It's grilling season! Ribs, corn, hot dogs, and hamburgers are always a hit, but so are these top-rated recipes for grilled shrimp, beer brats and pineapple. Kick off your summer with these mouth-watering, fabulous recipes.
So lets get ready to warm up the coals, pull out the cooler, and create some wonderful summer grilling recipes. We have four for you today:
- Grilled Shrimp: This recipe is awesome! It’s very simple and easy to prepare. The marinade makes the shrimp delicious. You can use frozen or fresh shrimp. When the weather is bad, you can use an electric grill like the George Forman. The grilled shrimp goes well with a salad, baked potato, and garlic bread. This recipe will not disappoint you!
- Beer Brats: This recipe is great and simple. We loved these. They are par-boiled in beer and grilled until nice, dark grill marks appear. The beer-braised onions are perfection. This is the perfect summer meal! Serve with corn on the cob.
- Grilled Pineapple: This grilled pineapple recipe is absolutely amazing. It is very simple and a very good recipe. After marinating for about an hour, these turned out to be the most amazing twist on pineapple that I have ever had. The hot sauce really heightens the sweetness of the pineapple. It’s great with vanilla ice cream or even a great side to have with grilled fish or grilled pork tenderloin!
- Grilled Veggies with Lemon-Harissa Dressing: Here's a vegan recipe by AOL Kitchen Daily to provide for any guest at your next summer party. It uses Harissa, a Tunisian sauce made of hot piri piri peppers and other ingredients. It has a bit of a kick, so no tastebuds will be bored.
GRILLED SHRIMP
- 1/3 cup olive oil
- 1/4 cup sesame oil
- 1/4 cup chopped fresh parsley
- 2 tablespoons hot sauce
- 2 tablespoons minced garlic
- 1 tablespoon ketchup
- 1 tablespoon Asian Roasted Red Chile Paste
- 1 teaspoon salt
- 1 teaspoon fresh black pepper
- 3 tablespoons lemon juice
- 2 pounds large shrimp, peeled and deveined
- 12 wooden skewers, soaked in water
Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile paste, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.
Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.
Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.
BEER BRATS
- 4 (12-ounce) cans beer
- 1 large onion, diced
- 10 bratwurst
- 2 teaspoons red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground fresh black pepper
Preheat an outdoor grill for medium-high heat. When hot, lightly oil grate.
Combine the beer and onions in a large pot; bring to a boil. Submerge the bratwurst in the beer; add the red pepper flakes, garlic powder, salt, and pepper. Reduce heat to medium and cook another 10 to 12 minutes. Remove the bratwurst from the beer mixture; reduce heat to low, and continue cooking the onions.
Cook the bratwurst on the preheated grill, turning once, 5 to 10 minutes. Serve with the beer mixture as a topping or side.
GRILLED PINEAPPLE
- 1 fresh pineapple, peeled, cored and cut into 1-inch rings
- 1/4 teaspoon honey
- 3 tablespoons melted butter
- 1 tablespoon Asian Roasted Red Chile Paste
Place pineapple in a large resealable plastic bag. Add honey, butter, chili paste and marinate for at least 30 minutes, or preferably overnight.
Preheat an outdoor grill for high heat, and lightly oil grate.
Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear. These are so easy and really good. The chili paste brings out the "grilled" flavor and adds some spiciness. They can help with patience while the rest of the grilled feast comes together, but be warned, they will go quickly!
GRILLED VEGGIES WITH LEMON-HARISSA DRESSING
For Grilling You Will Need:
- 1/4 cup extra-virgin olive oil
- 2 large and seeded red peppers, cut into 2-inch wedges
- 1 Italian eggplant, sliced into 1/2-inch pieces
- 2 zucchini, sliced into 1/2-inch pieces
- 2 sprigs of thyme
- 2 peeled and grated garlic cloves
- Kosher salt
- Freshly ground black pepper
- 2/3 cup extra-virgin olive oil
- 1/3 cup of lemon juice
- 1 tablespoon of harissa
Combine 1/4 cup of olive oil, thyme and garlic in a large mixing bowl. Season with salt and pepper and add in vegetables. Stir well for even coating.
Heat your grill, and place vegetables on top when hot in a single layer. Cook each side for 2 minutes, until the grill has marked them. You can arrange them on a platter so that they are slightly overlapping each other
To make the dressing, combine lemon juice, olice oil and harissa in a bowl, and whisk in salt and pepper. Pour them over the grilled vegetables and serve.
