Grilled Teriyaki Shrimp with Grilled Scallions

Summer time in Chicago means BBQ season, I therefore try to grill out as much as I can. I will be posting Girl meets Grill recipes every Friday! I love making my homemade teriyaki with my Father's local honey. Both are very addicting. The sweet, tender and juicy bites of the shrimp with grilled scallions is a quick pick for a fresh and super fast meal! 

ingredients


8 pieces of large raw shrimp, deveined and peeled


Teriyaki Sauce


1/4 cup San-j's nama shoyu (you can use soy sauce)
2 tablespoons of mirin
2 tablespoons of local honey (I used my Father's locally grown raw honey)
1/4 cup water
1/2 teaspoon finely chopped garlic
1 teaspoon finely grated ginger
1 teaspoon finely chopped cilantro (optional)
1 teaspoons of chopped scallions cut on the diagonal for garnish (optional)


Grilled Scallions


1 bunch of scallions, root ends trimmed 
1-2 Tablespoon of Olive Oil 
Sea Salt 
Fresh Ground Pepper 




preparation

In a saucepan combine nama shoyu, mirin, garlic, ginger & cilantro over medium high heat. Once it boils, turn the heat down, and let it simmer for about 3 minutes. Remove sauce from heat and let it cool down. I recommend making this beforehand. Once the sauce is cool, use it as a marinade for the shrimp.  Marinate the shrimp with the teriyaki sauce for 30 minutes. 


Prepare the grill to medium high heat. 


Grill shrimp for 6 minutes or until shrimp are done. 


Brush scallions with olive oil. Lay the scallions on the grill for about 2 minutes or until you see grill marks. Turn over scallions and cook for another minute or so. 


Transfer scallions to a plate. Place grilled shrimp on top of grilled scallions. Serve immediately. 

Grilled Creole Shrimp with Mixed Greens

Aren't these shrimp beautiful, succulent and colorful? I love making these as an appetizer or a last minute dinner.  My boy, the grill and a girl are the perfect cooking trifecta. We believe in deveining and gutting both sides of the shrimp because it really grosses us out.  

ingredients

4-6 or 1 pound wild caught raw shrimp

1-2 tablespoons of Tony Chachere's Creole Seasoning

1-2 freshly squeezed lime or lemon juice

2 cups of mixed greens or mache, washed and dried 

preparation

preheat the grill to medium high. 

For the shrimp:

Peel the shrimp, devein and wash the shrimp.  Add shrimp in a bowl. Season by sprinkling 

Tony Chachere's Creole Seasoning on both sides of the shrimp and squeeze fresh lime or lemon juice. Let it marinate for about 10-15 minutes. 

Grill the shrimp for about 2-3 minutes per side or until cooked through. Shrimp cooks very quickly and easily can become overcooked and chewy. 

Arrange the salad on a plate. Place the grilled shrimp on top of the salad and squeeze the fresh lime or lemon juice over shrimp and salad. Serve and enjoy! 

Spaghetti Squash with Shrimp

A Girl cooks her husband’s favorite squash. After two years of marriage, I still need to produce satisfying and impressive meals. With an early fall harvest, spaghetti squash is available at the Farmer’s Market or at your local grocery store.  This recipe only takes about 15 minutes of prep time. It’s healthy, sustainable, and easy to prepare!

Ingredients

1 medium spaghetti squash, cut lengthwise

1 pound medium to large sized wild caught shrimp, peeled and deveined

1 tablespoon plus an extra 1 teaspoon olive oil

1 tablespoon plus an extra 1 teaspoon of fresh lemon juice

2 tablespoons fresh parsley, roughly chopped
Sea salt and fresh ground pepper

Preparation

Preheat oven to 375 degrees.  Drizzle olive oil and season squash with salt and pepper. 

Place cut side down in a baking dish. Add some water and roast until tender for about 45-60 minutes. 

Let the squash cool.Meanwhile, heat your skillet. Toss shrimp with 1 teaspoon olive oil, 1 tablespoon of lemon juice season with salt and pepper.Sauté until cooked through for about 8 to 10 minutes.


If squash is cool, begin to scoop seeds from squash and with a fork,       scrape flesh into a bowl.Add shrimp, lemon juice,and 1 tablespoon oil to bowl. Toss to combine ingredients. Season with salt and pepper, parsley, and serve! 

Eat.Cook.Enjoy

A Girl & Her Food