As I sat down to supper, I remarked that a potential disaster, a rained-out chicken, had been averted. That, come to think of it, is what grilling - and a lot of fatherhood - is all about.
rob.kasper@baltsun.com
See Rob Kasper each Wednesday on ABC2/WMAR-TV's News at Noon.
Grilled Peel 'n Eat Shrimp
Serves 4
1 pound medium-large shrimp, rinsed and drained
2 tablespoons olive oil
kosher salt and freshly ground black pepper to taste
1/2 cup lemon juice
1/4 cup roughly chopped fresh basil
3 tablespoons butter at room temperature
2 tablespoons minced garlic
1 tablespoon Old Bay seasoning
6 dashes Tabasco sauce
Build a medium fire in your grill. Using a small sharp knife, slit the shell on the back of each shrimp and remove the dark vein.
Toss the shrimp with the oil, salt and pepper in a large bowl. Remove the grill grate from the cooker, place shrimp on the grate and then gently place shrimp-loaded grill grate back on the cooker over the coals. Cook until they are opaque, about 4-5 minutes per side. Turn with tongs. To check for doneness, cut off the shrimp at the thickness point to be sure it is opaque all the way through.
While the shrimp are cooking, combine the lemon juice, basil, butter, garlic, Old Bay, Tabasco, and salt and pepper in a large bowl and mix together well. Place a bowl on the table for the shells.
Here you have two options. Option one: When the shrimp are done, add them to the bowl and toss gently until the butter is melted and the shrimp are nicely coated. Serve.
Option two: Serve the sauce as a dipping sauce, and then let diners dip peeled shrimp in a pool of sauce.
Adapted from Grill It!, by Chris Schlesinger and John Willoughby
Per serving: 270 calories, 24 grams protein, 17 grams fat, 7 grams saturated fat, 5 grams carbohydrate, trace fiber, 195 milligrams cholesterol, 621 milligrams sodium.
Umbrian-Style Grilled Whole Chicken
Serves 6
STUFFING: 1/4 cup extra-virgin olive oil
9 green olives, pitted
1 clove garlic, chopped
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh rosemary leaves
1/2 tablespoon freshly ground black pepper
kosher sea salt to taste
HERB AND GARLIC PASTE:
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
1 tablespoon freshly squeezed lemon juice
1/2 tablespoon chopped fresh rosemary leaves
