Tag Archives: grilled shrimp

Spectacular, Spectacular: Grilled Bruschetta with Slow Roasted Tomatoes, Mozzarella, Basil, and Shrimp

This past weekend my Uncle Daniel took us on a boating adventure up to the San Juan Islands. It is truly breathtakingly beautiful up there, with vistas you would be hard pressed to find anywhere else in the States. We boated, we kayaked, we laughed, and of course, we ate. Happily bobbing along on the Moon Dance II, a handmade wooden craft by the renowned Sam Devlin, we enjoyed cooking up feasts in the boat’s galley, aptly named the Moon Dance Diner for all the impressive creations Daniel whipped up there.

Slow Roasted Cherry Tomatoes

A little pre-trip prep…slow roasting the tomatoes.

Day 17 of no buying groceries, coupled with boat friendly cuisine made this one a little tricky, but no less spectacular. The robust and bright flavors of the slow roasted tomatoes come to life when paired against the sizzling buffalo mozzarella. Basil freshly picked from the garden just the day before provides a welcome depth, and when topped with one impeccable grilled shrimp helps elevate an otherwise generally standard antipasto to an elite affair.

Mt. Baker in the distance.

The gents determining where the afternoon kayak should go.

Sunset at Sucia Island up in the San Juans.

We may have briefly lost a kayak, but it resulted in a midnight paddle where the phosphorescent were absolutely extraordinary, lighting up the water as we paddled through its stillness.

A cup of coffee, a morning kayak ride, and returning to Daniel cooking up omelets in the Moon Dance Diner. Doesn’t get better than this.

Grilled Bruschetta Topped with Buffalo Mozzarella, Slow Roasted Tomatoes, Chopped Basil, and Grilled Shrimp

Serves 4 as an appetizer, 2 as a main course.

Grilled Bruschetta Topped with Buffalo Mozzarella, Slow Roasted Tomatoes, Chopped Basil, and Grilled Shrimp

  • 2 Ciabatta loaves, cut in half
  • 1 TB butter
  • 4 slices buffalo mozzarella
  • 1/2 cup basil, coarsely chopped
  • 1/2 cup slow-roasted-tomatoes, room temperature (I’m loving the Smitten Kitchen recipe, right now)
  • 8 jumbo shrimp, raw and tail on, tossed in 1 TB Olive Oil
  1. Preheat grill.
  2. Using either a grill pan or skewers, cook the shrimp until pink and cooked through. About 2 minutes a side. Once done, set aside.
  3. Meanwhile, butter ciabatta loaves and grill until nicely marked, buttered side down, about 5 minutes
  4. Remove ciabatta and top with mozzarella over grill marks. Return to grill and cook until mozzarella melted, about 5 minutes.
  5. Cut loaves in half and top with basil, slow roasted tomatoes, and shrimp.
  6. Enjoy!
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Filed under 15-Minute-Meals, Appetizers, Entertaining, Seafood, Uncategorized

Back to Reality: Arugula Salad with Grilled Shrimp, Pomegranate, and Goat Cheese

Thank you all for the birthday wishes. It was a grand day indeed complete with soaking up sunshine, ice cubes clinking against margarita filled glasses, and a seemingly never-ending stream of great friends, great food, and great fun.

TrufflePopcorn

The ever addictive Truffle Popcorn.

Fresh Spring Rolls, Sesame Noodle Boxes, and Goat Cheese Crostini.

Fresh Spring Rolls, Sesame Noodle Boxes, and Goat Cheese Crostini.

As an “adult” (whatever that means) I think I am supposed to have reached a state of general maturity and evolution so as to not feel disappointed when my birthday is over. But alas, between you and me, I’m not there yet. I love the anticipation and the excitement and the planning. And then I love the day…and then it is over, with simply a mysterious bruise or two and a full recycle bin as evidence.

Agave Margarita Bar

CJ’s Agave Margarita Bar.

Never one to pout and pity party for (too) long, I inevitably find myself back in the kitchen, slowly stirring, and chopping, and whisking the lurking gray clouds away.

This salad screams Summer! And Fun! And Self-Righteously-Healthy! It is literally impossible to be grumpy while eating this salad, as the spicy arugula is paired with the burst in your mouth pomegranate seeds, countered by the smooth taste of goat cheese, and punctuated with a bite of a pine nut. Make this when reality has returned, but you’re not quite willing to give into it yet.

GIVEAWAY WINNER: Many thanks to all who shared the Eggplant Carpacio recipe. Twitter, Facebook, Pinterest, and more were buzzing…but despite my wish that everyone win a bottle of Olive Oil, there could only be one winner. And that winner is…Bonnie K who shared via Twitter!

Arugula Salad with Grilled Shrimp, Pomegranate, Pine Nuts, and Goat Cheese
Serves 2

Arugula Salad topped with Grilled Shrimp, Pomegranate, Goat Cheese, and Pine Nuts

Arugula Salad topped with Grilled Shrimp, Pomegranate, Goat Cheese, and Pine Nuts

  • 12 jumbo shrimp, tail on, shell off, thawed
  • 4 cloves garlic, minced
  • 1/4 cup extra virgin olive oil + 2 TB
  • 1/8 cup balsamic vinegar
  • 1 tsp honey
  • 1 egg yolk
  • 5 cups baby arugula, loosely packed
  • 1/3 cup Pomegranate seeds (Trader Joes sells them ready to go if you like)
  • 1/4 cup Pine Nuts, toasted
  • 1/4 cup goat cheese, crumbled
  1. Preheat grill until 500 degrees
  2. In a small bowl combine the shrimp, 3 of the cloves of garlic, and 2 TB of olive oil. Let marinade at least 10 minutes.
  3. Meanwhile, to make the dressing combine the remaining olive oil, garlic, balsamic, honey, and egg yolk. With a whisk or immersion blender, blend until well combined and slightly emulsified.
  4. Reduce grill to half heat, and cook until pink, approximately 2-3 minutes per side. Note: Most people over cook their shrimp…it takes hardly any time and you want then to stay juicy.
  5. To serve, plate the arugula, pomegranate seeds, pine nuts, and goat cheese. Top with shrimp and drizzle with dressing.

Plating the Salad…so pretty.

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Filed under 15-Minute-Meals, Giveaways, Health Conscious, Salads, Seafood, Uncategorized

Camping Cucina: Grilled Shrimp with Rosemary, Lemon, and Garlic

{Reminder: 24 hours and counting to enter the giveaway for some of the best olive oil you’ve ever had. Simply share this post via your favorite social media channel, drop the link into the comments section, and cross your fingers. Best of luck!}

What I’m about to say might shock you. Are you ready? Are you sure? Perhaps you might like to sit down. Here goes:

I am not much of a wilderness woman.

Shocking, right? And yet the truth remains,  I like nothing better than eight (okay 10) hours of sleep per night, my hot running shower, and my gourmet cuisine. I sometimes wish I was one of those women who genuinely loved to climb a mountain. Who was thrilled to ride the bull down white water rapids. Who thought bug spray was simply for the weak and the meager. But alas…I am not.

Not a soul in sight…but many a shooting star to keep us company.

And so rather than spend time beating myself up about it (so last year), I’ve decided to embrace my version of camping. Thinking PBR meets Prosecco. Bratwursts meets Bellinis. Hot Dogs meet Holy Hell Delicious.

A few weekends ago we went camping with our friends CJ and Nadia, their three dogs, and our crew. And it was fun. So much fun. And I’m not even pretending lying. We hung from hammocks over the river, we lounged and we lazed, and we ate. Oh did we eat.

Georgia Mae…one of the funniest dogs I know. She was perfectly content to be floating around in the river..on her raft!

The trick is to be smart about delicious, simple foods that require minimal on site preparation. Couple that with some prep work ahead of time and you can eat like a king in the middle of no where.

To give you some ideas, here’s the menu I put together…

Friday Dinner: Grilled Shrimp Packets with Rosemary and Garlic, served with Grilled Baguettes and Rhubarb Cocktails.

Saturday Morning: Bagels with Lox, Cream Cheese, Heirloom Tomatoes, Red Onions, Capers, and Lemon Wedges

Saturday Lunch: Mozzarella, Basil, Tomato Paninis

Saturday Dinner: Chicken Fajitas with Pinto Beans, Fresh Sliced Avocado, Pico de Gallo, and Peach Gin Fizz Cocktails.

Sunday Morning; Breakfast sausage, bacon, fireside biscuits, and hard-boiled eggs.

The shrimp was honestly one of the easiest items on the menu, and one of the most popular.

What’s your favorite food to make when camping?

Grilled Shrimp Packets with Rosemary, Lemon, and Garlic

Grilled Shrimp Packets with Rosemary, Lemon, and Garlic…magnifique!

1/2 lb jumbo, raw shrimp, de-shelled and tail on (Costco sells them very reasonably)

1 lemon, sliced in advance

1 large stalk of rosemary, chopped into 3″ sections in advance

4 cloves garlic, smashed on site

Olive Oil

In tin foil lay the shrimp, lemon, rosemary, and garlic. Drizzle with olive oil and tightly seal up. If cooking on a cook stove or hibachi, grill directly, until shrimp is just cooked through, about 5 minutes.

Thanks to the foil these can also be cooked directly in the fire.

Serve with Rhubarb Cocktails, grilled baguettes, and one giant open sky.

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Filed under 15-Minute-Meals, Health Conscious, Lactose Free, Make ahead, Seafood, Uncategorized

Like Father, Like Daughter: Grilled Shrimp with Lemon, Garlic, and Garden Herbs dipped in Sriracha Mayonnaise

Grilled Shrimp, Blasted Asparagus, Grilled Bread with Roasted Garlic, and Quinoa Salad

“Honey! It’s Dad!! You’re on SPEAKER!!!”

My father’s booming voice, a crescendo through the phone, culminated in what could easily be construed as a full shout, as when he is particularly excited he forgets that thanks to the invention of Alexander Bell, one needn’t yell all the way across the country to be heard.

Feverishly trying to find the volume down button and holding the phone out from my ear, I shouted back, “Hi! I’m great!! What’s UP???”, as when I am particularly excited I forget that thanks to the invention of Alexander Bell, one needn’t yell all the way across the country to be heard. Like Father, like Daughter…what can I say.

“Have you taken the shrimp out of the BRINE??”

“Another minute forty-five seconds! WHY?!”

“You’re really going to want to RINSE IT!”

At this point I simply burst out laughing. My dad, who semi-retired this past year and went from working nearly 80 hours a week to consulting part-time, has taken all the energy and enthusiasm and passion he had for his job and turned it into the kitchen. The result is one very lucky wife,  one very well fed teenage son, and one very happy adult, food-blogging daughter, who now gets phone calls from her Dad wanting to talk about shrimp for 30 minutes. Yes, we can talk about shrimp for 30 minutes, and I’m not sure which of us enjoys it more.

I’ve never been much of a Cooks Illustrated fan, finding a large number of the tasks they suggest seemingly annoying and high maintenance. I prefer to flip through pictures of Food & Wine, pick a recipe, then ignore half of it, and feign shock and dismay when it doesn’t turn out exactly as its pictured. Take brining…brining is the kind of thing I would almost always skip. I don’t know why…clearly it’s not that hard…but it just bugs me.

So when my Dad called to tell me he had recently made “the MOST succulent shrimp, I mean really Erina, the absolute best shrimp you’ve ever had” I promised to make the recipe, and follow the “CRITICAL” step of the brining and the “RINSING” (all of which he told me about in detail on our first call, and in the email, and on the recipe, and in our second call…because come on folks, this is SERIOUS stuff we’re talking about.)

Well, turns out, Father does know best. These shrimp are amazing. I might even say they are the most succulent shrimp, I mean really, the absolute best I’ve ever had. The brining is quick (30 minutes), and really does result in tremendously juicy shrimp. Furthermore, they take less than 5 minutes to cook making them  festive and utterly satisfying, yet very manageable, dinner party fare. We served them with Sriracha Mayonnaise, from the New York Time’s recent article, and there was not a shrimp left to be found in the house despite my Dad’s urging that I make “EXTRA” because they are “FANTASTIC leftovers!”

Grilled Shrimp with Lemon, Garlic, and Garden Herbs dipped in Sriracha Mayonnaise – Adapted from Cooks Illustrated

Serves 4-6

Platter of awesomeness…these got scarfed up quickly!

Brine:

  • 2 lbs raw shrimp, tail on, shells off, thawed
  • 1/4 cup kosher salt (or 2 TB table salt)
  • 1/2 cup sugar
  • 2 quarts cold water

Paste:

  • 2 large garlic cloves
  • 2 tsp table salt
  • 4 TB olive oil
  • 4 tsp lemon juice
  • 4 tsp garden herbs (oregano, basil, thyme, chives, whatever suits your fancy)
  1. In a large bowl combine the water, salt, and sugar and stir to dissolve. Add the shrimp and refrigerate for 30 minutes.
  2. Meanwhile, mince garlic with salt to form a smooth paste. Combine garlic paste with olive oil, lemon juice, and fresh herbs. Set aside.
  3. When thirty minutes is up, drain the shrimp and RINSE them for 2-3 minutes.
  4. Return shrimp to large bowl, add the herb paste, stir to toss, and allow to marinate for at least 30 minutes, or up to 4 hours, stirring occasionally if marinating for the longer term.
  5. When ready to cook, light a grill and allow to get very hot, preheating for 15 minutes or so, and ensuring that grates are scraped clear. Meanwhile, skewer the shrimp, catching both the tail and body so they are securely on the skewer.

    Skewer the shrimp through both the tail and body to ensure they stay in place.

  6. Reduce the grill heat to 75%, and avoiding direct flame as much as possible, cook until just cooked through and pink, about 4-6 minutes total time (2-3 minutes per side).

    Sweet Nadia took this picture when I wasn’t looking…be sure not to cook the shrimp too long!

  7. Serve with Sriracha Mayonnaise, blasted asparagus, grilled bread, and quinoa salad.

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Filed under Entertaining, Health Conscious, Lactose Free, Make ahead, Seafood, Uncategorized