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Permissions beyond the scope of this license may be available at http://godofscrumprecipes.tumblr.com/. Goddess of Scrumptiousness Recipes


STIR-FRIED SRIRACHA SHRIMPS
Spicy with a hint of Asian barbecue.
Ingredients:
1 pound medium-size shrimps (heads removed and peeled)
1 Tablespoon Sriracha
1 Tablespoon Oyster Sauce
Salt and Pepper
2 Tablespoons butter
5 cloves garlic, minced
1/4 cup green onions, thinly sliced
1 Jamaican long pepper, chopped fine
Procedure:
1. Marinate shrimps in sriracha, oyster sauce, salt and pepper for 5-10 minutes.
2. Place wok or skillet over medium-high heat, melt butter then saute garlic until softened and fragrant (1 minute).
3. Add the Jamaican long pepper and green onion and saute aromatics for another minute.
4. Add the shrimps into the sauteed aromatics and toss or “stir-fry”. Cook for no longer than 2 minutes or until shrimps curl-up (shrimps can overcook in a matter of seconds).
5. Serve with steamed rice or toasted baguette slices.
Makes 2-3 servings

STIR-FRIED SRIRACHA SHRIMPS

Spicy with a hint of Asian barbecue.

Ingredients:

1 pound medium-size shrimps (heads removed and peeled)

1 Tablespoon Sriracha

1 Tablespoon Oyster Sauce

Salt and Pepper

2 Tablespoons butter

5 cloves garlic, minced

1/4 cup green onions, thinly sliced

1 Jamaican long pepper, chopped fine

Procedure:

1. Marinate shrimps in sriracha, oyster sauce, salt and pepper for 5-10 minutes.

2. Place wok or skillet over medium-high heat, melt butter then saute garlic until softened and fragrant (1 minute).

3. Add the Jamaican long pepper and green onion and saute aromatics for another minute.

4. Add the shrimps into the sauteed aromatics and toss or “stir-fry”. Cook for no longer than 2 minutes or until shrimps curl-up (shrimps can overcook in a matter of seconds).

5. Serve with steamed rice or toasted baguette slices.

Makes 2-3 servings



MASALA CURRIED GARLIC AND BUTTER SHRIMPS ON CROUTES

Ingredients:

1 pound medium shrimps, peeled and deveined

1 teaspoon Masala Curry powder (or substitute yellow curry powder)

1/2 teaspoon salt

1 teaspoon cracked black pepper

6 cloves garlic, finely minced

1/4 cup green onions, finely chopped

2 tablespoons chives, finely chopped (for garnish)

1/2 teaspoon red chili flakes (or more according to preference)

1/4 cup butter

1/4 cup extra virgin olive oil

36 (medium-round) cut-outs of white bread, grilled/toasted

Procedure:

Marinade shrimps for 10 minutes in Masala curry powder and season with salt and cracked black pepper.

Place a large skillet over medium-high heat and add the extra virgin olive oil and butter. Once butter is melted, add the red chili flakes first, then followed by the garlic and saute for 2 mins until soft and fragrant. Add the chopped green onions and saute for another 2 mins.

Add the shrimps and immediately toss in sauteed aromatics until shrimps turn pink and curl-up (note: shrimps cook fast, make sure not to overcook them) about 2 minutes (over medium-high heat) then remove from heat.

Place shrimps on top of cut-out toasts and garnish with chopped chives and sprinkle red chili flakes (optional).

Serve warm.

Goddess Of Scrump’s note: Masala curry powder, is a variety of curry made of ground chilies, coriander seeds, turmeric, black pepper and fenugreek seeds.

Makes about 32-36 canapés

(Source: goddessofscrumptiousness)



BARBECUED SHRIMPS AND CHEDDAR CHEESE SPAGHETTI

Ingredients:
Barbecue Sauce:
2 tablespoons unsalted butter
1 small onion, coarsely chopped
2 garlic cloves, minced
1 1/4 cup ketchup
2 tablespoons dark soy sauce
3 tablespoons cider vinegar or red cane vinegar
2 tablespoons brown sugar
2 tablespoons honey
2 teaspoons tabasco or any hot pepper sauce
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
Coarse salt and cracked black pepper to taste
___________________
1 1/2 pounds large shrimps, shelled and deveined
1 tablespoon vegetable oil (for greasing the grill pan)
______________________________
Cheddar Cheese Spaghetti:
1/2 pound spaghetti
1/4 cup unsalted butter
2 1/2 cups half-and-half
1 1/2 cups shredded extra-sharp cheddar cheese
pinch of nutmeg
salt and white pepper to taste
1/4 teaspoon cayenne pepper
2 teaspoons finely chopped parsley
Procedure:
1. In a medium saucepan, melt the butter. Add the onion and cook over  moderate heat until softened, about 5 minutes. Add the garlic and cook  until fragrant, just about a minute. Stir in the ketchup, soy sauce,  cider vinegar, brown sugar, honey, hot sauce, dried thyme and cayenne  pepper. Simmer over low heat for 40 minutes or until thickened.
2. Transfer the barbecue sauce to a blender and puree until smooth.  Season with salt and pepper. Pour half of the sauce into a bowl (to use  for brushing the shrimps before grilling) and reserve the other half (to  serve on the side).
3. Bring a large pot of water to a boil. Once the water is boiling  add a  decent amount of salt. Add the spaghetti and cook until al dente.  Drain  the pasta well and drizzle a bit of oil and toss well.
4. In a large saute pan, melt butter over medium heat. Add the  half-and-half and shredded extra-sharp cheddar cheese. Stir until the  cheese is melted and the sauce slightly thickened. Add a pinch of  nutmeg, cayenne pepper, salt and white pepper (according to taste).  Finish the sauce with the finely chopped parsley. Add the spaghetti onto  the pan of cheese sauce and toss well.
5. Put 3 shrimps on each skewer.
6. Preheat a grill pan. Brush the shrimps on both sides with the  barbecue sauce. Grease the grill pan with vegetable oil. Grill the  shrimps over moderate heat, turning once, about 30 seconds per side  (shrimps are very delicate and cooks fast).
7. Transfer the shrimp skewers to a plate. Serve with the Cheddar Cheese Spaghetti. 
Serves 4

BARBECUED SHRIMPS AND CHEDDAR CHEESE SPAGHETTI

Ingredients:

Barbecue Sauce:

2 tablespoons unsalted butter

1 small onion, coarsely chopped

2 garlic cloves, minced

1 1/4 cup ketchup

2 tablespoons dark soy sauce

3 tablespoons cider vinegar or red cane vinegar

2 tablespoons brown sugar

2 tablespoons honey

2 teaspoons tabasco or any hot pepper sauce

1/2 teaspoon dried thyme

1/2 teaspoon cayenne pepper

Coarse salt and cracked black pepper to taste

___________________

1 1/2 pounds large shrimps, shelled and deveined

1 tablespoon vegetable oil (for greasing the grill pan)

______________________________

Cheddar Cheese Spaghetti:

1/2 pound spaghetti

1/4 cup unsalted butter

2 1/2 cups half-and-half

1 1/2 cups shredded extra-sharp cheddar cheese

pinch of nutmeg

salt and white pepper to taste

1/4 teaspoon cayenne pepper

2 teaspoons finely chopped parsley

Procedure:

1. In a medium saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant, just about a minute. Stir in the ketchup, soy sauce, cider vinegar, brown sugar, honey, hot sauce, dried thyme and cayenne pepper. Simmer over low heat for 40 minutes or until thickened.

2. Transfer the barbecue sauce to a blender and puree until smooth. Season with salt and pepper. Pour half of the sauce into a bowl (to use for brushing the shrimps before grilling) and reserve the other half (to serve on the side).

3. Bring a large pot of water to a boil. Once the water is boiling add a decent amount of salt. Add the spaghetti and cook until al dente. Drain the pasta well and drizzle a bit of oil and toss well.

4. In a large saute pan, melt butter over medium heat. Add the half-and-half and shredded extra-sharp cheddar cheese. Stir until the cheese is melted and the sauce slightly thickened. Add a pinch of nutmeg, cayenne pepper, salt and white pepper (according to taste). Finish the sauce with the finely chopped parsley. Add the spaghetti onto the pan of cheese sauce and toss well.

5. Put 3 shrimps on each skewer.

6. Preheat a grill pan. Brush the shrimps on both sides with the barbecue sauce. Grease the grill pan with vegetable oil. Grill the shrimps over moderate heat, turning once, about 30 seconds per side (shrimps are very delicate and cooks fast).

7. Transfer the shrimp skewers to a plate. Serve with the Cheddar Cheese Spaghetti. 

Serves 4