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

Strip Steak Smothered with Mushrooms and Onions

Just a quick post tonight about out fantastic dinner.  Charles had picked up strip steaks and was dying to grill after a busy day in the garden.  Sautéed mushrooms and onions sounded like a nice accompaniment so we decided to take it a step further and make a spicy mix to smother on top.  Cook your steaks as desired.  We like ours medium rare and cooked over charcoal; but even skillet seared or baked will work wonderfully.

Strip Steak Smothered with Mushrooms and Onions

  • 2 Vidalia onions
  • 1/4 cup bacon grease
  • 2 Tbs butter
  • 12 o.z. Portabella mushrooms
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 – 1 tsp crushed red ~ adjust according to your taste
  • Steaks of choice grilled to perfection

In large skillet over medium low heat melt butter and bacon fat.  Add onions and mushrooms; cover and cook for 10 minutes stirring occasionally.

Remove lid and season with salt, pepper, and crushed red pepper.  Continue simmering over low heat about 5 more minutes.

Serve over cooked steaks; this should make plenty for 4 – 6 steaks. We grilled our steaks to a medium rare finish and made some fantastic potato skins to go along with.

Enjoy ~ Kimberly

Roast Beef Sandwiches ~ Philly Cheese Steak Inspired

Well, I mentioned these sandwiches in my roast recipe; it’s a terrific way to use up leftover roast or steak.  They were super delicious.  I think the horseradish mayonnaise made the perfect addition. If you don’t have leftover roast you can always purchase a steak and thinly slice or by some deli roast beef; our roast was seasoned with garlic and rosemary so don’t be afraid to add a bit of seasoning if desired.

Roast Beef Sandwiches

  • 8 – 10 o.z. left over beef thinly sliced (enough for 2 sandwiches)
  • olive oil
  • 1/2 medium onion sliced
  • 1/4 large bell pepper
  • dash Worcestershire sauce, salt and pepper
  • sub buns
  • cheese of choice ~ provolone works well; we used a spanish drunken goat cheese that was quite tasty
  • mayonnaise or condiments of choice ~ I made a yummy horseradish mayo to go along with

First prep meat and veggies.  We shaved the meat with our electric slicer, but you could thin slice by hand or cut into strips for great results too.

Heat medium skillet over medium high heat.  Add peppers and onions saute till tender; stir in a dash or two of Worcestershire sauce and salt and pepper if desired.  Add meat (it’s already cooked so you just need to heat through).  We toasted our buns in the broiler for a couple of minutes before building the sandwiches.  Once buns are toasty add mayo or desired condiments top with meat and top with cheese.  Return to broiler until cheese is melted.

Enjoy ~ Kimberly