MERRY CHRISTMAS TO ALL
The girls all like seafood and we decided a grilled meal was in order. We stopped at Walmart on our way home from Southern Pines to pick up some salmon and romain lettuce and used other on-hand items. The menu was:
Salmon, Shrimp – little frozen ones on mini skewers – aka toothpicks – all we could find, Bacon wrapped red potatoes, Romain, one green onion – it was laying around.
It all turned out pretty good for what we had to work with except I grilled the romain just a little too long and it’s best to use just the hearts as the outside leaves can get tough.
The only tongs I could find was a pair of scissor tongs that mainly just pushed the food around in the grill.
I did Rhett a favor and threw them in the trash, but Bev retrieved them.
After supper we said we’d like to grill out again tomorrow and the girls said they wanted the same thing, and we were fine with that, but decided it had to be different – the salmon and shrimp left a lot to be desired. So we headed off to Harris-Teeter and bought four nice, fresh, wild caught salmon pieces, some nice wild caught shrimp (from Argentina - our first), and romain hearts. Then we decided to wait a day until their dad returned from Korea and could enjoy it with us. The shrimp shells looked very different.
Madison said she’d like less plain potatoes so we decided on a cheesy version cooked in a foil pouch on the grill. My mom always made these by just layering all of the ingredients but it doesn’t work for me, so I made a roux and melted the cheese in it to make a sauce to pour on the potatoes and onions. Then mixed it all up and sealed in foil.
The shrimp and scallops (a first for the girls) got a light dusting with Tony Chachere’s Creole Seasoning and were basted with butter as they cooked and the salmon got the mayo treatment. I cooked the shrimp over higher heat to make sure they flamed up for the char-grilled flavor.
We ate the scallops as an appetizer so the girls could try them and they all liked them – I thought they were as good as any I’ve eaten.
Here’s the finished product and my plate and I would happily serve this to any guests in our home.
Bev made up a creamy parmesan dill sauce for the salmon which also went well on the shrimp and the bacon wrapped potatoes – heat cream in a pan, add grated parmesan to taste, add (fresh or dried) dill to taste.
All photos can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
One year ago: Steak And Gravy Ala Mary - Sorta
Two years ago: It’s BBQ Day Again – Ribs And Fattys