes before slicing.
                  Avocado Cream
                  1. Cut avocados in half and remove the stone. Scoop out flesh into a food processor, mini chopper or blender. Add all remaining ingredients except cilantro and blend until desired consistency. Stir in chopped cilantro, adjust salt seasoning as desired.
                  Recipe Notes

                  Recipe adapted from: Easy All Purpose Chipotle Chicken, carlsbadcravings.com and Avocado Cilantro Crema, turningbacktheclock.com