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Our Garlic Recipes  

Grilled Marinated Shrimp


          1 cup olive oil

  • 1/4 cup chopped fresh parsley

  • 1 lemon, juiced

  • 2 tablespoons hot pepper sauce

  • 3 cloves garlic, minced

  • 1 tablespoon tomato paste

  • 2 teaspoons dried oregano

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • 2 pounds large shrimp, peeled and deveined with tails attached

  • skewers

  • Directions

  • In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.

  • Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

  • Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade

  • Garlic Marinated Rib-Eye 

  •  Ingredients

  • 1/2 cup balsamic vinegar

  • 1/4 cup soy sauce

  • 3 tablespoons minced garlic

  • 2 tablespoons honey

  • 2 tablespoons olive oil

  • 2 teaspoons ground black pepper

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon onion powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon liquid smoke flavoring

  • 1 pinch cayenne pepper

  • 2 (1/2 pound) rib-eye steaks

  • Directions

  • In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.

  • Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.

  • Preheat grill for medium-high to high heat.

  • Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.

  • Garlic Prime Rib

  •  Ingredients

  • 1 (10 pound) prime rib roast

  • 10 cloves garlic, minced

  • 2 tablespoons olive oil

  • 2 teaspoons salt

  • 2 teaspoons ground black pepper

  • 2 teaspoons dried thyme

  • Directions

  • Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

  • Preheat the oven to 500 degrees F (260 degrees C).

  • Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.

  • Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

  • Roasted Garlic Cauliflower

  • Ingredients

  • 2 tablespoons minced garlic

  • 3 tablespoons olive oil

  • 1 large head cauliflower, separated into florets

  • 1/3 cup grated Parmesan cheese

  • salt and black pepper to taste

  • 1 tablespoon chopped fresh parsley

  • Directions

  • Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.

  • Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.

  • Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

We hope you enjoy these recipes as much as we do.