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Weekday inspiration: Grilled Shrimp Po' Boys, Mint-Cilantro and Coconut Rice, more

Mon | Grilling meatless

The earthy mushroom stands in for meat in Portobello Burgers With Goat Cheese and Roasted Red Pepper Mayonnaise. Remove the stem and brush the mushroom with balsamic vinegar and olive oil then season with salt and pepper. Grill over high heat for about 8 minutes per side. While mushrooms are cooking, process mayo with jarred roasted red peppers (drained and blotted dry) plus a few shakes of dried oregano in a blender or food processor. Serve grilled mushrooms on toasted buns with crumbled goat cheese, the red pepper mayo and ice-cold lettuce leaves. Oven-baked sweet potato fries on the side.

Tues | Slim po' boy

Grilled Shrimp Po' Boys (recipe below) comes from the new Grill This, Not That! by David Zinczenko and Matt Goulding (Rodale). In a traditional po'boy, the shrimp would be deep-fried, and here it's not. Also, the recipe calls for olive oil mayo rather than traditional. Same fat count, it's just more healthy fat. Serve with store-bought coleslaw that has been dressed up with chunks of pineapple.

Wed | Rotisserie chicken

Carve a barbecue or mojo bird and serve with Hot Grilled Corn Salad. Start the salad by grilling 8 ears of corn over high heat in their husks. (Peel back husks without detaching, remove silks and reform husks around ears. Soak in water for about 30 minutes.) After corn is charred on all sides, about 10 minutes, remove and allow to cool. Cut off kernels. Add kernels to hot cast-iron skillet with ¼ cup sour cream or creme fraiche, the juice of 2 limes, 1 tablespoon chili powder, ¼ cup chopped fresh cilantro leaves and ¼ cup grated cotija cheese or another aged cheese such as Asiago. Stir until creamy and heated through. (Can be served at room temperature too.)

Thurs | Wing-ding

Make a mess of Grilled Lemon-Pepper Wings and serve with fresh green beans tossed with a balsamic vinaigrette and scattered with almonds. To make two dozen wings (flats and drumettes), combine ¼ cup lemon pepper seasoning and 2 tablespoons fresh chives in a small bowl. Coat the wings lightly in olive oil and dredge through seasoning mixture to coat. Grill over direct heat for 15 to 20 minutes, turning frequently.

Fri | Rock star fish

Salmon is the star tonight with a supporting cast of ginger and soy. Rice studded with sliced scallions is a tasty accompaniment to Grilled Salmon With Ginger Soy Butter. To make the flavored butter, mix 2 tablespoons softened unsalted butter with minced chives and some grated fresh ginger. When the salmon is finished (about 3 minutes per side), serve with a spoonful of the dressed-up butter. Brighten up meal with Mint-Cilantro and Coconut Rice (recipe below).

Janet K. Keeler can be reached at or (727) 893-8586.


Grilled Shrimp Po' Boys

For the remoulade sauce:

1 tablespoon Worcestershire sauce

2 tablespoons olive oil mayonnaise

1 tablespoon grainy mustard

1 tablespoon ketchup

2 tablespoons pickles

For the sandwich:

1 pound medium shrimp, peeled and deveined

1 teaspoon Old Bay Seasoning

teaspoon cayenne pepper

Salt and black pepper to taste

Metal skewers or wooden skewers soaked in water for 30 minutes

1 large French loaf or baguette

1 large tomato, sliced

4 cups shredded iceberg lettuce

½ yellow onion, thinly sliced

Preheat a grill or grill pan over high heat. For the remoulade, combine the Worcestershire, mayonnaise, mustard, ketchup and pickles in a mixing bowl and stir together. Set aside.

Season the shrimp with the Old Bay, cayenne, salt and black pepper and thread onto the skewers. Grill for 1 to 2 minutes per side, until pink and just firm.

Cut the bread in half horizontally and scoop out a bit of the bread from the top and bottom halves. Slather the bread with the remoulade, then dress with the tomato slices, lettuce, onion and shrimp. Cut into 4 sandwiches and serve.

Serves 4.

Nutritional information per serving: 370 calories, 5g fat, 860mg sodium.

Source: Grill This, Not That! by David Zinczenko and Matt Goulding (Rodale, 2012)


Mint-Cilantro and Coconut Rice

2 teaspoons olive oil

1 cup uncooked basmati rice

¼ cup sliced green onion

¾ cup fat-free, less-sodium chicken broth

¼ cup light coconut milk

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh cilantro

Heat oil in a medium saucepan over medium-high heat. Add the rice; saute 3 minutes. Add onion; saute 1 minute. Add broth, coconut milk, salt and pepper; stir. Bring to a boil; cover, reduce heat and simmer 17 minutes or until liquid is absorbed and rice is tender, stirring once after 10 minutes. Stir in mint and cilantro; cover and let stand 5 minutes.

Makes 4 cups.


Weekday inspiration: Grilled Shrimp Po' Boys, Mint-Cilantro and Coconut Rice, more 05/22/12 [Last modified: Tuesday, May 22, 2012 4:30am]
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