Teriyaki Shrimp

I was looking for a bbq-like recipe that I could make here at home. We live in a high-rise on the beach, and although we do have a sun-deck, we didn't want to mess with the grill. I saw some absolutely amazing Teriyaki Grilled Shrimp, and this is my grill-less version of that. This could even be a quick meal after work, if you do the prep (mix marinade and peel shrimp ahead of time, and marinate as soon as you get home).

Teriyaki Shrimp

1 lb. Raw Shrimp, Deveined and Peeled (I used 21-25 count)
1/4 c. Teriyaki Sauce
1/4 c. Soy Sauce (I recommend low sodium, although I didn't have any this time)
3 cloves Garlic, Minced
1/4 t. Ground Ginger
Dash of Red Pepper Flakes
Fresh Ground Black Pepper
Sesame Oil

In a measuring cup, combine Teriyaki Sauce, Soy Sauce, Garlic, Ginger, Pepper Flakes, and ground Pepper and mix well. Put peeled and deveined shrimp in a gallon size Ziploc, and add marinade. Roll bag to keep marinade concentrated near the shrimp. Marinate in fridge for 30 minutes, flip the bag at 15 minutes. Do not over-marinate, as the shrimp will start to cook in it. In a large frying pan, heat enough sesame oil to barely cover the bottom. Cook shrimp about 3 minutes on each side, or until cooked through. Do not overcook, as they will get tough. The sauce is a little salty, so discard after cooking.

Corn on the Cob

Not a recipe - just a tip. Thanks to James :)

I have always boiled corn on the cob (unless a grill is available, of course).

Here is a much easier and quite honestly better way to make it:

Husk each cob and roll it up in wax paper. Twist the sides to make a pouch. Microwave on high for about 2.5 minutes per cob. Open and wait to cool.

The corn does not get all waterlogged like boiling, and comes out tasting fresh and healthy!!

Corn is in season from May - September, and can usually be found for a great deal!

Let me know if you have tried it this way!

Cheese Enchiladas

I used to make enchiladas using basic canned sauce, but the salt is unbelievable! I tried a recipe from Tyler Florence from Food Network, but the chilis he called for were way too hot, and completely ruined the taste. This is my new recipe, which I made up, and tried out tonight. I really liked it (as did James!). It isn't gourmet by any stretch, and definitely not authentic, but definitely a keeper! The sauce has a great smoky flavor from the chilis, and a great aftertaste of warmth. Leave me a comment if you try it out! Seasoning and amount of cheese is a guideline - adjust as necessary.

Cheese Enchiladas

Sauce:
2 T. Canola or Vegetable Oil
3/4 Medium Onion, Diced
3 Cloves Garlic
3 - 8 oz. cans of Tomato Sauce
1 - 14 oz. can of Chicken Broth
1-2 T. Cumin
1 t. Chili Powder
1 t. Oregano
1 t. Basil
1 t. Parsley
1-4 Chipotle Peppers (found in Mexican food section in a can with Adobo Sauce) - Rinsed, Seeded, and Minced (Do not use Adobo Sauce)

Enchiladas:
Corn Tortillas
2-3 cups of Cheese (Mexican Blend, Cheddar, etc)
3/4 Medium Onion
Canola or vegetable oil for frying

In medium saucepan, heat canola or vegetable oil until hot. Saute onions until translucent - about 8 minutes. Add garlic and saute 1-2 minutes. Add all other ingredients for sauce. When adding chipotle peppers, start with a small amount, and increase as necessary. They bring a lot of heat. Bring to a boil, and simmer for as long as possible, but at least 30 minutes.

Meanwhile, in a large skillet, add oil to a level of about 1/2". Heat on medium high heat. Fry tortillas for about 30 seconds on each side, or just until crisp. Place on paper towels to drain. (Frying keeps them from breaking apart, and keeps them crunchier later on).

To assemble enchiladas, first ladle enough sauce to coat bottom of a 9 x 13 glass dish. Take a fried tortilla, and dip into sauce mixture. Place in glass dish. Put cheese down the middle, sprinkle with onions, and a small spoonful of sauce. Fold sides under. Continue assembling, layering enchiladas right next to each other. When your pan is full (about 12 enchiladas), top with remaining sauce, and cheese. Cover with foil, and bake for 25 minutes at 350. Remove foil and bake for an additional 5-10 minutes, until cheese is bubbling.