- 2 heads of garlic, separated into cloves, peeled (about 24 cloves)
- 3/4 cup olive oil, divided
- 1 1/2 pounds uncooked large shrimp, deveined but with shells intact
- 8 firm plum tomatoes, halved lengthwise
- 2 bunches green onions; root ends trimmed, onions left whole
- 1 1-pound sweet onion (such as Vidalia or Maui), cut into 1/2-inch-thick slices
- 1 red bell pepper, quartered, cored
- 1 yellow bell pepper, quartered, cored
- 1 1/2 large English hothouse cucumbers, peeled, halved, lengthwise
- 2 6x3x1-inch slices country-style bread
- 2 cups grape tomatoes, halved (about 1 pint)
- 1 teaspoon hot pepper sauce
- 1/2 cup thinly sliced fresh basil
Prepare barbecue (medium-high heat). Set aside 2 garlic cloves for bread slices. Place remaining garlic on double layer of heavy-duty foil; drizzle 3 tablespoons olive oil over. Fold up and seal packet. Place directly on grill rack and cook until garlic is very tender and golden, about 30 minutes. Open packet; cool garlic.
Toss shrimp (in shells) and 1 tablespoon oil in medium bowl to coat; sprinkle with salt and pepper. Combine plum tomatoes, green onions, sweet onion, both bell peppers, and 2 tablespoons oil in large bowl; toss to coat. Arrange cucumber halves and bread slices on baking sheet; brush with 2 tablespoons oil. Sprinkle all vegetables with salt and pepper. Grill shrimp until just opaque, about 2 1/2 minutes per side; transfer to another bowl and cool. Grill vegetables until crisp-tender, turning frequently, about 3 minutes for plum tomatoes and green onions, 5 minutes for cucumbers, and 15 minutes for sweet onion and bell peppers. Transfer to large rimmed baking sheet. Grill bread slices until just beginning to crisp and grill marks appear, about 2 1/2 minutes per side. Rub bread with reserved garlic cloves, then discard garlic cloves.
Peel shrimp; transfer to large bowl. Cut all vegetables and bread into 1/2- to 3/4-inch pieces; add to shrimp along with any accumulated juices. Stir in grilled garlic cloves and grape tomatoes. Whisk vinegar, hot pepper sauce, and remaining 4 tablespoons oil in small bowl; pour over salad and toss to coat. DO AHEAD : Can be made 1 1/2 hours ahead. Let stand at room temperature.
Stir thinly sliced basil into salad. Season salad to taste with salt and pepper. Serve with lime wedges.
Gazpacho Salad with Grilled Shrimp
Gazpacho and summer go hand in hand, especially when tomatoes begin to ripen on their vines and burst with sun kissed goodness. I often make gazpacho when I have an abundance of tomatoes and cucumbers in my garden. This year, I am a bit of an orphan, having left my home and garden in South Africa to visit friends and family throughout the Northeastern United States and Canada. Needless to say, I do not have any of my own veggies but I do have the local markets and memories of past summer delicacies.
When I was asked to prepare a main course salad for a dinner party last week, I decided to take vegetables, that are typically found in a gazpacho, and create a salad rather than a soup. To round out the dish, I decided to add some slightly spiced grilled shrimp as the protein. The response was a very positive one though my host did mention that day 2 of the salad was even better than day 1! Good to know that this salad makes great leftovers.
- 1 garlic clove, chopped
- ½ yellow bell pepper, cut into pieces
- ½ red bell pepper, cut into pieces
- ½ English cucumber, cut into pieces
- ½ small sweet onion, cut into pieces
- ¼ cup loosely packed fresh basil
- 1 tablespoon seafood seasoning
- 3 tablespoons fresh lemon juice
- 3 yellow tomatoes, seeded and cut into pieces
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- Freshly ground black pepper
Combine garlic and next 7 ingredients in a food processor pulse until finely chopped. Transfer to a large bowl. Add tomatoes to food processor, and process until almost smooth. Stir tomatoes into vegetable mixture. Cover and chill until ready to serve.
Toss shrimp in olive oil, and sprinkle with salt and pepper. Grill over medium-high heat 3 to 5 minutes or until done. Pour soup into bowls top with shrimp.
Pour: The affordable Chilean Casillero del Diablo Sauvignon Blanc makes a balanced companion to almost any seafood appetizer--and such a nice aperitif you may need an extra bottle for the meal.
Another complement to light fare is San Angelo Pinot Grigio from Italy. If you're in the mood to experiment, try Stonehaven Winemakers Selection Riesling from Australia. This dry white exhibits citrus characteristics that pair well with the smoky grilled shrimp.
Shrimp With Gazpacho Vinaigrette
Jumbo shrimp deserve special treatment and big, complementary flavors. When the shrimp are meaty Texas browns and come about 13 to the pound, all you need to do is split them in half lengthwise and run them under the broiler until just opaque.
The vinaigrette recipe comes from chef and cookbook author Sara Moulton, who has been cooking on TV for decades. In a recent episode of "Sara's Weeknight Meals," on PBS, she used it as a sauce on red snapper fillets. So this application isn't such a stretch.
Make Ahead: You'll have some vinaigrette left over it's great as a dip or as a sauce for a grilled vegetable salad. Cover tightly and refrigerate for 2 days, or freeze for up to 1 month.
For the shrimp: Position the top oven rack about 4 inches from the broiler element preheat the broiler. Line a large rimmed baking sheet with aluminum foil.
Use a serrated knife to cut each shrimp lengthwise from the underside almost through to the top of the shrimp, leaving the shell connected on one side. Use the tip of a sharp knife to devein the shrimp. Open them up (butterfly) and place them flat, shell side down, on the baking sheet, making sure they do not overlap. Drizzle with the oil, then sprinkle lightly with the pepper. Broil for about 4 to 5 minutes start checking after 3 minutes. The shrimp are done when their flesh becomes opaque and the shells turn pink. Transfer to the stovetop (off the heat).
While the shrimp are in the oven, make the vinaigrette: Cut the onion into small dice to yield 2 tablespoons, then place in a small bowl and cover with cool water for 5 to 10 minutes.
Peel and seed the tomato (see NOTE), then cut into 1/2-inch dice to yield about 1 1/3 cups transfer 1 cup of the diced tomato to a blender and place the remaining 1/3 cup in a small bowl.
Stem and seed the red bell pepper, then cut into 1/2-inch dice to yield 1/2 to 3/4 cup. Transfer 1/4 to 1/2 cup to the blender and add the remaining diced bell pepper to the bowl.
Peel the cucumber, then cut in half lengthwise and use a spoon to scrape out any seeds. Cut into 1/2-inch dice to yield about 3/4 cup. Transfer 1/2 cup to the blender and add the remaining diced cucumber to the bowl. Toss lightly to combine.
Mince the garlic to yield at least 1/2 teaspoon add to the blender, along with the sherry vinegar. Drain the onion and add it to the blender as well. Puree for about 30 seconds, then remove the center knob of the blender lid and add the oil in a slow, steady stream to form an emulsion. Taste and season lightly with salt and pepper whir briefly to combine. Transfer to a container with a tight-fitting lid you should have about 2 cups of vinaigrette.
When ready to serve, divide the shrimp among individual plates. Spoon some of the sauce around the shrimp, then scatter equal amounts of the diced vegetable mixture on top of each serving.
NOTE: To peel a tomato, score an X on the bottom, then drop the tomato into a pot of boiling water. Blanch for 10 seconds, then transfer to an ice-water bath. Peel and discard the skin.
Adapted from a "Sara's Weeknight Meals" recipe by chef and cookbook author Sara Moulton.
Smoky Gazpacho With Grilled Shrimp
Pimenton-crusted grilled shrimp make this gazpacho a filling main course for lunch or dinner. Whole shrimp lend a dressier look, but you can dice them for easier eating.
Make Ahead: The gazpacho needs to be refrigerated for at least 2 hours or overnight. The shrimp need to marinate for 1 to 4 hours before grilling.
Prepare the grill. If using a gas grill, preheat the grill to medium-high. If using a charcoal grill, light the charcoal or wood briquettes when the briquettes are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 6 or 7 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.
Cut the tomatoes in half. Drizzle the tomatoes, bell pepper and bread with 2 tablespoons of the oil and sprinkle generously with 1 teaspoon of the salt and 1/2 teaspoon of the black pepper. Grill for 2 or 3 minutes, then turn each piece after it picks up good grill marks. The bread should be nicely toasted, which will take about 4 minutes the tomatoes should brown and start to soften, about 5 to 6 minutes the bell pepper should be just tender, about 7 minutes. As each piece is done, transfer it to a cutting board to cool, and then coarsely chop, keeping the bread separate from the vegetables.
Combine 1/4 cup of the diced cucumber and 1/4 cup of the diced onion in a small bowl for later use.
Transfer the tomatoes, the bell pepper and half of the bread to a blender. Add the remaining cucumber and onion, the mashed garlic, vinegar, cumin and hot sauce puree until smooth. With the motor running, add 6 tablespoons of the oil in a thin, steady stream until the mixture becomes smooth. Add the remaining bread to thicken the mixture, if desired, and season generously with salt and pepper to taste. Refrigerate the gazpacho for at least 2 hours or overnight.
At least 1 hour but no more than 4 hours before grilling, prepare the shrimp. Place them in a medium bowl along with the remaining tablespoon of oil, the thyme, the minced garlic, smoked Spanish paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper toss to combine. Cover and refrigerate for best results, let the shrimp sit in the marinade for 4 hours.
Place the shrimp on the grill rack (a direct-heat, medium-high heat fire same as for the vegetables). Cook for 2 minutes, then turn them over and cook for about 2 minutes, until they are browned and firm to the touch (cut one open to make sure it's completely opaque).
Taste the gazpacho and add salt and pepper if needed (the flavor tends to mellow once chilled). Divide among individual wide shallow bowls top each portion with equal amounts of the grilled shrimp. Sprinkle with the reserved cucumber and onion, and serve.
- 4 medium yellow tomatoes, (1 pound), seeded and finely chopped
- 1 yellow bell pepper, finely chopped
- 1 medium cucumber, peeled, seeded and finely chopped
- 1 stalk celery, finely chopped
- ½ small red onion, finely chopped
- 2 tablespoons minced fresh chives
- 2 tablespoons white-wine vinegar
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- ½ teaspoon freshly ground pepper
- ¼ teaspoon salt
- Several dashes hot sauce, to taste
- 1 pound raw shrimp, (21-25 per pound see Note), peeled and deveined
- 2 cloves garlic, minced
- 2 tablespoons minced fresh thyme
Mix tomatoes, bell pepper, cucumber, celery, onion, chives, vinegar, lemon juice, Worcestershire sauce, pepper, salt and hot sauce in a large bowl. Cover and chill for at least 20 minutes or up to 1 day.
Mix shrimp, garlic and thyme in a medium bowl cover and refrigerate for 20 minutes.
Coat a grill pan with cooking spray and heat over medium-high heat or preheat the grill to medium-high and oil the grill rack (see Tip). Cook the shrimp until pink and firm, about 2 minutes per side. Serve the shrimp with the salsa in martini glasses or bowls.
Make Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 1 day.
Note: Shrimp is usually sold by the number needed to make one pound. For example, &ldquo21-25 count&rdquo means there will be 21 to 25 shrimp in a pound. Size names, such as &ldquolarge&rdquo or &ldquoextra large,&rdquo are not standardized, so to be sure you're getting the size you want, order by the count (or number) per pound.
Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America--it's more likely to be sustainably caught.
To peel shrimp, grasp the legs and hold onto the tail while you twist off the shell. Save the shells to make a tasty stock: Simmer, in enough water to cover, for 10 minutes, then strain. The &ldquovein&rdquo running along a shrimp's back (technically the dorsal surface, opposite the legs) under a thin layer of flesh is really its digestive tract.
To devein, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the tract with the knife tip.
Tip: To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
Orzo Salad with Grilled Shrimp
- 1 lb peeled and deveined shrimp
- 1/2 cup plus 2 Tbs. olive oil
- 1 Tbs. favorite seafood seasoning or a mixture of dried oregano, lemon zest, and paprika
- Salt and pepper
- 2 cups dried orzo pasta
- Juice and zest of 1 large lemon
- 1 tsp. honey
- 1 tsp. Dijon mustard
- 1/2 red onion, diced
- 2 zucchini, thinly sliced
- 1 cucumber, diced
- 2 ears of corn, kernels removed
- 4 oz. feta cheese
- Fresh herbs such as mint, parsley, or cilantro
Add shrimp to a medium bowl and toss with 2 Tbs. olive oil and seasoning. Add salt and pepper if not using a seasoning with salt and pepper in it. Let shrimp marinate for about 30 minutes in the fridge.
Cook the orzo according to the packaging instructions. Once cooked strain and run under cool water. Set orzo aside and allow the pasta to dry slightly.
In a small bowl make the dressing by combining the remaining cup of olive oil, the juice and zest of the lemon, honey, Dijon mustard, and salt and pepper. Add the red onion and allow the red onion to pickle slightly.
Assemble the salad by combining the orzo, salad dressing, zucchini, cucumber, corn, feta, herbs, and a pinch of salt and pepper.
Preheat a grill pan over medium high heat. Grill the shrimp for 4 minutes, flipping halfway through or until the shrimp are firm and pink.
Gazpacho with Grilled Pickapeppa Shrimp
Cooking Light’s August issue had a recipe for Pickapeppa Chicken and Mango Kebabs (that I plan on making soon) that required me to buy a bottle of Pickapeppa sauce. I had never heard of this sauce before and I was intrigued. It’s a Caribbean condiment referred to as “Jamaican ketchup” that is basically a sweeter A1 sauce, made with tomatoes, onions, mangoes, peppers, and other spices.
I thought this sauce sounded like it would be great on shrimp, so I decided to incorporate it into another Cooking Light recipe from the same issue: Gazpacho with Shrimp.
- 1 (10-ounce) container grape tomatoes, divided
- 1 1/2 cups sliced English cucumber, divided
- 1 cup diced red bell pepper, divided (about 2 peppers)
- 3/4 cup diced Vidalia or other sweet onion, divided
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons sherry vinegar
- 5/8 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 3 garlic cloves
- 1 (28-ounce) can San Marzano tomatoes, drained
- The juice of one lemon
- 1 garlic clove, minced
- ¼ cup pickapeppa sauce
- 20 medium shrimp, peeled and deveined (about 8 ounces)
Begin by adding the juice of one lemon, 1 minced garlic clove, 1 tablespoon olive oil, ¼ teaspoon black pepper, 1/8 teaspoon salt, and ¼ cup pickapeppa sauce to a small bowl. Mix to combine.
Add the shrimp and toss to coat. Add to the refrigerator until ready to grill.
Quarter 8 grape tomatoes. I ended up having some fun cherry tomatoes leftover from another recipe I made (Ravioli with Fresh Tomato Sauce) so I used some of those to bring some extra color to the garnish. Combine the quartered tomatoes, ¼ cup thinly sliced (and halved) cucumber pieces, ¼ cup diced red bell pepper, and ¼ cup diced onion in a small bowl. Set aside.
Add the remaining grape tomatoes, 1 ¼ cups cucumber, ¾ cup bell pepper, ½ cup onion, 2 tablespoons olive oil, 2 tablespoons sherry vinegar, ½ teaspoon salt, ¼ teaspoon pepper, 3 garlic cloves, and the canned tomatoes to a food processor. (You don’t have to cut the cucumber, pepper, onion, and garlic as nicely as you did for the garnish. Just roughly chop them.)
Pulse until desired consistency. I prefer mine pretty chunky, but you can make it as smooth as you’d like. Refrigerate for 25 minutes.
When ready to serve, heat a grill pan over medium-high heat. Remove the shrimp from the pickapeppa mixture and add to the grill pan. Grill for 1-2 minutes on each side or until done.
Add 1 cup soup to each of 4 bowls. Top each serving with shrimp and some of the garnish mixture.
I loved using grape tomatoes instead of larger tomatoes because there is no need to remove the skin! This gazpacho is really refreshing and tasty and is perfect for a hot summer night. This recipe is really quick to make (even with the 25 minutes to chill the gazpacho) so it’s great for a weeknight too!
The garnish was really pretty, especially if you can find different colored tomatoes. The shrimp were absolutely fantastic. I could eat 10 of them in one sitting!
You can also make the gazpacho and shrimp ahead of time, just keep the shrimp, gazpacho, and garnish in separate containers and assemble when ready to eat. The shrimp would be just as delicious chilled.
Asian Cabbage Mango Salad with Grilled Shrimp
Today I am going to share my favorite easy summer recipes: fresh Asian Cabbage Mango Salad with Grilled Shrimp, easy grilled pork chop, and gazpacho, all served on the beautiful Dansk Kallan collection.
I&rsquove been a big fan of Dansk for my entire life. They always create beautiful designs on cookware, dishes, plates, flatware and serve ware that are perfect for every get together. I was excited to partner with them as using Dansk makes a dish or an entire table setting look amazing. Even a simple salad will catch people&rsquos eyes when on a Dansk plate or bowl. This particular stoneware collection has beautiful speckled brown and cream colors, a motif that works well year round (I&rsquom just picturing my favorite wild rice soup recipe in these on a cold winter day!). I think these summer recipes look great as well.
You can feel the quality of this stoneware they are heavier and don&rsquot feel like they&rsquoll chip or break easily like other plates I have. The stainless flatware is also of a heavier, better quality, yet has elegant shapes and curve. Dansk has always been a front-runner of giving stylish products that function well in our typical American households (on that note, these are dishwasher and microwave safe).
I&rsquove been obsessed with Dansk cookware and actually spend some time each week bidding on their antique items. I love the pride that they put into their products, they&rsquore built to last and all of their designs are timeless. I can&rsquot wait to host some more gatherings at my house to show off the Dansk Kallan collection. I already know which of my friends and family will likely want to go out and get the same set, and I know they too will be pleased with their purchase.
Summer is always a busy season for me and my family. It&rsquos the perfect time to get together and to do more outdoor activities. I am a big fan of eating seasonal produce, and I also love serving light and easy recipes where I don&rsquot have to spend a long time in the kitchen.
I recently made a delicious Asian Cabbage Mango Salad with Grilled Shrimp, easy grilled pork chop and gazpacho. Below you can find the recipes.
The Asian salad has two types of cabbage which are healthy and bring out some nice colors, cilantro (which I absolutely love, but know that it&rsquos not for everybody), peanuts, mango and sesame seeds. I like having shrimp in the salad as I think it goes quite well with the cabbage and peanuts, and also gives the salad a great boost of protein. The dressing is light, which is how I prefer it, and is quick to whip up with just a few ingredients.
I&rsquom a big fan of soup and it&rsquos great to have some cool soup options for the hot summer days. This gazpacho soup fits the bill perfectly and goes well with many different types of entrees. One of my husband&rsquos friends is not big on eating vegetables and it&rsquos like pulling teeth trying to get him to order a salad. He devours gazpacho though, I guess he&rsquos just a soup fan. My philosophy is &ldquowhatever works&rdquo&hellip as long as people are eating veggies I&rsquom happy.
How to Make It
Combine yogurt, 3 tablespoons oil, and juice in a large bowl, stirring with a whisk. Stir in poblano, green onions, and bread let stand 10 minutes, stirring occasionally. Place yogurt mixture in a blender with cucumber, sugar, salt, black pepper, and tomatillos blend until smooth.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high. Add shrimp to pan cook 3 to 5 minutes or until done. Place 1 3/4 cups cucumber mixture in each of 4 bowls top evenly with shrimp and remaining 2 teaspoons oil.