Recipes – Entree’s
Below are some of our favorite recipes. Pair them with others from the cocktail, appetizer and dessert pages to create a terrific meal.
Marina Del Rey Killer Shrimp
A recreation of the signature dish from the restaurant of the same name in Los Angeles. While I’ve never been there, a friend has and pronounced this just as good as she remembered.
Serves 2 to 3
- 2 T rosemary
- 5 cloves of garlic, minced
- 1 tsp ground black pepper
- 1-1/2 tsp crushed red pepper flakes
- 1-1/2 tsp ground cayenne
- 1-1/2 tsp celery seed
- 1-1/2 tsp fennel seed
- 1-1/2 tsp thyme
- 1 C white wine
- 2 quarts chicken broth
- 8 oz clam juice
- 3 oz tomato paste
- 1/2 lb butter
- 4 lemon slices (approx. 1/2 a lemon)
- 2 lbs shrimp, peeled, de-veined and tails on
Combine the rosemary and fennel seeds and chop coarsely. Place all of the ingredients except the wine and shrimp in a large stock pot. Simmer for about an hour. Add the wine and continue to simmer for another 20 minutes. Add the shrimp and simmer until they are done, about 3 minutes. Adjust seasoning for desired heat level. Serve in large bowls with plenty of crusty bread to soak up the broth.
Bourbon Steak au Poivre garnished with Crispy Fried Sage Leaves, Asparagus with Romano Cheese, Sauteed Portobello Mushrooms with Garlic Confit and Steak Frites
Recipes coming soon!
Curry Chicken, Island Rice and Potato Samosa’s with Yogurt Mint Sauce
Check out my blog post with the recipes for the above dinner at Fiery-Foods.com. The potato samosa recipe is from Mark Bittman’s How to Cook Everything.