Grilled Shrimp, Tomato, Zucchini and Red Onion Kabobs with Mango-Chive Salsa

Grilled Shrimp, Tomato, Zucchini, and Red Onion Kabobs
1 pound large shrimp, peeled
1 cup cherry tomatoes
2 zucchini, cut into 1” rounds
1 red onion, cut into 1” wedges
1/4 cup fresh lime juice
6 tablespoons fresh chives, minced
6 tablespoons olive oil
1 teaspoon fresh black pepper
2 teaspoons salt

Place the shrimp and the vegetables on skewers and then into a 9x 13 non-reactive (enamel or stainless steel) pan.  Combine all marinade ingredients in one bowl and coat the kebobs.  Let marinate for at least 1/2 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 kabobs, heat the grill to medium high heat.  Place all of the vegetable kabobs in one layer on the grill if you can and cook 8-10 minutes, turning occasionally.  When the vegetables are half way, put the shrimp kabobs on the grill and cook for 3-4 minutes.

Mango-Chive Salsa

This is just so lovely and fresh, we couldn’t stop eating it.

1 mango, peeled and diced
juice of 1/2 lime
1 tablespoon fresh chives, minced
1/4 teaspoon salt
1/8 teaspoon fresh black pepper

About  1 1/2 cups.

Salami, Tomato & White Cheddar Strata

StrataStratas are pretty common recipes in my family.  Every brunch, holiday breakfast, wedding shower and funeral seemed to include a strata of some sort.  This recipe, of course, reminds me of home and family, which is perfect as I’m suggesting you use it just as my family has for years – to make your life a little easier.  This recipe is one that I’ve used hundreds of times.  It’s extremely versatile.  You can make it the day before or even bake it ahead and freeze it.  If you are looking to go a little more elegant, use 6 to 8 oz. ramekins for individual servings.

Salami, Tomato and White Cheddar Strata

1 one-pound loaf of French or Italian bread, cut into 3/4 inch pieces
2 tablespoons butter, melted
12 eggs
4 cups milk
4 tablespoons fresh parsley
2 teaspoons dried mustard
4 cups shredded white cheddar cheese
2 cups diced tomatoes
8 oz. sliced salami, cut in half and then in 1/4 inch strips, about 2 cups

Place the bread in the bottom of a 9 by 13 inch pan or equivilant.  Beat the eggs and combine with the rest of the ingredients.  Pour over the bread and bake at 350° for 30-40 minutes. 

For baking ahead and freezing:  follow the above directions and cool to room temperature before covering and freezing.  Freeze for up to one month.  Defrost in the refrigerator and then bake at 325° for 20 minutes or until warmed through.

For baking in ramekins:  follow the above directions and bake at 350° for 15-20 minutes.

Corn, Bacon and Cheddar – Substitute 12 strips of bacon, cooked and crumbled, for the salami and 2 cups of corn kernels, cut from the cob or frozen and defrosted for the diced tomatoes.

Smoked Salmon and Dill – Substitute the bacon with 10 slices of smoked salmon and the 4 t. parsley with 2 teaspoons fresh dill.  Omit the corn.  Lay the salmon over the bread and then pour the egg and milk mixture over.

Salsa and Pepper Jack Cheese – Substitute the 1 cup salsa for the bacon and the pepper jack cheese for the cheddar.

Ham and Boursin – Substitute 1 1/2 cups diced ham for the bacon and 2 cups of boursin for the cheddar cheese.  Omit the corn.  Dot the bread with pats of boursin and then pour the egg and milk mixture over.

Serves 10-12

Chef Annie
Thinking ahead

© 2008 Baggywrinkle Publishing