GRILLED POMPANO AND SHRIMP WITH LEMON, OLIVES, AND BAY LEAVES
Steps:
- Prepare grill. Soak skewers in warm water 30 minutes.
- With a sharp knife slit skin of pompano along center of each piece to keep skin from curling when grilling. Shell shrimp, leaving tail and connecting shell segment intact, and thread 4 shrimp onto each skewer. Brush shrimp and pompano all over with additional olive oil.
- With a sharp knife cut ends from lemons. Standing each lemon on a cut side, cut rind and pith from lemon, exposing flesh. Cut lemon segments free from membranes. Discard coarse stems from spinach. Flatten olives, a few at a time, with flat side of a large heavy knife to loosen pit from flesh and discard pits. In a small saucepan stir together olives, extra-virgin olive oil, bay leaves, and a pinch salt.
- Season shrimp and pompano with salt and pepper and grill on a lightly oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 3 minutes on each side. (Alternatively, grill seafood in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer seafood with tongs to a platter and keep warm, covered. Heat olive mixture over low heat until warm.
- In a 12-inch skillet heat remaining tablespoon olive oil over moderately high heat until hot but not smoking and sauté spinach, stirring and turning it with tongs, until wilted, 1 to 2 minutes. Season spinach with salt and pepper.
- Serve seafood over spinach, topped with lemon segments and olive mixture.
LEMON-BASIL GRILLED SHRIMP & COUSCOUS
The basil and lemon in this dish complement each other so nicely. Using fresh ingredients really makes a big difference. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook couscous according to package directions; remove from heat. Meanwhile, in a large bowl, whisk lemon juice, oil, mustard, garlic, salt and pepper until blended; stir in 1/4 cup basil. Stir 1/4 cup dressing into cooked couscous; reserve remaining dressing., Thread shrimp onto metal or soaked wooden skewers. Grill shrimp, covered, on an oiled rack over medium-high heat until pink, 2-3 minutes on each side., Remove shrimp from skewers; toss with reserved dressing. Serve with couscous. Sprinkle with lemon zest and remaining basil.
Nutrition Facts : Calories 363 calories, Fat 12g fat (2g saturated fat), Cholesterol 184mg cholesterol, Sodium 497mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
LEMON, GARLIC AND BASIL SHRIMP SKEWERS
Use this recipe as a template for other shrimp skewers. If you don't have honey mustard, stir a little honey into Dijon. Limes would also work well instead of lemons. And if you're finding your home-grown chives or parsley getting out of hand, substitute them for the basil. These need to marinate for 45 minutes before cooking. Recipe developed for Food and Drink by Heather Trim.
Provided by Leslie
Categories Canadian
Time 9m
Yield 4 skewers
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk lemon juice with oil, mustard, garlic and lemon peel.
- Add shrimp and stir to coat.
- Marinate, covered and refrigerated, for about 45 minutes.
- Grease grill and preheat barbecue to high.
- Thread shrimp onto skewers and sprinkle both sides lightly with salt.
- Place on grill and barbecue until shrimp are pink, about 1½ to 2 minutes a side.
- Remove, place on a platter and sprinkle with basil.
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