California Shrimp Boil

When I lived in Seattle a friend did an amazing shrimp boil for us and poured our whole dinner out on the table where we sat and ate with our hands! It was delicious and so much fun!! I wanted to do this same meal, but with little kids and not having the right setting, I modified the meal into a California style shrimp boil!

Red potatoes
Corn on the cob
Large prawns
Fresh bread

I had all the components (minus Seattle’s amazing crab legs) but we hit the grill instead! I skewered the shrimp and seasoned with garlic, lemon, olive oil and salt and pepper and threw them on the grill. The red potatoes were my “Old Bay Potatoes.” It was all delicious and gave us a little taste of the shrimp boil!

Rosemary Shrimp Skewers with Arugula & White Bean Salad

Prep time: 15 min
Cook time: 5 minutes
Makes: 4 to 6 servings

Ingredients
3 tablespoons plus 1 teaspoon extra virgin olive oil
3 tablespoons plus 2 teaspoons fresh lemon juice
3 garlic cloves, smashed
2 teaspoons minced fresh rosemary
3/4 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon black pepper
1 1/2 pounds extra-large shrimp, shelled and cleaned, tails on
Nonstick cooking spray
1 small garlic clove, minced
Pinch sugar
1 5-ounce package baby arugula
1 15-ounce can cannellini beans, rinsed and drained
1/2 small red onion, thinly sliced

Directions
1. Combine 2 tablespoons of the olive oil, 1 tablespoon of the lemon juice, the smashed garlic cloves, the rosemary, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper in a medium bowl. Add the shrimp; toss well. Cover and refrigerate 15 minutes.
2. Heat a grill to medium-high. Thread shrimp on skewers (if they're wooden, soak in water 30 minutes prior to grilling) and discard marinade. Lightly mist grill with cooking spray. Grill shrimp until just cooked through, about 2 minutes per side.
3. Combine the minced garlic, sugar, and remaining olive oil, lemon juice, salt, and black pepper in a large bowl. Add the arugula, beans, and onion; toss to combine.
4. Mound the salad on one side of a large platter and arrange the shrimp skewers alongside.
*This recipe comes from Fitness Magazine

Shrimp Scampi

My Moma made this for me when I was visiting last week and it was amazing!!
From Emeril Lagasse:
2 pounds shrimp, peeled and deveined - tails left on

Salt and freshly ground black pepper
Olive oil
1 small onion, sliced thinly
2 tablespoons chopped garlic
1 lemon, juiced
1/2 cup white wine
1/2 cup shrimp stock, recipe follows
2 tablespoons cold butter
2 tablespoons chopped parsley leaves
Lemon slices, for garnish
Rice, as accompaniment

Directions
Season the shrimp thoroughly with salt and pepper. Heat a large saute pan over medium-high heat. When the pan is hot, add enough oil to lightly coat the pan. Add the shrimp and quickly saute until just starting to turn pink, but not cooked through. Remove from the pan and set aside. Add the onions and saute just until they begin to soften, about 3 minutes. Add the garlic and cook another 30 seconds. Add the lemon juice, white wine, and stock, and reduce by 2/3, about 5 minutes. Add the shrimp back to the pan and swirl in the butter. Finish with the parsley and check for seasoning. Garnish with lemon slices and serve over rice.
*My Mom served ours on top of crusty, toasted bread that soaked up all the juice. It was delectable! And I have to admit, I was totally amazed that I didn’t have horrid garlic breath!

Shrimp on the Barbie

My birthday was this past weekend and my husband made me a lovely dinner after sending me to the spa for the day! He took large prawns, placed a basil leaf on each one and individually wrapped them with prosciutto. A little s&p, drizzle of olive oil and grilled them up. After they were done, he took about a cup of French liquor, Pernod, and heated it in a sauce pan, then lit it on fire and promptly poured it over the shrimp. AMAZING!

Tapas-ish

Prosciutto and melon
Grilled zucchini and onion kabobs
Flat bread with browned butter, thin slices of mozzarella, torn fresh basil and drizzle of citrus olive oil. Topped with fresh tomatoes from our garden with some balsamic and s&p.
Grilled, butterflied, jumbo prawns marinaded in fresh lemon juice, garlic, olive oil, s&p