Grilled Lemon Tarragon Shrimp and White Bean Dinner

I found this recipe in the Food and Drink Magazine (put out by the LCBO – Liquor Control Board of Ontario).  I love their magazine as it is beautifully art directed.  While I followed this recipe closely I did alter a couple of things which I will mention in the recipe below.  Was a great summer meal and ready in about 30 minutes.

Food and drink159

shrimp and white bean

shrimp and bean 2

Ingredients: Serves 4

(Please note I am providing the recipe the way I prepared it – the magazine called for 1/4 cup of olive oil – I just used enough to brush over the shrimp and veg and a bit over the beans. I also added the vegetables which were not in the recipe.)

1 lb. uncooked shrimp peeled

1/4 cup of lemon juice

1/3 cup of chopped fresh tarragon leaves

Olive oil to brush over shrimp, vegetables and drizzle over the beans

1 can white kidney beans, rinsed and drained

1 ripe ataulfo mango diced (magazine called for wedges which we did but then we cut it up as it was better mixed into the whole meal)

2 green onions slices thinly

Pepper to taste 9I used lemon pepper for added lemon flavour)

1 garlic clove crush or minced

Splash of hot sauce (optional)

2 medium sized zucchini (1/4″ slices maximum)

1 pepper (I used yellow as it was on hand – any colour will do)

Directions:

Preheat BBQ to medium high.  While BBQ is heating combine shrimp, 2 tbsp of the lemon juice and 1 tbsp of the chopped tarragon in a bowl along with a drizzle of olive oil and toss to coat. (You can do this ahead of time too if you like)

Place beans, diced mango, green onions and remained of the tarragon in a large bowl and toss.

Skewer the shrimp in any order with the vegetables you like – BBQ about 2-3 minute per side – till pink (hint – if you slice the zucchini no more than 1/4″ thick then they will grill along with the peppers and shrimp – if they are too thick they will take too long).  You can grill the vegetables separately from the shrimp if you like too.

Add remaining lemon juice, garlic and hot sauce to bean mixture with a pinch of pepper (I don’t use salt as canned beans have salt already in them). Plate with beans on the bottom and skewers on top or take shrimp and veg off skewers and mix in bowl.

We started with them on the skewers for visual effect then decided to take them off and just mix it all up in the bowl – hence the separate pictures of how it was served.

Grilling in the country

Spent a wonderful Canada Day long weekend in around the Lindsay/Peterborough area at my good friend Victorias place.  It was like a spa for the mind and body.  We had planned on experimenting with cooking up new food ideas so I was very excited.  Some worked really well while others not as much.  I decided to blog even the mediocre in hopes perhaps someone could recommend how to make it better.  Here goes several meals so keep reading after the first:

Brown Rice Paella (not your typical version)

paella1

While this looks really good….it was lacking in intensity of flavour. We didn’t do the typical spicing which is probably why it was lacking in flavour.  Instead we opted to try lime and cilantro to flavour it for a lighter tasting paella.

Ingredients

1 cup brown rice (we should have used instant rice but used regular brown rice as it was what we had)

10 large raw peeled shrimp

1 lb of mussels

1 cup of frozen green peas

Juice of 1 lime

1 lemon cut in quarters (to sprinkle over dish)

Fresh coriander

Directions

We marinated the shrimp in some lime juice and coriander first.

Cook the rice in chicken or vegetable broth until just about ready then add the frozen peas, shrimp and then the mussels on top.  Cover and steam for about 5 minutes.  Very quick and easy but the thing that made it taste okay was we added hot sauce to it on our plates.

Please feel free to comment any ideas you think would have improved on the flavour (other than the traditional style).

Grilled Turkey Burgers with Tomato and Feta Salad and Grilled Vegetables

Grilled Turkey burger

tomato and feta salad

This was amazing – We made these burgers in a way I had never made burgers before and low and behold they were awesome!!!!

We did not have any bread crumbs so we used large flake oatmeal instead.  Who would have thought!  Okay every gluten intolerant person probably knows this but we didn’t so it was amazing to learn.

No real need for instructions here as you just combine all ingredients which included the following:

1 lb. ground turkey

1 sweet onion – I caramelized the onion but you can just sauté it.

About 1 cup of large flake oatmeal

Dijon mustard – 3 tbsp

2 cloves of garlic minced

A splash of hoisin sauce

A splash of BBQ sauce

(use any condiments you have in your fridge that you think you might like)

A pinch of black pepper

1 egg

The mixture seemed very wet so we made the patties and put them in the fridge and like magic by the time we went to cook them (about an hour or two later) they had firmed right up! – apparently the oatmeal absorbs moisture (I know all you people that knew this are thinking “Well of course it does” but we really didn’t know – I am not an oatmeal eater so I never use it).

The fun part for us both was grilling on a tiny charcoal grill – after several attempts we got it going and that little sucker really got hot (we kind of charred a couple of the burgers in the process but they still tasted amazing).

Burgers on BBQ

Add to this a roasting pan full of baby carrots from the farmers market fresh that morning, japanese eggplant and asparagus topped with a bit of shredded parmesan cheese and you have a fabulous meal.

Grilled veg

What could be better to add to this meal than a salad of fresh tomatoes with feta cheese and basil from the garden fresh picked and you have the perfect summer meal. (oh yeah I also sautéed some mushrooms to put on top of the burgers…)

Lastly – for lunch Victoria made this yummy Niçoise salad with some fresh tomatoes, baby white potatoes, 2 hard boiled eggs, fresh quick cooked asparagus with a dijon dressing that was absolutely delightful!  So fresh and tasty.

nicios salad

You now know pretty much everything we ate that  weekend 😉

Pretty darn awesome I have to say!