Ntomatokeftedes (Greek Tomato and Feta Fritters)

Over the last few weeks of summer I certainly enjoyed my fair share of the Greek zucchini fritters ! They are super simple to make and they are just packed full of great flavours. When I came across a tomato version otherwise know as ntomatokeftedes or Greek style tomato and feta fitters on Kopiaste I just had to try them and now was the perfect time with all of the perfectly ripe field tomatoes around. These tomato fritters get their tomato flavour in the form of ripe tomatoes and a couple of sun dried tomatoes are also tossed in for even more tomatoy goodness. One of the things that I really liked about the zucchini fritters was that they used a lot of fresh herbs and these tomato fritters use just as much. Another thing that I like about this recipe is the use of the bulgur wheat which makes them a bit healthier. To get even more whole grains in there I replaced the all purpose flour with whole wheat flour. These Greek style tomato fritters came together just as easily as the zucchini fritters with the only real difference being the amount of flour that was required to handle the extra juices from the tomatoes. The tomato fritters were so good! They were nice and crispy on the outside and warm and moist and full of flavour on the inside. The tomato and feta combo is a great one and it worked really well in these fritters. I served the tomato fritters with a side of tzatziki , a Greek cucumber salad, for dipping.

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Lobster Grilled Cheese Sandwich

Last week I had the opportunity to attend an opening party at Joey Don Mills grill and lounge. Joey is a restaurant from the west coast and now they have a location at the Shops at Don Mills here in Toronto. The menu at Joey Don Mills certainly caught my attention with items such as the ahi tuna tacos, lobster grilled cheese sandwich, butter chicken and penang prawn curry. Chef Chris Mills who appeared on the Japanese version of the Iron Chef created the culturally diverse menu. While at the party I got to sample several of the dishes and they were all good! The two that stood out were the penang prawn curry and lobster grilled cheese sandwich. I have made penang prawn curry before and it is certainly among my favorite dishes! Trying the curry at Joey simply wet my appetite and I whipped up a batch this weekend including making my own penang curry paste from scratch.

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Grilled Cheese Sandwich with Green Tomato and Jalapeno Jam

Now that I had my green tomato and jalapeno jam the question was; What to do with it? Since the green tomato and jalapeno jam reminded me of a chutney that got me to thinking about the grilled cheese sandwich with mango chutney that I had enjoyed so much. I figured that a grilled cheese sandwich with green tomato and jalapeno jam would be a perfect place to start trying out the jam. The first time that I tried adding a jam or chutney to a grilled cheese sandwich I was surprised by how well the sweet and savoury combination worked and since then I have been enjoying experimenting with different combinations. The grilled cheese sandwich with green tomato and jalapeno jam was no different and the sweet and savoury jam worked really well with the melted gooey cheese and the crisp and buttery grilled bread. After the flavours died down you were left with a nice warm in your mouth provided by the heat from the jalapenos. So far I am really liking this green tomato and jalapeno jam and I can't wait to use it again.

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Green Tomato and Jalapeno Jam

When I picked up the green tomatoes for the fried green tomato BLT sandwiches that I made earlier in the week, I got a whole basket of them and I had a lot left over. Luckily I had found just the recipe to use some of them up in on Steamy Kitchen in the form of a green tomato and jalapeno jam . I had heard of chili pepper jams and jellies in the past and they always sounded so interesting and I had been wanting to try one out. With the extra green tomatoes that I had on hand it was to perfect time to make one. This jam kind of reminded me of a chutney with the garlic, ginger and cider and it promised to be good. The jam was pretty easy to make! I boiled the green tomatoes for a while so that I could peel them more easily and then I pureed the other ingredients and simmered everything until it thickened. The final result was really amazing! It was nice and sweet and yet at the same time savoury and of course there was a really nice heat to it! I am looking forward to experimenting with this green tomato and jalapeno jam.

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Chipotle Lime Shrimp Tostadas

I now had some leftover chipotle lime shrimp I knew exactly what I wanted to do with them! I had been wanting to try making tostadas for a while and I thought that some chipotle lime shrimp tostadas would hit the spot. A tostada is essentially a fried or toasted tortilla that is filled with goodies. Mexican cuisine is one of my favorites and one of the things that I really like about it is the fact that there are so many different ways to rearrange the same ingredients into different packages so that you can have something new and interesting each time while still enjoying your favorite flavours. In the case of tostadas it seems like the natural progression; you start with freshly made tortillas and use them for tacos or burritos then when they are a bit older you use them in enchiladas or casseroles and then when they are just about completely stale you can fry them up in some oil and they become something new and wonderful again. I made sure to make extra chipotle lime shrimp and where I enjoyed them in tacos the first night I fried up the old tortillas and made chipotle lime shrimp tostadas the second night.

Once you have the basics down for your tostadas you can pretty much fill them with anything that you want. A good place to start is with your favorite tacos fillings such as lettuce, tomatoes, salsa, cheese, sour cream, avocado, etc. I wanted to keep my tostadas nice and light so I went with lettuce, freshly made pico de gallo , black beans and avocado for the tostadas filling. It turned out to be pretty easy to fry up your own tortillas and the plain freshly made 'toasted' tortillas were great! They were nice and crispy and somehow fresh with a slight sweetness from the corn. (I think that I am going to have to make my own tortilla chips next time instead of buying them from the store.) The tostadas were as easy as throwing them together once you had all of the ingredients on hand. These chipotle lime shrimp tostadas were nice and light and fresh and good! What a great way to breath new life into old tortillas! The chipotle lime shrimp worked really well in the tostadas and I am looking forward to experimenting with tostadas and 'toasted' tortillas more in the future!

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Hot Cheesy Bean Dip

I am a huge fan of dips ! I like dips of all sorts and among my favorites are bean based dips and cheese based dips. Not too long ago I came across a baked bean dip or a santa fe bean dip on Eating Well Living Thin that had both beans and cheese in it and I just had to try it! The beans in this dip come in the form of refried beans and I made my own using black beans. Refried beans are typically cooked in lard or bacon fat which I did not have on hand so I just cooked up some bacon and left the bacon in the beans which added a ton of bacony goodness to the dip. The cheese in this dip comes from both cream cheese and grated cheese and I used a combination of cheddar and monterrey jack. In addition to the cheese the dip is made extra creamy by adding some sour cream. This bean dip is flavoured with taco seasoning and once again I made my own blend. Of course you couldn't have a texmex dip like this without some heat so there are some chopped green chilies and salsa in there for good measure. Finally, this bean dip is taken over the edge by baking it to melt all of the cheese into a gooey mess and meld all of the flavours together. This hot cheesy bean dip was so addictively good! I tried some too soon after it came out of the oven and I was immediatly hooked and continued eating despite the fact that I was huffing and puffing to cool my mouth down. Needless to say, the dip disappeared really quickly and I will have to make some more soon.

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Tomato Pie

I have been come across this tomato pie a few times lately and it has always looked so good. With the farmers market being full of perfectly ripe field tomatoes, now was the perfect time to make it! One of my favorite ways of enjoying tomatoes is a simple open faced sandwich with a bit of mayo and sliced tomatoes all topped off with some melted cheddar cheese and this pie incorporates all of those ingredients and adds in some bacon to make it even better! It may not be the healthiest of pies but how can you go wrong with tomatoes, bacon, cheese, mayonnaise and a full butter pie crust? Once you have your crust this pie is as easy to make as slicing the tomatoes, mixing the rest of the ingredients and baking for a short while and it is so worth it! This tomato pie is just as good as it looks and as the ingredients suggest! I could barely wait for the pie to cool down before digging in and the slices are disappearing very quickly!

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Melon and Feta Salad

Despite the fact that the days are starting to get cooler, I am still enjoying summery salads. We are at the tail end of melon season and I have certainly been enjoying them. In particular I have been focusing on the local musk melons and every one that I have gotten so far this season has been perfectly ripe, nice and juicy and sweet. I first came across the concept of using a sweet melon in a savoury salad a while ago and it intrigued me. These savoury melon salads typically include salty feta which sounded like it would be an interesting combination. In addition the the melon and feta you can toss in herbs like basil or mint and then you can round the salad off with some diced red onion. I like to 'dress' the salad with a simple olive oil and lime juice vinaigrette seasoned with salt and pepper. The sweet and juicy melon and salty feta combo in this salad works surprisingly well! The red onion provides a nice bite and the mint finishes the salad off nicely. What a great way to enjoy the last days of summer.

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Blueberry Maple Oatmeal Smoothie

Blueberry season is quickly coming to an end and I have been trying to get as many of the blueberry dishes on my to try list in as I can. The next one on the list was a recipe for a blueberry and maple syrup oat smoothie that I found on Lisa's Kitchen . The blueberry, maple and oatmeal combo is a really good one and I have used it many times so I knew that this smoothie was going to be really good. I liked the sound of using the rolled oats in a smoothie like this and I just had to try it. The rolled oats are mixed into the yogurt the night before so that they have a chance to soften up for when you turn them into a drink.

Smoothies are one of those things that you can do pretty much whatever you want with them. Once you have determined the primary ingredients that you want you can go wild with the rest. For this smoothie I went with the original recipes idea of using a yogurt base and to that I added some milk to smooth it out a bit, though you could easily use juice or any other liquid. If I had had a banana on hand I would have thrown one in as well but I didn't so I kept things nice and simple. In the full heat of summer I would have considered adding some vanilla frozen yogurt to make it an even cooler treat. It is hard to beat the cool and refreshing blueberry and maple combo in smoothie form and the the rolled oats added a really nice texture to this smoothie. I definitely look forward to making more of these.

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Kolokythokeftedes (Zucchini and Feta Balls)

When I went to Greece on vacation last year, at one of the restaurants we went to we decided to skip having a main course and we ordered a bunch of mezes or appetizers to share. Among the appetizers were of course some of the classics including tzatziki (a Greek cucumber salad), melitzanosalata (a Greek roasted eggplant salad) and a few others. The one that really caught my attention however was the zucchini balls otherwise know as kolokythokeftedes. They were like meatballs only made with zucchini along with some herbs and feta. They were perfectly round, golden brown, slightly crispy on the outside and warm, soft, moist and tasty on the inside. The zucchini balls were so good and luckily I got to have a lot of them as many at the table passed on them when they heard that they were made with zucchini.

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Roasted Portobello Mushroom Salad

I am a big fan of mushrooms and I am always on the lookout for new ways to enjoy them. One mushroom that I do not seem to use that often if a fairly common one, the portobello or portabella mushroom. Sure I've done stuffed portabella mushrooms and I've done portobello mushroom sandwiches but that seems to be about it. When I came across the idea of a roasted portabella salad on eat me, delicious I immediatly jumped at the chance to try using portobello mushrooms in a new way. This roasted portobello mushroom salad is pretty much like a chicken salad where it is a salad with a sliced roasted portobello mushroom on top. The mushroom is marinated in a tasty balsamic vinegar, soy sauce and garlic marinade and then roasted to perfection before being added to the salad.

Despite the fact that it takes a bit of time to marinate and roast the mushrooms, this salad is pretty easy to make. In fact you could easily marinate and roast the mushrooms a day or so ahead of time and all that is left is to assemble the salad. For the dressing, I went with a grainy mustard version of a honey dijon vinaigrette as I have been into grainy mustards lately. The roasted portobello mushroom salad with honey dijon dressing turned out really well! The mushrooms were nice and tender and they had soaked up all of the wonderful flavours of the marinade. I really liked the creamy avocado and chickpea combo in the salad and the dressing was a nice combination of sweet, sour, hot, tangy and the whole grin mustard added a texture to everything. The portobello mushrooms worked really well in the salad and I look forward to trying more salads with them!

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Peach and Maple Sour Cream Pecan Pie

With the final days of summer quickly dwindling away I find myself trying to get in as much enjoyment of the fresh fruits and vegetables as I can. The peaches at the farmers market are still looking amazing and I thought that it was the perfect time to try making the sour cream peach pecan pie that I came across on very culinary . I had recently tried making and enjoyed a sour cream pie so I knew that the sour cream filling part of the pie would be great. You can't go wrong topping treats like this off with crumbs and I really liked the idea of all of the pecans in the crumbs. With the pecans in the crumb topping it got me thinking about the maple pecan pie that I made a while ago and I could not resist mixing some maple into the pie in the form of maple sugar in both the sour cream filling and the crumb topping. The maple sour cream peach pecan pie turned out great! The peach, sour cream and maple flavour combo was amazingly good! The pecan filled crumb topping also went really well with the peach filling and the light and flaky pasty finished off the pie perfectly. What a great way to enjoy the fresh local peaches!

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Thai Curried Zucchini Fritters with Spicy Peanut Sauce

With all the zucchini that I have had this summer one of my favorite quick and easy ways to enjoy it has been simple zucchini fritters or cakes. Zucchini fritters are pretty just grated zucchini that is mixed up to form a batter and then it is fried in a pan until golden brown, rather like a pancake. Other than being easy to make, one of the things that I like so much about them is the fact that you can play around with the flavours in them and you can serve them with various condiments so you can have something new each time. Recently I have made texmex zucchini fritters with salsa and Greek style zucchini fritters with tzatziki . The next version that I wanted to try was Thai curried zucchini fritters with a spicy peanut sauce.

I thought I would keep it simple and I mixed some home made Thai curry paste into the zucchini batter along with some Thai inspired herbs and a birds eye chili for some extra heat. I used my favorite spicy Thai peanut sauce recipe and I served the zucchini cakes smothered in it. The Thai curried zucchini fritters turned out great! They were nice and crispy on the outside and warm and moist on the inside and just packed full of flavour. These zucchini cakes were easily tasty enough to eat by themselves or with a simple fish sauce based dipping sauce but they were great with the savoury peanut sauce. That peanut sauce is so addictive and I just can't seem to get enough of it! Now I am off to think of new ways to enjoy the zucchini that I have left.

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Blueberry Buckle

Over the last few weeks I have been seeing a few really nice looking blueberry buckles and I just had to make one while the fresh local blueberries were still in season. I am not really sure why it is called a buckle but what caught my attention was the full two cups of blueberries in it! The next thing that I liked about it was the crumb topping of course. I made a few changes to the recipe including replacing half of the flour with whole wheat flour to make it a bit healthier and replacing some the sugar with maple sugar both in the cake and in the crumbs. Maple and blueberries go so well together that I could not resist working some maple into the recipe. The maple blueberry buckle was as easy to make as mix and bake and it turn out amazingly well. The cake was nice and moist and light and fluffy and just packed with blueberry goodness. I am not really sure if you could fit any more blueberries into this cake but that's what makes it so good. The maple went really well in the buckle bringing an amazing aroma and flavour that finished it off perfectly. I practically inhaled the first slice but luckily there are a few more slices for breakfasts during the week.

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Zucchini and Kimchi Quiche with a Brown Rice Crust

After successfully combining cheese and kimchi in the kimchi quesadillas I was looking to try the combo again. As is usual these days, I had a ton of zucchini in my fridge and I needed something for quick breakfasts for the week. While I was thinking about zucchini and breakfasts I remembered the herbed zucchini and feta quiche with a brown rice crust that I had made recently and really enjoyed. The next thing that I knew I had settled on a kimchi and zucchini quiche and I decided to go with a healthy serving of gruyere as the cheese in the quiche. I have really been liking the brown rice crust with quiches so I decided to use it again in this this one though I used short grained rice rather than long this time. The zucchini and kimchi quiche with a brown rice crust was easy to make and it turned out surprisingly well! Once again the kimchi went really well with the cheese and it added a ton of flavour to the quiche along with a nice kick of heat that will really wake me up in the mornings when I eat it for breakfast this week. With these successful fusion kimchi dishes down I am looking forward to experimenting with kimchi more.

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Zucchini and Corn Taco Seasoned Quinoa Salad

I was looking for something lighter and healthier and since both corn and zucchini are in season, plentiful, and on hand I wanted to use both of them. Quinoa salads never fail when light and tasty meals are on the table and I was thinking that a corn and zucchini quinoa salad would be nice. The corn got me to thinking texmex and the next thing I knew it was a corn and zucchini quinoa salad seasoned with taco spices . I feel that spices like this are best when they have had a chance to cook with the dish to release all of their flavours and mingle with the rest of the ingredients. Since this was going to be a mostly fresh salad I decided to add the taco seasoning to the quinoa while it cooked so that the quinoa would be infused with its flavours. I then finished the salad off with some more texmex style ingredients including black beans, green onions, cilantro and some cotija cheese. This quinoa salad was nice and easy to make and it turned out really well. I really liked the way the spicy taco seasoned quinoa worked with the sweet corn and raw zucchini in this salad. The beans added a nice creaminess and the cotija cheese was the perfect finish to this salad. One of the good things about salads like this is that the leftovers are just as good straight from the fridge so they make super quick snacks or light meals.

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BLAST (Bacon, Lettuce, Avocado, Shrimp and Tomato) Sandwich

One of my favorite ways to enjoy the perfectly ripe field tomatoes at this time of year is in sandwiches as they are nice and simple to make and they always hit the spot. At first there was the simple BT or Bacon and Tomato sandwich which was good while it lasted but then I quickly discovered the BLT (Bacon Lettuce and Tomato) sandwich which was even better. After a while I started getting into avocados and the BLAT (Bacon, Lettuce, Avocado and Tomato sandwich was born. I really liked this combo and so I played around with it a bit starting with sliced avocado and then moving on to mashed avocado, which did not keep popping out of the sandwich while eating it like the slices did. Then I tried mixing mayonnaise into the mashed avocado and then onto a full blown guacamole in the BLT. I thought I had gone as far as I could with the bacon and tomato sandwiches when I came across the BLAST or Bacon, Lettuce, Avocado, Shrimp and Tomato sandwich on Soup Belly which just had to be tried! How could you possibly go wrong adding something as good as shrimp to an already great sandwich? Though the original recipe called for some spicy marinated shrimp I decided to keep it simple and I sauteed the prawns in the leftover bacon grease for some more bacony goodness. I went with the avocado mayo for the avocado component as it is my favorite way to add avocado to a sandwich. The bacon, lettuce, avocado, shrimp and tomato sandwich is definitely a winner! The succulent shrimp went really well with the salty bacon, juicy tomatoes, creamy avocado mayo and the lettuce rounded the sandwich off nicely. Of course I used a whole wheat bread to try to add a bit of healthiness to the sandwich. I will definitely be making a few more of these while the tomatoes are so good!

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Zucchini and Feta Ricotta Tart

A while ago I made an asparagus and gruyere tart that I really enjoyed. It was pretty much as easy to make as rolling out the puff pastry, throwing the toppings on and baking it. The tart was so good that it is still on my mind and I have been wanting to try new variations of it. I had been thinking about doing a zucchini version and since I had some extra zucchini on hand it was the perfect time it try it. I have also been enjoying the zucchini, feta, lemon and herb combo lately I wanted to try to work them into the tart somehow but I would need something to bind everything and hold it together. When I was looking for recipes for Greek phyllo pies I noticed that some of them used ricotta cheese and I thought that the ricotta along with an egg would help hold all of the toppings together. This zucchini tart was also pretty easy to pull together and it turned out great! The zucchini, feta, herb and lemon combo was amazing and it worked really well on the light, flaky and buttery puff pastry. All of the flavours from the kolokithopita (Greek zucchini pie) are in this tart but the puff pastry is much easier to work with than the phyllo dough so this is a great quicker and easier alternative.

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Blueberry Crumb Bars with Lemon Cream Filling

When I came across this recipe for blueberry streusel bars with lemon cream filling on The Recipe Girl I added it to my meal plan right away. With blueberries, lemon, crumbs and cream, how can you go wrong? I really like the blueberry and lemon combo and this sounded like a nice take on it. When I looked at the recipe for the cream layer I noticed that it looked a lot like the recipe for key lime pie filling only with lemon so I knew that it was going to be really good. The recipe for the actual bars also looked very similar to the recipe that I use for crumb bars . So we basically have blueberry crumb bars with a lemon key lime pie filling! It just keeps getting better and better. I modified the recipe a bit by reducing the the amount so that it would fit into my 8 inch square baking dish and I replaced some of the flour with whole wheat flour to make it a bit healthier. The bars were really easy to make and they turned out so well! The blueberry and lemon cream combo was amazingly good and the sweet crumb topping finished off the bars perfectly. Tip: For crumb bars like these you want to make sure that you press the bottom layer into the dish well so that the bars hold together.

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Diced Caprese Salad with a Pesto Dressing

The farmers market is just full of fresh ripe field tomatoes that just seem to call my name. One of my favorite way to enjoy these late summer juicy treats is in a simple caprese salad that focuses nicely on the perfect tomatoes. I have played around with with the caprese salad flavours before including a caprese sandwich with basil pesto which was really good. When I came across the idea of simply using a basil pesto as the dressing on a caprese salad on Smitten Kitchen I already knew the combo was a killer one. This salad is as easy to make as to dice some tomatoes and fresh mozzarella and toss them in a basil pesto. I made my own basil pesto and I used a bit more lemon juice than usual to make it more like a dressing for the salad. The diced caprese salad with basil pesto dressing was amazing! It was nice and cool and light and refreshing. The basil pesto worked really well as the basil component of the caprese salad and it also worked well as a dressing. I will have to remember to use a basil pesto dressing more often. This salad really is a great way to enjoy the perfectly ripe field tomatoes!

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Zucchini and Kimchi Quinoa Salad

I recently made a big batch of kimchi to use in the Kogi kimchi quesadillas and luckily I had a bunch left over. I was looking for a lighter meal and I was thinking that a quinoa salad with kimchi would be nice. Since I had some zucchini in the fridge there was no question that I would be adding some and I thought that it would work best if it was grated. I then bulked the salad up a bit with some black beans which I always enjoy using in salads like this. I knew exactly what I wanted to use as the dressing; the gochujang dressing that I have been using for a while now is full of flavour and it works really well on salads of all kinds. In fact it is a little like a Korean barbecue sauce where it has a nice heat but that heat is balanced by a sweetness, a saltiness and a tartness and finished off with some sesame flavours. This zucchini and kimchi quinoa salad was really easy to make and it turned out great! It was nice and light and yet filling and healthy and packed with flavour! The kimchi worked really well in the salad and the gochujang dressing really shone and both brought a nice amount of heat.

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Roasted Tomato and Gorgonzola Sauce

Late summer and early fall is such a great time of the year! The farmers markets are just jam packed with tons of good things and some of the ones that I like the most are the perfectly ripe field tomatoes and the red peppers. One of my favorite ways to enjoy the tomatoes is to roast them and use them in various things like pasta sauces. My favorite way to enjoy red peppers is also to roast them as it bring out their amazing flavour and I tend to go through a lot of them. In fact I commonly get a bunch of both the tomatoes and the red peppers that I roast and then freeze them for the use throughout the winter.

Not to completely jump topics here but bear with me; I also really enjoy creamy gorgonzola sauces. You can see where this is going now right? I recently came across the brilliant idea of combing them all into one amazing sounding roasted tomato and red pepper sauce with blue cheese on Kayotic Kitchen and I just had to try it. Well the original recipe called for magor which is a combination of mascarpone cheese and gorgonzola but I was unable to find the magor so I just used equal parts of both the mascarpone and the gorgonzola. The first thing that always comes to mind when trying out new sauces it to use them in a simple pasta where they are the star of the show. It seems that I always have some extra zucchini on hand these days so I decided to add some to the pasta to fill it out a bit. The roasted tomato and red pepper gorgonzola sauce so good!! It was just packed full of the flavours of the roasted tomatoes and red peppers and the cheeses made the sauce so nice and creamy. The gorgonzola really worked well in the sauce adding a really nice undertone of the tangy cheese without overpowering the rest of the flavours. What a great way to enjoy the bounty of these dwindling days of summer!

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Mango, Avocado and Grilled Shrimp Salad with a Peanut Dressing

I had some tom yum grilled shrimp left over and I knew exactly what I wanted to do with it. I had recently come across a recipe for a mango and avocado salad with a peanut dressing on Cara's Cravings that sounded amazingly good and it called for finishing the salad off with some shrimp. I really like the creamy avocado and juicy mango combo and that immediatly caught my attention with this salad. If the shrimp, mango and avocado weren't enough the salad was dressed up in a peanut and coconut dressing and I had recently tried and really liked a peanut dressing with coconut milk on the Thai green bean and crab salad . The shrimp are of course optional but if you have some already cooked shrimp on hand then this salad is a piece of cake to throw together and well worth it! The salad was nice and light and yet filling and packed with flavour. The peanut and coconut dressing was really tasty and it went well with the mango and avocado and the tasty tom yum shrimp finished the salad off perfectly.

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Tom Yum Grilled Shrimp

After trying and really enjoying the tom yum grilled fish I came across the grilled shrimp version on About.com: Thai Food . How can you go wrong using the tom yum paste that is used to make the amazing tom yum soup and grilled skewered shrimp? This time when I looked at the recipe the fact that the shrimp was skewered reminded me of a Thai style satay only using a marinade with more fresh ingredients such as the lemongrass, cilantro, green onions, fresh birds eye chilies, etc. There was no way that I could pass up on making this shrimp dish and I got to it on the weekend. The tom yum grilled shrimp was as easy to make as pulsing the marinade in a food processor, marinating the shrimp for a while and finally grilling them for a few minutes on both sides. For the minimal amount of effort these shrimp took to make they turned out excellent! The shrimp were nice and juicy and super tasty! Although the shrimp were flavourful enough to serve by themselves you could also serve them with a spicy Thai peanut dipping sauce if you like. One thing that I really like about simple meat dishes like this is that you can serve them as an appetizer by themselves or with a dipping sauce or you can use them as just another tasty component in other dishes like salads or sandwiches.

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