Thursday, August 11, 2011

Shrimp, Onions, Tomatoes cooked in lemon juice on the Grill

One evening during Doug’s and my visit to Spokane we decided to fire up the grill and cook shrimp for dinner.

While Doug was getting the charcoal ready, my niece Molly, sissy Deb and I cleaned the shrimp, seasoned the chicken, and chopped the onions and tomatoes.
Molly girl loves shrimp and we are always looking for new ways to prepare her favorite shell fish.
Since the shrimp were small and medium in size, too small to put on skewers, I created a container using a large piece of foil, curling up the sides to cook the shrimp, onions, tomato and cilantro. Shrimp and tomatoes cook quickly, about 4 to 5 minutes so I recommend cooking the onions for about 15 minutes before adding the shrimp, tomatoes, lemon and cilantro. The flavors from the onions, lemon juice and cilantro infuse the shrimp with incredible flavor, creating a delicious dish.

Shrimp, Onions andTomatoes cooked in lemon juice on the Grill
• 1 to 2 pounds of small or medium shrimp
– Peel and devein
• 1 lemon sliced into 4 wedges
• 1 small yellow onion
– Peel and thinly sliced
• 2 medium or one large tomato, cut into wedges
• ¼ cup fresh cilantro, chopped
– 1 Tablespoon dried cilantro
• Non-stick cooking spray
• Salt and Pepper to taste
• Heavy duty foil
• Prepare the shrimp, lemon, onion, tomatoes and cilantro
• Line a grilling pan with foil or create a container with foil by tuning up the sides
• Spray the foil with non-stick cooking spray, add the onions and cook for 7 to 8 minutes, until the onions begin to look transparent
• Add the shrimp, tomatoes, squeeze the lemon juice, toss in the lemon wedges and cilantro
• Cook for 4 to 5 minutes, the shrimp is done when is no longer translucent
In addition to the shrimp, we seasoned a pound of chicken breasts and tossed them on the grill for about 15 minutes prior to cooking the shrimp.
Later in the week we tossed the remaining grilled chicken with angel hair pasta, olive oil, fresh basil and a can of diced tomatoes, resulting in a quick a thoroughly satisfying pasta dish.
Menu: Steamed Shrimp with vegetables, tossed green salad, grilled chicken and fresh French bread. In place of buttering the bread, small bowls filled with olive oil and balsamic vinegar were served to accompany the French bread.
Oh and did I mention how great the weather was? I am really missing the cool crisp air in the Pacific North West, my sisters, Molly and my parents.
Just trying to beat the heat, until next time, Cheers!

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