This grilled shrimp from Martha Stewart Living is marinated in fresh herbs, jalapeno, garlic, lemon zest and olive oil. A few minutes on the grill and you have a lovely lunch or light supper. The recipe calls for jumbo shrimp, but you can use any size.
Avoiding Additives and Preservatives
Shrimp can be treated with preservatives. Look for shrimp with only salt added.
Marinate the shrimp
Grill skewers for a few minutes on each side
Grilled Herbed Shrimp
Ingredients:
3 tablespoons (45 ml) chopped fresh cilantro leaves
3 tablespoons (45 ml) chopped fresh flat-leaf parsley leaves
1 tablespoon (15 ml) minced jalapeno chile (from ½ jalapeno)
1 tablespoon (15 ml) minced garlic (from about 3 cloves)
1 tablespoon grated fresh lemon zest
1/3 cup (75 ml) extra-virgin olive oil
1 pound (500 g) jumbo shrimp, in shells (about 20)
Preparation:
Combine all ingredients except shrimp in a large resealable plastic bag. Snip through each shrimp shell down the back, leaving last segment and tail intact, and devein with a paring knife, leaving shell intact. Add shrimp to bag and massage with marinade. Refrigerate at least 8 hours or up to overnight.
Soak 10 short wooden skewers in water 30 minutes. Meanwhile, preheat grill for indirect heat, with coals to 1 side (or medium heat on a gas grill). Thread 2 shrimp onto each skewer and place on indirect side of grill. Cook, turning once, until shrimp are curled, slightly charred, and cooked through, about 5 minutes.
From Martha Stewart Living
This grilled chicken and corn dish from the August 2014 issue of Food and Wine is perfect for a late-summer lunch or casual dinner. Grilled chicken, corn and scallions are tossed with cherry tomatoes, herbs and a tangy jalapeño-lime dressing. If you want the dressing to be less spicy, don’t use the seeds from the jalapeños. Cook’s note – be sure to zest the limes before juicing them.
Avoiding Additives and Preservatives
Use fresh lime juice, as the concentrates contain sodium benzoate and are very bitter.
Season the chicken with oil, rosemary, salt and pepper
Leave one layer of the husk on the corn and soak for 10 minutes
Grill the scallions for five minutes and the chicken and corn for 15-20 minutes
Grilled Chicken and Corn with Jalapeño-Lime Dressing
Ingredients:
Jalapeño-lime dressing
½ cup plus 2 tablespoons fresh lime juice
5 tablespoons extra-virgin olive oil
2 tablespoons minced jalapeños (with seeds)
1 ¼ tablespoons kosher salt
½ teaspoon pepper
Salad
4 ears of corn
2 bunches scallions, halved
¼ cup extra-virgin olive oil
Kosher salt
Pepper
Four 6-ounce boneless, skin-on chicken breasts
1 tablespoon rosemary leaves, chopped
1 pint Sun Gold tomatoes, halved
¼ cup thinly sliced basil
Chopped chives and finely grated lime zest, for garnish
Preparation:
In a bowl, whisk all of the ingredients for the dressing.
Light a grill. Remove all but the last layer of green husk from the corn. In a bowl, soak the corn in water for 10 minutes, then drain.
In a bowl, toss the scallions with 2 tablespoons of the oil; season with salt and pepper. In another bowl, coat the chicken with the remaining 2 tablespoons of oil and the rosemary; season with salt and pepper.
Grill the corn, scallions and chicken over moderate heat, turning occasionally, until the corn and scallions are lightly charred and the chicken is cooked through, 5 minutes for the scallions and 15 minutes for the corn and chicken. Let the chicken rest for 5 minutes, then thinly slice across the grain.
Chop the scallions into 1-inch pieces. Remove the husks and cut the corn kernels off of the cobs. Transfer the scallions and corn to a large bowl; add the tomatoes, basil and half of the dressing and toss. Transfer the salad to a platter. Top with the chicken and garnish with chives and lime zest. Serve the remaining dressing at the table. Serves 4.
From the August 2014 issue of Food and Wine
