Munson Family Recipes - User contributions [en]

BBQShrimp

2011-12-31T16:12:12Z

Melmunson: Created page with "==Ingredient== * 8-10 Lbs large shrimp, unpeeled at least 20 count size * 1.2-1 lb butter * 1 cup olive oil * juice of 2 lemons * 6 cloves of garlic, minced * 1 Tbsp Tabasco * 3 …"

==Ingredient==
* 8-10 Lbs large shrimp, unpeeled at least 20 count size
* 1.2-1 lb butter
* 1 cup olive oil
* juice of 2 lemons
* 6 cloves of garlic, minced
* 1 Tbsp Tabasco
* 3 Tbsp Worcestershire sauce
* 1/2 cup Thai sweet chili sauce or Vietnamese rooster sauce
* 2 tsp paprika, sweet or hot

==Directions==
# Heat everything but the shrimp.
# Simmer a minute , then cool and pour over shrimp, let marinate in the frig for a couple of hours, stirring occasionally. Can be done overnight.
# Place shrimp in a shallow baking dish and bake at 375 for about 20 minutes, stirring and turning shrimp once.
# When shrimp shells have turned pink and the meat white, remove from the oven and serve in a large bowl Use lots of French bread to sop up the sauce.

Main Page

2011-12-31T16:05:39Z

Melmunson: /* B */

Main Page

2011-09-01T12:13:32Z

Melmunson: /* S */

'''This is the main page for the Munson-Ghassemi family recipe wiki. Though your last name doesn't need to be Munson, Ghassemi, or any combination there of to enjoy these recipes!'''

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[[WholeWheatBread|Bread, Whole Wheat]]

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Delicata squash with honey chevre and sage
INGREDIENTS

1 delicata squash (easy to grow on your own or find at farmers markets and local stores)
2 cups of frying oil (peanut, safflower or canola)
6 ounces fresh chevre
2 tablespoons honey (for mixing)
2 tablespoons honey (for drizzling)
3 tablespoons fresh sage, chopped finely
1 teaspoon sea salt

DIRECTIONS

1. Heat two cups of cooking oil in a pan. Using a relatively deep pan is helpful so that the oil doesn’t spit up at you. There should be about 2 inches of oil in the bottom of the pan. Cut the ends off a delicata squash. Use a spoon to scoop out the seeds from either end as far in as you can go. Slice delicata into 1/4-inch slices, or as thin as you can make them. Spoon out the seeds from the middle as you go.

2. When the oil is hot enough (when it spits) place four squash slices in it. Make sure they do not overlap, and let fry for 4-5 minutes or until golden brown. Remove with a slotted spoon or tongs, let excess oil drip off and place squash slices on paper towels. Continue to fry the rest of the squash. When all the slices are fried, lay them out on a platter next to each other.

3. Using a spoon or hand mixer, cream together the fresh chevre and honey. Place a spoonful of the chevre mixture into the middle of each ring. Drizzle honey over the squash. Then sprinkle each ring with a bit of sea salt and chopped sage. Serve warm.

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