Grilled Strawberry and Shrimp Skewers with Fennel Slaw

Its summer time and the livin’ is easy.  Time to pull out those quick and light recipes that are just good, good, good to have on hand.  Last weekend, while dog sitting for some friends, I took a few minutes to relax with their cookbooks.  You know when you see a recipe that is just off kilter enough that it has to be either a big hit or a major bomb?  That’s exactly what went through my mind when I saw this.  Strawberries on the grill?  Really?  Really!

Grilling the strawberries doesn’t do anything magnificent to enhance the flavor, but it softens the berries which is a great textural contrast with the shrimp and fennel.  And, its just a nice change of pace.  The vinaigrette is a total keeper with its balance of sweet and bitter.  I’ll be looking for more ways to use this little ditty.

Grilled Strawberry and Shrimp Skewers with Fennel Slaw

adapted from California Home Cooking by Michele Anna Jordan

Ingredients:

Skewers

10 bamboo skewers, soaked in water for 30 minutes

20 to 30 prawns, at least 30U in size

2 baskets of strawberries, divided

1 cup Honey Pepper Vinaigrette  (recipe below)

1 small fennel bulb, trimmed and sliced thin

1 TBS mint leaves, julienne

Vinaigrette

3 TBS rice vinegar

3 TBS balsamic vinegar

1/4 cup honey, warmed

1 shallot, minced

3 garlic cloves, minced

1 TBS freshly ground black pepper

1 tsp kosher salt

1/2 cup olive oil

Directions:

1.  Prepare the vinaigrette by mixing the vinegars and honey in a bowl, then stirring in the shallots, garlic, pepper and salt.  Whisk in the olive oil slowly until incorporated.

2.  Prepare a hot fire on the grill.

3.  Thread each skewer with 3 prawns and 2 whole strawberries.  Brush lightly with vinaigrette  on each side and place them on the grill.  Turn the skewers after 2 minutes and bush again with the vinaigrette.  Continue cooking until the prawns are pink and no longer translucent on the inside, about 2 more minutes.

4.  Add the mint to the remaining vinaigrette.  Quickly toss together the remaining strawberries, sliced, and the fennel, along with 1 to 2 TBS of the vinaigrette.

5.  Serve the shrimp and strawberry skewers alongside the fennel and strawberry slaw.

Notes:

  • This vinaigrette on the shrimp was simply magnificent!
  • Not being the biggest fan of fennel, I think the next time Napa cabbage may be a good substitute for the fennel.  It does have to be something with some crunch and heft.  Butter lettuce would not hold its own in this dish.
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3 responses to “Grilled Strawberry and Shrimp Skewers with Fennel Slaw

  1. strawberries and shrimp are two foodstuffs i never envisioned together–how delightful! food on a stick automatically ranks highly for me, and i think this dinner rocks–bravo!

  2. Pingback: Kitchen Gadgets, Pantry Organization and Planning Make for Dinner on a Deadline | Alexandratian.Info

  3. Pingback: Don’t Sell Strawberries Short! They Can Do So Much More | We The Eaters

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