Grilled Herb Shrimp

These were fantastic — too bad this recipe is arriving on the heels of there being basically no Gulf shrimp because of the oil issue! Sad 😦 But if you aren’t a seafood snob like I am, and don’t care where your shrimp are from — try this! 🙂

It’s delicious. And easy 😉

I served it with Parmesan risotto with peas and green beans. Delish!

Grilled Herb Shrimp

(Barefoot Contessa, by way of Pink Parsley)

2 pounds shrimp (16-20 count), peeled and deveined, but tails left on

3 cloves garlic, minced

1 medium yellow onion, minced

1/4 cup minced fresh parsley

1/4 cup minced fresh basil

1 teaspoon dry mustard

2 teaspoons Dijon mustard

1 1/2 teaspoons kosher salt

1/2 teaspoon fresh black pepper

pinch of red pepper flakes

1/4 cup olive oil

1 lemon, juiced

1/2 teaspoon sugar

Directions

– Combine all the ingredients and toss to coat the shrimp.  Allow to marinate at room temperature for 1 hour, or in the refrigerator for up to 24 hours.

Prepare grill.  Thread the shrimp on skewers, and sprinkle one side with sugar.

Grill the shrimp, sugared side down, for about 2 minutes, then flip skewers and grill until cooked through, an additional 1-2 minutes.

Dry-Rubbed Grilled Pork Roast

This rub was amazingly delicious. A little spicier than *I* like things, but still delicious!

It was originally for a pulled pork, but we ate it just as a slow-cooked pork roast. Mmm…

Carolina Dry Rub

(Steven Raichlen)

1 tbsp mild paprika

2 tsp light brown sugar

1 1/2 tsp hot paprika (omitted because we didn’t have it)

1/2 tsp celery salt

1/2 tsp garlic powder

1/2 tsp dry mustard

1/2 tsp freshly ground black pepper

1/2 tsp onion powder

1/4 tsp salt

4-6 whole cloves garlic (optional)

Directions

– If using the garlic cloves, place small slices all over pork roast and slip 1 clove into each slit. Place rub on pork roast/loin, wrap in plastic, and refrigerate for at least 3 hours (preferably 8)

– Set up the grill for indirect grilling, and place roast on grill (we grill in foil to keep the grill clean)

– Slow-roast pork for 3-5 hours (depending on size of pork) until internal temperature reaches 195 degrees F

– Serve! It’s delicious!

Grilled Baby Red Potatoes with Herbs

This is pretty simple, but so delicious….

Grilled Baby Red Potatoes with Herbs

(Mrs Sac’s Purple Kitchen)

8 baby red potatoes, washed and cut into 1/4″ to 1/2″ slices

1 tbsp extra virgin olive oil

1/8 tsp pepper

1/4 tsp garlic salt

1/2 tbsp coarsly chopped fresh parsley

Directions

– In a bowl, toss potatoes with olive oil, pepper, and garlic salt

– Spray a sheet of tin foil with olive oil or cooking spray, and spread the potatoes into thin layers (2-3 potatoes thick)

– Add any additional seasonings you enjoy, and fold up the tin foil, making a little packet on all sides

– Grill over medium heat, carefully flipping over once

– Cook for about 15-20 minutes

– Remove from grill and add fresh parsley before serving

Spicy Honey Chicken

The picture above is DH’s handiwork…or rather, DHGM (Dear Husband-Grill Master) as he’s been requested to be called on my blog 🙂

I got this one from Leigh — her recipes are always fantastic!

Since DHGM finally, FINALLY was able to buy a grill (he’s so happy!), I included a lot of grill-friendly recipes in this week.

This chicken can be done inside, under the broiler, or outside, on the grill. I love those flexible recipes!

Spicy Honey Chicken

(your home based mom)

*Note: You can change the “spicy” aspect of this recipe by how much cayenne pepper you put in!)

8 boneless, skinless, chicken thighs (I used chicken thighs, but bone in, and some leftover boneless breasts)

Rub:

2 teaspoons garlic powder

2 teaspoons chili powder

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon paprika

1/4-1/2 teaspoon cayenne pepper

Glaze:

6 tablespoons honey

2 teaspoons apple cider vinegar

Directions

– Combine the first six, ‘rub’ ingredients in a bowl and mix well

– Clean excess fat from chicken pieces and add pieces to bowl of spices, rubbing to coat

– Brush grill surface lightly with olive oil, and grill chicken for a few minutes on each side, until cooked through

– Combine honey and vinegar in a small bowl, stirring until well combined

– Brush mixture onto chicken (both sides) in the final moments of grilling

– Since the glaze is sugar-based, you’l need to turn the heat down so your chicken doesn’t burn; leave it on the grill a fw moments to caramelize

– You can also use these steps inside, under your broiler