Gone are the days of drowning shrimp in deep stockpots and poaching it until it gives up. Cooks today prefer to sear shrimp over burning coals or on a sizzling grill so that the delicate juices get trapped inside a delightfully semi-crispy coating. Serving grilled shrimp also presents no problems. Serve it in place of poached or fried shrimp in any standard recipe.
Instructions
1. Prepare a salad of field greens, shaved Parmesan cheese, grape tomatoes and roasted red peppers. Top with grilled shrimp. Drizzle balsamic vinaigrette over the salad and serve as a light weekday meal.
2. Make Southern-style po'boy sandwiches, substituting grilled shrimp for the fried oysters. Stuff the grilled shrimp into a split, buttered Louisiana baguette. Top with shredded lettuce, slivered tomato, sliced sweet pickles, mayonnaise and Creole mustard.
3. Skip the greasy pepperoni and hefty portions of mozzarella on your next pizza. Instead, roll out pizza dough and bake just to crisp. Drizzle it with olive oil and sprinkle with snipped chives, halved , shaved garlic and pitted kalamata olives. Top with grilled shrimp and return to the oven for an additional five minutes.
4. Toast a buttered 12-inch tortilla in a non-stick skillet just to crisp the outside. Stuff one side of the tortilla it with grilled shrimp, chunks of feta, chopped green onions and diced plum tomatoes. Fold over the other side and warm in the oven until the cheese melts.
5. Serve grilled shrimp Italian-style the next time you make shrimp Parmesan. Prepare the usual tomato sauce. Spread sauce on a sub roll or mix it with buttered linguine. Then top with grilled shrimp.
Tags: grilled shrimp, with grilled, with grilled shrimp, grilled shrimp, grape tomatoes, just crisp