Grilled Jerk Shrimp Orzo Salad

Eating healthy has always been a battle for me, especially when trying to lose weight.  Now that the weather is getting warmer I’m extremely motivated to eat a more balanced diet but it’s always easier when you find something you like.  For example, I love love love hummus and carrots as a snack, almonds are a new favorite and strawberries and pears satisfy my sweet tooth.  Now I get to add this meal to the “health foods I love” list.  It’s definitely got a kick but the coolness of the vegetables and dressing help give it balance.  This would definitely impress your guests and would be perfect to serve at a cook out.

 

Yield: 2 servings

Ingredients 

For the salad: 

  • 1 large ear sweet corn in husk
  • 1 teaspoon olive oil
  • 1/2 cup uncooked whole wheat orzo pasta
  • 6 fresh asparagus spears, trimmed
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 2 tablespoons Caribbean jerk seasoning
  • 1 small sweet red pepper, sliced into 1/2 inch strips

For dressing:

  • 1 tablespoon white vinegar
  • 1 tablespoon water
  • 1 tablespoon lime juice (juice of 1/2 lime)
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

 

Directions

Carefully peel back corn husk to within 1 in. of bottom; remove silk.  Brush corn with oil, rewrap corn in husk and secure with kitchen string.  Grill corn, covered, over medium heat for 30-35 minutes or until tender, turning often.  Meanwhile, rub shrimp with jerk seasoning and refrigerate for 20 minutes.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cook orzo according to package directions.  Drain and rinse in cold water; set aside .  Grill asparagus, red peppers and shrimp, covered, over medium heat for 5-8 minutes or until asparagus is crisp-tender and shrimp turn pink, turning once.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cut corn from cob, cut asparagus into 1-in. pieces and chop red peppers and add all veggies to bowl.  Add the shrimp, orzo and pepper.  In a small bowl, whisk the dressing ingredients.  Pour over salad; toss to coat. 

 

Source: http://www.tasteofhome.com/Recipes/Grilled-Jerk-Shrimp-Orzo-Salad?refurl=&_mid=2271465&_rid=2271465.1311011178.206380

 

Print this Recipe

Fried Green Tomatoes

As a result of my foodgasmic experience at the Farmer’s Market last week I had a bag full of green tomatoes that I needed to use so I thought what better to cook than fried green tomatoes?  Personally I’m not much of a tomatoes person, but what I found out is that red and green tomatoes are completely different.  Green tomatoes are a little firmer with more flesh than red tomatoes and are a little sweeter.  I actually tried to fry some red tomatoes which you can see in my pictures but they were NOT good…I won’t be trying that again!

But the fried green tomatoes were delicious, perfect for a summer afternoon snack.  I didn’t have time to make a dip to go with it but next time I will try to find a yummy recipe.  These are best eaten immediately after they’re fried, while they’re still warm.

Ingredients

  • 1 large egg, lightly beaten $
  • 1/2 cup buttermilk
  • 1/2 cup all-purpose flour
  • 1/2 cup bread crumbs
  • 1/2 cup cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 medium-size green tomatoes, cut into 1/3-inch slices
  • Vegetable oil
  • Salt to taste

Directions

In a shallow bowl whisk together egg and buttermilk; set aside.  Combine bread crumbs, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.  Place flour in another shallow bowl.  Dredge tomato slices in flour; dip in egg mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden.  Drain on paper towels or a rack and serve immediately.

 

 

Print this Recipe