Good Day Folks,
It’s getting into summer time here in the Hinterlands and we are thinking of quick and healthy things to eat. Yeah, I know sometimes healthy is not what we want to eat, but if we think on it there are plenty of really good things we can throw together that are very tasty. This is one of those things, Grilled Shrimp and Vegetables. It was so easy to make and fairly quick. Having the meal on the back patio, as the sun was setting, was a great way of ending the day.
Michelle and I are trying to eat a little better, and since most of what I do involves cooking over fire, it can lend itself to doing a reduced fat meal. Don’t worry the summer party food is not going away, AND… we do have the 4th of July coming up, so there will be plenty of grease dripping goodness ahead for sure :). This dish was something I wanted to have. I like the taste of grilled veggies and the shrimp are just a great way to seal the deal. I used Old Bay seasoning for this dish because A) it’s always in the drawer and B) it’s good stuff. You can put together your own seasoning mix if you like. I was working in the yard all afternoon and needed to finish before I started cooking.
The process was easy: buy the shrimp, buy the veggies, cut up the veggies, season the shrimp, and then grill. I used red and yellow bell peppers (they have a sweeter taste and look good for the camera), zucchini, mushrooms and green onions. Peel the zucchini and slice every thing up. Then toss them in canola oil and into the lightly oiled grill basket on the grill and cook. Very EASY!
Want to try it? Ok, take a look.
Grilled Shrimp and Vegetables For Man Food Monday
- 1 lb of peeled raw shrimp.
- 1 red bell pepper
- 1 yellow bell pepper
- 3 medium zucchini peeled and sliced
- 16 ounces sliced white mushrooms
- 2 green onions, sliced
- 1 bunch of broccolini
- 2+ tablespoons canola oil
- cooking spray
- 3 + tablespoons Old Bay seasoning.
- salt and pepper to taste
- Rinse the shrimp and pat dry.
- Place the shrimp in a non reactive bowl and toss in 1 tablespoon of canola oil then coat with the Old Bay seasoning.
- Place in the refrigerator until ready to grill.
- Rinse the vegetables.
- Seed the bell peppers and slice about 1/4inch thick.
- Peel the zucchini then quarter, long ways, and slice so they are about 2 inches long.
- Slice the green onions separate the white part from the green part, you will use then at different time in the cook.
- Place the vegetables, except the onions, in a large mixing bowl and toss them in canola oil and season with salt and pepper.
- Fire up your grill and spray the grill basket with cooking spray then place it on the grill
- Grill the mushrooms first, moving constantly for about 5 minutes.
- Add in the white part of the onions and grill for about 2 minutes.
- Add in the remaining vegetables and grill until brightly colored and somewhat tender. Do not over cook.
- Once done, remove the vegetables from the grill basket and add the shrimp stirring until the shrimp are starting to flush pink.
- Add back the vegetables,add the green onion tops and stir to combine.
- Remove from heat and serve immediately.
This was a very tasty meal, we had it with a leaf lettuce salad and light pinot grigio wine, and of course a beautiful sunset.
You can do variations on this using chicken or beef in place of the shrimp if you like. You will just have to adjust your cook times for the denser meats. You can also use different vegetables, just keep in mind that the more dense vegetables will need longer cook time or will need to be sliced thinner.
For the most part this was a meal for Michelle and me. The boy/man child, did eat with us but since he is doing the vegetarian thing, I just set a side some of the grilled veggies for him. If I were making this for a larger group I would increase the amounts accordingly.
I hope you enjoy this, and let me know how it went for you. See you next week!