Easy Broiled Shrimp with Pepper and Onions

I thought I would broil my shrimp today; I don’t think I’d broiled shrimp quite this way before.  I’ve always fired up the grill or used a skillet so this was a new technique for me.  I have to say it is super easy; I think I should have been using the broiler sooner! This would make a great fajita if seasoned with some taco seasoning; it was delicious as I seasoned it today with some pasta!

  • 1 pound shrimp
  • 1 medium onion
  • 1 – 2 bell peppers
  • 2 Tbs olive oil
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne ~ if desired (mine was pretty spicy!)
  • 1/4 tsp black pepper
  • 1/2 tsp thyme

Peel shrimp; cut onions and peppers into wedges or chunks.  Add all ingredients into bowl and stir or toss to coat.  Spread in single layer on oiled cookie sheet and broil 3 – 4 inches from broiler for about 5 minutes; stir around and flip pieces over if desired move rack up a notch and broil another 3 – 5 minutes until shrimp is cooked through and edges of veggies are starting to brown.

Enjoy ~ Kimberly

Roasted Jalapeno ~ taking salsa to a new level

I decided I’d roast some jalapeno but I didn’t feel like firing up the grill so I thought I would find out what my broiler could do.  Not bad results; I didn’t really end up with the same charing you get from a charcoal fire, but still great results. It adds a new depth of flavor when you roast the jalapeno instead of just adding fresh to salsa or any dish you choose.

Roasted Jalapeno

  • fresh jalapeno
  • aluminum foil

Turn broiler on and place jalapeno on foil.

Broil for 5-8 minutes or until skin starts to blister and slight browning occurs.  Flip over and cook other side for 4-6 minutes until blistered as well.  Place in ziplock bag and let rest for about 5 minutes to finish softening skin.  Remove as much skin as possible and dice or slice to use in your salsa.

Roasted Jalapeno Salsa

  • 3 roasted jalapeno
  • 1 medium – large tomato
  • fresh cilantro
  • salt and pepper
  • juice of 1/2 a lime

Chop tomato ~ I used an heirloom tomato from my garden so my salsa will be yellow, but very tasty.

Dice roasted jalapeno.

Chop cilantro.

Season with lime juice, salt and pepper; mix well before serving.

Enjoy ~ Kimberly

Roasted Brussels Sprouts

Just a quick post today for the Brussels Sprouts I made today.  Loved the broiled effect; wish they would have gotten a bit more toasted but there was quite a bit of moisture so next time maybe I will let drain well before seasoning and broiling.  Still very tasty!

Roasted Brussels Sprouts

  • 1 pound fresh brussels sprouts
  • 1 Tbs olive oil
  • 1/2 tsp salt
  • 1/2 tsp crushed red pepper
  • 1/2 tsp black pepper

Trim ends from brussels sprouts and remove any loose or discolored leaves.  Bring small pot of water to a boil.  Add brussels sprouts and cook for 3 minutes.  Remove and submerge in cool water until cool enough to handle.

Cut brussels sprouts in half and place in small bowl.  Toss with olive oil, salt, pepper, and crushed red pepper.  Spread onto oiled baking sheet cut side up and broil for 6 – 8 minutes about 2 – 3 inches from heat.

Enjoy ~ Kimberly

Roasted Cauliflower ~ Take 2

I’ve posted roasted cauliflower before, but I tried a new cooking technique today that was a bit quicker and left the cauliflower crisper and moister.  I thought I’d share today’s dish just incase you’d like to experiment.  Adjust the seasoning as you like; I don’t think I mentioned in the last post either but parmesan cheese is a delicious addition too.

Roasted Cauliflower ~ Take 2

  • 1 head cauliflower cut apart into florets
  • olive oil
  • salt
  • pepper
  • paprika
  • garlic powder
  • cayenne ~ if desired

Place cauliflower in bowl and drizzle with a little olive oil; I would estimate I used less than a tablespoon.  Sprinkle with salt, pepper, paprika, garlic powder, and cayenne.  Toss and pour onto foil lined pan.  Bake in preheated oven at 425 degrees for 4 minutes. Shake pan or stir about and move to an upper shelf of the oven (I used the  second rack position from the top).  Turn oven to broil and continue cooking about 4 more minutes.

Enjoy ~ Kimberly

Seafood Broil ~ Shrimp and Scallops

We decided to try a broiled seafood dinner tonight.  We picked out some bay scallops and shrimp.  I must say it was pretty good however we both agree that some changes are due next time we give this a go.  I will post as me made it and give my suggestions at the end.  Let me know what you think if you give it a try; I love hearing feedback!

Seafood Broil

  • 12 o.z. bay scallops
  • 12 o.z. shrimp ~ peeled
  • 2 tsp butter
  • 6 clove garlic
  • 2 tsp thyme
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp crushed red pepper
  • zest of one lemon and the juice of half
  • 1 Tbs sherry
  • 1/2 cup parmesan cheese
  • 1/2 cup fresh bread crumbs
  • 1 tsp paprika

Rinse and drain seafood well; pat dry with paper towels.  Rub softened butter on 2 small foil pans.

In bowl combine scallops, shrimp, garlic, salt, pepper, crushed red, lemon zest, lemon juice, and sherry.

In separate bowl combine bread crumbs, parmesan, and paprika.

Pour seafood combination onto baking pans and top with bread crumb mixture.

Broil 4 inches from heat for 6 – 7 minutes.  Move pans to lower rack and broil another 3 – 4 minutes until seafood is cooked through.

Ok, so now my suggestions for next time I try.  I enjoyed the overall flavor but it was plenty spicy (I did use 1 tsp crushed red though; not the 1/2 listed above).  The garlic and thyme were perfect.  I think the sherry brought out enough flavor that both sherry and lemon weren’t necessary; but I am not sure which I would opt for ~ probably the lemon as it’s more likely to be on hand.  The bread crumbs perhaps should be tossed with a bit of melted butter and the parmesan seemed unnoticeable in the overall scheme of the dish; although I do love parmesan!

Enjoy ~ Kimberly