Any special menus for tonight?

Oh, this would be great for that. I know how you like things spicy.

Honestly, it's really easy to do the components ahead and assemble on the spot. They disappear as fast as I can make them.

 
Thanks much lori. Having someone's notes is always helpful.

I have a ton of shrimp shells in the fridge so that won't be a problem. I'll probably add more cayenne for my taste too.

I'll let you know when I make it. Thanks again!

 
I bet that was good lizzy. Did you cook the steaks in a skillet on the stove?

I'll never forget smoking out my apartment in Philly making a blackened chicken recipe that Meryl provided for me. What did I know doing it the first time? I had to open the sliding glass door and both of my indoor fire alarms went off - LOL. Nowadays, I use my Breville electric indoor grill and don't have a problem with blackened pork chops and such.

Thanks for the recipe. I think I could scale it down for my indoor grill or Weber charcoal grill (edited to scratch my outdoor charcoal grill as Chef Paul said).

 
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