Dads Absolutely Amazing Brandied Shrimp Food

DAD'S ABSOLUTELY AMAZING BRANDIED SHRIMP

Steps:

• Melt butter with olive oil in a large skillet over medium heat.
• Add the garlic and cook, stirring often, until it is fragrant, one to two minutes
• Stir in the shrimp, Worcestershire sauce, Tabasco, oregano, and some salt and pepper and let the mixture simmer until the shrimp are partially cooked through and beginning to curl, about 2 minutes
• Stir in ketchup and simmer until the shrimp are opaque and just cooked through, two more minutes
• Add the brandy and parsley. Stir to combine, remove from heat and serve.

BRANDIED SHRIMP

Steps:

• Melt the butter with the olive oil in a large skillet over medium heat. Add the garlic and cook until it is fragrant, about 1 to 2 minutes, stirring often. Stir in the shrimp, Worcestershire sauce, hot sauce, salt and pepper and let the mixture simmer until the shrimp are partially cooked through and beginning to curl, about 2 minutes.
• Stir in the ketchup and the oregano and simmer until the shrimp are opaque and just cooked through, 2 more minutes. Add the brandy and parsley, stir to combine, remove from the heat and serve.

RED CURRY PORK WITH PEPPERS

Steps:

• Heat oil in a large skillet and saute onions and garlic until softened, but not browned, 1 or 2 minutes; add pork slices and stir-fry until browned, 2 to 3 minutes.
• Add bell pepper, mushrooms (or zucchini), and curry paste; add coconut cream, bouillon powder, and soy sauce; bring to a boil, reduce heat, and let simmer until some of the sauce reduces and thickens, 4 to 5 minutes.
• Add tomatoes and cilantro, stir to combine; serve.

BASIC SOFRITO

Steps:

• Melt the butter or heat the oil in a saucepan on medium heat. Add the remaining ingredients and cook, stirring often, until the onion is soft and golden and the tomato is broken down and pasty. This should take about 10 minutes. Transfer to a bowl and set aside to cool.

CHICKEN WINGS WITH MANGO-TAMARIND SAUCE

Steps:

• Place the mangoes, brown sugar, Worcestershire sauce, tamarind paste, oil, red pepper flakes, and garlic in a blender. Puree until smooth.
• Place the chicken in a large bowl and season with salt and pepper. Add just enough sauce to coat the wings (about 1/2 cup, reserve the rest for serving) and toss to coat. Cover the wings with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour.
• Preheat the oven to 350 degrees F. Line a baking pan with aluminum foil and lightly coat with nonstick cooking spray. Lift the chicken wings out of the sauce letting the excess marinade drip back into the bowl. Place the wings on the prepared baking pan and bake for 30 minutes until cooked through. Preheat the broiler and adjust the rack so it's 6 inches from the heating element. Transfer the wings to the broiler and broil for another 3 minutes until the skin is crispy.
• While the wings bake, place the reserved sauce in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer until syrupy, 5 to 10 minutes. Put the chicken on a platter and garnish with chopped scallions. Serve with the remaining mango-tamarind sauce on the side for dipping.

BLACK BEANS AND RICE

Steps:

• Saute the onions, green bell peppers, garlic, bay leaves, and cumin in the olive oil over medium heat, until the veggies are tender, but still crisp.
• Add rice, black beans, tomatoes, water, vinegar, salt, and pepper. Mix well and bring to a boil.
• Once boiling, switch to low and cover.
• Cook for about 40 minutes, or until rice is ready.

BUTTER LETTUCE WITH CREAMY CITRUS DRESSING AND GARLIC TOAST

Steps:

• Cut the lettuce into quarters, making sure the leaves stay attached at the bottom and form a wedge; wash lettuce well and spin dry.
• Return lettuce to refrigerator to chill, at least 20 minutes.
• Whisk together mayonnaise, sour cream or yogurt, white wine vinegar, and lemon zest; season with salt and pepper, cover, and refrigerate until ready to serve.
• Cut the crusts off the bread.
• Heat a large skillet over medium heat, add butter, oil, garlic, and cook about 1 minute; add bread slices and cook 1 to 2 minutes on each side until golden brown.
• Blot toast on paper towels and cover to keep warm.
• Place lettuce wedges in a bowl and toss with dressing.
• To serve, place a warm garlic toast on a serving plate, top with a lettuce wedge; garnish with chopped chives and Parmesan cheese.