Thursday, July 7, 2011

Toppings that make the heart smile - Orzo salad

Marinated grilled shrimp

Marinated grilled shrimp
8 shrimp (I used pre-cleaned and pre-cooked)
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp ginger, minced
2 tsp chili power
salt and pepper

Mix shrimp with marinade and allow to rest in fridge for at least an hour. Pre-heat grill and cook shrimp until heated through. I may be the only person still using the little Champ Grill by George Foreman, but I love it! It cooked both sides at once, so the shrimp were evenly charred in a few minutes. Maybe less, I probably overcooked them. But don't they look yummy?

Grilled portabella mushroom

Grilled portabella mushroom
1 portabella mushroom
1 tsp olive oil
salt and pepper

Okay, this is barely even a recipe! Use a damp paper towel to brush any dirt off the portabella mushroom. Then use a spoon to scoop away the gills, which are said to taste a bit too earthy. Brush both sides with olive oil and sprinkle with salt and pepper. Cook in a pre-heated Champ Grill by George Foreman for 4 minutes. Slice and serve. For the recipe to this orzo salad, see the post above.

All photographs copyright © 2011 Jasmine Habart.

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