Shrimp Stir Fry on the Grill

Over the winter, we have started to roast various vegetables in the oven.  Cauliflower, broccoli, carrots, even cabbage.  The roasting method adds so much flavor to these veggies while keeping their nutritional value intact.  Since the grilling season has started, I have taken to roasting our vegetables on the grill with a large cast iron skillet.  There is even more flavor with the wood fired tasted.  So, the other day, we had some brussels sprouts in the refrigerator that were rapidly approaching their expiration date and I needed some ideas for dinner.  I was in need of an Asian fix.  So, I decided to try my hand at a stir fry on the grill.

Grilled Shrimp Stir Fry with Brussels Sprouts

20 Fresh Brussels Sprouts of various sizes, about two pounds
1 pound fresh shrimp, peeled and deveined
1 Carrot, outer skin peeled, then peeled into long strips
1/4 sweet onion, sliced thin
2 Tbsp Olive Oil
Salt and Pepper

Sauce:

2 Tbsp Soy Sauce
1 tsp sesame oil
1 tsp corn starch
1 garlic clove, minced
1 thumb sized piece of ginger, skin removed and minced

Before preparation of the main ingredients, I prepared the stir fry sauce so that the ingredients would have time to mingle.  Then, Hope peeled and deveined the shrimp.  I prepared the sauce and vegetables.  For trimming the brussels sprouts, I just cut off the base then cut once lengthwise.  Then, I laid the halves flat and sliced lengthwise.  When you cut the base off, you can lose whole spout leaves.  Throw those into your bowl.  They become crispy, caramelized goodness.  Once the spouts are trimmed, put them in a bowl and toss with the olive oil and some salt and pepper.

I lit some charcoal and when ready, I dumped the hot coals off to one side.  Then, I placed my brussels sprouts in the cast iron skillet, placed indirect heat, and closed my grill lid.  After 15 minutes, I added the carrot and onion and stirred to incorporate into the mixture and placed the skillet directly over the coals.

I closed the lid and let cook for five minutes.  Then, I added the shrimp, closed the lid, and let cook for five more minutes.

Finally, I added the stir fry sauce and stirred well.  Then, closed the lid and let cook for one more five minute period.

I added hot pepper flakes to my bowl for a little heat.

The shrimp were cooked perfectly.  Not rubbery, nor mushy.  Some of the sprouts were crispy and caramelized and others where that perfect tender crisp consistency.  The amount of sauce added was perfect.  The wood fired taste just added to the flavors.  A great meal for a quick dinner.  If I had the change one thing, I would cook the brussels sprouts over direct heat and cut the cooking time down to ten minutes for the first step.  I feel that this would increase the ratio of crispy and caramelized spout leaves and who doesn't want more of those?

Thanks for stopping by,

Bill

Copeland's New Orleans Restaurant and Bar - Kenner, LA

Well, it has been a busy few weeks around here.  Two work trips sandwiched around a competition.  Time to catch up on some posts.  First, we'll start with a visit to Copeland's New Orleans Restaurant and Bar.

I usually end up in Louisiana every so often for work.  Cajun and creole food are one of my favorites.  What is not to like about butter, cream, and seafood cooked up in a Cajun style.  Copeland's has a diverse menu of Cajun and creole classics.  Seafood, fried and broiled, raw bar, crayfish, and lots of creamy pasta meals.  I started with their Crayfish Bread appetizer.

This plate is a half of a French loaf, sliced in half, and topped with a thin layer of Alfredo sauce, spinach and artichoke dip, Monterrey Jack cheese and sauteed crayfish, all baked until hot and bubbly.  The flavors are great. But, the texture reminds me a bit of frozen French Bread pizza.  Also, it is a bit light on the crayfish.  I think an improvement to the dish would be to use sliced baguette rounds to add some crispiness to the dish.  Overall, this appetizer gets a B.

My main course was Sauteed Tasso Ham and Shrimp with Cajun Parmesan cream sauce served over bow tie pasta.

This dish was outstanding.  The perfect ham to shrimp ratio.  Cajun spices made a perfect Parmesan cream sauce even better.  The pasta was a perfect al dente.  I ate every last bite.  The surprise on this plate was the drop biscuit you see at the top.  It was light and airy with a great biscuit flavor, perfect for sopping up the remains of that great cream sauce.  This dish gets an A in my book.

One great aspect of this meal was the price.  Usually, you pay top dollar for this quality in the Big Easy.  But, this dinner, with two Abita Amber drafts and tip was only $35.  You can't beat that!

Overall, Copeland's gets an A.  I will be back for sure.

Thanks for stopping by,

Bill

Thai-Phoon Pork and Shrimp Burgers

I really can't decide what cuisine I like the best.  Is it Asian?  Is it Mexican?  Is it Caribbean?  Well, a weekend or so ago I was in the moon for some Asian flavors.  So, I give you, Thai-Phoon Pork and Shrimp Burgers.

First, I took two pounds of ground pork, 1 lb of diced, cooked shrimp, and mixed with 2, Tbsp of soy sauce, 1 Tbsp of sesame oil, 1 Tbsp of minced garlic, 1 Tbsp of sriracha sauce, 1 tsp of ground dried ginger, and 1 tsp of onion powder, then I mixed thoroughly and put in the frig to chill...

While that mixture was chilling, I marinaded sliced pineapple and sliced sweet onion in olive oil, garlic,  salt and pepper.

Once the meat mix had chilled, I broke in my new burger patty maker and pounded out some patties, then placed them in the frig to firm up...

Then, I lit some charcoal and got a screaming hot grill going.  Once it was hot, I placed the patties on direct heat and the pineapple and onion on indirect heat...

I flipped everything after 7 minutes and put some fresh Kaiser Rolls sprayed with olive oil and garlic on the top rack to toast...

While cooking, I mixed up some sriracha mayonnaise.  The mix was 1/4 cup of mayo and sriracha sauce to taste.  When done, I placed a burger with pineapple, grilled onion, and a dollop of sriracha mayo.  I even made some Asian Slaw for the side...

This was a winner.  The perfect mix of hot and sweet with Asian flavor.  I will be making this again for sure.

Thanks for stopping by...

Bill