Grilled Caribbean Shrimp with Summer Tabbouleh
- 1 package Chef Lynn Crawford's Caribbean Shrimp or 400g (14 oz) package frozen large shrimp (31-40 count), thawed
- 3 tbsp Jerk Seasoning (recipe follows)
- ¼ cup good quality olive oil
- 2 tbsp tomato paste
- 2 tbsp lemon juice
- 1 tsp lemon zest
- ½ tsp chili powder
- 2 cups medium bulgur
- ½ tsp salt
- ½ tsp pepper
- 2 cups boiling water
- 2 medium tomatoes, diced
- ¼ medium red onion, finely diced
- ½ English cucumber, peeled and diced
- 1 cup chopped flat leaf parsley
- ½ cup chopped mint
Prepare Chef Lynn's Caribbean Shrimp according to package directions.
Alternately, gently toss unseasoned shrimp and 3 tbsp Jerk Seasoning to coat. Grill over medium high heat until cooked through, about 2-3 minutes per side. Set aside.
In a large bowl, combine olive oil, tomato paste, lemon juice, zest, chili powder, salt and pepper. Mix well, then stir in bulgur, coating well in mixture. Add boiling water and cover until bulgur is tender, about 20 minutes. Fluff with fork; drain if needed.
Stir in tomatoes, red onion, cucumber, parsley and mint. Season with salt to taste. Arrange Caribbean Shrimp on top and serve.
Jerk Seasoning
- 1 bunch green onions, coarsely chopped
- 1 scotch bonnet pepper
- 2 tbsp chopped fresh thyme
- 1 tbsp brown sugar
- 2 tsp ground allspice
- 2 tsp cinnamon
- 2 tsp salt
- 2 tsp black pepper
- 1 tsp ground nutmeg
- 1/4 cup lime juice
- 2 tbsp olive oil
Place all ingredients for Jerk Seasoning in a blender and puree into a thick paste. Spoon into an airtight container, refrigerate and use within 5 days.
Lemon Garlic Shrimp with Everything Green Salad
Serves 4
- 1 package Chef Lynn Crawford's Lemon Garlic Shrimp or 400g (14 oz) package frozen large shrimp (31-40 count), thawed
- ½ shallot, minced
- 2 cloves garlic, finely minced
- ½ tsp anchovy paste
- ¼ tsp chili flakes
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp olive oil
- 2 tbsp chopped chives
- ½ cup (125 mL) sugar snap peas
- 4 spears asparagus, trimmed and cut in 2-inch (5 cm) pieces
- 1 baby cucumber, sliced
- 1 small zucchini, cut in ribbons with a vegetable peeler
- 1 head Boston lettuce, torn into bite-size pieces
- 2 green onions, sliced
- 1 small avocado, peeled and cut in wedges
- 2 sprigs dill, coarsely chopped
- 2 oz (55 g) feta cheese, crumbled
- ½ cup (125 mL) Green Goddess Dressing (recipe follows)
- Salt and pepper
Prepare Chef Lynn's Lemon Garlic Shrimp according to package directions. Alternately, in a large bowl, combine shallot, garlic, anchovy paste, chilli flakes, salt, pepper, lemon juice, zest, and olive oil. Add thawed unseasoned shrimp, toss gently to coat and let marinate for 5 minutes. Grill or sauté over medium high heat until cooked through, about 2-3 minutes per side. Garnish with chopped chives and set aside.
Half fill a medium saucepan with cold salted water and bring to a boil over medium-high heat. Add snap peas and boil for 1 minute. Using a slotted spoon, transfer to a bowl of ice water to stop cooking process and set color. Boil asparagus for 1 minute, then transfer to ice water. When cooled, drain peas and asparagus on paper towels.
In a large bowl, gently toss together peas, asparagus, cucumber, zucchini, lettuce, green onions, avocado, dill, and feta. Add dressing and toss until salad is well coated. Season to taste with salt and pepper. Top with Lemon Garlic Shrimp and serve immediately.
Green Goddess Dressing with Shallot & Herbs
Makes 1 1/2 cups (375 mL)
- 1 ripe avocado, peeled
- 1 shallot, chopped
- 1 clove garlic, peeled
- 1 cup (250 mL) mayonnaise
- ½ cup (125 mL) sour cream
- ½ cup (125 mL) loosely packed flat-leaf parsley leaves
- 2 tbsp (30 mL) chopped chives
- 2 tbsp (30 mL) lemon juice
- Salt and pepper
Place avocado, shallot, garlic, mayonnaise, sour cream, parsley, chives, and lemon juice in a blender and process until smooth. Season to taste with salt and pepper. Transfer dressing to a container, cover, and refrigerate until ready to use.
