Grilled Garlic Shrimp and Garlic Bread
August 30th 2014
Today was a great relaxing day. We didn't do a whole bunch but in the process we came up with this spur of the moment meal that was restaurant ready! Try it. Who would have thought to grill cheesy garlic bread!
Garlic Peel N Eat Shrimp
2 lbs shell on Extra large shrimp
1 stick of butter
3 TBSP Italian olive oil (olive oil with garlic and Italian seasoning in it)
2 lemons, squeezed and keep it in the pan
salt and pepper
6 turns of fresh ground pepper
1 TBSP red pepper flakes
1 tsp garlic powder
5 garlic cloves, sliced
2 TBSP fresh chopped parsley
Directions:
1. Put all ingredients in a foil pan. You are going to put all of this on the grill. The butter can be in the stick still. Make sure you rinse the shrimp once.
2. Cover the foil pan with foil. Bring to the grill. Grill over high heat for 5 minutes, covered.
3. Uncover and toss gently. Continue to grill uncovered for 5 minutes or until all shrimp are pink and plump.
Cheesy Garlic Bread - On the Grill
1 large loaf of Italian bread
1 cup of shredded Italian cheese mixture
5 TBSP butter (I used country crock for this)
olive oil
1 tsp garlic powder
Directions:
1. Lay out a large piece of foil. Slice your bread in half lengthwise and then in a total of 8 pieces.
2. Spread the country crock butter on the bread. Sprinkle with garlic powder and drizzle with olive oil.
3. Cover bread and bring to grill.
4. When you get to the grill, turn the bread butter side down on the foil and grill the bread for 5 minutes.
5. Move the bread on the foil to the top rack. Turn the bread over. Grill for another 5 minutes on the top rack. This is when I put my shrimp on.
6. Lastly, sprinkle and spread the Italian cheese over the buttered side of the bread, which should have some nice color.
7. Close the grill and let the cheese melt. You will have some crunchy bread to dip in this amazing garlic butter from the shrimp.
Today's wine selection is:
Anjos de Portugal
Vinho Verde
2013
Wine of Portugal
Thie Rose wine was perfect for a picnic in the park with come chocolate this afternoon. It was a great refreshing snack with a red velvet chocolate bar. What a great appetizer to this great meal!
Enjoy!
Julianne
Today was a great relaxing day. We didn't do a whole bunch but in the process we came up with this spur of the moment meal that was restaurant ready! Try it. Who would have thought to grill cheesy garlic bread!
Garlic Peel N Eat Shrimp
2 lbs shell on Extra large shrimp
1 stick of butter
3 TBSP Italian olive oil (olive oil with garlic and Italian seasoning in it)
2 lemons, squeezed and keep it in the pan
salt and pepper
6 turns of fresh ground pepper
1 TBSP red pepper flakes
1 tsp garlic powder
5 garlic cloves, sliced
2 TBSP fresh chopped parsley
Directions:
1. Put all ingredients in a foil pan. You are going to put all of this on the grill. The butter can be in the stick still. Make sure you rinse the shrimp once.
2. Cover the foil pan with foil. Bring to the grill. Grill over high heat for 5 minutes, covered.
3. Uncover and toss gently. Continue to grill uncovered for 5 minutes or until all shrimp are pink and plump.
Cheesy Garlic Bread - On the Grill
1 large loaf of Italian bread
1 cup of shredded Italian cheese mixture
5 TBSP butter (I used country crock for this)
olive oil
1 tsp garlic powder
Directions:
1. Lay out a large piece of foil. Slice your bread in half lengthwise and then in a total of 8 pieces.
2. Spread the country crock butter on the bread. Sprinkle with garlic powder and drizzle with olive oil.
3. Cover bread and bring to grill.
4. When you get to the grill, turn the bread butter side down on the foil and grill the bread for 5 minutes.
5. Move the bread on the foil to the top rack. Turn the bread over. Grill for another 5 minutes on the top rack. This is when I put my shrimp on.
6. Lastly, sprinkle and spread the Italian cheese over the buttered side of the bread, which should have some nice color.
7. Close the grill and let the cheese melt. You will have some crunchy bread to dip in this amazing garlic butter from the shrimp.
Today's wine selection is:
Anjos de Portugal
Vinho Verde
2013
Wine of Portugal
Thie Rose wine was perfect for a picnic in the park with come chocolate this afternoon. It was a great refreshing snack with a red velvet chocolate bar. What a great appetizer to this great meal!
Enjoy!
Julianne
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