Trinidad Shrimp Stew with Ginger Rice

Trinidad Shrimp Stew with Ginger Rice

(Makes 2 Servings)

	10 oz shelled & deveined large shrimp		½ cup thinly sliced onion
	1 med tomato, blanched, peeled, seeded, and chopped		1 garlic clove, minced
	1 Tbsp each of chopped chives and lime juice		¼ tsp salt, divided
	1 green chili pepper, seeded and chopped		⅛ tsp ground thyme
	⅛ tsp curry powder	¼ tsp ground ginger	dash of pepper
	½ cup water	2 oz uncooked long-grain rice	1 tsp each vegetable oil & butter
	Directions:
	In a medium glass or stainless steel bowl, combine shrimp, tomato, onion, chives, lime juice, garlic, chili pepper, ⅛ tsp salt, and the thyme and pepper.  Stir to combine and let marinate at room temperature for 30 minutes.  In a small saucepan, combine rice, water, ginger, curry powder, and remaining ⅛ tsp of salt and bring to a boil.  Reduce heat to low, cover, and let simmer until rice is tender -- 15 to 20 minutes.  In a 10-inch nonstick skillet, combine oil and butter and heat until butter is bubbly and hot; pour shrimp and marinade mixture into skillet, cover and let cook over high heat until the shrimp turns pink (about 2 minutes).  To serve, arrange gingered rice on serving plate and top with shrimp.

Irish Rover's Unicorn Pub Shepherd's Pie

Irish Rover's Unicorn Pub Shepherd's Pie
(From: Irish Rover's Unicorn Pub)
(Makes 6 Serivngs)

	2 lbs lean ground beef	1½ cups corn	8 oz beef broth
	1 cup onion, diced	1 cup carrots, diced	1 cup celery, diced
	2 coves garlic, minced	½ tsp nutmeg	salt & pepper to taste
	2 Tbsp butter mixed with 2 Tbsp flour
	2 lbs potatoes cooked and mashed with butter
	Directions:
	Cook ground beef in frying pan until brown.  Add onion, carrots, celery, garlic, salt, pepper, and nutmeg.  Lower heat and cook for 10 minutes or until vegetables are wilted.  Add beef broth and bring to a boil.  Stir in enough of the butter/flour roux to make a thick gravy to bind the filling.  Pour into large shallow baking pan and cool.  The filling should be about 1½-inches deep.  Cover the meat mixture in the pan with the corn and then top with the hot mashed potatoes.  Smooth potatoes evenly, brush surface with butter.  Bake at 325ºF for 35 to 40 minutes. The Irish Rovers own a very successful "old country" pub in Calgary, Alberta.  This recipe came directly from Ireland via the Irish Rovers more than 20 years ago.

Pistachio Lime Chicken

In the mood for something a little different?  Try this light citrus chicken and linguine dish.  It's fast, simple and easy to cook plus it's a uniquely satisfying alternative to the otherwise boring chicken and pasta dish.

Pistachio Lime Chicken

(Makes 4 Servings)

	4 boneless skinless breasts	2 limes, juiced	¼ grated lime peel
	4 Tbsp butter, divided	2 Tbsp olive oil	2 medium garlic cloves cut in half
	¼ tsp freshly ground pepper	½ cup pistachio nuts (natural color) coarsely chopped
	1 lb linguini, cooked al dente
	Directions:
	Cut each breast half cross-wise in ½ inch strips.  In large fry pan, place 2 Tbsp of the butter and olive oil; heat over medium temperature until butter foams.  Add garlic and cook until soft, being careful not to brown.  Remove garlic from fry pan.  Add chicken and cook about 10 minutes or until chicken is fork tender.  Remove chicken from fry pan and keep warm.  Add coarsely chopped pistachio nuts to fry pan; stir until lightly toasted.  Stir in lime juice and pepper.  Return chicken to fry pan; stir to coat with pistachio mixture.  Toss remaining 2 Tbsp of butter with cooked linguini; place on serving dish and top with chicken mixture.  Sprinkle with grated lime peel.

Spicy Lamb Kebab

This Lamb Shish Kebab is a little spicy in a middle eastern sort of way and is best served with a refreshing cucumber yogurt sauce (Greek Tzatziki).  This recipe comes by way of Nancy Mintz but was originally discovered in a local newspaper.  Enjoy!

Spicy Lamb Shish Kebab

(Makes 4 Kebabs)

	Kebabs:
	24 cubes lean lamb (approx. 2¼ lbs)  For the most tender meat, use the loin or trim the cubes out of rib chops.  For a more economical option, ask your butcher for the shank end of a boneless leg.
	2 med onions, cut in chunks	2 green pepper, cut in chunks	2 tomatoes, cut in chunks
	Marinade:
	1 tsp garlic, finely chopped	2 tsp ginger, finely chopped	2 Tbsp lemon juice
	¼ cup peanut or vegetable oil	½ tsp tumeric	½ tsp ground coriander
	½ tsp ground cumin	⅛ tsp or less cayenne	2 Tbsp grated onion
	Directions:
	Mix all marinade ingredients in a large bowl.  Add lamb cubes and marinate for at least 1 hour.  Preheat broiler or light your barbecue grill.  Divide the meat and vegetables into 4 equal parts and skewer the pieces on 4 skewers.  Place the finished skewers 4 to 6 inches from the flame.  Grill, turning to cook evenly for approximately 10 minutes (or until done).