The goal of this recipe is to create a dish that will be healthy, low calorie and rich in flavor. The combination of shrimp, romaine lettuce, spinach and garlic butter makes a very healthy meal.
It’s the summer of grilled Romaine. The first time I tried grilled Romaine, I was blown away by how tender and tasty it was. It was such a creative and tasty way to add crunch to salads, and it made me think of a dish I had once tried in Argentina. The Argentineans have a tradition of using fresh local produce and beef in their classic paellas, so we thought it would be fun to make a version of the dish using local shrimp.
I’ve been doing a lot of cooking lately and I’ve been trying everything that’s been on the radar. I’m not saying that I’ve mastered the art of cooking but I do know that I like to try new things. And I think that’s something that we can all relate to.
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Hanging out with friends and family, swimming, grilling, and eating a great dinner on the patio are some of my favorite summer activities.
Garlic Butter Argentinean Shrimp with Salad de Romaine Grillée is a show-stopping but simple dish that pairs well with a cool Stella Artois® Beer.
Stella Artois® Solstice Lager Beer is a good match for this dish. Stella Solstice is a delightful, refreshing golden lager with delicate citrus flavors and a clean, crisp finish thanks to triple filtration.
Don’t you want to get right in? This is where you’ll find me during the summer. But first, let’s prepare the meal.
You’ll Need the Following Ingredients
Although this dish has few components, it is elevated by the use of high-quality shrimp and vegetables. All of my fresh ingredients were purchased from my neighborhood Fry’s.
Put all of the items you’ll need for this dinner in your shopping basket right now!
For the garlic butter shrimp, you’ll need a bag of frozen Argentinean Red Shrimp, Butter, Garlic, (salt & pepper), and lemon slices for garnishing. For the grilled romaine salad, you’ll need Romaine Hearts, an easy homemade dressing, and parmesan cheese for shaving onto the salad.
How to Make a Dressing at Home
With an unusual ingredient, I’m making a Caesar dressing with a twist. Instead of anchovies and eggs, I use Dijon mustard, lemon, garlic, olive oil, and fish sauce in my Caesar dressing.
I know it seems strange to put fish sauce in a salad dressing, but believe me when I say it works! If you truly don’t want to use it, salt may be used instead. In a glass jar, combine all of the ingredients and keep the dressing refrigerated until ready to use.
How to Cook Shrimp on the Grill
Thaw the shrimp in cold water for 5 minutes at a time until completely thawed. You’re in for a treat if you’ve never tried Argentinean Red Shrimp! It has a similar flavor and feel like lobster.
On the barbecue, I like using a cast iron skillet. Place a couple thin slices of butter and thinly sliced garlic on the bottom of the pan. Then arrange the shrimp on top, followed by additional sliced butter and garlic.
I used salted butter and added salt & pepper to taste. If you’re using unsalted butter, add a little extra salt. After 3 minutes, stir the shrimp around in the pan and cook for another 2-3 minutes on a 400-degree grill.
Once cooked, the shell should be a brilliant pink color and the flesh should no longer be opaque. Because the flesh doesn’t overcook and there’s more taste, I like to cook shrimp with the shell on. The Argentinean shrimp, on the other hand, can be skinned.
Then, for color, add a lemon slice and chopped parsley or cilantro to the shrimp. I prefer to serve the shrimp in the pan, but be sure to wrap the handle with a towel so no one gets burned.
How to Cook Romaine Hearts on the Grill
After rinsing and drying the Romaine hearts, cut them in half lengthwise. It’s easier to keep the leaves from unraveling if the stalk is still intact. Then brush or spray both sides with olive oil and put cut side down on a hot grill for a minute before flipping for another minute.
The romaine should be slightly browned but not totally wilted. Serve with the homemade dressing, shaved parmesan, and lemon peel pieces on top of the grilled romaine.
How to Serve Shrimp with Grilled Romaine
With some beautiful flowers, candles, colorful dishes, and chilled bottles of Stella Artois and Stella Solstice, you can set the tone for an exquisite dinner. A few extra touches transform an ordinary dinner into a memorable evening with friends or family.
Your table is all set!
Half a romaine heart per person is a reasonable approximation for serving size, and 1 pound of shrimp feeds 3-4 people. I also made a sourdough bread with grilled pieces to soak up the garlic butter from the shrimp! Even the thinly sliced garlic is delicious.
A spectacular dinner doesn’t have to be difficult or time-consuming to prepare; instead, pop open a cool Stella Artois and toast to a wonderful time!
To accompany this dinner, I purchased Stella Artois Beer and Stella Solstice from my local grocery. To locate a Stella Artois near you, click here.
Looking for more grilling ideas? Check out the following:
Thai Chicken Wings on the Grill
Tacos de carne asada fácil
Hot Dogs from Sonora
Recipe for Shrimp with Garlic Butter with Grilled Romaine
Renee Fuentes is a model and actress.
Butter with garlic Argentinean shrimp and grilled romaine salad is a show-stopping but simple summertime dinner!
Time to Prepare: 10 minutes
Time to cook: 8 minutes
18 minutes total
Garlic Butter Shrimp
Place frozen shrimp in a bowl of cold water and change the water every 5 minutes until they are thawed. Normally, drain after 15 minutes. I like to keep the shrimp skin on because it avoids overcooking and adds flavor.
Combine a couple thin slices of butter and garlic in a cast iron pan. Then add the shrimp and top with additional butter and garlic slices. Salt & pepper to taste.
Place in a 400 degree grill and cook for 3 minutes. Open grill and toss shrimp around then cook for an additional 2 minutes or until flesh is no longer opaque. Try not to overcook the shrimp. Garnish with lemon slices and serve in the skillet with a towel around the handle to prevent burning.
Grilled Romaine Salad
Cut the Romaine heart in half lengthwise after washing it. Leaving the stem on helps to keep the leaves from unraveling. Brush or spray both sides of the romaine with oil, then cook cut side down for 1-2 minutes before flipping to grill the other side. You want burned markings on your lettuce, but not too much wilting.
Serve the romaine salad with dressing and shaved parmesan cheese on top. To serve on the side, grill some sliced bread.
Because the grilled romaine becomes mushy if it stays too long, this dish is best served immediately away. I’d start by grilling the bread and keeping it warm in a bread basket. After that, cook the shrimp before grilling the romaine. To get the most flavor out of the romaine, drizzle it with the dressing while it’s still hot.
This article broadly covered the following related topics:
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