Summer BBQ Favourites with Salted Herbs from Bas-Saint-Laurent
Summer BBQ Favourites with Salted Herbs from Bas-Saint-Laurent
An original recipe from Stéphanie Ross
Photo credit: Nathalie Charron
A simple recipe that’s perfect for summer BBQs!
Preparation
30 min
Cooking
On BBQ
Ingredients
For the grilled vegetables
- 225 g white mushrooms, halved
- 3 red bell peppers, seeded and cut into wedges
- 2 zucchinis, sliced
- 2 large yellow onions, cut into wedges
- 1 generous drizzle of vegetable cooking oil
- 1 tsp Dehydrated Salted Herbs from Bas-Saint-Laurent
- Fresh Lime and Salted Herbs Sauce, to taste
- Freshly ground pepper, to taste
PREPARING THE RICE AND SHRIMP
- 1⅓ cups basmati rice
- 32 raw shrimp (21/25 size), peeled with tails on
- 1 tbsp vegetable cooking oil
- 1 tbsp maple syrup
- 2 tsp lime juice
- 1 handful fresh cilantro, finely chopped
- 1 large garlic clove, pressed
- 1 tsp Dehydrated Salted Herbs from Bas-Saint-Laurent
- Freshly ground pepper, to taste
Preparation
For the grilled vegetables
- Preheat the barbecue to medium heat.
- In a large bowl, combine the mushrooms, bell peppers, zucchini and onions. Add the oil, Salted Herbs and black pepper, then toss to coat the vegetables evenly.
Transfer the vegetables to a BBQ grill pan or grilling basket and cook until tender and nicely charred.
PREPARING THE RICE AND SHRIMP
- Cook the rice according to the package directions. Set aside.
- In a large bowl, add the shrimp. Add the oil, maple syrup, lime juice, cilantro, garlic, Salted Herbs and black pepper, then gently toss to coat evenly.
- Thread the shrimp onto bamboo or wooden skewers (4 shrimp per skewer).
- Place the skewers on the grill and cook for about 2 minutes per side, or until the shrimp are fully cooked.
- Divide the rice, grilled vegetables and shrimp skewers among four plates. Serve with the Fresh Lime and Salted Herbs Sauce.
- Suggestion And Tips
- Salted Herbs from Bas-Saint-Laurent are naturally very flavourful, so it’s always best to start with a small amount and adjust the seasoning to your taste.
- Remember to soak bamboo or wooden skewers in water for about 20 minutes before grilling to prevent them from burning or darkening too quickly on the BBQ.
- This recipe is easy to customize! Feel free to replace the shrimp with your protein of choice, such as steak, sausages, chicken skewers or white fish, depending on your preference.
