Tuesday, September 3, 2013

Tasty Tuesday -- Grilled Shrimp & Red Potatoes

Anyone else hate Tuesday's? I know Monday's are bad, but there is a "funk" or something with Tuesday's, too. Ugh. Well...maybe this will cheer me (and you, if you're having "that kind" of day!) up. This dish came together quickly (love quick dinners) and everyone enjoyed it (except Hailey, who doesn't like shrimp). Normally, I tend to make rice or pasta when I prepare shrimp, but on this day, I had a generous amount of fresh garden potatoes (thanks Mom!) that I wanted to use up.

Grilled Shrimp & Red Potatoes

Grilled Shrimp
(adapted from a Bobby Flay recipe)

1 lb large shrimp - deveined, shelled, thawed (if frozen)
1/3 c. olive oil
2 garlic cloves, chopped
2 Tbls. Fresh Oregano, chopped
2 Tbls. Fresh Flat Leaf Parsley, chopped
2 Tbls. Fresh Basil, chopped
1 tsp. Red Pepper Flakes
salt & cracked pepper to taste


Grilled Shrimp Marinade using fresh herbs

Combine marinade ingredients in a glass bowl. Add shrimp. Allow shrimp to hang out in marinade for up to 1 hour. The less time it marniates, the less spicy it will be. Skewer and grill 3 minutes each side or until pink.



Grilled Red Potatoes

1.5 lbs Red Potatoes, quartered
Drizzle of Olive Oil
Fresh Herbs, chopped
Garlic Powder to taste
Salt & Pepper to taste

Place quartered potatoes in a microwave safe bowl. Cook for about 4-6 minutes or until slightly cooked. You still want them a little hard, but not cooked all the way through. Drizzle olive oil over potatoes. Add herbs and seasonings and toss. Skewer and grill 4-5 minutes each side until nice and golden brown and cooked through.


For printable recipes, please click here.

Here's to a short work week! Thanks for stopping by.

Do you like CRAZYLOU on Facebook? Click here, then click LIKE!

Pin It!
Related Posts Plugin for WordPress, Blogger...