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
Pork and sweet potatoes go well together and this recipe from the July 2014 issue of Canadian Living combines them on the grill. Steam or microwave sweet potatoes and then grill the slices. Meanwhile, grill skewers of pork and red onion, brushing with mustard-honey-garlic glaze. I added some snow peas to my kebabs. Cook’s note: Instead of steaming the potatoes, you can pierce them with a fork and microwave on high, turning once, until tender-crisp, about 4 minutes. Let them cool slightly, then peel, slice and grill as directed. Also, if you are using wooden skewers, soak them in water before using so they don’t burn up on the grill.
Avoiding Additives and Preservatives
Mustard may contain sulfites or sodium benzoate. Look for an organic brand; I use President’s Choice Old-Fashioned Dijon.
Thread pork and veggies on skewers and brush with glaze
Steam or microwave yam before grilling
Grill skewers and yam until cooked through and tender
Mustard-glazed pork skewers with grilled sweet potatoes
Ingredients:
2 medium sweet potatoes, (about 800 g), peeled and cut crosswise in ½ -inch (1 cm) slices
1 tbsp (15 ml) olive oil
1 tsp (5 ml) chopped fresh thyme
1/4 tsp (1 ml) each salt and pepper
2 tbsp (30 ml) grainy mustard
1 tbsp (15 ml) hot mustard
2 tsp (10 ml) liquid honey
1 clove garlic, minced
450 g pork tenderloin, trimmed and cut in 3/4-inch (2 cm) cubes
Half red onions, cut in 1-inch (2.5 cm) chunks
Preparation:
In shallow saucepan, pour enough water to come 1 inch (2.5 cm) up side of pan; bring to gentle simmer. Place sweet potato in steamer insert; set in saucepan. Cover and steam until tender, about 10 minutes. Transfer sweet potatoes to rimmed baking sheet. Brush with 2 tsp (10 ml) of the oil; sprinkle with thyme and half each of the salt and pepper. Set aside.
Meanwhile, stir together grainy mustard, hot mustard, honey and garlic; set aside.
In bowl, toss pork with onion, 1 tbsp (15 ml) of the mustard mixture and the remaining oil, salt and pepper. Alternating pork and onion, thread onto metal or soaked wooden skewers.
Place skewers and sweet potatoes on greased grill over medium-high heat; close lid and grill, turning once and brushing skewers with remaining mustard mixture, until potatoes are tender and juices run clear when pork is pierced, about 10 minutes. Serves 4.
From the July 2014 issue of Canadian Living
