Grilled shrimp, red potatoes, and corn on the cob with chive butter. It is really easy to make.
You need: 2 lb small red potatoes, 4-6 ears of corn on the cob, 1 lb pre-cooked shrimp, olive oil spray, salt, lime wedges (optional)
Step 1: Boil water in a large stock pot - while waiting for the water to boil shuck the corn and break each ear in half.
Step 2: Add potatoes to boiling water and cook them for 20 minutes - while they are cooking put your shrimp on the skewers, spray them with a light coat of olive oil spray, and season them with your choice of seasoning. I like to use spicy chipotle lime seasoning.
Step 3: Once the potatoes have been cooked for 20 minutes, add the corn to the water with the potatoes for 8-10 more minutes. While the corn is cooking - cook your shrimp on the grill or on a grill pan. Because they are already cooked, you are just going to cook them long enough to heat them up and singe the edges a bit.
Step 4: Drain the veggies & serve with butter and salt.
(If you want to make the chive butter simply microwave about 3 tablespoons of butter until it is melted, and add a teaspoon or two of fresh cut-up chives - muddle slightly with a spoon to release the flavor & serve!)
I also tried a new veggie this week - garlic scapes - which are the flowering stem of hardneck garlic varieties. The flower stalk is harvested from the plant to force it to put more energy into creating the garlic itself. The scapes taste extremely garlicky when they are uncooked - and can be made into pesto or grilled up to mellow out their flavor. I simply tossed them in a little bit of extra virgin olive oil, lightly salted them, grilled them in a grill pan on medium high heat until tender, and then topped them with some grated parmesan cheese.
They were really good - they tasted like a slightly garlicky version of asparagus. I love summertime because there is so much fresh food that you can buy locally - It really inspires me to cook a lot!
