It was another one of those nights where we weren’t quite sure what to eat, so we made a bunch of things to satisfy a whole range of cravings. For the most part, the flavors went well together, but it was a bit of an around-the-world dinner extravaganza with cayenne and curry spices.
With it being summer and all, it seemed only appropriate to grill as much as possible, so we opted for grilled shrimp and polenta. I had made a batch of savory polenta earlier in the day in a fit of cooking, cleaning and organizing. I used this recipe, minus the butter and parmesan (I just left those steps out) and instead of garlic cloves, I used finely-chopped garlic scapes. I refrigerated the polenta in a parchment paper lined dish as instructed and pulled out and cut into rough rectangles when it was time to grill.
For the shrimp, I made a deliciously simple and spicy paste to coat them before grilling (see recipe below). The recipe is enough for 1 – 2 pounds of large shrimp (depending on your preference for flavor intensity). We threw the shrimp on skewers and cooked for about 2 or 3 minutes on each side.
While those were cooking, we threw together a salad from today’s Milkweed Farm greens. It was pretty simple – greens, cucumbers, Barred Owl Creamery Sheep’s Milk Feta, and a smattering of a curried quinoa salad that we had made a few days earlier for additional texture. Since I had an abundance of garlic scapes, we made a ginger and garlic scape dressing based on the one included in this week’s recipe.
While the meal was a bit all over the place in taste, it was perfectly satisfying and a great way to use up things in the refrigerator. Happy grilling!
Spicy Shrimp Recipe
- 1 large garlic scape (chopped) or 1 large clove of garlic
- 1/2 teaspoon coarse salt
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika or smoked paprika
- 2 tablespoons olive oil
- 2 teaspoons lemon juice
1. Add the garlic scape or garlic clove and salt to the food processor until finely chopped and blended.
2. Add remaining ingredients and blend (making sure to scrape the bowl to ensure it’s well-mixed).
3. This recipe is enough for up to 2 pounds of shrimp, so add sparingly and coat the shrimp evenly. Add to skewers and cook for about 2-3 minutes on each side.