Jun 242019
 

As hot as it is, many people are taking to their grills. So here comes two recipes for the grill. The first one involves Shrimp and the second one chicken.

2 pounds large Shrimp

1 cup loosely packed Sun-dried Tomatoes

2 tablespoons Lemon Juice

2 tablespoons Olive oIl

2 tablespoons Balsamic Vinegar

1 teaspoon Creole Seasoning

White or Blush Wine, as needed (optional)

Place sun-dried tomatoes in a small bowl. Cover with warm water.Let stand while preparing shrimp. If desired, peel and devein shrimp. Or, leave shell and head intact and, using a serrated knife, spilt the shrimp along the back, through the tail, exposing the dark vein. Rinse under water to remove vein. Place in a large bowl and set aside.

Drain sun-dried tomatoes, reserving liquid. In a  blender or food processor, process the sun-dried tomatoes until a large mass forms. Add the remaining ingredients, except shrimp. Add reserved sin dried tomato liquid to form a paste resembling chunky ketchup. Pour over shrimp. Let marinate while grill gets hot.

Preheat grill to medium-high. If desired, thread shrimp through skewers to make turning easier. Grill 8 to 15 minutes (depending on grill heat), turning as necessary to avoid charring, until shrimp are opaque. Remember, shrimp will continue to cook even after removed from the grill.

If desires, before serving, boil remaining shrimp marinade with enough white or blush wine to thin the marinade. Pour over shrimp before plating dish.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.