An Out Of Control Grilled Shrimp Supper

A local fresh seafood business just opened a store in Maryville and they were doing the usual come on-sale, which for shrimp was $3 below their normal high price.  But it was enough to inspire us to go buy six pounds with the plan of freezing most of them and having some grilled for supper.

We started out with Bev, SIL Pat, and I having our usual grilled shrimp and Brussels sprouts/ sweet potato hash then Bev suggested we invite the neighbor since his wife was out of town.  As it turns out she was back and they would be delighted to come.  So we decided to add grilled romaine, since they never had it and since they were big dessert fans, Bev decided to make chocolate lava cake.  Our simple family meal had just becom a company meal and then we discovered our propane supplier had let us run out – hum.

So now it’s a full blown dinner party for five without the ability to use the cook top or the gas grill – it’s tied in to the main tank.  So I headed to the lake to retrieve the turkey fryer burner and propane tank and made sure the charcoal grill was ready to go.  I figured I could use the burner to par-steam the potatoes then cook the hash while the shrimp and romaine were on the grill.

Since I’ve posted all of these dishes before, I won’t bother to do it again, but I do want to show the dessert Bev made from Paula Deen’s recipe for Molten Lava Cake.

Ingredients

6 (1-ounce) squares bittersweet chocolate*

2 (1-ounce) squares semisweet chocolate (Hersey’s milk chocolate chips)

10 tbsp (1 1/4 stick) butter

½ cup all-purpose flour

1½ cups confectioners' sugar

3 large eggs

3 egg yolks

1 tsp vanilla extract

2 tbsp orange liqueur

*Bev used Merckens Bittersweet Chocolate from King Arthur Flour.

Directions

Preheat oven to 425 degrees F.

Grease 6 (6-ounce) custard cups (Bev also sprinkled with a little sugar). Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.

She added some chocolate and caramel syrups to the plate, turned out the cake then topped with vanilla ice cream and red raspberries.

Yep, it was as good as it looked and I was very glad she turned it into a dinner party.

Smoking on your grill - after several recent comments about wanting to smoke meat but not having a smoker, I thought I'd provide this reference for smoking on a gas grill.  Remember - a smoker is just an oven with a smoky environment and any grill can become one. 

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago: Jerk Pork On The Grill

Two years ago:  Pizza Scramble

Larry

3/10/12  meal date