Best Grilled Shrimp 2

I love having this grilled shrimp recipe as an easy stand-by because it takes a few minutes to prepare and tastes fantastic. I followed my Best Grilled Shrimp recipe exactly except for the oil: I used peanut oil rather than olive oil in this dish because I served these shrimp with Asian-influenced side dishes.

Try my Best Grilled Shrimp… and let me know what you think.

I served this with an avocado salad and Mushrooms and Bok Choy in Black Garlic Sauce.
Enjoy.

Best Grilled Shrimp

Savory Spice Shop makes everything in my kitchen possible. I love these shrimp.

I made up a rub with:
  • 1/2 TB garlic powder
  • 1 TB granulated onion
  • 1 tsp Aleppo pepper
  • 1 tsp ground black pepper
  • a pinch of sea salt
  • 1 TB olive oil
I had thawed some frozen shrimp, peeled them leaving the tail, de-veined the suckers, and coated them in this spice mixture. They grilled for just a few minutes and were delicious.
I served them with my Grilled Tomatillo Guacamole.

Pizza Four Ways

Why make one large pizza when you can make four small pizzas? Mix it up a little…
The four I made, from left to right, are:
  • Turkey Meat Sauce and Green Pepper
  • Shrimp with Roasted Garlic Oil and Green Pepper
  • Caramelized Onion, Apple, and Blue Cheese
  • Roasted Garlic
For all of these, I followed my Pizza Dough recipe, in which I altered the flour content in following way: 2 cups unbleached white flour, 1.5 cups whole wheat flour. Also, I rolled each crust super thin and baked them at 425 on a pizza stone for approximately 5 minutes each. They will take more time if they are not incredibly thin, so be mindful of that.
I had some leftover Turkey Meat Sauce (which was actually chopped meatballs in sauce from my Turkey Meatballs in Homemade Sauce recipe) , so I spread that on some dough with sliced green pepper.

I roasted garlic for my Roasted garlic flatbread-style pizza, and used the oil as a base for the shrimp pizza. I spread some oil, put on some chunks of shrimp, green pepper, salt, and pepper.

My favorite pizza of the four was the caramelized onion, apple, blue cheese combination. This needs to be planned out a bit because it can take 30 minutes or so to slowly caramelize onions. I spread them out on the crust, covered the pizza in apple slices, and then some Oregon blue cheese crumbles. Delicious. If you aren’t familiar with caramelizing onions, the first part of my Caramelized Onion Butter recipe can explain that.
My roasted garlic flatbread is really simple. Just add some roasted garlic and its oil to the rolled out dough. Salt and pepper, bake, and dive right in. If you want to review roasting garlic, follow my recipe for Roasted Garlic Spread, but skip the part where you make it a spread. Or, make a roasted garlic spread… whichever way you prefer.

Raspberry Chipotle Scallops and Shrimp

This month I was paired with My Year on the Grill for Taste & Create. I recreated Raspberry Chipotle Sea Scallops, but since I didn’t have the same raspberry chipotle sauce used in the original recipe, I created my own version, which turned out to be pretty good. Also, I made my version with shrimp and scallops as well as a side of coconut basmati rice.

Here is a link to my version of Raspberry Chipotle Sauce.

After I made the sauce, I opened a small can of undisturbed coconut milk and separated the fat from the water. I added the coconut water and a small scoop of fat to the water for my rice. When that came to a boil I cooked some basmati rice. Coconut rice is so good, and it seemed to be a perfect companion to the spicy raspberry chipotle sauce.
Meanwhile, I melted a tablespoon of butter and a tablespoon of coconut fat in a heavy skillet. When that was hot, I added the shrimp first, scallops second, and cooked until just done, moving them around a bit to coat with buttery coconut goodness.

This was delicious and I appreciate the inspiration for this dish, thanks to My Year on the Grill.

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A Bolder Table is a place where I bookmark my favorite recipes for later along with some occasional musings. It's my personal digital recipe compilation... Let's say it's my cookbook. Thanks for stopping by! -Megan
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