A funny thing happened on the way to making one of my latest soup creations, Thai Coconut Shrimp, a future post. I had extra shrimp, six to be exact! Hardly a meal, so I decided to make a quick scampi accompanied by a small salad for lunch. Hubby was a bit surprised when he came in for lunch! Seriously, who makes scampi for lunch? Someone who is currently on the Atkins lifestyle! How can you feel deprived eating an appetizer that tastes so decadent? And, it only took 5 minutes to make!
Asian Scampi
1 Tbsp butter
1 inch of lemongrass concentrate (from a tube in salad section)
1-2 Tbsp minced shallot
1/4 cup unsweetened coconut milk
6 peeled, de-veined shrimp
1 tsp sliced scallions
1 tsp cilantro (optional)
In a small saucepan, melt butter, then add the shallot and lemongrass. Add the shrimp and cook on low-medium heat. Turn and add the coconut milk, stir until shrimp is done (just a few minutes). At the last second add the scallions and cilantro as garnish. The sauce will thicken and nicely coat the shrimp.
Okay, so I've done this before without great results. First time, I didn't cook the bird long enough. Ewwww, almost raw chicken, back on the grill! Second time it was just average. I guess the third time is the charm. I chose to use ginger ale (because That's what I had) and added a sweet and spicy rub on an organic chicken. I have to say it was cooked to perfection! Crisp and flavorful on the outside and sweet and juicy on the inside!
For the rub I mixed chili powder, smoked paprika, cinnamon, garlic, salt and pepper. First, I rubbed the bird with a bit of olive oil, inside and out. Now, rub the "rub" mixture onto the bird, inside and out and under the breast skin, too.
I, then, had the "grill master", my hubby fire up the gas grill to high heat, then backed down the heat on one side. Place the bird onto the 1/2 full can of beer or ginger ale . I used one of those beer can chicken frames you can purchase at any home store in the grilling section. Put the chicken on the grill to cook on indirect heat for approximately 1 hour and 15-30 minutes. Make sure it's done. The juices will no longer be bloody when pressed. Remove from the grill and let the bird REST for about 10 minutes. Slice and eat....delicious!
