Shrimp and Chicken Delights

By Chuck Fuller

Chuck Fuller is the owner of Metro Specialty Products, a catering company aimed at medium- to high-end clients. He can be reached at charles.fuller@mchsi.com or 279-5922.

Two recipes for you today: a flavorful appetizer for your next party and an Asian-inspired chicken dish for dinner.

SHRIMP STARTER

This is an easy summer party starter. By using pre-cooked jumbo shrimp, you can prep this tasty appetizer in just a few minutes.

Ingredients:

1 bunch of finely chopped cilantro

2 tablespoons cilantro paste (Find it at Dahl’s in the produce section.)

2 pounds or 16 to 20 jumbo pre-cooked shrimp

2 cloves of garlic, smashed and minced fine

1/2 cup olive oil

3 limes, juiced

1 teaspoon crushed red pepper flakes

1teaspoon Sriracha HOT chili sauce

Pepper and salt to taste

Directions:

Thaw and wipe dry the shrimp. In a large freezer bag, combine all ingredients and toss to combine. Chill for 2 to 3 hours. This is all there is to it. Your guests will think you spent hours preparing this tasty treat. Serve with a crisp white wine or a white Sangria and you have the perfect starter to any summer outing.

 

ASIAN DRUNKEN CHICKEN

Here is a delicious and simple recipe for an evening meal with excitement and lots of wow.

Mix together the following ingredients:

2 cups Sake

1/2 cup good soy sauce ( East side Asian market)

3 tablespoons oyster sauce ( Eastside Asian market)

2 tablespoons Hoisin sauce\3 whole star anise (Allspice)

2 tablespoons Worcestershire sauce

5 chopped scallions

2 tablespoons minced ginger

1/3 cup brown sugar

5 whole dried hot chilies (your choice)

2 cinnamon sticks (find at AllSpice)

8 to 10 chicken thighs

2 tablespoons toasted sesame seeds for garnish

1/2 cup sesame oil

Directions:

Using a large sauté pan, lightly brown the chicken in the sesame oil.

Pour in the remaining ingredients except the sesame seeds.

Cover and simmer for 15 to 18 minutes.

Remove the lid a cook for another 15 minutes until the pan liquids reduce and form a sauce around the chicken.

Serve with steamed vegetables and boiled rice. An Asian style broccoli slaw would finish off this dish to perfection.

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