A long time ago (when I was still in Denver), I was contemplating how I would be able to creatively cook in the RV. Creative meaning that I would try to expand my normal repertoire in a limited capacity and space. I decided to leave the crock-pot at home (since my only use including heating up nacho cheese); fortunately, I brought along the Foreman grill. I am using it for chicken so far, but hoping that shrimp would work okay. Has anyone grilled shrimp with the Foreman grill? So far, I saute the shrimp over the propane gas powered stove top. I have to find a recipe in my cookbooks to "blacken" the shrimp, but I don't think a Foreman grill will be in the instructions. I will probably experiment with this. I will keep you posted.
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As a tribute to my trip to Mexico in March with Heidi, I have been making my cucumber/jicama snacks. I bought a little bag daily from the lady across from her house on my vacation. I am mimicking the concoction as I just observed what she was putting in that magic bag. I think she used chili powder, salt and lime. I don't have chili powder, so I am using cayenne and this is how it goes:
a cucumber, cut in half and each half is cut lengthwise to create sticks
jicama, peeled and cut lengthwise to create sticks
cayenne pepper powder to taste
sea salt (it seems more flavorful for some reason rather than regular table salt) to taste
one lime squeezed (for 'juice' only)
I mix it in a ziplock bag and coat the jicama & cucumber with lime juice and spices. Tasty snack for late at night or at the beach.
ENJOY and please let me know if shrimp is feasible on the Foreman!
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