Mexican Garlic Cilantro Grilled Shrimp

Tuesday, May 29, 2012

I love shrimp. Especially grilled shrimp. This recipe is a winner, in my opinion because it is so easy . And the flavor is outstanding. I usually serve the skewers on a bed of steamed brown rice and a side of grilled asparagus. Easy summer meal. And even with the spiciness of the shrimp, my kids inhale them. But then again, they inhale shrimp of any kind. Seriously. I have to stop them from eating shrimp. They will eat until their bellies hurt. Wish they did that with their veggies!

Mexican Garlic-Cilantro Grilled Shrimp
SERVES 8 -10 , 35 -40 shrimp

* 2 1/2 lbs large shrimp
* 1/2 cup olive oil
* 1/2 cup fresh lime juice
* 1/2 cup fresh parsley
* 1/3 cup fresh cilantro
* 4 teaspoons garlic, minced
* 1 tablespoon paprika
* 2 teaspoons ground cumin
* 3/4 teaspoon crushed red pepper flakes
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* wooden skewers (pre soaked in water)

1. Shell and devein shrimp. Set aside.(If frozen, thaw under cold running water)
3. Throw all the ingredients, except for the shrimp, into a blender and process until a fine puree.
4. In a large glass bowl, mix together shrimp and marinade. Cover and refrigerate for about 30 minutes.
5. Drain shrimp and reserve marinade. Thread shrimp on skewers.
6. Grill skewers medium high heat just until they turn pink, turning frequently and brushing with reserved marinade.Be careful not to over cook the shrimp. They cook fast. 12-15 minutes.

Strawberry Freezer Jam

Monday, May 21, 2012

My canning of strawberry jam is done.We took the boys to a strawberry farm and made a day of it.And after their tummies were full and they lost interest we packed up a trunk full of berries and headed home.I made 14 pint jars of yummy jam.The kids love it on their pancakes and waffles or over homemade bread in the cooler months.And it really is easy to make.Our blackberries are going to be ready in the coming weeks and I will put up blackberry jam as well.YUM!
Strawberry Freezer Jam

1 quart fully ripe strawberries
4 cups sugar
3/4 cup water
1 box fruit pectin (like Sure Jell)

You will need clean containers and lids; rinse them thoroughly with boiling water and make sure they are completely dry.
Rinse strawberries gently with clean water, pat dry, then stem and crush them thoroughly, one layer at a time.
Measure exactly 2 cups crushed berries into a large bowl; stir in sugar.
Let stand for 10 minutes, stirring occasionally.
Mix water and pectin in small saucepan; bring to boil on high heat, stirring constantly.
Continue boiling and stirring 1 minute.
Remove from heat and add to fruit mixture; stir constantly for three minutes or until sugar is dissolved and no longer grainy; a few sugar crystals may remain and that's okay.
Fill prepared containers immediately to within 1/2 inch of tops.
Wipe off top edges and immediately cover with lids.
Let stand at room temperature 24 hours.
Your jam is now ready to use, and can be stored in the fridge for up to three weeks or frozen for up to one year.
Thaw frozen jam in the fridge before using.