Saturday, August 16, 2008
As I mentioned in a few previous posts (yawn!), I've been super busy lately and haven't really felt the mood to make anything grand. Most of the time though, we somehow try to have home cooked food for both lunch and dinner because it's cheaper and probably healthier. A grill is great for times when you're extremely tired and busy because all you have to do is turn it on, wait for it to heat up and chuck on some kind of marinated meat and it would be ready in less than half and hour.
I've felt like having shrimp for a long time now, and yesterday we got around to tossing some medium-sized shrimps on a grill for a quick sandwich. This recipe incorporates an easy Thai spice rub that takes less than 30 minutes to fix. We used a rub from Penzeys Spices. They have an incredible selection of spices that you can use for those quick and easy moments. Serve it with some curried potato wedges and a chilled bottle of apricot wheat beer.
Easy Grilled Spicy Shrimp Sandwich
Serves 2 (About 300 cals per serving)
10 medium-sized shrimps, peeled and deveined
1 tbsp Bangkok Blend spice rub from Penzeys Spices
2 tbsp lime juice
2 tsp light mayonnaise
2 tbsp chunky salsa
2 tsp chopped pickled habaneros (if you like it spicy)
2 slices ciabatta bread, halved or any kind of soft bread
Rub shrimp with the spice rub and lime juice. Leave for 15 minutes and then toss it on the grill either on skewers or in a grill basket. About 2 minutes on each side.
Spread 1 tsp light mayo on one side of sandwich, layer with shrimp (5 for each sandwich), add 1 tbsp salsa and 1 tsp habaneros and top with lettuce leaves. Repeat with the other sandwich.
Quick Curried Potato wedges
4 medium sized red potatoes
1.5 tbsp curry powder
2 tsp salt
Scrub, clean and clice potatoes into wedges, one potato should yield 8 wedges. The skin should be left on.
Place potatoes into a large bowl, coat with curry powder and salt. Toss to mix.
Heat a skillet with 1 tbsp olive oil. Toss in potatoes and coat potatoes with the heat oil. Leave potatoes in the skillet for about 5 minutes until the curry powder coating starts browning. Turn heat to medium, add 1 cup water and cover.
Potatoes should cook in the water for about 10 minutes until soft. Turn heat up, take the cover off and let the water evaporate until dry.
Add one more tablespoon of oil. Coat potatoes and fry until wedges are completely browned on both sides. Scatter 1 tsp dried parsley, turn heat off, toss and serve.