Grilled Shrimp with Basil and Prosciutto

 

This one’s been on my list FOREVER to share with you as it’s one of my very favorite ways to serve shrimp. It’s very simple to make and…I just happen to have an ample supply of basil in my garden right now (yes, basil pesto has already been made!) Grilled shrimp make the perfect summertime patio meal, accompanied by a green salad, fresh ciabatta bread and a crisp white.  They also make a wonderful appetizer.  Versatility: it’s a good thing!

Start with a classic white wine/lemon marinade that’s spruced up with some fresh chopped basil and Dijon mustard: 

Then let your gorgeous shrimp marinate for a good three hours in the fridge. You can probably get away with two hours.  I wouldn’t go longer than four:

To assemble, just wrap a fresh basil leaf around each shrimp, followed by a strip of prosciutto and grill, basting with the reserved marinade. The result is juicy shrimp with just enough lemon and basil flavors, surrounded by smokey, crispy prosciutto.

We’re headed up to the great state of Wisconsin for a little R&R then back to harvest this year’s honey (you can see our hives in the photo below).   Looking forward to sharing that with you!  Until then…be well, eat well, love lots!  And may all your days be as beautiful as the one we had yesterday here in Chicago

• 1# Jumbo – to Colossal size shrimp, peeled and deveined (See NOTE)
• 1/2 cup dry white wine
• 1/2 cup olive oil
• 1/8 cup fresh lemon juice
• 1 TBS Dijon mustard
• 1/4 cup chopped fresh basil
• Fresh or coarsely ground black pepper
• About 15 large fresh basil leaves (or 1 per shrimp)
• About 15 thin slices of prosciutto (or 1 per shrimp)  For smaller shrimp you may get by with 1 slice of prosciutto for two shrimp
• Two thick lemon wedges for grilling and garnishing (optional)
• Toothpicks
• Non-stick grill spray + basting brush

Combine the white wine, olive oil, lemon juice, mustard, chopped basil and pepper to taste in a bowl, whisking to combine.  Place shrimp in a shallow glass or non-reactive dish.  Pour marinade over, turning shrimp a few times to coat.  Cover with plastic wrap and refrigerate for 3 hours or up to 4.

Remove shrimp from marinade, reserving marinade for basting.  Wrap the middle of each shrimp with a basil leaf followed by a slice of prosciutto.  Secure with a toothpick and repeat with remaining shrimp.

Preheat grill and clean surface.  Spray with nonstick spray. Grill shrimp for several minutes on each side, basting with reserved marinade.  Make sure the shrimp is cooked through the prosciutto is just starting to crisp.  While shrimp is cooking, place lemon wedges on grate and cook until slightly charred.

Remove shrimp to a platter. Serve with fresh sprigs of basil and grilled lemon wedges

Serves: 3 as a main course; 8 as an appetizer

NOTE> Shrimp sizes and descriptions can be tricky which is why I usually end up just eyeballing it when I’m at the store.  For this recipe, I found some GORGEOUS pink Key West shrimp that were labeled “U12,” meaning under 12 shrimp per pound.  To me, that’s THE perfect size for grilling.  Technically these fall into the “colossal” category but they’re not really all that huge!  You can step it down to Jumbo shrimp, especially if you’re making this as an appetizer.  Just keep in mind they will cook in no time at all on the grill so be prepared with that spatula and platter.  ENJOY!

 

 

Chile-Tequila Shrimp Tostadas with Lime Crema

This week marks the first time I’ve seen my lawn in four months, and let me tell you it isn’t a pretty sight.  I also have access to my grill for the first time in four months, but the gas bottle is empty.  I would say that I tried on a pair of shorts too, but I’m just not going to go there for at least another month or two.

Welcome to “Spring that’s not Spring” in Chicago.

I find myself in desperate need of light and fresh food these days so when Friday came upon me a few days ago and I happened to have the day off work, my mind wandered to the flavors of Mexican cuisine: lime, cool sour cream, spicy chile, cilantro and fresh avocados.  Fish tacos came to mind, but when I spotted these tostadas on Fine Cooking’s website, I was all over it.

The ingredients are fairly straight forward on this one.  Although I did have to go out and purchase a bottle of tequila [too bad so sad :]   

Hidden behind the shrimp is a wonderful Wisconsin White Clover honey I found at the store from Gentle Breeze.  And speaking of “gentle,” a gentle reminder at this point to NEVER buy bargain basement honey, especially contaminated honey from China!  For more info, check out True Source Honey online.

 This recipe also let me use a few of my favorite kitchen gadgets and also to mess around with photo editing a bit.  Goes without saying if you don’t own a Microplane or a Norpro Lime Juicer by now, well you’re missing out on two of the best kitchen gadgets ever created.

And here is where I admit to cutting a few corners by using pre-made tostadas. Forgive me but I was just not in a mood to deep fry tortillas!

And here is where I tell you this is a fantastic dish that I absolutely loved (which is pretty much what I say about every dish I post here)

 Do I need to tell you what to do with the leftover tequila?  Yeah…I didn’t think so 😉

• 1 Tbs. olive oil
• 1/2 tsp. pure chipotle chile powder (or regular chile powder)
• Kosher salt
• 1 lb. large or extra-large (20 to 30 per lb.) shrimp, peeled and deveined
• 3/4 cup sour cream (or substitute plain Greek yogurt or Mexican sour cream)
• 2 medium limes, 1 finely grated to yield 2 tsp. zest and squeezed to yield 1 Tbs. juice; the other cut into 4 wedges
• 1/2 tsp. honey
• 1/4 cup white tequila
• 8 5- to 6-inch packaged tostadas (see Note>)
• 1 cup thinly sliced green cabbage
• 1 large firm-ripe Hass avocado, diced
• Chopped cilantro, for garnish

 In a shallow baking dish, combine 1 Tbs. of the oil with the chipotle powder and 1/2 tsp. salt. Add the shrimp and toss well to coat. Let sit for 10 minutes.

In a small bowl, combine the sour cream, lime zest and juice, honey, and 1/2 tsp. salt.

Heat the oil in a large skillet. Add the shrimp and cook over medium-high heat on one side until lightly browned, about 2 minutes. Flip and cook 1 minute more. Take the pan off the heat and add the tequila. Return to the heat and cook, tossing, until just cooked through, about 1 minute. Remove from the heat.

Slather each tostada with about 1 Tbs. of the sour cream mixture. Divide the cabbage, avocado, and shrimp over the tostadas, drizzle with the remaining sour cream mixture, sprinkle with cilantro (if using), and serve with the lime wedges.

Serves 4

Note> You can easily turn these into shrimp tacos by substituting your favorite corn or flour soft tortillas or taco shells.  Or…maybe give this technique a try!  Instructions can be found at: http://lifehacker.com/5885277/make-your-own-taco-bowls-by-flipping-over-a-muffin-tin/all

*Recipe adapted from Fine Cooking Magazine

 

Holiday Dipping Sauce for Shrimp

Before you reach for that jar of cocktail sauce at the store today, reach instead for a bottle of sriracha sauce.  Chances are you’ll find it in the Asian section of your grocery store.   Huy Fong® brand sauce seems to be everywhere these days (pictured below).

Now a word of warning:  see the word HOT on the label?  Take this seriously my friends.  This versatile condiment from Thailand truly does pack a punch, but a little bit can transform almost any dish from blah to stupendous.

Now you can head home because chances are you have the rest of the ingredients on hand to make this most flavorful dipping sauce for poached shrimp or veggies.   It takes only minutes to prepare, keeps in the fridge for a few days and in general, it’s just a great dip to have in your recipe collection.

Now off to the store for last minute items.  Wishing you all stress-free day before Christmas ♥

1 cup mayonnaise (either regular or lite)

2 TBS fresh lemon juice (approximately 1/2 a lemon)

1 large OR 2 small garlic cloves, crushed

1/2 tsp. sriracha sauce or chili sauce

1/8 cup fresh chopped parsley

Sea Salt

Freshly ground black pepper

Combine all ingredients in a bowl, adjusting seasonings as necessary.  Cover and refrigerate one hour, or up to two days.  Serve with any kind of poached seafood or fresh, raw vegetables.

Yields: 1 cup

Note> Half a teaspoon of sriracha sauce will add a little kick, but feel free to keep kicking it up a few notches by adding more sauce.  Just add a little bit at a time until you’ve got the hotness you like.  Regular chili sauce can be substituted for the sriracha.

Latin-Style Citrus Garlic Grilled Shrimp

Many worlds collided yesterday and resulted in this succulent summer entree.  The first being the local paper’s Wednesday Food Section, featuring Latin-influenced dishes.  Then there was my trip to my local Savory Spice shop to score some new spices, followed by a trip to the market for some beautiful 16-20 count shrimp, heirloom tomatoes and ripe avocados.  And finally, a stroll through my garden to snip some tender cilantro.

My sides were more reminiscent of Mexico as opposed to the Caribbean.  What can I say, the cilantro in my garden has been calling my name for weeks.

I decided to accompany this shrimp with a simple side salad of arugula dressed with lemon juice and olive oil, topped with chopped tomatoes, avocados and finished with a sprinkle of fresh cilantro.  Feel free to make some minor adjustments depending on which part of the globe you wish to channel.  Rice and black beans work equally as well.   And if shrimp aren’t your thing, then  substitute chicken breasts, pork tenderloin or pork chops (and adjust grilling time accordingly). The flavors will still be bright and fresh.  And by all means, keep the mojitos and Corona beer flowing.

When worlds collide, things can truly be delicious.

1/2 cup freshly squeezed orange juice

1/4 cup fresh lime juice

2 large garlic cloves, chopped

1/4 cup extra virgin olive oil

1/2 tsp each: Kosher salt, freshly ground black pepper

1/2 tsp. Savory Spice Peruvian Chile Lime Seasoning or 1/4 tsp chile powder (optional)

1 1/2 # shrimp, peeled and deveined (16-20 count shrimp recommended)

1/4 – 1/2 cup sliced green onions

Optional accompaniments: Warmed tortillas OR rice pilaf, sliced avocados and tomatoes

Combine the juices, garlic, oil, salt, pepper and optional seasoning in a large bowl.  Reserve approximately 1/2 cup of the dressing in a separate container for serving. Toss shrimp in remaining marinade.  Refrigerate for at least 30 minutes and up to 2 hours.

Heat grill to medium-high heat.  Thread shrimp onto skewers.  Grill, turning once, until pink and just firm, about 2 minutes per side. Place on a platter and drizzle with some reserved sauce. Sprinkle green onions and serve.

Serves 6

Shrimp and Asparagus with Cheddar Grits

Confession time: I, Chef Ann, being an admitted lover of all food, never tasted grits until I was in my late 40’s.   I can see my followers south of the Mason-Dixon line are shaking their heads in disgust.

I’m sorry!  Really truly I am.  Let’s just chalk that unfortunate fact up to my living way ABOVE the dividing line my entire life.   I suppose Cream of Wheat was the closest I ever got to grit-land, and well….let’s just say they didn’t exactly float my boat.

Fast forward many many years.  I am dining with my most excellent cooking friend, Kathy and on the menu for the evening: shrimp and grits.  What an odd combination, I thought.  In my still naive mind, grits belonged on a plate with ham hocks and collard greens while shrimp?  Well shrimp are classy!  They belong perched atop a champagne glass on a bed of ice.  Delicately poached and served with cocktail sauce and a lemon wedge.  Shrimp + grits just seemed…counterintuitive.

Yes, I was wrong.  So very wrong.  Mea culpa.   This indeed is an inspired combination with humble origins in the Lowcountry, discovered by chefs in the 90’s, and now on the menu in the most sophisticated of restaurants.  And no matter which side of the line you are on, you simply MUST give them a try!

Just a few recipe notes here.  The original recipe calls for slow-cooking grits which I could not locate at my Whole Foods the other day.  I substituted corn grits (aka polenta): a fabulous, flavorful alternative.  Instant grits are good in a pinch although, like instant oatmeal, you will sacrifice a bit of texture.  The shrimp are tender, the asparagus, just crisp enough and the Worcestershire/butter sauce gives it the right amount of kick.

I am indeed a convert and ready to move on to another culinary adventure.  Collard greens anyone?

Shrimp and Asparagus with Cheddar Grits

4 Tbs. unsalted butter
1 clove garlic, minced
2-1/3 cups homemade or low-salt chicken broth
1/2 cup old-fashioned (not quick-cooking) grits or corn grits
Kosher or sea salt and freshly ground black pepper
1/2 cup grated extra-sharp Cheddar
1/2 tsp. Tabasco or other hot sauce; more to taste
1/2 lb. medium-thick asparagus, trimmed and sliced on the diagonal into 1-inch pieces
1 lb. large (about 10/15 count) shrimp, peeled and deveined
2 Tbs. Worcestershire sauce
1 to 2 scallions (green parts only), thinly sliced

---

Heat 1/2 Tbs. of the butter in a medium saucepan over medium heat. Add the garlic and cook until fragrant, 30 to 60 seconds. Add the broth and bring to a boil over high heat. While stirring constantly, pour in the grits and 1/4 tsp. salt. Reduce the heat to low, cover, and cook, stirring occasionally, until the grits are thickened, 15 to 20 minutes. Stir in the Cheddar and 1/4 tsp. of the hot sauce. Season to taste with salt, pepper, and more hot sauce. Cover and set aside in a warm spot.

Heat 1 Tbs. of the butter in a 12-inch skillet over medium-high heat. Add the asparagus, sprinkle with a little salt, and cook, stirring frequently, until crisp-tender and a little browned, 3 to 4 minutes. Add the shrimp and cook until the shrimp is opaque and the asparagus is tender, 2 to 3 minutes. Reduce the heat to low and add the Worcestershire sauce and the remaining 1/4 tsp. hot sauce. Melt the remaining 2-1/2 Tbs. butter into the shrimp and asparagus. Season to taste with salt, pepper, and more hot sauce. Serve the shrimp and asparagus over the grits, sprinkled with the scallions.

Serves 2-3

Summer Harvest Salad with Chili-Garlic Shrimp

I recently professed my  unconditional love for avocados.  I believe I claimed I could live on them.  I need to amend that claim today, because  I could live on this salad as well!  Fresh seasonal vegetables, greens and herbs,  shrimp with a slight kick and a lovely lime/soy/sesame dressing.  And yes, my beloved avocados.

It’s a virtual celebration of the summer harvest.

Feeling creative?  Vary the vegetables, swap one herb for another.  Substitute chicken tenders or tofu for the shrimp.   Cheese lovers  may want to add a few crumbles of goat cheese or queso fresco.  There really are no wrong answers here.  Just keep the basic seasonings the same and it will work.   Serve with some grilled pita triangles and a light-bodied white wine.

And if it’s not too much trouble, could you also invite me over for dinner when you make this salad?  Seriously, I’ll show up with a chilled bottle in hand.  I may even do the dishes, fold your laundry and balance your checkbook  in return for some of the leftover shrimp.   If that isn’t true love, I don’t know what is.

Summer Harvest Salad with Chili-Garlic Shrimp

1 tsp. chili-garlic sauce (see NOTE>)

½ tsp. ground cumin

½ tsp. kosher salt

¼ tsp. plus 1/8 tsp. ground black pepper

1 1/2 pounds uncooked shrimp, peeled, deveined

5 TBS extra-virgin olive oil, divided

2 ears corn, husked

3 small tomatoes cut into ½-inch-thick wedges

1/3 English hothouse cucumber, halved lengthwise, thinly sliced crosswise

4 tsp. fresh lime juice

2 tsp. reduced-sodium soy sauce

1 tsp. toasted sesame oil

1 large avocado, halved, peeled, pitted, cut into thin slices

8 cups (loosely packed) mixed baby greens

2 TBS thinly sliced fresh mint or basil or cilantro

Mix chili-garlic sauce, cumin, ½ tsp. salt and 3 tsp. pepper in large bowl.  Add shrimp and toss to coat.  Heat 2 TBS oil in a heavy large non-stick skillet over high heat until hot.  Add half of shrimp and sauté until cooked through, about 3 minutes.  Using tongs, transfer shrimp to plate.  Add 1 TBS oil to same skillet.  Add remaining shrimp and sauté until cooked through.  Transfer shrimp to a plate and cool.

Cook corn in pot of boiling salted water until almost tender, about 5 minutes. Drain and cool.  Cut corn kernels off cobs.  Mix corn, tomatoes and cucumber into shrimp.

Whisk remaining 2 TBS oil, 7 tsp. pepper, lime juice, soy sauce and sesame oil in medium bowl.  (Shrimp mixture and dressing can be made 4 hours ahead.  Cover separately and refrigerate.)

Combine shrimp mixture with any accumulated juices, avocado, greens and the fresh herbs of your choice in large bowl.  Add dressing, toss to coat and serve.

Serves: 4 as an entrée

NOTE> Chili-Garlic Sauce is a versatile Asian condiment available in many supermarkets and specialty markets in the Asian-cooking aisle.  The brand I use is manufactured by Huy Fong Foods in California.  It really packs a punch, so use it sparingly.

Grilled Shrimp with Garlic and Breadcrumbs

I typically do not associate breading with grilling and yet in this simple recipe, the two go together beautifully.  I have most of the ingredients on hand, and can get this on the table in under 30 minutes.  Perfect for a busy summer weeknight, after-work meal.  Or serve as an appetizer for your weekend gatherings. Should I mention this is healthy as well?  Or will that scare some of you away?  If you find yourself with any left over (I rarely do), just toss them with a salad for lunch the next day. Enjoy!

1 lb. large shrimp, peeled and deveined
1/8 cup olive oil
½ TBS minced garlic
1/2 cup dried seasoned breadcrumbs (See Note 1>)
1/8 cup chopped fresh parsley
Sea salt and coarsely ground black pepper
Large wooden skewers, soaked for approx 30 minutes (or metal skewers)
Lemon wedges

Stir shrimp, oil and garlic in a large bowl to combine. Add breadcrumbs and parsley and toss until shrimp are evenly coated. Sprinkle with salt and pepper. Skewer shrimp and place on platter. Pat any leftover breading onto both sides of shrimp. Cover and refrigerate up to 3 hours.

Grill shrimp approximately 3 minutes per side over medium-high heat.

Serve with lemon wedges.

Serves 2 -3 people as a main course, 4-6 as an appetizer

Note 1> You may also use Panko breadcrumbs. To “season,” add about a teaspoon of mixed herbs, such as an “Italian Seasoning.”

Chili Basil Shrimp

1 cup jasmine rice

2 cups water

½ tsp. salt

 

20 large shrimp, peeled and deveined (with or without tails)

1 TBS peanut oil

2 tsp. chili garlic sauce

1 tsp. cornstarch

¼ tsp. kosher salt

½ cup low-sodium chicken broth

2 TBS thinly sliced basil;

2 TBS rice vinegar (optional)

 

Rinse rice under cold water. Bring 2 cups water to a boil in a medium saucepan; add salt then rice. Bring to a boil, then lower heat, cover and simmer for about 9 minutes or until rice has absorbed most of the water. Remove from heat and fluff with a fork. Recover and let stand for an additional 10 minutes. (See NOTE>) 

While rice is cooking, whisk together peanut oil, chili garlic sauce, cornstarch and salt in a bowl. Add shrimp and toss to coat.  Heat a large (preferable non-stick) skillet over medium high heat. Add shrimp in a single layer and cook through until no longer transparent, about 1 minute per side. DO NOT OVERCOOK! 

Transfer shrimp to a warm platter with a slotted spoon. Add chicken broth to skillet and cook until sauce is thickened, about 2-3 minutes, scraping up any browned bits at the bottom of the skillet. 

If desired, just before serving, mix rice vinegar into rice.  Plate rice, then top with shrimp, sauce and finally sliced basil.  Serve immediately.

 

Serves 2-4

NOTE>  Follow manufacturer’s cooking instructions for rice, if different.