Wednesday, January 22, 2014

Shrimp Scampi(esque) Appetizer

I pretty much am in love with every ingredient in this recipe. I find a way to incorporate garlic into every dinner I make, wine is (obviously) a staple, butter cannot be beat, and I can never get enough shrimp. Combine all of these into one amazing appetizer and I have a new favorite!

I recently had the girlfriends over for a belated polyanna (the holidays are just too busy)/Christmas party/sleepover filled with snacks, cocktails, wine and "Summer Hits of the 2000s" Pandora. We had such a good spread of food that we couldn't eat everything we put out. Imagine my delight when there was a ton of shrimp leftover! What is great about this recipe is that not only is it easy and delicious, but it is great as leftovers. I just put it in the fridge and took it out again the next night as a Sunday football snack - can't go wrong with that!

This recipe can replicated as a dinner (just add pasta), or altered depending on your taste (i.e. even MORE garlic if you are crazy like me).

Shrimp Scampi Appetizer

2 lbs extra-large, peeled and deveined shrimp
2 tbsp olive oil (give or take depending on the amount of liquid you want)
4 tbsp butter
4 garlic cloves, minced
1 tbsp dry white wine
2 tbsp chopped parsley
1/8 tsp sugar
Juice of half a lemon
Pinch of cayenne pepper
Salt and pepper

  1. Brown the shrimp in a saute pan with olive oil, salt and pepper, flipping over after 2 minutes (or until the shrimp is pink and the center is no longer opaque). Set aside.
  2. Melt the butter along with the oil and garlic in the microwave.
  3. Add the remaining ingredients into the bowl and mix well.
  4. Add the shrimp to the liquid mixture and mix well.
  5. Set in the fridge for 1 hour. 
  6. Mix again before serving to loosen up the liquid and coat every bit of the shrimp.

Friday, January 17, 2014

Peanut Butter Sriracha Cookies

 I think I start every blog post saying I am way overdue for a new post because I have been so busy... but it's the truth! Today I have a very interesting recipe for you. Unadventurous eaters beware!

For Halloween this year, I decided to be a bottle of sriracha - partly as a nod to my foodie-ness, and also because it was easy. For our company Halloween party, I figured I had to accompany my costume with a sriracha-related dish.... and then my research led me straight to this glorious recipe. I guess this recipe is also timely considering the soon-to-be sriracha shortage due to the plant closing (is that still happening?). I've never been much of a baker, but this recipe looked easy so I figured even a novice like myself could handle it... and I was right.

The taste is very hard to describe, but I'll try. You start out tasting your standard, chewy and delicious peanut butter cookie, but as you continue to chew and eventually swallow, the flavor profile changes and you are left wondering what the heck you just ate. You will be very intrigued by its deliciousness! It is just the right amount of kick to cut through the thick peanut buttery taste, but not overpowering enough to make you wonder if you just ate a cookie or a hot wing.

Needless to say, I am definitely making these again. But I will need to make sure the audience is adventurous. If you aren't the daring eater and are just looking for a great peanut butter cookie recipe, then you've still come to the right place. Sans sriracha these cookies are still delicious!

Peanut Butter Sriracha Cookies
Makes 5 dozen

1 cup Unsalted Butter (softened)
1½ cups Crunchy Peanut Butter (or Sunbutter if allergic to peanuts)
1 cup Sugar
1 cup Brown Sugar (packed)
¼ c Sriracha
2 Eggs
1 tsp Vanilla extract
2¾ to 3 cups All-Purpose Flour (finished dough should be soft, but not sticky)
1 teaspoon Baking Powder
½ teaspoon Salt
1½ teaspoons baking soda
Granulated sugar for dipping dough balls into
  1. Cream together butter, peanut butter and sugars.
  2. Slowly add in sriracha, eggs and vanilla. Beat until combined.
  3. In another bowl mix together flour, baking powder, baking soda and salt.
  4. Gently mix flour into peanut butter mixture until well combined. 
  5. Place batter into refrigerator for 1 hour to chill.
  6. Pre-heat oven to 375 degrees.
  7. Roll dough into approx 1″ sized balls.
  8. Dip the top of dough ball into granulated sugar and place onto cookie sheet.
  9. Flatten each ball with a fork, making a criss-cross pattern. 
  10. Bake for 8-10 minutes or just until the cookies begin to brown. Do NOT over-bake!
  11. Cool on wire racks and enjoy!