2008 Woodie Awards
Beat the Heat and Eat!
Annaleigha Wilke
Issue date: 9/18/07 Section: Life
Even though we've gotten a bit of a taste of the fall, the summer heat is sure to return. This week's recipes make use of summer's favorite method of cooking: the grill. Who needs to heat up the house when you can do cooking in the great outdoors? Whether you have a charcoal grill, gas grill, or even a campfire, these easy to cook recipes are sure to be a hit!
Grilled Garlic Shrimp
• 3 pounds large shrimp, peeled and deveined
• Fresh garlic, minced
• 1 cup melted butter
• Lemon Wedges (optional)
• Salt and Pepper
• Skewers
Thread both ends of the shrimp onto the skewers forming a "C" shape. Season with garlic, salt, and pepper. Cook over a medium-hot grill for about three minutes until the shrimp are firm and pink. Baste each side with the melted butter and a little more seasoning about halfway through the grilling process. Serve immediately, on or off the skewers.
Grilled Corn with Lime-Chive Butter
• 8 cobs fresh corn
• 1 stick softened, unsalted butter
• 1/3 cup finely chopped chives
• 2 teaspoons lime juice
• 1 teaspoon finely grated lime peel
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• Pinch cayenne pepper (optional)
Mix the spices and butter in a bowl and prepare the grill. Remove all but the innermost husks from the corn and fold those husks back to remove the corn silk. Rewrap the inner husks around the corn and grill for 10 minutes. Take care to turn it often so that it doesn't burn! Serve immediately with the lime-chive butter.
Grilled Garlic Shrimp
• 3 pounds large shrimp, peeled and deveined
• Fresh garlic, minced
• 1 cup melted butter
• Lemon Wedges (optional)
• Salt and Pepper
• Skewers
Thread both ends of the shrimp onto the skewers forming a "C" shape. Season with garlic, salt, and pepper. Cook over a medium-hot grill for about three minutes until the shrimp are firm and pink. Baste each side with the melted butter and a little more seasoning about halfway through the grilling process. Serve immediately, on or off the skewers.
Grilled Corn with Lime-Chive Butter
• 8 cobs fresh corn
• 1 stick softened, unsalted butter
• 1/3 cup finely chopped chives
• 2 teaspoons lime juice
• 1 teaspoon finely grated lime peel
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• Pinch cayenne pepper (optional)
Mix the spices and butter in a bowl and prepare the grill. Remove all but the innermost husks from the corn and fold those husks back to remove the corn silk. Rewrap the inner husks around the corn and grill for 10 minutes. Take care to turn it often so that it doesn't burn! Serve immediately with the lime-chive butter.
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