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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!

Sticky Shrimp

What a great way to mingle sweet orange juice with seafood! Although I love the flavor of lemon, I honestly think it is overpowering no matter how little you use. Heck, I don't even like any lemon on my lobster, but orange juice? That's another story. Take this recipe for example. Well, just give it a try and email me what you think.


For 2 people


  • 2/3 cup honey
  • 1/4 cup frozen orange juice concentrate, thawed
  • 1/4 cup soy sauce
  • 1 teaspoon minced garlic in oil
  • 1 teaspoon lemon juice
  • 1 pound shrimp, peeled and deveined
  • 3 tablespoons butter or margarine
  • Salt and pepper to taste

Sticky Shrimp Directions

    Blend honey, orange juice concentrate, soy sauce and lemon juice in a bowl. Add the shrimp, cover and refrigerate one hour.
    Remove shrimp from marinade and drain well; set aside. Add the marinade to a small saucepan over medium high heat and boil for about 5 minutes, or until thickened and about half the volume.
    While the marinade is boiling, add butter and garlic to a large skillet over medium high heat. When melted and the pan is hot, add the shimp in a single layer. Cook about 2 mintues per side, or until pink throughout and completely cooked. Add the reduced marinade, season to taste with salt and pepper and cook 1 additional minute. Remove from heat to serve as is or over rice.