Shrimp Skewers over Lemon Arugula Salad
with Dill, Pepitas and Shaved Parmesan
a lunch recipe
Vanya is a self-taught home cook and baker who draws inspiration from all facets of life - from coming up with simple but nutritional dishes for her young picky eaters, to planning elaborate meals for entertaining and fancy dinner parties. She has an Eastern European background but has spent most of her adult years in the US where she’s gotten exposed to a plethora of international cuisines. Much of her daily cooking goes back to childhood favorites, but the self-proclaimed foodie in her loves perfecting dishes from all around the world. She always strives to learn new techniques and experiment with new spices and ingredients and enjoys creating recipes for her Instagram (
@my_gourmet_home) and blog (
www.mygourmethome.com).
Shrimp seasoned and grilled to perfection atop a bed of fresh arugula tossed in light lemon dressing. A meal both light and satisfying, perfect for a summer lunch or dinner.
TIME (ACTIVE) | 20 M
TOTAL | 20 M
2 SERVINGS
SPECIAL EQUIPMENT:
BARBEQUE GRILL
WOODEN OR METAL SKEWERS
- Season the shrimp with salt and pepper and a generous amount of the Iberian Infusion seasoning blend. Add a splash of olive oil and mix to coat the shrimp evenly. Skew the shrimp on wooden or metal skewers (about 5 shrimps per skewer).
- Grill the shrimp on high for 4-5 min on the first side and 2-3 min on the second side. Remove from the grill.
- Prepare the salad dressing by mixing the olive oil with lemon juice and salt and pepper to taste. Chop up the dill.
- In a large bowl combine the arugula, dill, parmesan and dressing to taste and toss together.
- Split between two salad plates. Top each with pepitas and 2 shrimp skewers.
The shrimp can be stored in an air tight container in the fridge for a day. The seasoned arugula is best consumed fresh.
Flavors of Spain & Portugal
spice blend collab
Let's travel to the Iberian peninsula of Spain and Portugal with this super versatile rich and smoky Iberian Infusion blend! This paprika-forward blend is well-rounded with smoky, sweet and flavorful chile notes, paired with alliaceous spices for a more complete blend. I’ve added some brightness with sumac and oregano, and warmth from cinnamon and cacao.
The perfect blend for appetizers, mains and snacks:
Cook into stews or use as a rub for meats or on seafood!Infuse into sauces or dips or dust snacks like popcorn or salted chips!Coat vegetables before roasting or use as a base for rice dishes (like Paella)!
Tips:
Stovetop cooking: adding the blend to oil helps dissolve the pigment and flavor compounds, while intensifying the flavors. Add it closer to the beginning to allow the color and flavor to permeate the final dish better. CAUTION: Do not burn/scorch - it can become very bitter. Add sugar to the dish for more sweetness and to balance out smokiness.Salt your dishes well: this blend contains no salt, allowing you to add that umami using other ingredients (salt, broth, mushrooms, etc.,). It’s also versatile enough to add to already-salted snacks, like chips, popcorn or olives.
