Steak and shrimp with vegetable kabobs and slaw

Flatiron steak, salted and pepper with a little fresh rosemary, grilled,

Louisiana Killer Shrimp Nancy from MD cooking.com Feb 2011

Recipe from: Sherrybeth 

Servings: 4 to 6 

2 tablespoons rosemary

2 teaspoons dried thyme

1 teaspoon black pepper

5 garlic cloves, peeled and chopped

1 teaspoon celery seeds

1 teaspoon crushed red pepper flakes

2 quarts chicken broth

3 ounces tomato paste

½ cup butter

1 ½ pounds shrimp, peeled, tails on

1 loaf French bread, toasted

Crunch up the rosemary and thyme using fingers. Place all ingredients, except shrimp and french bread, in a large pot. Simmer this mixture for 2 ½ hours.

Five minutes before serving add shrimp and cook about 3 to 4 minutes or until shrimp is done. Serve shrimp with broth and toasted French bread for sopping the broth.

And Kabobs. New potatoes and pearl onions boiled until done, skewered with red and green peppers, fresh cut pineapple, yellow squash, eggplant, mushrooms and probably something I am forgetting.

Aisan Slaw

1/4 C sliced almonds

2 Tbsp unsalted sunflower seeds

4 Tbsp low-sodium soy sauce

2 Tbsp rice vinegar

3 Tbsp splenda granular

3 C shredded green cabbage

4 1/2 C tri-color slaw mix 

1/2 C green onion, thinly sliced

1/2 block ramen noodles, crumbled (without seasoning) 

In non-stick pan, add almonds and sunflower seeds, stirring frequently over medium heat until toasted and fragrant. Set aside to cool.

In a small bowl, combine soy sauce, vinegar and splenda. 

In a large bowl, add cabbage, slaw mix, green onion, ramen noodles and almond mix. Pour soy sauce over cabbage mixture and toss to combine. Refrigerate 30 mins. to 6 hours before serving.

Makes 16 1/2-cup servings