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Foodie Friday: Eat. Drink. Love
by Guest Writer, Valerie Whitmore I'm really looking forward to grilling season. Although, I live in central Texas so it's technically grilling season all year. But I typically don't start grilling until I can walk out to the patio grill barefoot. Yeah, that's my grilling season barometer.
When I "can't" grill, I improvise. Usually by using the broiler, a cast iron griddle, or a grill pan. You don't get that smoky bbq flavor but it works in a pinch
For this reason, however, I often forgo grilling recipes until I deem it grilling season because I know I just won't get as good results with the grill pan than I would with the grill
The one item that I will typically choose a grill pan for over the outdoor grill (regardless of my shoe-wearing status) though is seafood. To me the effort of getting the grill going, waiting for it heat to the desired temperature, cooking the seafood for a mere few minutes, then shutting down the grilling operation just seems like too much work. If I'm cooking for a group or if the seafood is part of a bigger grilling adventure, then I'll fire up the grill. But otherwise, it's my trusty stove-top grill pan to the rescue
The blog I wanted to feature in this week's Foodie Friday had a perfect recipe for my grill pan. Eat. Drink. Love. had tons of perfect recipes, in fact! I just went now to grab the screenshot below and saw the newest post was for grapefruit brulee. I think I'm going to be spending some time over there!
The recipe I decided to try was a grilled shrimp recipe. The shrimp is marinated in a citrus mixture with optional crushed red pepper flakes. Yeah, optional, uh huh. I added extra :)
Now, due to distractions - Widget, our barkoholic Dalmatian, started going nuts barking at something outside just as Brent was running out the door to meet a friend and needed his shirt cuffs buttoned - my grill pan wasn't hot enough when I threw the shrimp down on it to take care of everyone else. I didn't get the nice grill-like marks. That's ok, it still tasted good - it just didn't photograph as nicely.
The shrimp is served with a lemon rice. I kinda liked that the rice was cooked separately from the lemony-flavoring but if you want a more intense lemon flavor you could add the zest to the rice while it's cooking.
The actual cook time of the recipe is very quick, so if you have the rice cooked ahead of time the only time consuming part is waiting for the shrimp to marinate. I wouldn't recommend trying to marinate the shrimp ahead of time, however, as the acidic citrus juices will start to "cook" the shrimp if it sits too long. 30 minutes is perfect.
I highly recommend checking out this blog for more great recipes!
Get the recipe: Citrus Shrimp Skewers With Lemon Rice
Visit Eat. Drink. Love https://eat-drink-love.com/
Like on Facebook https://www.facebook.com/pages/Eat-Drink-Love/217387881622330
Follow on Twitter https://twitter.com/eatdrinkluv
When I "can't" grill, I improvise. Usually by using the broiler, a cast iron griddle, or a grill pan. You don't get that smoky bbq flavor but it works in a pinch
For this reason, however, I often forgo grilling recipes until I deem it grilling season because I know I just won't get as good results with the grill pan than I would with the grill
The one item that I will typically choose a grill pan for over the outdoor grill (regardless of my shoe-wearing status) though is seafood. To me the effort of getting the grill going, waiting for it heat to the desired temperature, cooking the seafood for a mere few minutes, then shutting down the grilling operation just seems like too much work. If I'm cooking for a group or if the seafood is part of a bigger grilling adventure, then I'll fire up the grill. But otherwise, it's my trusty stove-top grill pan to the rescue
The blog I wanted to feature in this week's Foodie Friday had a perfect recipe for my grill pan. Eat. Drink. Love. had tons of perfect recipes, in fact! I just went now to grab the screenshot below and saw the newest post was for grapefruit brulee. I think I'm going to be spending some time over there!
The recipe I decided to try was a grilled shrimp recipe. The shrimp is marinated in a citrus mixture with optional crushed red pepper flakes. Yeah, optional, uh huh. I added extra :)
Now, due to distractions - Widget, our barkoholic Dalmatian, started going nuts barking at something outside just as Brent was running out the door to meet a friend and needed his shirt cuffs buttoned - my grill pan wasn't hot enough when I threw the shrimp down on it to take care of everyone else. I didn't get the nice grill-like marks. That's ok, it still tasted good - it just didn't photograph as nicely.
The shrimp is served with a lemon rice. I kinda liked that the rice was cooked separately from the lemony-flavoring but if you want a more intense lemon flavor you could add the zest to the rice while it's cooking.
The actual cook time of the recipe is very quick, so if you have the rice cooked ahead of time the only time consuming part is waiting for the shrimp to marinate. I wouldn't recommend trying to marinate the shrimp ahead of time, however, as the acidic citrus juices will start to "cook" the shrimp if it sits too long. 30 minutes is perfect.
I highly recommend checking out this blog for more great recipes!
Get the recipe: Citrus Shrimp Skewers With Lemon Rice
Visit Eat. Drink. Love https://eat-drink-love.com/
Like on Facebook https://www.facebook.com/pages/Eat-Drink-Love/217387881622330
Follow on Twitter https://twitter.com/eatdrinkluv