Grilled Shrimp & Beef Kebobs with Avocado with Tzatziki Sauce

Ingredients

2 pounds Top Sirloin
2 pounds Shrimp

Rub:
1T black peppercorns
2T coriander seeds
3T cumin seeds
6 cloves garlic, crushed
1T chili powder
1T salt
1 tsp. dried mustard
1 tsp. paprika

Sauce ingredients Below.

1. Cut the Top Sirloin into 1½-2 inch pieces. Place them into a medium-sized bowl and set aside.

2. Peel, remove tails, and devein the shrimp. Then set into a separate medium bowl and place in refrigerator until ready to use.

3. Rub: In a small dry skillet over low heat, add the black pepper corns, coriander, and cumin seeds. Toast until fragrant. Place in a spice grinder, or mortar and pestle, and grind until fine.

4. Place the ground spices in a small bowl. Add the garlic, chili powder, salt, mustard, and paprika. Mix until combined.

5. Set aside 3T of the spice mixture. Pour the remaining spice mixture over the meat and toss until well coated. Let marinate for at least one hour (but can be marinated and refrigerated up to 8 hours in advance. Just remove from refrigerator an hour before serving)

6. 30 minutes before grilling, remove the shrimp from the refrigerator and toss with the remaining spice mixture. After 30 minutes, pat the shrimp dry with a paper towel and thread onto skewers.

7. Preheat your BBQ grill.

8. Place the meat on a cutting board and pat dry with paper towels. Then thread onto the skewers, making sure not to overcrowd the meat on the skewers.

9. When the grill is hot, place the meat kebobs on the grill over medium heat for 3-4 minutes a side for medium rare. Remove from heat and place on a platter.

10. Place the shrimp on the grill. Grill until pink, about 3-4 minutes a side. Then place on platter.

11. Remove the meat and shrimp from the skewer and serve with sauce immediately.

SAUCE PREP:

Ingredients

2 large ripe avocado, peeled and pitted
2 tsp. lime zest
3T lime juice
½ cup Greek yogurt
1 cup Persian or English cucumber cut into ½” cubes
1 shallot, finely chopped
1/2 cup fresh dill, finely chopped
4-5 dashes hot sauce (to taste)
Salt & pepper

1. In the bowl of a food processor, place the avocados and pulse on and off until mixture is smooth. Add juice, yogurt, and pulse until smooth.

2. Add the cucumber, shallot, the lime zest, and dill. Pulse until combined, but still has some texture. If the sauce is a little too thick add ¼-½ cup of water until you reach the desired consistency.

3. Season with salt and pepper. Add a few dashes of hot sauce if desired.

4. Place in a bowl and serve with beef and shrimp kebobs.

TIPS & TRICKS

• I love this rub. I make a double or triple batch and the store it in my fridge to be used for other dishes. It is fantastic on chicken, lamb, or other beef & shrimp recipes.

• The top sirloin can be marinated for up to 8 hours. You don’t want to go much longer because the salt begins to change the texture of the meat.

• You can also leave the sirloin whole instead of cutting in to cubes.

• Some secrets to grilling: Pre heat your grill. Place you meat down on the hot grill and don’t touch it. The meat will release from the hot grill when it is ready to turn. After cooking the meat, always allow it to sit a few moments on a platter to rest before cutting and serving.

• The shrimp will turn pink as they start to cook. Turn them over and cook for another 3-4 minutes. The time will vary depending how cool your grill is (it will be cooler after cooking the meat compared to if you put the shrimp on first).

• The shrimp and sauce make a fantastic appetizer.

• Sauce can be made 2 days in advance.

Shrimp & Okra Gumbo

Ingredients

3/4 cup oil, split into ¼ and ½ cup containers
1 pound okra, frozen, sliced or fresh
½ cup all-purpose flour
1 can 28oz. diced tomatoes
2 cups celery, medium diced
2 cups onion, medium diced
2 cups green pepper, medium diced
1 pound Andouille sausage, sliced or diced
½ tsp. dried thyme
½ tsp. cayenne
2 bay leaves
8 cups water or vegetable stock
1 8oz. bottle clam juice
salt & pepper
2lbs. medium shrimp, peeled and deveined
2 cups white rice, cooked
hot sauce and file powder

1. In a sauté pan over medium-high heat, heat ¼ cup of oil, and then add the okra. Cook the okra, stirring often, until most of the slime has disappeared, about 10-15 minutes. Set aside.

2. In a heavy soup pot on medium heat, add ½ cup oil, then add the flour and stir until combined, making a roux. Continue cooking and stirring until the roux turns the color of caramel/tan, about 10-15 minutes.

3. Add the tomatoes, celery, onions, pepper, sausage, thyme, cayenne, and bay leaves, and cook 15-20 minutes until the vegetables are soft.

4. Add the stock (or water), clam juice and okra. Bring the liquid to a boil. Reduce the heat and simmer 10-15 minutes. Season with salt and pepper.

5. Add the shrimp and cook 5 minutes more.

6. Serve over rice, with hot sauce and filé powder.

Tips & Tricks

• You can prepare the gumbo base up to step #4 two days and place in fridge. Then reheat and add shrimp before serving.

• The base can be frozen for 3 months. When ready to use defrost and bring to a boils then add shrimp right before serving.

• You can serve a small serving of gumbo as a starter or a big bowl as a main dish.

• As with all stews, it get better as it sits. It is great as left overs.

Carrot, Orange & Turmeric Soup with Shrimp

Ingredients

2T olive oil
1 medium onion, peeled and medium dice
3 clove garlic, crushed
1T ground turmeric
2½ lbs. carrots, peeled, and cut into ½ inch dice
6 cups chicken or vegetable stock
1T orange zest
1 cup fresh orange juice (2 oranges)

2T butter
10 large shrimp peeled, deveined, and tails removed
½ tsp. ground turmeric
salt & pepper
½ cup unflavored Greek yogurt
3T chopped chives

1.    In a large soup pot with a lid over medium heat, add the olive oil, heat, and add the onions and sauté 3-4 minutes until slightly soft.  Add the garlic and turmeric and sauté 1-2 minutes more. 

2.    Add the carrots and cook for another 2 minutes. 

3.    Add the stock, cover with the lid, and cook until the vegetables are very soft, about 20-25 minutes.  

4.    Add the orange zest and juice. Season with salt and pepper. Remove from heat and cool somewhat.

5.    Puree the soup with an immersion blender or blender until it is smooth and creamy. Adjusted seasoning, as necessary.

6.    In a medium sauté pan over medium-high heat, melt the butter. With a paper towel pat the shrimp dry.

7.    Add the shrimp and cook until they start to turn pink, about 2-3 minutes. Sprinkle in the ½ teaspoon turmeric flip, toss the shrimp and cook an additional 2-3 minutes. Season with salt and pepper.

8.    Reheat the soup before serving and ladle into soup bowls. Top with a dollop of yogurt, the shrimp and a sprinkle of chives. Serve immediately. 

TIPS & TRICKS

•    Soup can be made 2 days in advances.
•    Feel free to top the soup with more shrimp if you wish. 
•    I added 2 tablespoon of whole milk to the yogurt and placed it in a plastic squeeze bottle. Then squeezed it on top of the soup to give a fancy presentation. ☺