Tonight's Menu
Bar-be-Que Tiger Shrimp
Wild rice
Grilled Asparagus
Wine Pairing: Pinot Noir,Chardonnay
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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
- Soak wooden skewers in water for 4 hours to prevent them from burning in the grill.
- In a bowl whisk all the ingredients together.
- Add shrimp and stir to coat them evenly.
- Cover and refrigerate for at least an hour and no more than 3 hours.
- Preheat the grill.
- 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.
- 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.
- Serve immediately on a bed of rice with asparagus spears along side. Squeeze lime juice on top if desired.
Ingredients: (serves 4)
1 lb fresh asparagus spears
1 tbsp olive oil
Salt and pepper to taste
- Preheat grill on high.
- Coat asparagus with olive oil and season with salt and pepper.
- Grill for 2-3 minutes or to the desired tenderness.
- Serve immediately.
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
oil
- 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.
- 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.
- 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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