Lemon Ginger Shrimp

INGREDIENTS
3 pounds jumbo shrimp, peeled and deveined
1/2 cup olive oil
2 teaspoons sesame oil
1/4 cup lemon juice
1 onion, chopped
2 cloves garlic, peeled
2 tablespoons grated fresh ginger root
2 tablespoons minced fresh cilantro leaves
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
skewers

DIRECTIONS
In a blender or food processor, process the olive oil, sesame oil, lemon juice, onion, garlic, ginger, cilantro, paprika, salt, and pepper until smooth. Reserve a small amount for basting. Pour the remaining mixture into a dish, add shrimp, and stir to coat. Cover, and refrigerate for 2 hours.
Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste with reserved sauce while cooking.

Note
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Lemon-Garlic Shrimp & Vegetables Recipe

Here’s a healthy twist on shrimp scampi. We left out the butter and loaded the dish up with red peppers and asparagus for a refreshing spring meal. Serve with quinoa, whole-wheat couscous or linguine.

Makes 4 servings
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
EASE OF PREPARATION: Easy

4 teaspoons extra-virgin olive oil, divided

2 large red bell peppers, diced

2 pounds asparagus, trimmed and cut into 1-inch lengths

2 teaspoons freshly grated lemon zest

1/2 teaspoon salt, divided

5 cloves garlic, minced

1 pound raw shrimp (26-30 per pound), peeled and deveined

1 cup reduced-sodium chicken broth 1 teaspoon cornstarch2 tablespoons lemon juice 2 tablespoons chopped fresh parsley

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.2. Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.

NUTRITION INFORMATION: Per serving: 226 calories; 7 g fat (1 g sat, 4 g mono); 174 mg cholesterol; 14 g carbohydrate; 28 g protein; 4 g fiber; 514 mg sodium; 670 mg potassium. Nutrition bonus: Vitamin C (210% daily value), Vitamin A (80% dv), Folate (53% dv), Iron (25% dv).1 Carbohydrate ServingExchanges: 2 vegetable, 3 lean meat, 1 fat

KFC Honey BBQ Dipping Sauce!

Ingredients:
1 1/2 cups ketchup
1/3 cup white vinegar
1/8 cup molasses
1/8 cup corn syrup
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1 teaspoon MSG
1/4 teaspoon of chili powder

Directions:
In a sauce pan combine all of the above and bring to a simme
r. Simmer for 5 minutes and keep warm. When you are ready to
eat the chicken dip in and allow the chicken to drain for 1
minute.

KFC Tender Roast!

Ingredients:
Spice Mix
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon lemon pepper
1/4 teaspoon thyme
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon MSG

Directions:
Trim the excess fat from the chicken. Marinade the chicken i
n the mixture for 3 to 4 hrs or overnight. Remove the chicke
n from the marinade and allow to dry. Sprinkle the chicken l
ightly with seasoning. Place on baking pan and bake at 325F
for 1 to 1 1/2 hrs till chicken is done. Allow to sit for 1
to 2 minutes then serve
One of the favorite items that is on the menu is the Barbecu
e sauce that was original made fresh in the store and used t
o dip the wings, the original chicken and now the chicken st
rips. Now it comes in a bag and all we have to do is add hot
water and keep warm.

KFC Wings!

Ingredients:
6-8 cups shortening
20 chicken wing pieces
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder

Directions:
If you are using frozen wings allow them to defrost and mari
nate. If you are using fresh wings you are going to want to
take the wing and remove the flipper and then break them int
o two pieces and then marinate them. Combine the beaten egg
with the milk in a small bowl. In another small bowl, combin
e the flour, salt, pepper, garlic powder, paprika and MSG. W
hen shortening is hot, dip each wing first in the flour mixt
ure, then into the milk and egg mixture, and back into the f
lour. Bread all the wings then refrigerate them until ready
to use. When they are ready to be used fry them 6 at a time
for 12 minutes. Remove from the shortening and allow them to
drain for 3 minutes. For the barbecue ones dip in the barbe
cue sauce and serve.
The Colonel also had a Roasted chicken that was mighty tasty
. The chicken was marinated also and then baked with his fam
ous seasonings. The baking process was long it takes 4 hours
to bake it. It is baked at 225 for 2 hours till the interna
l temp was at 175. But for you at home I have updated this t
o be baked at a hire temperature and be prepared in less tim
e.

KFC Crispy Strips!

Ingredients:
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder
Directions:
Cut 6 chicken Breasts into strips, or you can by chicken ten
ders in the store. Marinate them overnight . Preheat the sho
rtening in a deep-fryer to 350 degrees. Beat 1 egg and 1 cup
of milk. Dip the chicken into the egg mixture. Dip the the
chicken into the coating and then double dip. Fry in fryer a
few at a time till they are golden brown about 5 minutes or
until they float.. Remove the chicken to a rack and allow t
o drain for 5 minutes
The Colonel has decided to make Hot and Spicy Strips that ra
n for short times the difference is the second dip it is dip
ped into hot sauce then breaded again and then fried just li
ke the original crispy strips. For the barbecue strips make
the strips the original way and then dip into the Honey Barb
ecue Dipping Sauce.
The Colonel deiced that wings were going to be a good thing
to serve and so he decided to create fried wings that are ve
ry tasty. The Honey Barbecue wings are tasty . After they ar
e made they are dipped into the Honey Barbecue Dipping Sauce
. If you don’t want the honey barbecue wings just serve them
as the regular wings.