The grill has become my best cooking friend lately. Last weekend for Memorial Day we had friends and family over for nonstop pool parties. This week it has just been SO hot in Charlotte that I haven’t wanted to overheat our kitchen. One of the meals I made when friends were over last weekend were these Mediterranean Grilled Shrimp and Veggie Bowls. There are a few of us who do not eat regular dairy, but we can tolerate goat’s and sheep’s milk products, so I experimented with those ingredients. These bowls were a hit, and will become a part of my regular cooking rotation! You could try using other vegetables, herbs, and different types of rice. Summer is the perfect time to grill and eat outdoors, and this meal works well for this season!
Additional Notes and Tips:
- Last week we made these with brown rice, but I did cauliflower rice last time. The packs of brown rice in the freezer section of Trader Joe’s are great to have on hand, and minimize cooking time.
- The goat’s milk yogurt and sheep’s milk feta were both found at TJ’s. Sheep’s milk feta can also be found at Costco.
- Try adding fresh oregano as well as dill for an extra Greek-style flavor.
- Chop the veggies ahead of time to help with prep.
- Set this up like a make-your-own-bowl type of station.
Recipes
These recipes all make up the Mediterranean Grilled Shrimp and Veggie Bowls. I start by adding some of the cooked cauliflower rice to the bowl, then add the grilled veggies and shrimp. Treat the yogurt feta dill sauce and the cucumber tomato salad as garnished. Lastly, top with a little extra feta, fresh dill, and a squeeze of lemon.
This is right after drizzling the olive oil, balsamic, etc over the veggies.
Ingredients
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- Heat a large sauté pan over medium to medium-high heat. Add the olive oil. Add the cauliflower rice and stir around in the olive oil.
- Allow to cook until all of the extra moisture is out of the cauliflower rice and it is barely starting to brown. Stir, but only every couple of minutes.
- Once it is cooked to the desired texture - I like it to be more dry - season it with lemon juice, salt, and pepper.
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- 1 pound large shrimp peeled, deveined, tail on
- 1 1/2 tsp olive oil
- 1/2 lemon, juiced
- 3/4 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- fresh ground black pepper
Ingredients
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- Toss the shrimp in the remaining ingredients. Let sit in the refrigerator for about 30 minutes.
- Grill over medium heat just until cooked. Serve over brown rice or cauliflower rice and the remaining ingredients in the Mediterranean Grilled Shrimp and Veggie Bowls.
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- 3 zucchini and/or yellow squash large slices
- 3 bell pepper large slices
- 1 pack baby bella mushrooms
- 3 Tbsp olive oil
- 3 Tbsp balsamic vinegar
- 1 Tbsp fresh dill chopped fine (could also do fresh basil or fresh parsley)
- salt and pepper
Ingredients
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- Lay all of the sliced veggies out on a large rimmed baking or roasting pan. Drizzle on the olive oil and balsamic, the herbs, salt and pepper. Toss gently so the veggies are evenly coated.
- Grill over medium heat until there are grill marks, but they are not too soft.
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- 1/2 cup grape tomatoes halved
- 1/2 cup english cucumber diced
- 1 Tbsp olive oil
- 1/2 lemon juiced
- 1-2 tsp fresh dill chopped
- salt and pepper to taste
Ingredients
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- Mix all ingredients together and allow to sit for at least 30 minutes before serving.
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- 1/2 cup goats milk plain yogurt
- 1 Tbsp + 1 tsp paleo mayonnaise
- 4 oz sheep's milk feta crumbled
- 1/2 large lemon juiced
- 1/2 tsp sea salt
- fresh ground black pepper
- 1 Tbsp fresh dill chopped
Ingredients
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- Add the yogurt, mayonnaise, and feta to a medium size bowl. Mash the feta with the back of a fork and then whisk together. Add the rest of the ingredients. Adjust salt and pepper to taste.
Happy grilling!
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