It has been very hot and extrememly humid in NJ. How has the weather been where you are? Today I’m sharing shrimp kabobs with roasted corn!
July and August in NJ makes me yearn for cooler days.
If it was hot I’d almost be able to deal with it but NJ summers tend to be so humid you can’t breathe when going outside.
Our two Dachshunds don’t enjoy it either. If you have pets how do they deal with hot weather?
Because it has been so hot ovens haven’t been in use. I know we have central air but when it’s this hot I can’t deal with the oven.
So what do we do, fire up the grill and make an easy recipe for shrimp kabobs and corn.
What I especially enjoy about these recipes is they are full of flavor and these are easy recipes for summer heat.
Are like me and love to grill? Actually if the snow isn’t too bad we grill all year.
First let’s see how to make these shrimp kabaobs!
Main Dish that’s Full of Flavor
Main Dish with Lot’s of Taste
I enjoy coming up with dishes that aere full of flavor. We generally tend to eat on the lighter side during the week so we can indulge if we like on the weekends. Do you do that to?
- 1 bowl
- 1 teaspoon measuring spoon
- 2 metal skewers
- grill on high
- 1 dash olive oil to coat shrimp
- 1 tsp organic paprika
- 1 tsp organic garlic powder
- 1 tsp organic oinion powder
- salt & pepper to your taste
- 20 cleaned shrimp
- Add the shrimp to a large bowl and drizzle with olive oil
- The oil keeps them from sticking to the grill
- Add salt and pepper to your taste
- Now add the paprika, onion powder and garlc powder
- Let the shrimp rest for 3 minutes
- Heat grill on high
- Add the shrimp to the metal skewers
- Add these to the hot grill and grill 3 minutes per side
- Remove from the metal skewers wearing a mit to not burn yourself
Simple Side Dish Recipe
Great Side Dish for Any Meal
This roasted corn recipe is perfect all year however it’s especially great to beat the heat and serve during the summer nights.
- 1 large saute pan
- 1 heat safe spoonula
- 1 bag fresh frozen corn thawed frozen corn from the food store will work too. Fresh frozen is the best
- 2 tbsp olive oil good extra virgin
- salt and black pepper to taste
- 1 tsp dried thyme leaves optional
- Let corn thaw in the refigerator overnight. Remove from the refrigerator and let it come to room temperature
- Heat the large saute pan over medium/high heat on the stove until oil is hot. Use 1 3/4 tablespoons of the oil. Reserving a 1/4 tablespoon for later
- To make sure the oil is hot throw one kernel in the oil and it should sizzle. This is safe
- Add the corn, salt and pepper to taste. Let the corn saute until it becomes brown in color. The corn should begin to darken and sound like popcorn. If a kernel pops out don't be alarmed, this is normal when roasting corn.
- Once brown and sauted drizzle with remaining oil and stir to coat the corn
- Immediately remove from the hot burner and sprinkle the dried thyme leaves and mix well
- Serve under the shrimp or as desired
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I truly hope you give these quick and delicious recipes a try. Shrimp kabobs and roasted corn is perfect for a summer evening. Again, it’s filled with tons of flavor. this meal is perfect to have with your favorite summer cocktail as well.
Also the roasted corn is the perfect side dish for shrimp, chicken, burgers and steaks!