Photo: Jessie Wallner/WFIU
Rosemary: Strong Stems, Strong Flavor
Rosemary plants do get sort of like pine trees. The stems are sturdy enough to be used as skewers for this grilled shrimp dish.
Rosemary also plays an important role in my “secret seasoning.” In a pan, combine garlic with some extra virgin olive oil and let it get nutty brown. Throw in a handful of rosemary leaves and let those get crispy. From here, it’s especially tasty to add the fixings for a tomato sauce. It gives a rustic, homey, Italian flavor to it.
Shrimp On Rosemary Skewers
- 10 large shrimp
- 2 (or more) rosemary branches
- 1 teaspoon olive oil, plus more for the rosemary skewers
- 1 clove garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon Master Blend
- juice of one lemon
- coarse sea salt
- 1/4 pound mesclun salad, washed and dried
- 1/2 cup chopped fresh cilantro
- Peel and de-vein the shrimp, leaving the tails on for decoration.
- Remove and reserve some of the leaves from the bottoms of the rosemary branches. Rub the branches very lightly with oil.
- Chop the reserved rosemary leaves and place in a small bowl; add 1 teaspoon oil, the garlic, chili powder, Master Blend, half the lemon juice and a small pinch of salt. Mix thoroughly.
- Skewer the shrimp on the rosemary branches first through the head end, then the tail end of each shrimp. Place 4 to 5 shrimp on each branch. Pour the marinade over the brochettes and set them aside in a cool spot or in the refrigerator until you are ready to cook.
- Prepare a charcoal fire.
- Grill the shrimp over ash-white coals or cook them in a nonstick saute pan (do not oil the pan). Cook for 2 1/2 to 3 minutes on each side of until the shrimp are barely opaque at the thickest parts. Squeeze the remaining lemon juice over the shrimp.
- To serve, place the Barley Salad in the center of a platter, top with the mesclun salad and cilantro. Top with the shrimp brochettes just off the grill or out of the pan.
Barley Salad With Chili, Herb And Lime Vinaigrette
Yield: Serves 2
- 10 asparague spears
- 1 yellow squash
- 3/4 cup barley
- 2 tablespoons olive oil
- 1 tablespoon cider vinegar
- 1/2 teaspoon chili powder
- juice of 1 lime
- 1 teaspoon lime zest brunoise
- juice of 1/2 lemon
- freshly ground pepper
- 1/4 cup diced sweet red pepper
- 1/4 cup diced yellow pepper
- Blanch the asparagus spears in boiling water for 5 to 7 minutes; drain and chill. Cut off and reserve 3-inch tips and cut the stems into thin rounds.
- Cut the yellow squash into small sticks, blanch briefly, drain and chill.
- Rinse the barley thoroughly under cold running water and drain. In a medium-sized saucepan cover the barley with 3 1/2 cups cold water. Bring to a boil, then reduce the heat to a simmer and cook for 35 to 45 minutes until the barley is tender and no longer raw, but is chewy to the bite. Rinse the barley under cold water and drain.
- To make the vinaigrette, whisk together the oil, 1 tablespoon water, the vinegar, chili powder, lime juice and zest, lemon juice and salt and pepper to taste.
- In a large bowl combine the chilled barley, asparagus rounds, squash, red and yellow peppers and the vinaigrette; toss well and adjust the seasoning as necessary. Top with the asparagus tips. The salad will keep, tightly covered, in the refrigerator for 2 to 3 days.