Sweet and Salty Shrimp

This past weekend my sister in law gave me some big FRESH shrimp. So for the next few weeks you will be seeing many post shrimp recipes.  I will be making BBQ Shrimp, Shrimp Pasta, Pad Thai, Fried Shrimp po boy etc...the list is endless ;) 

THOM KHO (Sweet and Salty Shrimp) 

Ingredients:

3 pounds of large shrimp

3 tablespoon fish sauce

3 tablespoon brown sugar

1 teaspoon cracked black pepper 

1 teaspoon minced garlic

1 teaspoon onion powder 

1 teaspoon garlic powder 

1/2 teaspoon Tony Chachere's (or salt) 

1 onion roughly chopped 

Garnish:

sliced green onion 

Sides: 

sliced cucumber or steam broccoli 

Trim off the head, legs and tail. Place the clean shrimp in a huge bowl with some sort of  lid (I used a Pyrex). If you don't have a kid...just cover with some foil or  Saran Wrap. Next, add these ingredients to the clean shrimp. 

Ingredients: 

3 tablespoon fish sauce

3 tablespoon brown sugar

1 teaspoon cracked black pepper 

1 teaspoon minced garlic

1 teaspoon onion powder 

1 teaspoon garlic powder 

1/2 teaspoon Tony Chachere's (or salt) 

1 onion roughly chopped 

Mix all the ingredients with the clean shrimp and toss until well coated. Close the lid then place in the refrigerator for at least 2 hours so it can marinate. 

***Take the container out the refrigerator. In a huge deep sauté or skillet. Pour in about 4 tablespoon of Olive Oil or any kind of oil that you prefer. Then dump the whole container of shrimp into the skillet with all juice. Stir occasionally...after about 5 minutes pour in 1/4 cup of water and stir until all shrimp are a pink color. Turn off heat and garnish with sliced green onion. 

Serve immediately with jasmine rice. I love to peel the head and suck all the juice out ;) 

Keeping the head on is what gives it that nice red color that comes from the egg that is in the head. 

Enjoy!! 

Pull Pork Burger

COLE SLAW recipe: 

1 bag of coleslaw mix (16 oz) 

1 small RED ONION--thinly sliced 

1/2 cup mayonnaise

1/4 cup milk 

1/4 cup buttermilk

1 tablespoon lemon juice

1 teaspoon dijon mustard

1/3 cup SUGAR

2 tablespoon apple cider vinegar

2 tablespoon sugar

1/2 teaspoon salt

1/2 teaspoon pepper 

1/4 teaspoon garlic powder or minced garlic 

In a HUGE BOWL (with a LID) dump the bag of coleslaw mix and thinly sliced red onion.

Next,  in another bowl mix the rest of your ingredients together and mix really well. Once all the ingredients in well incorporated pour over the cole slaw mix..stir the coleslaw mix with the wet ingredients until everything is combine. Put lid on bowl and put in refrigerator for at least 1 hour before serving. 

PULL PORK recipe: 

Ingredients:

3 lb Boston Butt 

1 T garlic powder 

1 teaspoon salt 

1 teaspoon pepper

1 teaspoon Tony Chachere's (creole seasoning) 

Direction:

In a small bowl...mix all your seasoning together. 

In a deep baking pan...season the Boston Butt with season mix. Making sure it's season really well. Next, cover REALLY WELL and TIGHT!! I cover with HEAVY DUTY renoyalds wrap. 

Bake 350 for 1 hr then lower temperature to 200 degree and bake for another 6 hrs (covered). 

Uncover and shredded...I use 2 fork...throw away all the fat. Next bake uncover for another 1 hr so it can dry up  ANY LIQUID that render from the fat..then pour in 2 cup Sweet Baby Ray BBQ sauce.  Then BROIL for a few second....Until the top get a nice golden brown crust. Keep an eye on it because it will burn quickly. You just want a nice crust....not BURNT. 

Pull Pork Taco with Asian Slaw

This week I made a huge batch of pull pork and just made my weekly meal into different meals throughout the week....tonight we ate the pull pork with soft taco (tortilla) with an ASIAN SLAW


RECIPE for ASIAN SLAW

INGREDIENTS:
2 cup slaw mix (I buy the premix at my local grocery store)
1/4 cup chopped cilantro
1/4 cup sliced green onion
Juice of 1 LIME
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon OLIVE OIL
pinch sugar


In a bowl mix all the ingredients together.  Season to taste because depending on how much juice or size the lime is...you might have to add more lime juice.
I usually serve with a wedge of lime on the side ;)

ENJOY!!!

PULL PORK recipe 

Ingredients:

3 lb Boston Butt 

1 T garlic powder 

1 teaspoon salt 

1 teaspoon pepper

1 teaspoon Tony Chachere's (creole seasoning) 

Direction:

In a small bowl...mix all your seasoning together. 

In a deep baking pan...season the Boston Butt with season mix. Making sure it's season really well. Next, cover REALLY WELL and TIGHT!! I cover with HEAVY DUTY renoyalds wrap. 

Bake 350 for 1 hr then lower temperature to 200 degree and bake for another 6 hrs (covered). 

Uncover and shredded...I use 2 fork...throw away all the fat. Next bake uncover for another 1 hr so it can dry up  ANY LIQUID that render from the fat..then pour in 2 cup Sweet Baby Ray BBQ sauce.  Then BROIL for a few second....Until the top get a nice golden brown crust. Keep an eye on it because it will burn quickly. You just want a nice crust....not BURNT. 

Pull Pork

When I was making out my weekly meal plan this week I knew that I was gonna have a super busy week ahead. With the end of the nine weeks wrapping up at my kids school and all the after school activities and my rental property taking on a new tenant...I needed to make something that I can recreate in different meals this whole week.  This pull pork recipe is super easy and so flavorful. If you don't have time to make it in the oven....you can stick it in the crockpot. 

Ingredients:

3 lb Boston Butt 

1 T garlic powder 

1 teaspoon salt 

1 teaspoon pepper
1 teaspoon Tony Chachere's (creole seasoning) 

Direction:
In a small bowl...mix all your seasoning together. 

In a deep baking pan...season the Boston Butt with season mix. Making sure it's season really well. Next, cover REALLY WELL and TIGHT!! I cover with HEAVY DUTY renoyalds wrap. 

Bake 350 for 1 hr then lower temperature to 200 degree and bake for another 6 hrs (covered). 

Uncover and shredded...I use 2 fork...throw away all the fat. Next bake uncover for another 1 hr so it can dry up  ANY LIQUID that render from the fat..then pour in 2 cup Sweet Baby Ray BBQ sauce.  Then BROIL for a few second....Until the top get a nice golden brown crust. Keep an eye on it because it will burn quickly. You just want a nice crust....not BURNT. 

You can serve with hamburger buns, nacho or torilla (soft taco).  This pull pork freezes really well also. Just portion out and freeze in an airtight container. 
ENJOY!!!

Pull Pork after it has been shredded ...before I pour the BBQ sauce 

Meatball Stuffed Biscuit

Ingredients: 
1 can of Grands BISCUIT (mines had 8 biscuits)
8 meatball
1/4 Cup mozzarella cheese  (I used shredded but if you have mozzarella stick...cut each stick into 4)
Parchment paper ---baking pan
Butter (optional)

Directions: 

Preheat oven to 350 and place a piece of parchment paper on a baking pan or GREASE any baking pan ...set aside

In a microwave safe bowl...I  place the 8 meatball inside the bowl and microwave for 1 minute...the meatball that I used is already COOKED so this step is optional also. My meatball was in the freezer so I just wanted to make sure that it gets hot.


Take each biscuit and flatten it out on your hands...next lay 1 meatball and some mozzarella cheese in the middle of the flatten biscuit. Then roll the biscuit up into a ball. Place each roll biscuit about 3 inch from each other. Because they will expand and you don't want them to touch each other.

I put a pat of butter on top of each biscuit ...BAKE at 350 for 20-25 minutes or until the biscuit is GOLDEN BROWN.

Sprinkle some parmesan cheese on top...serve HOT ;)
Serve with some marinara sauce.
Your kids will love this!!!

Place a pat of butter on top of each to give it that golden color....I have sprinkle some
italian seasoning on top before also...which is delicious!!!

                   BALL OF GOODNESS!!!