' Grilled Turmeric Shrimp with Sauteed Veggies with Pasaeli House White - Vino Mas
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Grilled Turmeric Shrimp with Sauteed Veggies with Pasaeli House White

This recipe is for 2 people, double or triple for more. 

INGREDIENTS FOR SHRIMP: 
FOR THE SHRIMP, COMBINE:
  • 3 Tbsp. fresh lemon juice   
  • 2 Tbsp. canola oil  
  • 1 Tbsp. minced fresh garlic   
  • 1 tsp. turmeric  
  • 1/4 tsp. cayenne pepper  
  • 1/2 tsp. kosher salt  
  • 12 jumbo shrimp (1½ lb.), peeled, deveined
  • 1 Lemon cut in half brush with Olive oil
  • Fresh cut cilantro for garnish
Instructions
  1. Preheat grill to medium-high. Brush grill grate with oil.
  2. For the shrimp, combine lemon juice, oil, garlic, turmeric, cayenne, and salt in a shallow dish. Place shrimp in marinade, flipping to coat. Marinate shrimp 10 minutes, or up to 20 minutes.  Do NOT marinade longer or the Lemon juice will “cook” the shrimp. Thread shrimp onto skewers.
  3. Grill shrimp until charred on both sides, basting with marinade, about 3-5 minutes per side.  Place cut Lemon with EVOO on grill to char. 
INGREDIENTS FOR VEGGIES: 
MELT:
  • 1 Tbsp. unsalted butter
  • ½ cup diced red bell pepper
  • 1 small zucchini diced
  • ¼ cup sliced scallion whites
  • ½ tsp. smoked Paprika
  • ¼ tsp. turmeric
STIR IN:
  • 4 cups fresh or frozen corn kernels
  • ¼ cup sliced scallion greens
  • salt and pepper to taste

Instructions
  1. Melt butter in a nonstick skillet over medium-high heat. Add bell pepper, zucchini, scallion whites, smoked paprika, and turmeric; cook until scallion whites, zucchini and bell pepper soften, 4-5 minutes.
  2. Stir in corn, reduce heat to medium, cover skillet, and cook corn until tender, 5 minutes. Stir in scallion greens. Season veggies with salt and pepper to taste. 
  3. Plate Shrimp on top of corn with grilled lemon to squeeze on the shrimp. Top entire dish with fresh cilantro.  
Paired with Pasaeli House White Emir 
Adapted from Cuisine at Home Issue 136 Aug 2019

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