Saturday, September 26, 2009

Summer Leftovers

I was sorting through our summer photos and came across the main course from my brother’s birthday dinner that I haven’t yet shared with you. Since there will be a few more weeks of warm-ish weather, I figure it’s not too late to give this one last whirl in at attempt to stretch out the last few days of sun.

Ethan specifically requested something healthy, so I instinctively turned to my summer issue of Eating Well. We enjoyed this dish, but I felt the watermelon made for too “wet” a salsa. It ran all over our plates and was super messy, even with serving it in the butter lettuce leaves. Next time I’ll make it with mango, or a firmer melon, like honeydew. The watermelon lent nice color, but that’s about it. Definitely had to eat the salsa right away, too, as the watermelon turned to mush by the next day and I had to throw it out. And, it made a ton, so I was sad to see it go to waste. I’m guessing Mango would hold up for at least two days.

So, yes, I recommend this recipe, but with some modifications.

Grilled Shrimp with Melon & Pineapple Salsa

4 servings

Active Time: 45 minutes

Total Time: 1 1/4 hours (plus marinating time — 4 to 24 hours)

Four 8- to 10-inch skewers

1 pound raw shrimp, (16-20 per pound), peeled and deveined (see Note)
2 tablespoons canola oil, divided
2 teaspoons finely grated fresh ginger, divided
2 teaspoons minced seeded jalapeño, divided
2 cups finely diced firm ripe melon (note: the print edition of the magazine recommends watermelon — too watery! I think mango or a firmer melon, like honeydew, would work and taste better)
1 cup finely diced fresh pineapple
1/4 cup finely diced red bell pepper
1/4 cup finely diced green bell pepper
1/4 cup finely diced red onion
3 tablespoons rice vinegar
2 tablespoons finely chopped fresh mint, plus 4 sprigs for garnish
1/2 teaspoon kosher salt
4 large lettuce leaves, such as Boston, romaine or iceberg (I used butter lettuce)
4 lime wedges

Combine shrimp, 1 tablespoon oil, 1 teaspoon ginger and 1 teaspoon jalapeño in a medium bowl.

Cover and refrigerate for 4 hours or up to 24 hours.

Combine melon, pineapple, red and green bell pepper, onion, vinegar, chopped mint and salt in a large bowl with the remaining 1 tablespoon oil, 1 teaspoon ginger and 1 teaspoon jalapeño.

Refrigerate until cold, about 30 minutes or up to 4 hours.

About 20 minutes before serving, preheat grill to high.

Thread the shrimp onto skewers, piercing each twice, once through the tail end and once near the head end.

Grill the shrimp until pink and just cooked through, 2 to 3 minutes per side. When cool enough to handle, slide the shrimp off the skewers.

To serve, arrange one large lettuce leaf on each dinner plate. Spoon salsa onto the lettuce and top with shrimp. Garnish each serving with a lime wedge and a mint sprig, if using.

Tips & Notes

Make Ahead Tip
Marinate the shrimp (Step 1) for up to 24 hours. Cover and refrigerate the salsa (Step 2) for up to 4 hours.

To devein shrimp, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the tract with the knife tip.

Per serving: 211 calories; 8 g fat (1 g sat, 5 g mono); 168 mg cholesterol; 16 g carbohydrates; 19 g protein; 2 g fiber; 352 mg sodium; 501 mg potassium.

1 comment:

Emily said...

Another beautiful photo!