Planning a spooky night in? The library has you covered with dinner (including dessert) and a movie!
Dinner will be a spicy coastal-inspired recipe straight from Zoe’s Ghana Kitchen, available now in the Adult Cooking section!
DINNER: Jamestown Grilled Shrimp
2lb 4oz uncooked jumbo shrimp
4 tablespoons organic coconut oil
1 onion, finely shredded or grated
Grated zest and juice of 2 lemons
2 tablespoons chopped thyme
1 heaped teaspoon ground ginger, or grated fresh root ginger
1 teaspoon grated garlic
2 teaspoons ground hot pepper, or substitute cayenne pepper
1 heaped teaspoon dried ground shrimp / shrimp powder
1 teaspoon sea salt
- Wash the shrimp and remove the heads but leave the shells on for a more dramatic presentation. Butterfly the shrimp so that you create a greater surface area for your seasoning: using a sharp knife, score down the belly and open. This will also enable you to de-vein the shrimp. Rinse thoroughly and pat dry.
- Put 2 tablespoons of the organic coconut oil in a bowl with all the remaining ingredients and mix well. Add the prepared shrimp and gently turn to coat them all over with the marinade. If you have time, cover the bowl with plastic wrap and leave in the fridge for 30 minutes to soak up the marinade while you light your charcoal barbecue [or stovetop grill] and the coals have burnt down until covered in a grey ash. Alternatively, preheat a gas barbecue to medium-high.
- Once the barbecue is ready for cooking, thread the shrimp on to [pre-soaked] skewers.
- Brush the barbecue grill well with some of the reserved organic coconut oil and drizzle the oil over the skewers, coating each side. Add the skewers to the grill and cook for 3-4 minutes on each side.
- Serve with plain boiled or Coconut Rice (see recipe on page 172).
After dinner, indulge in this deliciously dark recipe from the book Sally’s Cookie Addiction by Salley McKenney, available now in the Adult Cooking section!
Sally's Cookie Addiction, opens a new window
DESSERT: Midnight Brownie Cookies
4oz (113g) bar semi-sweet chocolate, coarsely chopped
½ cup (120 mL) canola or vegetable oil
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1 ¾ cups (210g) all-purpose flour
1 ½ cups (300g) granulated sugar
¼ cup (2g) unsweetened Dutch process cocoa powder
1 ½ teaspoons baking powder
1 teaspoon salt
- In a large heatproof bowl, melt the chopped chocolate in the microwave in 15-second increments, stopping and stirring after each until completely smooth. Allow to cool down for 5 minutes. Whisk in the oil, eggs, and vanilla extract.
- Whisk the flour, granulated sugar, cocoa powder, baking powder, and salt together in a separate, medium bowl.
- Add the dry ingredients to the wet ingredients and, using a handheld mixer or stand mixer fitted with a whisk attachment, beat together until combined. The dough will be very thick and a little greasy.
- Cover and chill the dough in the refrigerator for at least 2 hours (and up to 4 days). If chilling for longer than 3 hours, allow it to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350 degrees F (180 degrees C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll balls of dough, about 1 ½ tablespoons of dough per cookie, and place 3 inches (7.5 cm) apart on the baking sheets.
- Bake for 13 to 14 minutes, or until the tops begin cracking.
- Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Cookies will stay fresh in an airtight container at room temperature for up to 1 week.
MOVIE: The feature presentation for tonight: Beetlejuice! It’s showtime!
Beetle Juice, opens a new window