Summer Brights & A Simple BBQ

June13

Summer Brights & A Simple BBQ

There's nothing better than winding a weekend down with good friends and a laid-back Sunday dinner. In this case, we made the most of the cool evening, sans rain finally, and took to my balcony for a simple summer supper. Here's what we ended up with...

Grilled Lime-Cilantro Shrimp & Scallops with Zucchini Ribbons & Harissa-Caper Potato Salad

Serves :: 4 to 6

Ingredients

Shrimp & Scallops

½ lb scallops, local if possible
1 ½ lbs large shrimp, wild or local if possible

lime-cilantro marinade:
juice of 3 limes
1/3 cup cilantro, roughly chopped
2 – 3 Tbsp pickled jalapenos
2 Tbsp extra virgin olive oil
a dash of chili powder
½ tsp cumin
a dash of hot sauce for an extra kick
salt to taste

Zucchini & Summer Squash Ribbons with Ricotta Salata & Mint

1 medium zucchini
1 medium yellow summer squash
1 cup sugar snap peas
3 radishes
1/3 cup ricotta salata, crumbled
juice of 1 lemon
2 Tbsp extra virgin olive oil
salt and freshly ground black pepper to taste
¼ cup fresh mint, roughly chopped

*I’ve made another version of this salad in the past skipping the snap peas and radishes and popping in toasted walnuts instead. Also delish.

Potato Salad with Capers, Spring Garlic & Harissa

*yup, get ready for a rocking potato salad with ZERO mayo - and you'll never know the difference!

10 or so small red bliss potatoes
2 hard boiled eggs, chopped
1/3 to ½ cup spring garlic, chopped (scallions or red onion would also work well)
¼ cup capers
1-2 Tbsp pickle juice (trust me, it makes the salad!)
juice of ½ lemon
1-2 Tbsp champagne vinegar
2-3 Tbsp extra virgin olive oil
1 5oz container of 2% Greek yogurt
1 tsp harissa (in spice powder form rather than sauce/condiment form) *I used a lovely harissa-rose petal spice blend by Steenbergs that I picked up in London a few weeks back
salt and freshly ground pepper to taste

Directions

Shrimp & Scallops

Whisk together all ingredients for the lime-cilantro marinade and pour over shrimp and scallops. Allow to marinate for at least 30 minutes, or 3-4 hours.

Heat a gas grill on medium-high or start up a charcoal grill. If you’re without either, grab a grill pan and get to work, over medium-high heat. Place shrimp and scallops on skewers or you can grill them straight on a grill pan or in a foil packet on an outdoor grill. Can’t really go wrong either way. Grill them about 3-4 minutes on each side.

Zucchini & Summer Squash Ribbons with Ricotta Salata & Mint

Cut the zucchini and summer squash in half lengthwise. Make ribbons using a mandolin (carefully so you don’t lose a finger!). Blanch sugar snap peas in boiling water for 1-2 minutes. Drain and place directly in an ice bath to halt cooking. Thinly slice the radishes, also with the mandolin. Toss zucchini, summer squash, snap peas and radishes with ricotta salata, lemon juice, olive oil, salt and pepper. Sprinkle with mint and serve.

Potato Salad with Capers, Spring Garlic and Harissa

Boil potatoes in salted water until soft, about 30 to 40 minutes. Drain, cool and cut into quarters. Add eggs to potatoes. Mix together remaining ingredients in a small bowl and add to egg-potato mixture, evenly coating potatoes.

TAGS: shrimp, potatoes, zucchini

posted: 06.13.11

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MARISSA LIPPERT, NYC

This blog: Musings about food, health, design, NYC and abroad. Me: Equal parts nutritionist, food lover, writer and force to be reckoned with in the kitchen. The recipe: gorgeously fresh food, smart balance and effortless style. Say hello: marissa ‘at’ nourish-nyc.com. Find me elsewhere: NOURISH, my nutrition counseling & food consulting firm. NOURISH KITCHEN + TABLE, a new culinary-jewelbox-cafe and takeaway food shop launching in the West Village this June. We’re your kitchen away from home serving up gorgeous, good-for-you food.