Grilled Shrimp and Veggies with Balsamic Vinegar
TheGreenTurnip Score: 7
Do you know how balsamic vinegar is made? I didn’t. Fortunately my handy cookbook explains! Balsamic vinegar is an Italian vinegar made from grapes. With a “gentle” flavor and aroma, it is suitable for salads.
I love balsamic vinegar now, but I did not always like it.
I can still remember the first time I ate balsamic vinegar (and decidedly did not enjoy it). It was thick and black and served to me on a spoon.
The occasion was a visit to the home of my mom’s graduate school adviser. He was a designer, so his house had all kinds of artwork and half-finished projects. When we arrived at the house, it smelled like freshly baked cookies. Already I liked him!
That is… until we got onto the topic of balsamic vinegar. Being a precocious 12-year old, I had read an article about bottles of extremely expensive balsamic vinegar. I expressed my disbelief at any vinegar costing hundreds of dollars. It turns out that our host had just such a bottle of vinegar in his pantry! He brought out the bottle and served me a spoonful of very black, very sticky vinegar.
I tried to refuse, but he persisted. It was not as bad as I imagined! But I was not eager for more. Now I am grateful that he let me try his precious vinegar. These days I’m cooking with an $8 bottle, and I wish I could enjoy that flavor I remember from his $200 bottle.
Now for the recipe!
Veggies! Feel free to add more of your favorites. My favorite is the zucchini. :- )
Depending on how much you make, cooking all the veggies is a little time consuming. The veggies cook best in a single layer on a cooking sheet. So you might need to cook in batches. It is worth the effort though! This recipe makes a week’s worth of medium portions for 1 person (about 10 medium portions).
Zucchini, 1 (yellow or green)
Red Pepper, 1
Olive Oil, 4 tablespoons
Balsamic Vinegar, 4 tablespoons
Salt, 2/3 teaspoon
Pepper, to taste
- Remove the shells and de-vein the shrimp. Cut the zucchini in half the long way, and then cut into long thin slices (about ¼ inch thick). Cut off the end of the eggplant and cut into thin slices (again about ¼ inch thick). Remove the seeds from the red pepper and cut into 10-12 spears lengthwise.
Cut the eggplant and zucchini into thin slices like this. If you cut off the ends first, you can stand it upright to make cutting easier.
- In a bowl, mix olive oil, balsamic vinegar, salt, and pepper.
- On a cooking sheet with parchment paper (or foil), arrange the shrimp in a single layer and sprinkle with olive oil. Grill under the broiler until cooked through. Set aside. Arrange as many veggies as will fit in a single layer, sprinkle with olive oil, and grill under the broiler until cooked (and slightly browning). About 10 minutes. Repeat in batches with remaining veggies.
Ready for grilling…!
- While hot, combine the shrimp, veggies, and dressing together. Let cool. Cover and store.
If you are cooking in batches, you can add a spoonful or two of dressing as you go. Here is the eggplant looking delicious and waiting for zucchini to join.
Adapted from “えびと野菜のグリルサラダバルサミコ和風”.