Sesame Crusted Shrimp with a Spicy Peanut Sauce

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sesfinal1This recipe really is quick and easy, and most definitely great for a party.

As I was coming up with this recipe I had recently purchased this new IMG_20130224_105604peanut butter powder, this company  was at one of our stores sampling and it really made my brain start to reel with ideas.  (I had no idea they had a website and recipes, so please go there for lots of great ideas and for the nearest store near you that carries this product)  If you love peanut butter you really need to try this for sure!!!

First thought was a peanut sauce, I love Thai peanut chicken so I thought well I’ll start with a sauce and then go from there.  I was having some friends over and I wanted to serve shrimp, with this peanut dipping sauce.  So this is what I did.

Now you can use regular peanut butter but if you are trying to cut out a lot of calories give this a try.



Devein shrimp and pat dry with paper towels


mix shrimp with oil, salt and pepper


mix both sesame seeds together


take shrimp and press one side into seeds and place seed side up on baking sheet



Bake and serve with sauce


Dipping Sauce
1/4 cup chicken broth or water, (plus another 1/4 cup to thin sauce out, set aside it needed)
3/4 cup PB2
1/4 cup brown sugar
2 tbsp. lime juice
2 tbsp. soy sauce
1 tsp. sesame oil
1/4 – 1/2 tsp. sriracha hot sauce or red pepper flakes
1 tsp. fresh ginger, grated

Add all ingredients to a medium sauce pan over medium heat, whisking until smooth and well combined, cook until brown sugar has dissolved let cool, if sauce is to thin just add broth a little at a time and serve with shrimp.

If you want to use regular peanut butter, do use 3/4 cup and you will need that extra broth to thin it out.

1 pound large shrimp, peeled, deveined, tails left on
1 tbsp. olive oil
1/4 tsp. kosher salt
1/4 tsp. black pepper
Black and White Sesame seeds

Toss shrimp in a bowl with the oil, salt and pepper, on a plate add about 2 tbsp. of each black and white sesame seeds, mix around with your fingers.

Then take shrimp and dip one side into the sesame seeds, place on line baking sheet, sesame seed side up.

Bake at 400 degrees until shrimp are opaque, this happens quickly so keep an eye on your shrimp.

Place on a platter and serve with the spicy peanut sauce.  Note – if you don’t like spicy just omit the sriracha hot sauce/red pepper flakes or don’t add as much.

This was a huge hit and you can serve at room temperature. 


Chinese 5 Spice Wings

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So I have a jar of Chinese 5 spice, you say (or maybe not) what is Chinese 5 spice any way…well I’m here to tell you, it is made up of 5 spices, hence the name 🙂

Spices are Star Anise, Cloves, Chinese Cinnamon, Fennel and Sichuan Pepper…lets talk about this Sichuan Pepper…do you know its not a pepper (like black pepper or chili) it’s husks of a tiny fruit from an Ash tree.  Wikipedia it see for you self.

Okay enough chit chat, so I wanted to fix wings for the weekend and I wanted something different and so I opened up my pantry and there is was this Chinese 5 spice, what I know I only used once 🙂
So that is were I started and if you like Chinese 5 spice then you will like these wings…and if you never tried it well then give it a try.


5wings1 add to baking dish or ziploc  5wings2
5wings3 whisk to combine

5wings4cut up your wings 5wings5

add to the marinade and refrigerator

5wings6 5wings7
When I’m ready to bake, I then add the chicken broth so the marinade does not dry up and burn
5wings8 5wings9 After baking I like them a little crispy, so I bake them again on a sheet pan   5wings11



6 whole chicken wings, which makes 12 wing pieces
1/2 tsp sirircha, now if like things a little more spicy then add more
1 tsp. grated fresh ginger
1/2 tsp. chinese 5 spice
4 cloves garlic
1 tbsp. brown sugar
2 tbsp. soy sauce
2 tbsp. balsamic vinegar
1 tsp. sesame oil
1/4 cup chicken broth

You can use a baking dish or a ziploc bag to marinate the wings in, I just used a baking dish and turned the wings every hour.  I would have used a bag if I was going to marinate overnight; place in refrigerator.

So in your baking dish or bag add all ingredients except chicken wings, whisk until well combined or shake your bag up, then set aside.

I like buying whole wings, but you can certainly buy them already cut into pieces. (I use the little wing tip to make stock, I’ll save those and anything from the a whole chicken I might not use and freeze them until I get enough to make so stock)

Toss the wings in the marinade  and refrigerate over night or for at least 3-4 hours, if you use a baking dish, just turn them around in the marinade a few times.

Place the wings and marinade in a baking dish, I then add the chicken broth so the marinade does not dry up and burn, heat oven to 400 degrees, and bake for 15 minutes, then flip the wings over and bake 15 more minutes at this point then are done.
But I like them a little crispy so I take them out of the baking dish and put them on a sheet pan place them back in the oven for a few minutes then I will take them back out, roll them around in the marinade again and then place them back on the sheet pan in the oven for a few more minutes.  This is up to you and how you like your wings.  These are also great on the grill, so fire that up when you can too 🙂

So grab a cold one, have some Chinese 5 Spice wings and enjoy!!!

Mango & Ginger White Stilton Cheese Spread

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1 (8oz.) package White Stilton with Mango & Ginger
1/2 lb. Sharp White Cheddar Cheese, shredded
1/2 cup Blue Moon – Pale Moon Beer
1 garlic clove, minced
2 green onions, green part only, chopped

Make sure cheese and beer are at room temperature.
In a food processer add cheese, beer and garlic, process until smooth, then add green onions, pulse just to mix in onions but not pureed.  Transfer to a serving bowl and serve with crackers.

This cheese spread is so yummy, great for a party or just hanging out watching the game.