Posts Tagged ‘skewer’

In the summer, we all switch over to cold soups, which I don’t really enjoy all that much. I’m not a big fan of raw onion or raw garlic, so gazpacho has never been a favorite…until now. A little bit of heat with the juicy tomatoes and the refreshing watermelon makes a delicious summer soup that I like with a skewer of marinated shrimp. All it needs is a squeeze of lime, and it’s perfect for these hot days.

Watermelon Gazpacho

2 cups cubed watermelon

1 pint cherry tomatoes

2 scallions

Juice of 1-2 limes

1/4 teaspoon hot sauce (to taste)

salt and pepper (to taste)

Combine all the ingredients in a food processor and blend until it reaches a think consistency but still has some texture. Chill until ready to serve.

Marinated Grilled Shrimp

1/2 pound large shrimp cleaned with shells removed (I like to remove tails so they can just be eaten)

1 teaspoon aleppo pepper

1/2 teaspoon ancho chili powder

1 teaspoon paprika

salt and pepper

Juice of 1 lime

3 tablespoons olive oil

Combine all the ingredients in a bowl to marinate for 30-45 minutes. Much longer, and the lime will start to cook the shrimp. Skewer them onto soaked skewers and grill for 2-3 minutes on the first side, until they start to turn pink. Flip and continue to cook for 1 minute more on the other side. Remove and serve with a lime wedge.

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You can marinate these for a couple hours to make the flavor more intense. I’ve done the same thing with chicken, and you could really make skewers of anything. Usually, I run out of rosemary that’s strong enough to use as a skewer, so I supplement with regular skewers and add rosemary pieces in between the pieces. You could really use any marinate you want, I generally take a look in the fridge and see what bottles I have lying around and combine this and that.

Shrimp and Halibut Rosemary Skewers

1/2 pound halibut, cut into 1-1.5″ pieces

1/2 pound peeled and deveined shrimp

2 bunches rosemary, as many thicker stems as you can find

1 cup cherry or grape tomatoes

1/2 onion, chopped into 1″ pieces

1 tablespoon mirin

1 tablespoon soy sauce

2 tablespoons soy marinade or hoisin (or any other marinade you like)

1 tablespoon lemon juice

1 teaspoon Worchestershire sauce

2 tablespoons olive oil

Pull off the rosemary leaves from the bottom half of the stems (the thicker part) to create skewers. Alternate the shrimp, fish, tomatoes, and onion pieces on the skewers, supplementing with regular skewers if necessary. Make sure to be careful when skewering the raw seafood, as everything is a little more delicate than bamboo skewers. Combine the rest of the ingredients and pour over skewers in a dish, allowing them to marinate for up to 4 hours.

Grill the skewers for 5-10 minutes, depending on your grill, until the shrimp is just beyond translucent and the fish firms up a bit. Don’t overcook, try one if you need to.

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