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Local Cooks Share their Secrets
Glenn and Amanda Schaffner
Schaffner photo by Dante Fontana; Hess photo courtesy of Alexa Hess.
Snappy Shrimp
by Amanda Schaffner
- 12-18 jumbo shrimp, raw (shells on)
- 1 tbsp. Frank’s Hot Sauce
- 1 tsp. Dijon mustard
- 1 tbsp. olive oil
- 2 garlic cloves, minced
- Juice from 1 lemon
Combine all ingredients in either a bowl or plastic storage bag. Make sure marinade is evenly distributed (including underneath the shrimps’ shells). Refrigerate for at least 1 hour. Skewer 3-4 shrimps lengthwise. If using wooden skewers, soak them in water first 20 minutes. Place shrimp skewer on a pre-heated BBQ (highest temperature possible) for approximately 3 minutes on each side, or until shrimp are no longer translucent. Serve immediately. Yields 4 servings.
Andrea Hess
Spicy Thai Pasta Salad
by Andrea Hess
- 2/3 cup soy sauce
- 2 tbsp. freshly grated ginger root
- 2 tbsp. sesame oil
- 1 tsp. hot chili oil
- 1/4 tsp. chili powder
- 1 14-ounce box Barilla Bucatini Rigati pasta, broken and cooked
- 4-5 green onions, finely chopped
- Cashews (or roasted peanuts) to taste
Break pasta into thirds and cook according to package directions; drain and cool completely. In a small bowl, mix together soy sauce, ginger, sesame oil, hot chili oil and chili powder. Toss dressing with pasta; add green onions and toss again. Refrigerate. Toss in cashews or peanuts when ready to serve. (Best if made 1 day ahead.)
If you have a great recipe for an entree, appetizer or drink to share with the community, please email it to info@stylemg.com for inclusion in an upcoming issue!
