Tipp No. 146: “Shrimp Garden Packs” (Recipe)

Food, Tipps
Oven- or BBQ Recipe

Ingredients

  • 1 small zucchini, ends trimmed, sliced into half moons (1 1/3 cups)
  • 1 small yellow squash, ends trimmed, sliced into quarters (1 1/3 cups)
  • 1 pint grape tomatoes
  • 1 green bell pepper, chopped (1 cup)
  • 1/2 small red onion, chopped into chunks and separated
  • 1 1/2 cups fresh corn
  • 1 1/4 lbs. large (21/25) raw shrimp, peeled and deviened
  • 3 Tbsp olive oil
  • 3 garlic cloves, minced (1 Tbsp)
  • Salt and freshly ground black pepper
  • 1 tsp paprika
  • 1/2 tsp celery seed
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper (or to taste, optional) or chili or sambal oelek
  • 1 1/2 Tbsp minced parsley, for garnish (optional)
  • 4 lemon wedges, for serving
  • garlic (optional)

Instructions

Prep Time: 20 min; Cooking Time: 12 min

  1. Preheat a grill over medium-high heat to 425 degrees.
  2. Cut 8 sheets of 12 by 14-inch heavy duty aluminum foil. Use two sheets of foil per packet.
  3. To a large mixing bowl add zucchini, squash, tomatoes, bell pepper, red onion, corn and shrimp.
  4. Drizzle over olive oil then sprinkle over garlic, 1 tsp salt, 1/2 tsp pepper, paprika, celery seed, thyme and cayenne pepper.
  5. Toss mixture well to evenly coat.
  6. Layer two sheets of foil per packet, with the first sheet of foil laying in opposite direction of the second. Divide mixture among double lined foil adding it to the center in a rectangular shape.
  7. Wrap up sides of first sheet of foil and roll edges several times to seal, then place second sheet going opposite length and wrap while rolling edges to seal.
  8. Grill until shrimp is cooked through, about 12 – 14 minutes, while filliping packets over to opposite side once halfway through grilling.
  9. Carefully open packets as steam will escape. Sprinkle with parsley and serve with lemon juice for spritzing.
  10. Serve with rice, Asian noodles or white bread / Baguette

Shared No. 101: “Spicy Cashew Crunch” — by Emertville

Food, Tipps

Spicy Cashew Crunch I love a good stir-fry but who doesn’t? Am I right? It’s a great way to use the leftover vegetables in your fridge or a quick and colorful meal when you have dinner guests. Just toss them into a hot wok, add a scrumptious sauce, and you’re done. Plus, stir fry sauce can be […]

Spicy Cashew Crunch — Emertville

Tipp No. 95: “Taste Iceland – Caramelised Potatoes” (Recipe)

Food, Reisen, Tipps, Travel
Bildergebnis für Icelandic caramelized potatoes

Potatoes? Great to have something in common with the Icelandic people. An alternative method of preparation will certainly enrich our (German) cuisine.

Often simple dishes without any shindig are the best in my view. Therefore, let`s try Iceland-style potatoes that have been highly recommended by one of my colleagues who is visiting Iceland frequently.

He confirmed that they are an absolutely delicious side-dish, which compliment any roast meal. Traditionally, the potatoes are considered a particularly delightful addition to a shoulder of lamb and purple cabbage.

Ingredients

  • 3 medium-sized potatoes
  • 5 tablespoons sugar
  • 3 tablespoons butter

Directions:

  1. Wash and scrub the potatoes removing any dirt, eyes, etc. Cut each in half, then cut each half into chunks.
  2. Bring a quart of water to a boil, lower the heat to medium, and place the potatoes in the pot. Cover and let cook for 20-25 minutes or until tender (able to poke a fork in it) but not mushy like you’re making mashed potatoes.
  3. Drain all the water off the potatoes, let them sit in the colander for about 5 minutes to dry out.
  4. Place the sugar on a frying pan and heat it up until it gets all melty. Stir in the butter or margarine when this happens.
  5. When this mixture reaches a rich golden colour, remove from the heat and carefully roll the potato pieces in it to fully coat them each in the caramel sauce.

“Góð matarlyst!” (Enjoy your meal!)

Bildergebnis für Icelandic caramelized potatoes