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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Shrimp with Chili Cranberry Mignonette

Usually a simple 3 ingredient dip for raw oysters(i.e. shallots, vinegar and pepper), I added a touch of body to this classic French sauce and used it as you would barbecue sauce.


For 3 people


  • 12 large shrimp, peeled and deveined
  • 3 skewers
  • 1 (7-ounce)can chipotle peppers in adobo sauce
  • 1/4 cup whole berry cranberry sauce
  • 1/2 small shallot, peeled and chopped
  • 1 tablespoon red wine vinegar
  • 1 teaspoon paprika or chili powder

Shrimp with Chili Cranberry Mignonette Directions

  1. Thread shimp on skewers, going through both the tail section and head section. Place on baking pan lined with film wrap; set aside.
  2. Place chipotle peppers with sauce, cranberry sauce, shallot, vinegar and paprika in a food processor or blender and puree until as smooth as possible.
  3. Brush half the marinade over one side of each shrimp skewer. Flip each skewer over and baste with remaining marinade. Let sit in refrigerator for 1 hour. Meanwhile, fire up grill or use oven set at 400-degrees F.
  4. If cooking on your outdoor grill, make sure your grates are greased before transferring shrimp skewers onto them to cook 3-4 minutes per side, or until done throughout.
  5. If baking, remove film wrap from pan and bake until cooked completely, about 10-12 minutes, turning once halfway through cooking.