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Inspiration for tonight's dinner? Two schools of heat-beating combine forces for an ultimate summer meal.
In the fight-heat-with-heat corner, we've got hot and spicy grilled shrimp, which take just a few minutes on the grill and really couldn't be simpler. Helen even says you can serve them on a toothpick. So Mermaids-esque! In the cold-foods-fight-heat corner, dymnyno's lightly creamy zuccaghetti (tangled shreds of zucchini masquerading as pasta).
Together? A very summery study in coolness and contrast.
The Grocery List (for 4-6 with leftovers)
8 small zucchini (about 2 pounds)
2 pounds large shrimp (16 to 20 count), peeled and deveined
3 tablespoons tarragon leaves
3 tablespoons chives (minced)
1 handful cilantro
We're assuming that you already have salt, pepper, olive oil, lemon, cream (or half & half), sugar, garlic, Worcestershire Sauce, and Sriracha lurking around your kitchen. If not, add them to the list!
1. Marinate the shrimp. They need some time to mingle, so definitely do this first, ideally right when you walk in the door. Luckily, it simply involves popping all the shrimp in a bag with some tasty flavoring agents and takes all of 5 minutes.
2. When you think dinner is about 30 minutes away, slice the zucchini and salt it. Let it rest for 30 minutes while you fire up the grill and skewer the shrimp.
3. Once the shrimp are skewered, mix up the dressing for the zuccaghetti. Set aside while you grill the shrimp.
4. Toss the zucchini with the dressing and serve up some sizzling hot shrimp alongside a nice pile of soothing green zuccaghetti! And there you have it!
This meal would make great picnic fare, too, so if you're so inclined, you could pack up the goods and take it down to the park for some full on mid-June, late-sunset bliss.
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What to eat and listen to tonight.
We've got the summer blues.
Our latest #f52contest: back-pocket baking.
Have a ball (jar).