Tag: grilled

Grilled Argentine Shrimps with Chimichurri

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Ingredients (2 servings):

  • 500 g / a dozen whole Argentine red shrimps
  • 100 ml olive oil
  • 3 Tbsp red wine vinegar
  • 5 garlic cloves
  • 1 bunch of fresh parsley leaves
  • juice of 1 lime

Preparation method:

  1. Peel off the shell of the shrimps leaving on the last segment of the tail.
  2. Devein them if you are skilled enough, I was lazy, so I left most of them with the veins.
  3. Chop the garlic.
  4. Chop these parsley leaves.
  5. Place the parsley leaves, 100 ml olive oil, the chopped garlic cloves and lime juice into a bowl.
  6. Using a hand/stick blender them until everything is mixed nicely together.
  7. Coat the shrimps with a bit of remaining olive oil and grill them 1- 2 minutes per side until cooked and have nice grill marks. Proceed in batches if having a smaller grill, like me.
  8. Lay the shrimps on a large plate and drizzle the chimichurri sauce over them. Serve while hot.

Greek Lamb Chops Recipe – Paidakia – with Roasted Asparagus

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Ingredients (2 servings ):

  • 6 lamb chops
  • 1 lemon
  • 3 garlic cloves
  • 2 teaspoons dried oregano
  • 1 small red chilli pepper
  • 1 tablespoon olive oil
  • sea salt and freshly ground black pepper to taste
  • a bunch of asparagus stalks

Preparation method:

  1. Chop the garlic.
  2. Chop the red chilli pepper.
  3. Squeeze the juice of half of the lemon.
  4. Mix together in a flatter bowl the chopped garlic, chopped chilli, oregano, lemon juice, olive oil and sea salt and freshly ground black pepper to taste. Add the lamb chops. Toss them well in the marinade mixture, to be covered evenly. ( I did it a bit differently, I added the marinade ingredients over the lamb and tossed them a bit to mix them and cover evenly the lamb chops.)
  5. Let the chops marinate for 1-2 hours, even overnight if you have the time.
  6. Meanwhile, prepare the asparagus:
  7. Wash the asparagus stalks and tear off their woodsy lower third.
  8. Grill the asparagus over high heat on two sides for a few minutes, until they get the nice charred grill marks.
  9. Grill the lamb chops for 2-3 minutes on each side and let them rest for a couple of minutes.
  10. Serve the lamb chops with the grilled asparagus and some lemon wedges / slices.

Dalmatian Grilled Sardines with Parsley Lemon Garlic Sauce Recipe

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Ingredients (4 servings)

  • 1 kg sardines (fresh or frozen)
  • a bunch of parsley
  • 2-3 sprigs of rosemary
  • 1 head garlic
  • 1 lemon
  • extra virgin olive oil
  • Salt and pepper to taste
  • 100 g olives
  • 2 large tomatoes
  • a few chilli peppers

Preparation method:

  1. Defroze the sardines if frozen, wash them in a colander.
  2. Clean and chop the garlic.
  3. Grate the lemons for zest.
  4. In a bowl mix place the grated lemon peel, half of the chopped garlic and the rosemary torn from sprigs. Add extra virgin olive oil, salt and pepper, whisk them a bit.
  5. Place the whole sardines in this bowl and cover them with the marinade and let them marinate for half an hour.
  6. In another bowl mix the other half of chopped garlic, olive oil, chopped parsley and the juice from a lemon.
  7. Grill the sardines until having charred grill marks 3-4 minutes on each side.

  8. When ready place them on a plate and season with the garlic and parsley sauce and serve with lemon wedges.