f o o d
WHAT>S
COOKING
S H R IM P B O IL O N A S T IC K
PREP:
45
MIN. GRILL: 8 MIN.
12
fresh or frozen jumbo shrimp in shells
3
ears fresh sweet corn
i
lb. tiny new potatoes
1
lb. andouille sausage, cut in i-inch
pieces
6
green onions, cut in 2-inch lengths
V
a
cup olive oil
1
Tbsp. Old Bay seasoning
2
lemons, cut in wedges
i
recipe Thyme Lemon Butter,
below
1. Thaw shrimp, if frozen. Peel and devein
shrimp, leaving tails intact. Remove husks
from corn. Scrub to remove silks; rinse.
Cut corn cobs in 1-inch pieces.
2.
Meanwhile in Dutch oven cook potatoes,
covered, in boiling salted water for
5 minutes. Add corn; return to boiling. Cook
5 minutes more or until vegetables are just
tender. Drain. Set aside; cool slightly. On
twelve 10-inch presoaked skewers (see
“Easy Skewering
,”page 14$),
thread shrimp,
sausage, potatoes, corn, and green onions.
3.
In bowl stir together olive oil and
seasoning mix; brush over skewers.
4.
For charcoal grill, grill skewers on
greased rack of uncovered grill directly
over medium-high coals for 8 to 10 minutes
or until shrimp are opaque, turning once
halfway through and adding lemon wedges
the last 2 to 3 minutes of grilling. (For gas
grill, preheat grill. Reduce heat to medium-
high. Place skewers on greased grill rack
over heat. Cover; grill as above.) Serve with
Thyme Lemon Butter.
MAKES 6 SERVINGS.
t h y m e
l e m o n
b u t t e r
In small saucepan,
combine juice of half a
lemon
, 2 Tbsp.
white
wine
or
chicken broth
, 1 clove minced
garlic,
and 1 Tbsp. chopped fresh
thyme.
Bring to
boiling. Gradually whisk in
!A
cup
butter
(cut in small cubes) until all the butter is
melted. Remove from heat.
EACH SERVING
682 cal, 48 gfat,202 mgchol,
1,445 mg sodium, 28gcarbo,5gfiber, 37 g pro.
B LU E C H E E S E B U R G ER K A BO BS
PREP:
30
MIN. CHILL:
1
HOUR GRILL:
14
MIN.
2
cloves garlic, minced
2
Tbsp. dry red wine or beef broth
1
Tbsp. Worcestershire sauce
1
cup coarsely chopped parsley
( V
2
of a small bunch)
1
lb. ground sirloin or 85% lean
ground beef
2
oz. coarsely crumbled blue cheese
1
small red onion, cut in wedges
1
6- to 8-oz. pkg. large cremini
mushrooms
2
Tbsp. olive oil
4
hamburger buns, split
2
cups arugula
Blue cheese wedges (optional)
1.
In large bowl combine garlic, wine,
Worcestershire, parsley,
l 2
3
4A
tsp.
salt,
and
Vs tsp.pepper.
Add meat; mix well. Gently
stir in crumbled blue cheese until just
combined. Form meat into 12 meatballs.
Cover and chill at least 1 hour.
2.
On four 12-inch presoaked skewers (see
“Easy Skewering,” page 145), thread
meatballs, red onion, and mushrooms.
Brush onion and mushrooms lightly with
olive oil and sprinkle with
salt
and
pepper.
3.
For charcoal grill, place kabobs on
greased grill rack directly over medium
coals. Grill, uncovered 14 to 16 minutes or
until meat is no longer pink (160°F),
carefully turning once halfway through
grilling. Add hamburger buns and grill the
last 1 to 2 minutes until toasted. (For a gas
grill, preheat grill; reduce heat to medium.
Cover and grill as above.)
4.
Serve kabobs with buns, arugula, and
blue cheese wedges.
MAKES
4
SERVINGS.
EACH SERVING
571 cal,34gfat, 64 mgchol,
813 mg sodium, 31 g carbo, 2 gfiber, 32 g pro.
BLUE CH EESE
BURGER KABO BS
I46
AUGUST 2010 BETTER HOMES AND GARDENS
