Grilled Shrimp from @MaddieDayAuthor + #giveaway

MADDIE here, so grateful the temperatures broke yesterday. To celebrate I'm doing a special giveaway - details at the end.

It was HOT in New England this week, with highs of 95 for five days in a row, and the humidity was way up, too. My significant other's shoulder is out, so he couldn't lift the AC unit into the window, and I've never been quite that strong. The inside of our house just got hotter and hotter. 

I know those of you in desert climes are laughing at me, a native southern California turned Massachusetts heat-wimp. C'est la vie!

Suffice it to say, I didn't want to cook in the kitchen. So how about nice pound of marinated grilled shrimp with some quick-toasted naan and a green salad? It sounded good to me. I figured out a recipe, mixed up the marinade, and set the defrosted shelled shrimp to chill in it. 

Except at exactly the time I wanted to be grilling, a big sudden thunderstorm rolled in. Yikes! As you'll read in what follows, one can't let shrimp sit in a marinade indefinitely. So the recipe I present you is flash-sautéed marinated shrimp, not grilled. Sorry readers. We do what we have to do. It was tasty even so. You can just pretend I grilled it.

Grilled Shrimp

Ingredients

3 tablespoons olive oil

¼ cup freshly squeezed lime juice

2 teaspoons minced garlic

2 tablespoons chopped fresh dill

1 teaspoon Worcestershire sauce

Pinch of salt

Pinch of black pepper

Pinch of smoked paprika

1 lb. raw, peeled, and deveined shrimp

Directions

Mix all ingredients in a bowl big enough to hold the shrimp. 

Cover and refrigerate for at least twenty minutes, but no longer than an hour or the shrimp will become soggy.

Heat grill or coals. Add shrimp to skewers or lay on a grilling pan. Alternative: heat oil in a saute pan.

Cook only a few minutes per side, just until they become opaque. 

From my sauté pan

Serve immediately with bread and green salad.

And voilá! Even without being grilled, it was a tasty quick dinner and barely added any heat to the house.

Readers: What's your favorite quick home-cooked dinner? I'll send one lucky commenter one of my special Author aprons!

My most recent book is  A Changing Light, our seventh Quaker Midwife Mystery! If you want a signed copy endorsed to you, please order from my local indy bookstore, Jabberwocky Books.

The next book to come out is Country Store Mystery #9. No Grater Crime releases in August and is up for preorder!

We hope you'll visit Edith and Maddie on our web site, sign up for our monthly newsletter, visit us on social media, and check our all our books and short stories.

Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.

Bourbon Grilled Chicken #Recipe @PegCochran

 

This recipe is derived from one on Skinnytaste.com. The original recipe calls for chicken breasts but I happened to have some legs and thighs I wanted to use up. I think it would be tasty either way--just alter the cooking time to suit whichever cut of meat you are using.  

Ingredients

Chicken thighs or legs
1/2 cup low sodium or gluten-free soy sauce
1/2 cup unsweetened apple sauce
1/2 cup finely chopped yellow onion
2 teaspoon grated ginger
4 garlic cloves, minced
1 tablespoon canola oil or olive oil
1/4 cup bourbon
1/4 cup BBQ sauce
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
Pinch red pepper flakes
1/2 cup low sodium chicken broth
Sesame seeds (optional)
 
Instructions 

In a medium bowl, combine the soy sauce, apple sauce, onion, ginger, garlic, oil, bourbon, BBQ sauce, vinegar, brown sugar and red pepper flakes. 

Reserve and refrigerate 1/3 cup of the marinade. 

Place chicken pieces in a Ziploc bag and add marinade. Refrigerate and marinate for at least 30 minutes or as long as overnight.
 

Ready for the grill!

Preheat outdoor grill to medium high heat. 

Grill the chicken over indirect heat until internal temperature reaches 165 degrees, approximately 10 minutes per side. Move chicken over barbecue flame and cook approximately 5 more minutes per side until skin is crisp and marinade has caramelized. 

 

Place reserved 1/3 cup marinade in a small sauce pan. Add chicken broth and bring to a boil over medium high heat. Reduce heat to medium-low and cook until sauce has thickened slightly, 5 to 6 minutes. 

Top chicken with sauce and sesame seeds if desired.

 

OUT NOW! Book #5

 

 AMAZON

BARNES & NOBLE

The dead of winter takes on a whole new meaning in the new Cranberry Cove Mystery from USA Today bestselling author Peg Cochran!

On a night of heavy snow and bitter cold, newlyweds Monica and Greg are comfortably nestled before a warm fire when they’re roused by a late-night knock at the door. Surprised to find a troubled and confused woman on the doorstep, Monica is even more shocked when the woman vacantly utters that someone is trying to kill her. Sensing distress but not danger, Monica decides to help this mysterious woman, but her clouded recollections yield little—until she dredges up memories of her sister and a nearby home, where they find the woman’s sister, dead.


Unable to deny her own curiosity or the woman’s request for help, Monica begins digging into the suspicious death, only to discover a murky family history of valuable land, a bullying brother, an unscrupulous real estate developer, and endless rumors of good deeds met with bad blood. And when the trail of the killer begins to turn cold, Monica realizes that while the family wants to bury their sister, someone is out to bury the clues—and if Monica’s not careful, to bury her as well . . . 


Includes tasty recipes!

 

And Coming October 27...

 

Amazon

Barnes & Noble 

  The plot thickens for American gothic writer Penelope Parish when a murder near her quaint British bookshop reveals a novel's worth of killer characters.

Penelope Parish has hit a streak of bad luck, including a severe case of writer's block that is threatening her sophomore book. Hoping a writer in residence position at The Open Book bookstore in Upper Chumley-on-Stoke, England, will shake the cobwebs loose, Pen, as she's affectionately known, packs her typewriter and heads across the pond.

Unfortunately, life in Chumley is far from quiet and when the chairwoman of the local Worthington Fest is found dead, fingers are pointed at Charlotte Davenport, an American romance novelist and the future Duchess of Worthington. Charlotte turns to the one person who might be her ally for help: fellow American Pen. Teaming up with bookstore owner Mabel Morris and her new friend Figgy, Pen sets out to learn the truth and find the tricks that will help her finish her novel.