End 2011 with a bang by splurging on dishes that are sure to heat up your New Year’s Eve party. The last bash of the year is traditionally when you pull out all the stops, especially when it comes to the menu. However, rather than dining on the same ol’ boring party recipes, kick it up a notch by serving spicy versions of traditional New Year’s Eve foods.
SPICY SHRIMP
Ingredients:
2 pounds peeled and deveined large shrimp
6 cloves garlic, minced
1/4 cup water
1/2 teaspoon crushed red pepper flakes
Juice from half of a lemon
Kosher salt
Black pepper
1 stick butter, melted
3/4 cup panko bread crumbs
1/4 cup chopped parsley
Directions:
Preheat oven to 400 degrees.
In a baking dish, combine shrimp, garlic, lemon juice, red pepper flakes, water and a pinch of salt and pepper.
In a small bowl, combine butter, bread crumbs, and parsley.
Sprinkle mixture over shrimp and bake in oven for about 15 minutes or until the shrimp are cooked through.
SPICY LIME STEAK
Ingredients:
6 cloves garlic
1/2 red onion, chopped
2 limes, juiced
1 medium jalapeno pepper
2 tablespoons fresh thyme leaves
1 cup loosely packed cilantro leaves
3/4 cup corn oil
2 tablespoons honey
3 pounds beef flank steak
Kosher salt to taste
Directions:
Puree the garlic, onion, lime juice, jalapeno, thyme, cilantro, corn oil, and honey in a blender.
Pour a 1/2-cup of the marinade in a Ziploc bag, and then place the steak inside. Seal the bag and place it into the refrigerator overnight.
Reserve the rest of the marinade to use later.
When you are ready to cook, preheat a grill to medium-high heat.
While grill is warming, remove the meat from the refrigerator and let sit at room temperature for at least 30 minutes.
Discard any marinade left in the bag.
Liberally season the steak with the kosher salt, and cook to desired doneness, approximately 4 minutes per side for medium-rare.
To serve, slice the steak, and drizzle the remaining marinade over the meat.
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