Easy Late Summer Dinner

Although I grill all year round, I especially want to take advantage of cooking outdoors during the last wonderful days of summer.  I had a special request for a shrimp dish, so that's what's on the menu this week. 

I've moved into the third cyle of the 17 Day Diet with the addition of an expanded list of carbs to include whole grain breads, pita and tortillas, as well as being able to occasionally have carbs at dinner.  I've lost 13 pounds...not bad for a little more than a month on the diet.  To celebrate, I'm going to add some quinoa and broccoli to round out the meal.  Check out the quinoa link to learn about this nutritent rich ingredient.  Although it's appearance reminds me of couscous, it has a nutty flavor and cooks up in a way similar to rice. 

  

Herb Dijon Grilled Shrimp

Makes 4 servings

1 1/4 pounds shrimp, peeled with tails left on and deveined*

1/4 cup Dijon mustard
1 teaspoon Italian seasoning
1/4 teaspoon coarsely ground black pepper
8 (12-inch) wooden skewers

1. Mix shrimp, mustard, Italian seasoning and black pepper in a bowl.  Cover and refrigerate for 30 minutes or up to 1 hour.



2. Meanwhile, soak the wooden skewers in water for 30 minutes.
3. Place shrimp on skewers, inserting a second skewer about a 1/2 inch apart from the first one to keep the shrimp from twirling around the skewer as you're turning them on the grill.  (Instead of placing the shrimp on the skewer, you can also place them in a grill basket.)

4. Grill over medium-high heat for 5 minutes or until done, turning once.

5.  Remove from skewers to serving plate and serve immediately. Any leftover shrimp is great served chilled on a tossed green salad.

* I usually keep a bag of frozen peeled and deveined raw shrimp with the tail on hand in the freezer.  They defrost quickly in cold water for last minute decisions about dinner.  Costco sells a 2-pound package of the 31-40 count/pound size for $14.99.

Red Pepper Quinoa Pilaf

Makes 4 servings

1 tablespoon olive oil

1 red bell pepper, chopped
1 small onion, chopped
2 cloves garlic, minced

2 cups fat free chicken broth

1 cup quinoa

1. Heat olive oil in 3-quart saucepan over medium heat.  Add bell pepper, onion and garlic.  Cook and stir for 3 minutes.

2. Add broth and quinoa.  Heat to a boil.

3. Reduce heat and simmer for 15 minutes or until broth is absored.  Remove from heat and let stand 5 minutes before serving. 

Broccoli Tip

The broccoli that I picked up at the farmer's market had long stems.  The stem can be woody and many folks just cut them off and discard.  But you're losing a lot of vegetable and good nutrition if you do that.  I find that cutting an inch off the bottom of the stem, then paring the stalk with a vegetabler peeler removes the woodier part of the stem (see photo).  I slice the stem crosswise up to the florets which I then cut into smaller pieces.  I steam them all together until done.