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Greek Marinated Grilled Shrimp
Greek Marinated Grilled Shrimp
This is a pretty standard Greek marinade for shrimp. Since the marinade has lemon zest, you will only want to marinate the shrimp for no more than 15 minutes or the acidity of the zest will start to cook the shrimp. This marinade is also great on most types of fish and seafood, as well as chicken.
Equipment
- metal skewers
- charcoal
- chimney starter
- charcoal grill
Ingredients
- 1 lb 16/20 ct. shrimp peeled and deveined
- 2 tbsp olive oil
- 2 tbsp parsley finely chopped
- 4 garlic cloves minced
- 1 lemon zested
- 1 tsp Greek oregano
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp red pepper flakes
- 1/2 tsp sea salt
Instructions
- Mix together the marinade ingredients and toss with the shrimp. Marinate for 15 minutes.
- Skewer up the shrimp.
- Let your charcoal turn gray in your chimney starter. Pour in the grill in a single layer and place on the grill grate. Place the shrimp directly over the charcoal.
- Grill the shrimp for 3 minutes a side.
Lemon Garlic Swordfish
Lemon Garlic Swordfish
I’m a huge fan of swordfish: the true chicken of the sea. Swordfish is an oily, firm-fleshed fish that takes on whatever you season it with. This lemon garlic butter sauce is so flavorful; adding richness to this fish. If you aren’t a fan of swordfish, you can substitute salmon, opah, sable, or any other firm fleshed fish.
Equipment
- oven-safe sauté pan
Ingredients
- 12 oz swordfish steak
- salt and pepper to taste
- 1 tbsp olive oil
Lemon Garlic Sauce
- 2 tbsp butter
- 1 tbsp garlic chives finely chopped
- 3 garlic cloves minced
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 1 pinch salt
- 1 pinch cracked black pepper
Instructions
- Pat the swordfish dry with paper towels. Season both sides with salt and pepper.
- Heat up the olive oil in an oven-safe sauté pan over medium heat. Add the swordfish steak to the sauté pan.
- Cook for 3 minutes a side. Place the pan in a preheated 400° oven for 10 minutes.
- While the swordfish is in the oven, cook the lemon garlic sauce ingredients in a small sauté pan over medium low heat for 5 minutes.
- Pull the swordfish out of the oven and pour the lemon garlic sauce over.
Cranberry Wild Rice Venison Meatballs with Wojapi Sauce
Cranberry Wild Rice Venison Meatballs with Wojapi Sauce
Wild game is a staple of native indigenous tribes. These meatballs can be made with either ground venison, bison, or elk; wild rice, and any type of berry of your choosing. I chose to use venison and cranberries. The meatballs get baked in the oven, then tossed in Wojapi sauce, which is made out of berries and honey.
Ingredients
- 1 lb ground venison, bison, or elk
- 1/2 lb ground pork
- 2 tsp salt
- 3 garlic cloves minced
- 2 tbsp Worcestershire sauce
- 1 cup breadcrumbs
- 1 large egg
- 1 cup cooked wild rice
- 3/4 cup dried cranberries
- 2 tbsp rosemary chopped
- 3 green onions finely chopped
Wojapi Sauce
- 1/3 cup blueberries
- 1/3 cup cherries pitted
- 1/3 cup cranberries
- 1/2 cup honey
- 3/4 cup water
- 1 tbsp cold water
- 2 tbsp cornstarch
Instructions
- Mix all of the meatball ingredients together.
- Form into 1 1/2” meatballs.
- Place in a 400° preheated oven on a baking sheet lined in parchment paper for 20 minutes.
- While the meatballs are baking, cook the berries, honey, and water in a small pot over medium low heat for 10 minute’s; occasionally stirring.
- Make a slurry with the cold water and cornstarch. Pour into the berry mixture and stir. Cook for 2 more minutes until the sauce has thickened.
- Drizzle the sauce over the meatballs and serve.
