When the temperatures start to rise, we really like to step up the use of our barbecue. With that in mind we come up with meals that are simple, quick and delicious.
A recent addition to our outdoor cooking has been the cast iron frying pan. We have found that these pans provide a great amount of heat without flair ups. It’s a multi purpose pan is great for cooking and using as a serving dish at the table.
Here’s our version of Tuscan Shrimp on the Barbie.
Roasted Tomatoes:
3 cups cherry or grape tomatoes,
1/4 cup olive oil
1 clove garlic chopped
Handful of fresh parsley chopped
1 medium onion diced
1 red or yellow pepper diced
1/2 tsp each of salt and pepper
Combine the ingredients in a bowl and set aside.
Preheat cast iron pan on the barbecue to about 400 F. Toss in the tomato mixture. Let cook for about 15 minutes, stirring occasionally.
Shrimps:
12-14 large to x-large shrimps (peeled and deviened)
1 clove garlic finely chopped
2 tbsp coconut oil (or vegetable oil)
Salt and pepper to taste
Lemon juice
Mix the shrimps, garlic and oil together. Season with salt and pepper.
Push the cooked tomato mixture to one side. Add shrimps and cook for a couple of minutes on each side.
Just before serving squeeze some lemon juice over the cooked shrimps, splash some balsamic vinegar over the tomatoes and you are done!
Tips
Serve with grilled naan, pita or baguette.
Garnish with chopped parsley and grated Parmesan cheese.
Great as an appetizer for a crowd or dinner for 2.
