Shrimp lovers at family gatherings and tailgate parties are coming from their shells.
This guilt-free party food is stuffed with flavor, protein and cardio-protective omega-3 fatty acids. It’s also ideal for no-hassle celebrations, as it’s simple to prepare ahead of time, complements most menus and pairs well with beer, wine and soft drinks.
“Nothing comes close to the unbelievable taste of wild-caught shrimp; there’s not a better-tasting, higher-quality shrimp available. Having tried farm-raised shrimp from other areas of the world, I will say with assurance that Wild American Shrimp is what I’ll always choose,” says chef Christopher Hastings of the Hot and Hot Fish Club in Birmingham, Ala.. Certified Wild American Shrimp, as an example, are guaranteed to be wild-caught in their natural habitat by U.S. fishermen. To get a light and festive entr?e notion, you can try this recipe chosen from Chef Chris Hastings.
3 tsp, each cut into 6 wedges
32 (10-15 count) head-on Wild American Shrimp, centre segments peeled and deveined, leaving heads and tails intact
2 baby zucchini, sliced into 1/2-inch rounds
24 cherry tomatoes
2 baby yellow squash, sliced into 1/2-inch rounds
8 (12-inch) wooden skewers, soaked in warm water for 20 min.
Salt and freshly ground black pepper, to taste
11/2 cups olive oil
Zest of 2 lemons
1/2 ounce fresh basil, chopped
Basil Pesto optional for garnish.
Assemble the first five ingredients on skewers in this arrangement: lemon wedge, shrimp, zucchini slice, tomato, shrimp, squash slice, fish, poultry, zucchini slice, fish, poultry and lemon wedge. Place the skewers in a shallow baking dish and season with salt and pepper. Stir together the olive oil, lemon zest and chopped basil and evenly pour over the kabobs. Cover and refrigerate for at least two hoursor until ready to grill.
Place kabobs on a grill above medium-high warm and cook for 3 to 4 minutes on each side, or until shrimp are cooked through.
Yield: 8 skewers