Shrimp

Summertime Marinades: Snappy Lemon

Asian, grilling, Marinade, Paleo, Shellfish, tips

It’s summer, and it feels like it. That means my grill has been utilized nearly every night of the week. I just think food tastes better because of that open flame, and marinades can truly enhance an entire meal.

The real struggle comes when trying to find new marinades for your favorite grilled proteins. I honestly grill everything from steak to shrimp to vegetables. So I’ve developed a variety of easy homemade marinades that complement any meal.

Over the next few days, I’ll share four different recipes that can be used on practically anything. Experiment and try new proteins that you might not normally gravitate toward. You never know what new favorite you’ll whip up tonight. IMG_2695

The Snappy Lemon recipe below comes from my mom’s recipe book. It’s never failed me and offers a nice change to store-bought dressings used as a marinade. Try it tonight with grilled chicken or shellfish.

 

 

Snappy Lemon (best with chicken, skirt steak, seafood or shellfish)

Ingredients

1/4 cup reduced-sodium soy sauce (Coconut Aminos can be substituted)

2 tablespoons white wine

2 tablespoons lemon juice

1/2 teaspoon chili garlic sauce (you can find this in the Asian section at most grocery stores)

2 green onions, chopped

1 clove of garlic, finely chopped

Process

Mix all together in a bowl and place your protein into the mixture, and cover with lid or plastic wrap. Refrigerate 15-30 minutes (only 15 minutes for shellfish). Grill at 450 degrees until cooked through.

IMG_2693     IMG_2709     IMG_2711

Pesto Shrimp Over Zucchini Linguini

Arugula, Paleo, Pesto, Seafood, sunday supper, vegetables

Cooking Paleo really means removing foods like pasta from our diets. While I can’t follow a Paleo lifestyle perfectly, I am getting better at creating meals that are a healthy spin on traditional favorites. IMG_1764

My pesto shrimp over zucchini linguini embodies Paleo eating. Instead of using real linguini pasta, I thinly slice zucchini as its replacement. Paired with my Arugula Pesto Recipe, this dish results in a dairy-free, pasta-free dinner that’s satisfying and healthy.

This entire meal uses a single sauté pan and only takes 10-12 minutes once you turn the burner on. So have someone set the table while you take a little time at the stove. Regularly stirring the zucchini noodles will keep them from burning or getting too soft.

Don’t be intimidated by this recipe, and I suggest that you make the pesto ahead of time. I often double the pesto recipe and either freeze the extra or keep it in the refrigerator for up to seven days. The beginning of this recipe requires a little knife work, but the end result is quite simple and elegant. Oh, and it’s Paleo, which was kind of the point in the first place.

Ingredients

1/2 pound shrimp, peeled and deveined

2 or 3 zucchini

1/2 white onion, thinly sliced

2 garlic cloves, chopped

3 tablespoons of olive oil

2/3 cup arugula pesto (click here for the recipe)

Cooking

In a bowl, mix shrimp with 3 tablespoons of pesto sauce and put into the refrigerator.

While the shrimp marinates, make the zucchini noodles. Cut each zucchini length wise, into 1/8”-1/4” thick slices. Then cut those into long strips, creating julienned “noodles.” (see image)

IMG_1734     IMG_1738     IMG_1740

In a large sauté pan, heat 2 tablespoon of olive oil over medium-high heat. Add the garlic and onion and stir for 2 minutes. Add the zucchini noodles, stirring occasionally, until they are tender but still firm, around 4-6 minutes.

Remove zucchini mixture from the pan and place into large bowl. Mix the remaining pesto with the zucchini noodles. Cover with foil to keep warm.

Then add another tablespoon of olive oil to the pan. Toss in the shrimp and cook for 2  minutes per side.

To plate, assemble the zucchini pesto noodles in the center of a plate and top with shrimp, evenly divided between all the guests. This recipe serves four adults.

IMG_1743     IMG_1750     IMG_1756