Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFishandseafood - Grilled Chicken And Shrimp
Famous Authors (View All Authors)
Fishandseafood - Grilled Chicken And Shrimp Post by :jimmybell Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2535

Click below to download : Fishandseafood - Grilled Chicken And Shrimp (Format : PDF)

Fishandseafood - Grilled Chicken And Shrimp

1 Lb Large Shrimp -- Peeled And Deveined
4 (4 Oz) Boneless Chicken Breasts

Marinade:
2/3 C White Wine Vinegar
1/2 C Soy Sauce
2 Tbsp Minced Ginger
2 Tbsp Olive Oil
2 Tbsp Sesame Oil
2 Lg Cloves Garlic -- Minced
2 Tsp Tabasco Sauce
2 Sliced Green Onions


Mix marinade in bowl and divide into two plastic baggies, one for shrimp and one for chicken. Pour marinade in baggies and refrigerate for 2-24 hours.

Preheat grill to medium and place chicken on grill, after 6 mins, turn and then place shrimp on grill. Grill 4 mins, basting all ccasionally.
If you like this book please share to your friends :
NEXT BOOKS

Fishandseafood - Grilled Prawns (tom Cang Nuong) Fishandseafood - Grilled Prawns (tom Cang Nuong)

Fishandseafood - Grilled Prawns (tom Cang Nuong)
1 small onion, minced 1 clove garlic, minced 1 teaspoon vegetable oil 1 pound raw tiger or king prawns or jumbo shrimp, peeled and deveined For Dip: 1 teaspoon sea salt 1 teaspoon freshly ground black pepper juice of 1 lime Mix the onion and garlic with vegetable oil. Add the prawns and toss to coat. Leave to marinate at least 3 hours in a cool place, covered. Grill the prawns over medium charcoal fire, or cook under preheated broiler, for about 5 minutes, turning once. Mix together the ingredients for the dip. If the dip is too tart, add a
PREVIOUS BOOKS

Fishandseafood - Golden Shrimp Shells Fishandseafood - Golden Shrimp Shells

Fishandseafood - Golden Shrimp Shells
1 tablespoon olive oil 1/2 lb. frozen shrimp, thawed, rinsed and patted dry can use 24 large shrimp 1 tablespoon finely chopped fresh parsley 1/4 tsp hot pepper sauce 1 clove garlic, minced 1 can Pillsbury crescent dinner rolls 2 tablespoon grated Parmesean cheese 1/2 cup cocktail sauce Heat oven to 375. Heat oil in skillet until hot. Add shrimp and next three ingredients. Cook and stir l minute.Remove from heat. Remove dough from can in rolled sections. Donot unroll. Cut each roll into 12 slices and place cut side down 1 inch apart on ungreased cookie sheet. Presh half
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT