| Grilled Shrimp Kebobs w/ Mango-Chive Salsa and a Shrimp, Snap Pea and Couscous Salad |
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Greetings to you all!
The days are starting to get shorter and I’m not
ready! I notice this most in the mornings on the
Riggin, as when I wake now it is still dark. It’s not
until the stove is lit and at full roar that the sun
peaks over the horizon. Soon I’ll be able to see the
constellation Orion in the dark morning sky. BUT, we
aren’t there yet and this recipe is a tribute to the
full, warm days of summer and soaking up all of the
wonderful produce that comes fresh from the garden
or the farmer’s market. It’s done on the grill so as to
take advantage of cooking outside as the afternoon
and evenings are still quite warm.
Soaking up the summer,
Captain Annie
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| Grilled Shrimp Kebob Ingredients |
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- 1 lb large shrimp, peeled
- 1 cup cherry tomatoes
- 2 zucchini, cut into 1-inch rounds
- 1 red onion, cut into 1-inch wedges
- 1/4 cup fresh lime juice
- 6 tablespoons fresh chives, minced
- 6 tablespoons olive oil
- 1 teaspoon fresh black pepper
- 2 teaspoons salt
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| Directions |
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Place the shrimp and the vegetables on separate
skewers and
then into a 9 x 13 non-reactive (enamel or stainless
steel) pan. Combine all marinade ingredients in one
bowl and coat the kebobs. Let marinade for at least
half an hour. If you'd like to work ahead, they can be
marinated for up to 24 hours. Meanwhile, prepare the
salsa.
When you are ready to grill the kebobs, heat the grill
to medium-high heat. Place all of the vegetable
kebobs in one layer on the grill if you can and cook 8
to 10 minutes, turning occasionally. When the
vegetables are halfway done, put the shrimp kebobs
on the grill and cook for 3 to 4 minutes.
Serves 4-6.
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| Fresh Mango-Chive Salsa Ingredients |
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- 1 mango, peeled and diced
- Juice of 1/2 lime
- 1 tablespoon fresh chives, minced
- 1/8 teaspoon fresh black pepper
- 1/4 teaspoon salt
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| Directions |
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Combine all ingredients.
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| Shrimp, Snap Pea & Couscous Salad Ingredients: |
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- 1/4 lb large shrimp, peeled and grilled
- 2 tablespoons olive oil
- 2 cloves fresh garlic, or 2 teaspoons minced
- 8 oz. snap peas, or 2 cups
- 1 cup fresh tomatoes, diced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup white wine
- 2 tablespoons lemon juice
- 2 teaspoons dill
- 6 oz. feta cheese
- 1 cup couscous, uncooked
- 3/4 cup boiling water
- 1/2 teaspoon salt
- Baby greens such as mesclun mix
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| Directions |
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Slice the shrimp in half lengthwise. In a medium bowl
pour boiling water over the couscous and salt. Stir
gently with a fork and cover for 5 minutes. Heat a
large sauté pan over medium-high heat. Add the olive
oil and garlic to the pan and sauté 30 seconds. Add
the snap peas, dill, salt and pepper, sauté 1 minute.
Add the white wine and lemon juice, sauté another 2
minutes. Remove from heat and stir in the shrimp and
tomatoes. Separate the grains of couscous with a
fork
and spoon over a bed of baby greens. Crumble feta
cheese on top and serve.
Serves 4.
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| Boston Globe |
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We had previously announced that an article about
Captain Anne and the Riggin would be appearing in
the Boston Globe August 14th. Unfortunately, we got
bumped. The latest news we hear is that if we
happen to pick up the Boston Globe on Sunday
September 4th, we just might find ourselves sitting
down to read about a little 'ole boat in Maine who
happens to have a fabulous chef named Annie. (We
are not making any promises about this date, but this
is the information a little birdie sent our way.)
Regardless of
when it runs, we will announce in the 'Windjammer
News' and 'Wind and Water' when it is up on the
website for all to read.
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Photo Credits: Chef Anne Mahle-Frank M. Chillemi,
Photos from Annie's garden (Cherry Tomatoes, Chives
and Snap Peas) by Elizabeth Henkel
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