Proud Italian Cook

Grilled Shrimp and Lobster Gremolata

May 30, 2012 by Marie 33 Comments

Gremolata is not just for garnish anymore! Here it serves as the main ingredient to intensely flavor baby lobster and shrimp, then all is cooked rustic style in foil right on top of your grill. Perfect for summer entertaining or a special dinner for two.

Gremolata is so easy to make, I used my mini food processor or you can chop it all by hand. Start with four large garlic cloves and a full bunch of Italian parsley, process or mince them together. Place in a bowl, then add the zest of two lemons, the juice of one and enough olive oil to make the consistency loose. Rub the mixture all over your seafood and let it sit for about twenty minutes or so.

Have your grill heated on medium and make a “pan” out of heavy duty aluminum foil. Add your marinated seafood, a little red pepper flakes if you so desire, a handful of grape tomatoes, lemon slices and an extra drizzle of olive oil.

I had two baby lobsters that I precooked in boiling water for five minutes ( I wanted to make sure the lobsters would be cooked through) and a pound of shrimp, you could use shrimp alone or even some scallops. May I suggest reserving some of the gremolata to toss into warm angel hair pasta, the perfect accompaniment for those flavorful juices!

Cook open faced, with no foil on top, just the lid of your grill down until juices are sizzling and the fish is cooked through.

The smell in my backyard was so enticing that my neighbors were all commenting!

You have to try this!

See what I mean about the pasta and the juices?

Happy Grilling!

33 Comments Filed Under: Pasta, Sauces, Seafood, Summer Tagged: fish in foil, gremolata, grilled lobster, grilled seafood, grilled shrimp

Let the Grilling Begin!

May 21, 2012 by Marie 45 Comments

Memorial Day is right around the corner, here’s a few tasty ideas you might want to try.
First up, Chicken Flavored with a Mustard and Herb Paste.

Place 1 1/2 cups of loosely packed herbs of your choice into a food processor, I used parsley, basil, rosemary and thyme. Add 3 cloves of garlic, the zest of a lemon, salt and pepper then process to a fine chop. Add the juice of one lemon, a healthy glop of dijon mustard then drizzle in some olive oil until you get a thick paste consistency.

Now rub it all over your chicken, under and over the skin and let it sit for a few, then it’s time for the grill!

The end result is chicken flavored to the max!

When the chicken is done and resting you can make these Garlic Grilled Tomatoes, a recipe adapted from Steven Raichlen the BBQ king.
Cut your tomatoes in half crosswise, season with salt and pepper.
In a small frying pan add crushed garlic, olive oil and fresh thyme, cook til golden, take off the heat and add in grated parmesan cheese. Place your tomato halves cut side down on and oiled grill until you get grill marks, then turn them over with tongs and spoon the garlic cheese mixture on top and continue cooking.

This is a wonderful side for anything you might be putting on your grill.

You might also want to plan ahead and grill up some eggplant.

Then pair it with a caprese salad for another side or appetizer. Oh, this is so good!

Then finally, you have to have dessert! My go to, no brainer, quick dessert is a scoop of
vanilla ice cream drenched with Amaretto and topped with chopped almonds, so simple and a hit every time!

Or you just might be in the mood for Limoncello drenched ice cream… To die for!
Enjoy your weekend!

45 Comments Filed Under: Desserts, Poultry, Side Dishes, Summer, Vegetables Tagged: Amaretto dessert, caprese eggplant, garlic grilled tomatoes, grilled chicken, limoncello dessert, mustard herb paste

Lemony Spring Risotto

May 13, 2012 by Marie 16 Comments

All things green are the key ingredients in this risotto, baby zucchini, leeks, artichokes, asparagus, chives and peas. One bite and you know spring is here to stay!

The fresh peas and those cute tiny zucchini came courtesy of Trader Joes, the few asparagus and chives came right out of our garden.

Freshly grated Parmigiano Reggiano and a healthy dose of grated lemon zest highlights all the vegetables and compliments the whole dish!

Ingredients
A cup of peas, 2 small leeks sliced, 4 asparagus spears sliced, 1/2 can of artichokes drained, baby zucchini, precooked ( I did mine for a couple of minutes on a grill pan) snipped chives and the zest from 2 small lemons.
You’ll also need 1 box of chicken or vegetable stock warmed up on the stove and 1 1/2 cups of arborio rice, 1/4 cup of white wine and 3/4 cup or so of grated Parmigiano Reggiano.
Here’s what you do
Saute your leeks and some of the chives in a combination of olive oil and butter. Add rice and stir until coated then add wine and simmer on low until wine is absorbed. Start adding stock ladle by ladle until all is gone and absorbed. Fold in all your veggies, lemon zest and cheese adding salt and pepper to taste along with more chives for garnish.Enjoy!