Key Lime Cheese Pie (cake)

Well I'm still picking key limes and continue to scour uses for them. Well we tried key lime pie, but then my wife loves cheesecake, so adding some key lime juice to the mix and using a pre-made pie crust yields a dessert that is creamy, a bit tart and is very enjoyable with fresh made whipped cream as a topping.

INGREDIENTS:

1 9" graham cracker pie crust
3 (8 ounce) packages cream cheese
1 cup sugar
1 tsp pure vanilla extract
1/3 cup key lime juice (about 12 to15 limes)
3 large eggs
2 Tbsp sour cream

PREPARATION:

Set out three packages of cream cheese and three eggs, so that they reach room temperature before making the cheese pie. (Leave them out overnight and make the pie the next morning). Roll the limes under the heel of your hand first then juice them. It will break the pulp up releasing additional juice.

In large mixing bowl, combine cream cheese and sugar, gently beating until smooth.
Add vanilla and key lime juice and gently beating.

Break the eggs into a separate mixing bowl and beat with a fork. Add the eggs to the large bowl and beat until just combined. Gently mix in sour cream with a spoon. Pour into the prepared crust.

BAKING:

Bake at 350°F for about 40-45 minutes. A little jiggling in the center says it's just done!
Turn off oven and leave cheese pie undisturbed for 30 minutes.(In the oven)
Remove cheese pie (cake) from oven and let it cool to room temperature on wire rack.

Refrigerate several hours before serving.

TOPPING:

Now is a good time to put that ICI cream whipper to work. Whip up a pint of fresh whipped cream!

Grilled Key Lime Shrimp

There are so many recipes for grilling shrimp, why do another? Well simply put, I have a Key Lime tree and they are in season in abundance. Although this recipe calls for key limes, I'm sure that a conventional lime can be substituted, However the key lime does have a distinctly different flavor and the shrimp will taste different.

INGREDIENTS:

1 pound large shrimp 16-20/Lb.

MARINADE:



Butterflied Shrimp



2 Tbsp light rum

2 tsp Key Lime juice

2 tsp extra virgin olive oil

1 garlic cloves

1/8 tsp red pepper flakes

GLAZE:

1 Tbsp dark brown sugar

1 tsp balsamic vinegar

1 Tbsp light rum

PREPARATION:

If using bamboo skewers, soak them in water for 30 minutes before grilling (about 8 needed).

Slit the shrimp down the back to butterfly, then peel, removing the vein and tails, wash and pat dry. Place them in a zipper bag.

Juice the key lime. Peel the garlic and squeeze with a press. Prepare the Red Pepper flakes. Place all the marinade ingredients in a bowl and mix well, then add to the bag. Massage the shrimp to distribute the marinade, refrigerator 30 to 60 minutes.
Prepare the chimney starter and set it ablaze 15 to 20 min. before grilling
In small bowl, combine brown sugar, vinegar and remaining rum.
Remove the shrimp from the marinade and thread them on skewers. I only used one skewer in the picture, but two work better with the butterflied shrimp.

GRILLING:

Dump the starter into the grill spreading the coals a little. Replace the grill grids and allow them to heat for a few minutes. Coat the cooking area with olive oil.
Place skewers on a grill grids and grill for about 2-3 minutes until slightly charred , brush with the glaze as they are grilling. Turn them over and brush on more glaze. Grill another 2 to 3 min. They are done when they are firm and opaque.
Garnish with key lime wedges.