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First of all, I would like to welcome you all to my new website. Thanks to the fabulous talents of Penny Olorenshaw of poloDesign and cartoonist Eric Davidson, my culinary expertise is displayed as it should be: somewhat classy, a bit irreverent, but with a healthy helping of fun.
Here's a new recipe for you to try:
Grilled Shrimp with Sesame & Sweet Chili Glaze
and Baby Peppers |
2-3 jumbo shrimp per person (8-12 size work great here!!)
3 or 4 baby peppers per person
2 TBSP each sweet chili sauce and sesame oil for glazing
Boston lettuce, or baby spinach as bed for service
Fresh Coriander for garnish
Sliced mango for presentation (optional)
Pre-heat BBQ to high. Lay out lettuce/spinach on the serving dish to coat the bottom. Place sweet peppers on grill, turning often to avoid charring, glaze if desired, about 5 minutes. Place shrimp on grill, coat with glaze, but turn only once, cooking only 2 minutes per side.
Place sliced mango at each end of the platter, then the cooked peppers, with the shrimp in the middle, then garnish with fresh coriander. Can be served hot or cold. |
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| Click here for more of Chef Mike's recipes. |
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Thyme Management Personal Chef Services periodically publishes an electronic newsletter covering a range of culinary topics, upcoming appearances and helpful hints. We'll also cover any special topics requested by our readers.
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For more information about our services,
call Mike at 905-333-1176 or 905-320-1853.
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