Grilled Shrimp Tapenade
Servings
4Serving size
4 ounces shrimpThis recipe can easily be multiplied or divided by 2.
This recipe keeps well for 48 hours or so. Keep tightly covered in the refrigerator. May be gently reheated or served cold – as is or in salads or sandwiches.
Serve with Romano Grits or Roasted Garlic Mashed Potatoes
AND
Serve with Parmesan Squash. or Healthy Caesar Salad or Mushroom Salad or Parmesan Zucchini
Serve with Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes or Roasted Garlic Mashed Potatoes
AND
Serve with Caesar Salad or Mushroom Salad or Parmesan Squash or Parmesan Zucchini
Ingredients
| 1 clove Garlic, raw (minced) |
| 1 Small Shallots, raw (minced) |
| 1 Tbsp. Honey |
| 1 to taste Black pepper |
| 4 Tbsp. Tapenade |
| 16 Ounces Shrimp, raw (peeled and deveined) |
Instructions
Spear the shrimp onto skewers (about 2 ounces per skewer). Place in the bottom of a flat pan like an oblong Pyrex dish. Spread the marinade over the shrimp until well coated. Cover and refrigerate for at least an hour.
When ready to cook, heat a large skillet over medium high heat (or start the grill). When the pan or grill is hot, place the shrimp in the pan (or on the grill) and cook on each side for about 5 minutes. Spread any leftover tapenade over the shrimp as they cook. Serve.
Serve this recipe with one of these starch side dishes.
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Roasted Garlic Mashed Potatoes
Place the water in a large stock-pot over high heat. Quarter the potatoes and add them to the stock-pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes, until slightly soft in…
AND
Serve this recipe with one of these vegetable side dishes.
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Mushroom Salad
Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill. When ready to serve, slice the mushrooms very thin. Toss together with the dressing. Serve on top of the romaine leaf.
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
You can use the tapenade recipe on the Dr. Gourmet web site or purchase some bottled in the grocery. If you are going to buy prepared tapenade, check the label – they have widely variable amounts of salt and the recipe can end up tasting very salty. Look for tapenade with about 350 mg of sodium per tablespoon.