Episode 023 continues the What We’re Grilling series, where Taryn discusses recipes she and her family have grilled over the last couple of weeks to give you some meal inspiration. In this episode, Taryn talks about one of her favorite quick summertime dinners, grilled shrimp, as well as a corn, avocado, and tomato salad that she paired with it. She also goes over a grilled veggies side dish that she made up on the spot that she tossed with quinoa and an oil and lemon dressing and paired with a BBQ pork tenderloin.
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RESOURCES MENTIONED
The following are affiliate links. As an Amazon Associate, I earn from qualifying purchases.
- Metal skewers for grilling
- Ove Glove (oven mitt)
- Handheld citrus juicer
- BBQ Sauce (with no added sugar)
RECIPES MENTIONED
These are some of the recipes mentioned in the episode, all of which are on Hot Pan Kitchen.
TRANSCRIPT
Taryn Solie: Hello grillers! Welcome to another What We’re Grilling episode. I am your host, Taryn Solie, and I am here to give you some grilling inspiration. These What We’re Grilling episodes are meant to be short and sweet, coming out about every 2 weeks. I go over some of the foods that my family and I have grilled that we’ve liked – some of what I mention will just be general meal ideas, and for others I’ll go into more detail to give you a sense of how to grill it. The goal is to give you some ideas for what to cook for your family and friends.
Things have warmed up quite a bit in the Pacific Northwest, where I’m located, and we’ve been cooking a lot outdoors. One thing I love to grill when I need something fast is shrimp. They cook in just a matter of minutes and go with so many different things.
This past week I made the Simple Grilled Shrimp recipe on my website. I took a pound of shrimp – already peeled and deveined – added 2 tsp of oil, then added a bunch of spices: smoked paprika, ground cumin, black pepper, garlic powder, and kosher salt. I rubbed the oil and spices all over the shrimp then put them on some metal skewers.
A little side note about skewers – I highly recommend using metal skewers for things like shrimp, kabobs, and cut up veggies. Wood or bamboo skewers have to be soaked and even when I do that they still end up charred and start falling apart. Unfortunately the skewers that I have I can’t seem to find anywhere anymore, but I’m going to link a similar set of skewers on the show notes page. The main things to watch out for are you want it to be metal (stainless steel ones will last a long time), you want the skewer itself to be flat, not round, so the food doesn’t rotate around the skewers, and you want the point of the skewers to be decently sharp – not like a pin prick, but enough to pierce through a piece of meat.
Okay, back to the shrimp. I slid the shrimp onto the metal skewers – I think I used five total – and put them on a grill that was preheated to around 350 degrees F. I let them cook for 2 to 3 minutes, then flipped them (making sure to wear my Ove Glove because those skewers are hot!), then cooked them another 2 to 3 minutes. That’s really all it takes to cook shrimp. I removed them from the grill and let them cool slightly, then served them!
I ended up making my corn, tomato, and avocado salad to go with the shrimp. Normally I would grill the corn as it lends a little extra flavor to the salad, but the grocery store was out of corn on the cob so I just made it with 2 smaller bags of frozen corn that I cooked in the microwave. I also used a pint of cherry tomatoes, one large avocado, some fresh basil, lime juice, and kosher salt. It’s a really easy side dish and goes well with grilled meat due to the acidity and fresh flavors.
The last dish I want to tell you about it an impromptu dish I made. I had a coupon for a free bunch of asparagus from the grocery store. Now I’m really the only one in my family that likes asparagus, but if you’re going to give it to me for free, I’m gonna buy it! So I ended up grilling that with some zucchini and bell peppers, combining it with some quinoa that I cooked with chicken broth and a bay leaf, and I made a side dish out of it! I also dressed it with a mixture of some olive oil, dijon mustard, juice from 1 lemon, and kosher salt, and I added a little bit of the fresh basil I had bought for the corn salad too.
My kids were not super into it, but my husband, who is normally asparagus-averse, said it tasted really good! I loved it and would definitely make it again. I could even see adding some feta or goat cheese and some grilled onion to kind of round out the flavors. I ate it with some grilled pork tenderloin that was dry-brined for about an hour and then coated in BBQ sauce and grilled up, and it all tasted great together!
I don’t have a recipe for the salad as it was something I made up as I was cooking, but I do have recipes for grilled asparagus, grilled bell peppers, and grilled zucchini and I’ll link those on the show notes page, as well as my grilled pork tenderloin recipe.
And that’s it for today! So we went over grilled shrimp, a corn, avocado, and tomato side dish, a grilled veggie side dish, and, very briefly, grilled pork tenderloin. Links to the recipes and products I’ve mentioned will be on the show notes page – to get to it you can either go to my main website at Hot Pan Kitchen dot com and click on podcast in the main menu, or you can click on the link provided in whatever podcast app you’re listening on.
If you enjoyed this episode, I would love it if you would share it with a friend who you think would be interested! As a newer podcast, it helps spread the word and I would really appreciate it.
Thank you so much for listening, and until next time, keep grilling like a mother.
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