Chile Molido Grilled Shrimp

1-2 tbsp New Mexico Chile Molido*
30-40 shrimp*
7 cloves minced garlic
4 tbsp olive oil
kosher salt
cilantro
skewers for grill
If you are using wooden skewers 
soak in water at least 20 minutes prior to grilling.

Blot dry the shrimp with a paper towel and place in a gallon size Ziplock bag. Add garlic, New Mexico Chile Molido and olive oil. Close bag and remove air. Massage gently until all shrimp are coated (be careful shrimp tails can poke your hands.) Let marinade at least 45min and up to an 1hour and a half.

Using two skewers (see photo for how to), skewer 5 shrimp and repeat till all are skewered. Right before the shrimp go on the grill spinkle with salt. Grill for about 2-3 minutes each side (the time depends on your grill or the heat of the coals.)

Serve immediately.
These are amazing by themselves or in tacos.

*The brand I use is Julias spices.
*Since I am in landlocked Utah I have a hard time finding really good fresh shrimp. So when I can't find good fresh, I use the Kirkland brand frozen raw. If you are using frozen raw make sure to properly thaw them overnight in the fridge, force thawing them will make them though.

When grilling I highly recommend using charcoal (non-matchlight) with a charcoal chimney. The charcoal chimney allows you to get the coals piping hot with out any lighter fluid or gas. Lighter fluid and gas tend to lend their flavor to food, and I am not a fan.

Recipe courtesy Meikel Reece
Photo courtesy Meikel Reece

Rigatoni with Squash & Prawns

Photos found on Google imaging.
Recipe courtesy Giada De Laurentiis
3 tablespoons olive oil, plus 3 tablespoons
1 pound butternut squash, trimmed and cut into 1-inch cubes
2 garlic cloves, minced
1 teaspoon salt, plus 1 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon
1 cup vegetable stock
1 pound rigatoni
1 pound prawns, peeled and deveined
3/4 to 1 cup whole milk
1/2 cup chopped fresh basil leaves
1/4 cup grated Parmesan

Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes. I also love to grill the shrimp for this dish!

In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.

Summer Boulillabaisse

Recipe Courtesy Real Simple
1 tablespoon olive oil
1 large bulb fennel, thinly sliced
4 stalks celery, thinly sliced
4 cloves garlic, thinly sliced
1 cup dry white wine
1 pound cod fillet, skin removed; cut into 2-inch pieces
1 pound large shrimp, peeled and deveined
2 pounds tomatoes, chopped
1 pound mussels, scrubbed (I generally omit these, unless you can find some "fresh" in Utah best to just leave out. Shrimp on the other hand is fairly easy to find. I get mine at Costco, and the frozen ones are pretty good!)
1 tablespoon red wine vinegar
Kosher salt and pepper
2 tablespoons fresh tarragon, chopped (If you can't find the fresh herb you are looking for, go for the next best thing. I would not hesitate to use Italian parsley in this recipe.)

Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the fennel, celery, and garlic. Cook, stirring occasionally, until slightly tender, 3 to 4 minutes.

Add the wine and bring to a boil. Add the cod, shrimp, and tomatoes and cook, covered, for 3 minutes. Add the mussels and cook, covered, until the cod and shrimp are cooked through and the mussels have opened, 3 to 5 minutes.

Stir in the vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle with the tarragon before serving.

Substitution: This light French seafood stew works well with a variety of fish. Sea bass, flounder, and halibut are tasty alternatives to cod, so buy what looks best at the market.

Yield: Makes 4 servings