Tips On Grilling Shellfish

The flavor of shellfish benefits significantly from grilling. Removing the shellfish from the grill before they become too well done and rubbery is the biggest challenge. Watching closely for shellfish to turn opaque (non-transparent), removing them from the grill and serving them immediately are key to delicious tasting fish.

Prepare scallops for grilling by cutting off the curved shaped appendage that is attached to the side of the body, if still intact.

Prepare shrimp by removing the shell and the vein that runs along the back. Personal preference dictates whether to leave the tail on or off.

Marinating shellfish in a flavorful oil will help to prevent the tendency of the scallops and shrimp to dry out.

Two skewers work best to prevent the seafood from spinning or turning on the grill.

Grill shrimp on each side for 2-3 minutes, depending on the thickness of the shrimp. Cook scallops for 2-3 minutes on each side, depending on their size.

Tips On Grilling Vegetables

Make room on the grill for vegetables. The caramelized, smoky flavor that comes with grilling does wonders for vegetables. A lot of veggies do well on the grill, but some really stand out — asparagus, corn, eggplant, squash, mushrooms, peppers and onions.

Most vegetables cook better and are less likely to stick if they’re marinated first or brushed lightly with vegetable oil.

For added flavor, sprinkle grilled vegetables with chopped fresh herbs. Cut the vegetables all about the same size for even cooking.

If you use wooden skewers, soak them in warm water for 20 minutes.

Marinade for the Shellfish and Vegetables

• 1/4 cup extra virgin olive oil
• 1/2 teaspoons dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper

Directions

Whisk all the marinade ingredients together in a measuring cup. Divide in half. Use one half for the shellfish and one half for the vegetables.

Grilled Shellfish Skewers

For 2 servings

Ingredients

• 6 medium sea scallops
• 6 medium shrimp, peeled and deveined
• Marinade, recipe above
• 2 double skewers
• Green Goddess Dressing, recipe below

Grilled Vegetable Skewers

For 2 servings

Ingredients

• 1/4 of a Fennel bulb, cut into 2 inch pieces
• 1/3 of a Red Bell Pepper, cut into 2 inch pieces
• 1 small Zucchini, cut into 2 inch slices
• Marinade, recipe above
• 2 double skewers
• Green Goddess Dressing, recipe below

Directions

Marinate the shellfish and vegetables separately for 30  minutes. Drain and thread the scallops on one double skewer and the shrimp on a second double skewer.

Do the same with the vegetables. Save any marinade left in the bowl to use as a basting sauce.

Preheat an outdoor grill to high and grease the grill grates with oil.

Place the vegetable skewers on the grill first, since they will take longer to cook. Cook until the vegetables are tender, turning and basting them with the olive oil mixture occasionally, about 15 minutes.

After the vegetables have cooked for 10 minutes, place the shellfish skewers on the grill.  Cook for 2-3 minutes on each side.

Serve the grilled shellfish and vegetables with the Green Goddess Dressing.

Green Goddess Dressing

This may be used immediately or stored in the refrigerator for up to 3 days. This dressing is also delicious drizzled over hard-boiled eggs.

Makes 1 cup

Ingredients

• 1/4 cup snipped chives
  
• 1/4 cup chopped fresh flat leaf parsley leaves
  
• 2 tablespoons chopped fresh tarragon
  
• 2 anchovy fillets
  
• 2 tablespoons white wine vinegar
  
• 3 tablespoons extra virgin olive oil
  
• 1/2 cup sour cream
  
• Kosher salt and freshly ground black pepper

Directions

Place the chives, parsley, anchovy fillets, tarragon and vinegar in a food processor and pulse a few times to combine.  

With the motor running, add the olive oil in a steady stream, scraping down the sides, and process until pureed. Add the sour cream and process until smooth. Season with salt and pepper.

Store in the refrigerator until serving time.

Brown and Wild Rice with Pecans and Thyme

Ingredients

• 1 tablespoon olive oil
  
• 1 small onion, finely diced
  
• 1 cup brown and wild rice mix, without seasoning. (I use Lundberg rice)
  
• 3/4 cup chopped, toasted pecans
  
• 2 bay leaves
  
• 1 teaspoon fresh thyme leaves
  
• Salt and fresh ground black pepper to taste
  
• 2 cups low sodium chicken stock
  

Directions

In heavy saucepan with a tight-fitting lid, saute the onion in oil until softened. Add rice and saute 2-3 minutes, stirring so it does not get too brown.

Add the bay leaves, thyme, salt, pepper and chicken stock and bring to a boil.

Turn the heat to very low, cover and cook for about 50 minutes. (Check your rice package to see what the recommended cooking time is.)

After 50 minutes, check the rice. It should be slightly chewy with all the liquid absorbed when it’s done. Stir in the toasted pecans.

Turn off the heat and let stand, covered, 10 minutes. Serve hot.

Posted by Jovina Coughlin in fennel, Fish, green goddess, Grilling, Healthy Italian Cooking, Herbs, peppers, Rice, scallops, shrimp, Vegetables, zucchini Tags: grilling shellfish, grilling vegetables