Friday, July 8, 2011

Grilled Shrimp Skewers and Asparagus on Wildrice

Tonight's Menu
Bar-be-Que Tiger Shrimp 
Wild rice 
Grilled Asparagus
Wine Pairing: Pinot Noir,Chardonnay

BBQ Tiger Shrimp

Grilled shrimp skewers
Ingredients: (serves 4)

1 1/2 lb jumbo tiger shrimp peeled and de veined, tail intact
3 tbsp olive oil
3 tbsp lime juice
1 tsp lime zest, grated
2-3 fresh basil leaves finely chopped
2-3 cloves garlic, minced
salt to taste
cracked black pepper
  1. Soak wooden skewers in water for 4 hours to prevent them from burning in the grill. 
  2. In a bowl whisk all the ingredients together. 
  3. Add shrimp and stir to coat them evenly. 
  4. Cover and refrigerate for at least an hour and no more than 3 hours. 
  5. Preheat the grill. 
  6. Remove the shrimp from the marinade and skewer them, passing the point of the skewer through both the head and tail end of each shrimp. 
  7. Place the skewers on the grill directly over the fire and cook until they turn pink all over, 2-3 minutes per side, turning the skewers once. 
  8. Serve immediately on a bed of rice with asparagus spears along side. Squeeze lime juice on top if desired. 

Grilled Shrimp skewers on Wild Rice and Grilled Asparagus 
Grilled asparagus
Ingredients: (serves 4)
1 lb fresh asparagus spears
1 tbsp olive oil
Salt and pepper to taste
  1. Preheat grill on high. 
  2. Coat asparagus with olive oil and season with salt and pepper. 
  3. Grill for 2-3 minutes or to the desired tenderness. 
  4. Serve immediately.
Shrimp Skewers on Wild rice

Wild Rice
Ingredients: (serves 4)
1 cup wild rice
2 1/4 cups water
1 each Yellow and red pepper cut in chunks
a bunch of Green onion chopped
2 small carrots shredded
Fresh coriander chopped
Fresh mint chopped
2 tbsp lime juice or to taste
  1. Put rice and water and salt to taste in a pan and bring to boil. Simmer covered for about 30-40 minutes till rice is cooked and all the water is absorbed. Fluff the rice with fork. Remove from heat. 
  2. In a large pan heat oil and add all the vegetables with some salt. Cook on high stirring constantly for 5 minutes to sweat the vegetables. 
  3. Mix cooked rice with the veges along with herbs and lime juice and toss to combine. Let stand for 10 minutes to blend the flavors.

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