Tasty Thursday: Summer Grilling

We made this delicious combination of adobo grilled shirmp and Asian slaw salad for dinner last night.  Love that it was tasty and healthy/not out of a box. 

1/3 cup fresh lime juice
1 teaspoon sugar
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1/2 cup thinly vertically sliced red onion
1/2 cup coarsely chopped fresh cilantro
1 (16-ounce) package cabbage-and-carrot coleslaw
4 jalapeño peppers, halved crosswise

Combine first 4 ingredients in a large bowl, stirring with a whisk. Gradually add olive oil, stirring constantly with a whisk. Add onion, cilantro, and coleslaw. Thinly slice 1 jalapeño half crosswise (keeping seeds), and remove seeds from remaining jalapeño halves. Cut the remaining halves into thin crosswise slices. Add the jalapeños to onion mixture, and toss well to coat. Cover and chill at least 1 hour.

2 Tbsp pastured butter
1 Tbsp extra virgin olive oil
3 chipotle peppers in adobo sauce, pureed
3 cloves minced fresh garlic
1 pound raw wild shrimp, peeled and deveined
juice of 1/2 lemon
2 Tbsp minced fresh mint
2 Tbsp minced fresh basil

  1. In a medium skillet over medium heat, melt butter. Add olive oil and chipotle puree; stir with a whisk to combine.
  2. Add minced garlic and sauté for 1-2 minutes
  3. Add shrimp, toss in chipotle butter and cook for about 3 minutes on each side or until opaque.
  4. Stir in lemon juice, mint, and basil.
  5. For the grilled version: I pulsed all the ingredients and marninade the shrimp for a half hour, and grilled on each side for 2 minutes on the first side and a minute on the second side.

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