Monday, February 18, 2008

Tapas Night - Part 3

How can you go wrong with these two dishes? They are SO easy and SO delicious. I used jumbo shrimp which made for a very creamy and luscious treat. They were cooked to perfection. For the caramelized onion, I drizzled some very good balsamic that I picked up in Rome which added another great depth of flavor. I ended up marinating the steak in diet coke and lime juice. It was a perfect combination.

Garlic Shrimp
12 jumbo shrimp (medium are fine)
5 garlic cloves, minced
2 tablespoons butter
1 teaspoon red chili flakes

Peel and devain shrimp. Sauté shrimp on medium high heat in butter and garlic. Add red chili flakes and cook for 3 minutes turning shrimp on either side while basting it with butter and garlic mixture. Serve immediately.

Marinated Skirt Steak and Caramelized Onions with Balsamic
1 can of Coke
1/2 lime
1 red onion
2 tablespoons balsamic
1 tablespoon butter
1 skirt steak
2 teaspoon sugar

Pour coke and lime juice into bag and add steak. Marinate for 5 hours. Cut onion in half. Cut halves into small strips. Add to sauté pan on low heat with butter. Add sugar. Sauté over low heat stirring occasionally for 30 minutes. Add balsamic and serve warm. Can be made ahead and reheated.

Grill steak (I used my indoor grill pan) until medium rare on high heat, about 3 minutes per side. Cut into strips and serve with onions. Season with salt and pepper.


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