I know I might be pushing it with grilling posts in October, but I’m trying to share all of these yummy meals before it is winter. I actually might be done grilling for the simple fact that my gas tank is just about empty and it seems a little late in the season to fill it. I’m also unsure how much grilling I will do when next year rolls around. Will the baby let me grill? Will it make things easier? No idea at this point. Oh well, I will at least save this recipe to make again when I am back to grilling. And hopefully you will want to do the same!
For awhile I had a dilemma. I wanted to try making skewers/kebabs, but I lacked the skewers. I also needed a grill. And then I didn’t really have recipes since I didn’t have the skewers…finally I went ahead and asked for them for my birthday this year. I have tried different recipes and am still learning, but this recipe was my first success!
One of my favorite parts of late spring into summer…corn! It starts appearing in the stores and I get so excited. Zucchini is generally good year-round even if the price is higher, or at least okay. But corn? The fresh kind is only good in the summer and it is awesome. I’ve been buying some each week just because I can’t resist it.
My parents used to make this for special occasions, especially their anniversary. I loved it! They would also make it with scallops, but would cook the two seafood separately since I don’t like scallops. This recipe is a bit fancier than what they would make since their recipe was more “a bit of this and a bit of that…and a healthy bit of wine” but it reminds me of those special nights all the same.
I’ve made this twice now, and the first time was as directed with shell-on shrimp, and it was amazing. The second time was still tasty, but the shrimp not quite as tender…I also used shrimp that only had the tail still on. It’s not that I needed the extra work done for me, but the place I went to didn’t carry raw shrimp with a full shell. Next time, I will try the full shell again to see if it is as amazing, and then I will update to specify that…otherwise, I will still say it is delicious either way. I wouldn’t do this with the shells completely off, though, since you need them to help flavor the sauce.
This recipe is a bit dangerous, I should warn you. I have worked with serrano peppers before, so I know how they are. I used that one instead of a jalapeno because it is mild enough for the weak palates in my family. But, when I made the curry paste with the serrano and dried chiles…something was extra spicy! I must have washed my hands at least 10 times before the spice wore off them. I would recommend wearing gloves to be safe. A lesson for next time! Because, yes, we will make this again. The other fun parts for this recipe included the shrimp and the pineapple.
Continuing the Italian trend I’ve been on over the last week, here is another yummy dish for you! It comes courtesy of my Lidia’s Italian-American Kitchen cookbook. Well, sort of. She has her own basic risotto recipe, but I like doing my own thing for it. Hers was a bit more involved than my normal risotto. I haven’t shared my risotto recipe on here yet, so below you will find my basic risotto, which is similar to the quinoa risotto I have shared before. I will include the shrimp and leek variation because it was particularly yummy, but you could easily add other ingredients instead. Chicken, mushrooms, vegetables like broccoli, and other ingredients could be swapped in for your flavor preferences. This was one of our Friday Lent meals, and I had a shrimp craving, so here you go!
K and I just discovered the nice fish our Whole Foods has to offer. I wanted to have some sort of fish dish since it is Lent and that means Fish Fridays for this Catholic girl! I am sharing this not on a Friday, but it allows you time to pick up some fish for this Friday, if you wish to have some fish fun. We previously have made a version of this dish with shrimp and I felt that fish would work well, too. You can really use any quick-cooking fish that is easy to saute in a skillet. If you decide to use shrimp, add it at the end and do not partially cook it at the beginning like I do with the fish. This dish does not need to be spicy, but feel free to go nuts with your choice of spicy seasoning if you love it. Likewise, you can substitute a different quick-cooking green for the spinach (think Swiss Chard, lettuce, etc.).
Don’t leave out the cilantro, though.
We are huge fans of cilantro in this house!