Grilled Shrimp Cocktail

Blue Apron Grilled Shrimp Cocktail Recipe ~ Noreen's Kitchen

Описание:

Greetings! Today we are preparing the Grilled Shrimp Cocktail with grilled eggplant caponata and grilled asparagus from our Blue Apron box. I hope you enjoy. Look for a video at the end of the week where we will review the recipes and say how we felt overall!

The first 100 people who sign up to give Blue Apron a try can use my coupon code and get 30% off their first order! Click on this link to get your discounted meals! http://bit.ly/VBm5qG

I am not affiliated with Blue Apron, I was only asked to review their box and share their information with you. I am not earning any money nor a percentage of any sales that are made in conjunction with this review and demonstration. I am not getting any type of company credit for doing this review or demonstration. I received a free kit from the company and that is all.

I researched their information and found that they source their ingredients from small farms and companies making quality artisinal products. Homemade breads, noodles, home grown veggies and herbs from small family farms. I loved knowing that.

The products were packaged well and everything was premeasured and arrived in a nice sturdy box filled with ice packs, not dry ice and insulation that could be recycled!

I hope, if this is something that appeals to your sense of adventure, you will go to their website and check them out. This could be fun for the whole family!

Happy Eating!


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You'll Need:

Sauce
12 large ripe plum tomatoes (about 3 pound)
1/2 cup extra-virgin olive oil
6 cloves garlic, lightly crushed
6 sprigs fresh thyme
3/4 teaspoon salt
1/4 cup ketchup
2 tablespoons prepared horseradish
1 tablespoon fresh lime juice
1 jalape�o chile, seeded and minced
1/4 teaspoon black pepper

Shrimp
8 (8-inch) bamboo skewers
48 large shrimp (about 2 1/2 pounds), peeled,
deveined, tails left on
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
Lettuce leaves

Procedures : Sauce: Preheat oven to 275 degrees F. Line jellyroll pan with aluminum foil.

Bring pot of water to a boil. Working with half the tomatoes at a time, cook tomatoes in pot 30 seconds. Remove to colander; rinse with cold water to cool. Peel and core tomatoes; halve lengthwise; remove seeds. Set 4 largest halves aside. Place remaining halves, cut sides down, on prepared pan. Drizzle with oil; top with garlic, thyme and 1/2 teaspoon salt. Bake 2 1/2 hours, turning twice, until shriveled. Let cool. Pour off oil from pan and reserve (5 tablespoons). Reserve 3 garlic cloves, discarding remainder.

In blender, process roasted tomatoes, reserved tomatoes, 3 tablespoons reserved oil and 3 reserved garlic cloves, until smooth. Pour into bowl; add remaining salt, the ketchup, horseradish, lime juice, jalape�o and pepper. Cover; chill. (Can be made up to 3 days ahead.)

Shrimp: Soak skewers in cold water for 1/2 hour.

In bowl, mix shrimp, 2 tablespoons reserved oil, the thyme, salt and pepper. Thread shrimp on skewers. Heat ridged grill pan over medium-high heat. Grill shrimp 2 to 3 minutes per side, until cooked. Remove from skewers. Serve warm, at room temperature or slightly chilled, on lettuce with sauce