Simply Succulent Simple Grilled Shrimp

Simply Succulent Simple Grilled Shrimp

It’s not a surprise, I love shrimp. It’s my go to ingredient when I want dinner fast. It’s most likely my favorite item to cook with. I say most likely because there might be something else I absolutely love to cook with but can’t quite think of it right now. :)

It’s the middle of summer and I am soaking in every warm moment in my backyard. It feels like the space back there is my getaway without getting away. The temps are holding steady in the 90′s but that hasn’t stopped this girl from grilling and sipping on wine. I say drinking a glass of crisp cold wine while the grill does the job beats sweating next to the stove top.

Simply Succulent Simple Grilled Shrimp

Want to know my secret to beautiful shrimp without burnt skewers? Use a piece of aluminum foil underneath, because even if you soak skewers they will still end up burning. I made garlic herb olive oil and drizzled it right over shrimp on the grill. The tin foil is fantastic for catching all the juices that you can pour right over the shrimp before serving. I don’t know about you but I’m not letting that deliciousness go to waste.

Simply Succulent Simple Grilled Shrimp

I made a fabulous grilled zucchini and corn salad to go alongside this shrimp. The three of us devoured everything without making a sound. I got the least amount of shrimp since Briana loved it so much. She ate hers and helped herself to some off my plate. It makes me insanely happy when she loves the food I make. She is the picky food critic in this family.

Check back next week I’ll be sure to share the recipe for the zucchini.

Simply Succulent Simple Grilled Shrimp

Until next time, have a beautiful weekend friends. Muah!

5.0 from 3 reviews
Simply Succulent Simple Grilled Shrimp
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 lbs of shrimp, peeled and deveined
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, minced
  • 2 sprigs lemon thyme
  • 1 tsp fresh parsley, chopped
  • 1 lemon cut into wedges
  • wood skewers
  • 2 aluminum foil squares stacked together, large enough for all the skewers.
Instructions
  1. Soak skewers in water for 30 minutes (one hour best).
  2. In a small bowl combine olive oil, garlic, thyme and parsley.
  3. While the grill preheats, skewer the shrimp and lemon wedges.
  4. Lay the foil on the grill and arrange the skewers on top. Drizzle with the olive oil mixture.
  5. Cook until the shrimp is pink and no longer opaque. Pour the juices from the tinfoil over the shrimp before serving.

 

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White Wine Clams Steamed in Tinfoil Packets

Make it for a quick dinner or an appetizer, no matter what you do with these clams you’ll absolutely love them, especially with some crusty bread to mop up the juices.

White Wine Clams Steamed in Tinfoil Packets

I feel very accomplished. I finally forced myself to clean out all the closets in the house, the linen closet, the shoe closet and most importantly Briana’s closet. It’s amazing how much stuff a family of three can accumulate, borderline hoarding. I never considered myself to be the person who saves everything but I am not a waster either. For some reason I found this tedious task almost cleansing. I packed 3 large garbage bags worth of clothes, shoes and other items and donated everything to the goodwill. It feels good.

White Wine Clams Steamed in Tinfoil Packets

So how about these clams?

Whether you are a clam lover or just learning to love them, this recipe delivers and surely satisfies. It’s important to soak the clams in cold water for about 20 min before cooking to get rid of the sand, otherwise you might end up with sandy broth. I like to make toasted bread rubbed with garlic to mop up the delicious broth  inside the pouches. The combination of white wine, butter, herbs and the natural juices from the clams is so good, I can drink it with a spoon.

White Wine Clams Steamed in Tinfoil Packets   White Wine Clams Steamed in Tinfoil Packets

I love fun foods. These clams are definitely in the fun food category. What’s not fun about opening up a steaming pouch of deliciousness and eat right out of it with minimal cleanup. You can throw the shells right back into the tinfoil if you please. Such a fabulous recipe for a backyard get together.

White Wine Clams Steamed in Tinfoil Packets

Have a fantastic week.

Kathy Sig 2

 

5.0 from 5 reviews
White Wine Clams Steamed in Tinfoil Packets
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 2 dozen littleneck clams, scrubbed
  • 6 tbsp white wine (a little more than a ¼ cup)
  • 2 tbsp Earth Balance spread (or butter)
  • 1 tbsp fresh parsley, chopped
  • ¼ cup chorizo, chopped (optional)
  • aluminum foil
Instructions
  1. Preheat the grill to high.
  2. Tear off 4 15 inch pieces of aluminum foil. Stack two sheets together for each packet and pull up the edges to form a bowl shape.
  3. Divide the clams evenly amongst the packets.
  4. Top each packet with 3 tbsp of white wine, 1 tbsp earth balance, fresh parsley and chorizo (if using).
  5. Gather the edges of the foil on top and seal.
  6. Cook on the grill about 12-15 minutes.
  7. Serve straight from the packet with toasted garlic bread.

 

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Salmon Sandwich 2.0

I am so excited to share this fabulous recipe with you today.

Salmon Sandwich 2.0

It’s not a surprise that I love all things seafood. I am always on the lookout for new ways to prepare my favorite fish, salmon. I got the idea to use it on a sandwich from one of the latest issues of the multiple cooking magazines I subscribe to. The Asian style salmon sub looked so good, I’m pretty sure I heard it say “Make me! Eat me!” I decided to make my own version but not just one but two ways, sort of like his & hers.

Salmon Sandwich 2.0

Salmon Sandwich 2.0

Success!!! Delicious is the spot on way to describe it. Both Kurt and I loved it so much, no doubt it will make its way into a regular dinner rotation at our home.

Salmon Sandwich 2.0

For my version I used store bought tzatziki sauce, capers, red onions and fresh cucumbers. I love Whole Foods tzatziki and don’t bother making my own, but of course you can make it yourself as well. Kurt’s sandwich had some kick to it. Instead of tzatziki I used spicy mayo, pickled jalapenos and capers. While Kurt’s sandwich packed some heat, mine was refreshing and crisp. Of course we took turns sharing our food.

Salmon Sandwich 2.0

Salmon Sandwich 2.0

Have a great holiday weekend everyone. Happy 4th of July.

Kathy Sig 2

5.0 from 1 reviews
Salmon Sandwich 2.0
 
Prep time
Total time
 
Author:
Serves: 2
Ingredients
  • two salmon portions
  • arugula micro greens or any other greens
  • store bought tzatziki
  • 1 tbsp Vegenaise (or mayo)
  • 1 tbsp Sriracha sauce
  • cucumber slices
  • 1 tbsp capers
  • pickled jalapeño slices
  • ¼ red onion, thinly sliced
  • whole grain buns
  • salt and pepper to taste
Instructions
  1. Preheat the grill. Season salmon with salt and pepper. Grill 7 minutes on each side. Tip: You can prepare the salmon any way you prefer such as broil, bake or pan sear. I cooked my salmon on cedar planks. If you do the same make sure to soak the planks in water for at least 1 hour.
  2. Once the salmon is cooked, flake it roughly.
  3. Prepare spicy mayo by mixing Vegenaise and Sriracha in a bowl, adding more Sriracha to make it spicier.
  4. To arrange sandwich number one: Spread tzatziki over the bun, top with arugula, capers, red onion and cucumber slices. Arrange salmon on top.
  5. To arrange the spicy sandwich: Spread spicy mayo over the bun, top with arugula, capers, red onion and jalapeño slices. Arrange salmon on top.
  6. Enjoy!
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