Today on the blog we are thrilled to bring you a fun, lighthearted series in preparation for summer! It’s starting to warm up, the days are longer, the kids are taking swim lessons and we’re gearing up for … summer barbecue season! We don’t know about you all, but our team loves nothing more than relaxing with family and friends during these slower New Orleans days. We are thrilled to partner with Langenstein’s and Touro Infirmary as sponsors to bring you “Girl Vs. Grill,” a collection of online summer recipes that will culminate with two in person events in May. We hope you will take inspiration from these recipes, register for the dietitian led shopping tours on May 14 and join us for an interactive learning (and shopping) experience. As always, there will be swag … this time it will just be centered around creating the perfect summer grilling party!
Girl Vs. Grill: Shrimp Skewers
There is nothing better than a Louisiana summer night. I love grilling and sitting around outside with family and friends as the kids play. But there are only so many hamburger and hot dogs you can have without getting sick of them so I like to change it up.
One of my favorite barbecue recipes is shrimp skewers. If you are looking to feed a crowd and impress them at the same time, this recipe can accomplish both. They are super easy to make but look fancy. Plus you can change out the ingredients to suit the event or taste buds. You can also do these on the stove. And, they are great as an appetizer as well. I like to serve them as an entree with salad, corn-on-the-cob and baked beans. If you end up with leftovers, the shrimp make an excellent shrimp salad.
- Louisiana Shrimp. There is no exact measurement here just enough to feed the crowd you have. Estimate a pound to two.
- Pineapple chunks (can be fresh or canned)
- 4 Tbsp Italian Dressing
- 2 tsp lemon juice
- 2 tsp Tony’s
- Pepper to taste
If you are using wooden skewers, start off soaking them in water to keep them from being flammable. Combine your shrimp, Italian dressing, lemon juice, Tony’s, and pepper. Toss and let marinate in the fridge for 4 hours.
Once the shrimp are marinade, then arrange them on the pre-soaked skewers as you like. Alternate the shrimp and the pineapple.
Place on the stove or grill, and cook until the shrimp are pink. Make sure to rotate frequently to prevent sticking.