Charcoal Grilled Shrimp and Calamari with Grilled Lemons and Smoked Tomato-Black Olive Relish

Name: Charcoal Grilled Shrimp and Calamari with Grilled Lemons and Smoked Tomato-Black Olive Relish
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Canola oil, for grilling; 4 servings Dill fronds, for garnish; 59 milliliters chopped fresh dill; 59 milliliters chopped fresh flat-leaf parsley; 1 leave Fresh parsley; 4 cloves garlic, minced; 1 teaspoon honey; 4 servings Ice; 118 milliliters pitted kalamata olives, coarsely chopped; 4 servings Kosher salt and freshly ground black pepper; 59 milliliters freshly squeezed lemon juice; 4 lemons, halved; 59 milliliters olive oil, plus more for drizzling; 118 milliliters Greek extra-virgin olive oil; 8 plum tomatoes, cored, halved the short way; 1 smalls red onion, cut into small dice; 1 Tbsp red wine vinegar; 12 colossal shrimp (15 or less per pound), tail on, shelled and deveined; 12 smalls kalamari, heads and tentacles removed, bodies butterflied and scored to prevent curling

Charcoal Grilled Shrimp and Calamari with Grilled Lemons and Smoked Tomato-Black Olive Relish

You can never have too many hor d'oeuvre recipes, so give Charcoal Grilled Shrimp and Calamari with Grilled Lemons and Smoked Tomato-Black Olive Relish From preparation to the plate, this recipe takes roughly 1 hour and 55 minutes.

Instructions

Watch how to make this recipe.

Special equipment: Handful hickory chips 6-inch wooden skewers, soaked in cold water at least 1 hour

Ingredients you will need

French Fries

Water

Equipment you will use

Wooden Skewers

For the relish: Soak the hickory chips in water for at least 1 hour.

Ingredients you will need

Relish

French Fries

Water

Put a handful of hot coals in the bottom of a smoker. Scatter the hickory chips over the top. Put a try of ice on the bottom grate.

Ingredients you will need

French Fries

Ice

Put the cooking grate above the ice tray. Once the temperature of the smoker reaches 100 degrees F, brush the tomatoes with canola oil, season with salt and pepper and put them on the top grate. Close the smoker and smoke the tomatoes for 10 to 20 minutes, depending how smoky you want them.

Ingredients you will need

Salt And Pepper

Canola Oil

Tomato

Ice

Equipment you will use

Ice Cube Tray

Coarsely chop the tomatoes, place in a bowl and add the olive oil, olives, dill, lemon juice, parsley, vinegar, honey, onions and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Tomato

Parsley

Vinegar

Olives

Onion

Honey

Dill

Equipment you will use

Bowl

Let the relish sit at room temperature until ready to use.

Ingredients you will need

Relish

For the seafood: Prepare a charcoal grill at least 30 minutes before cooking by lighting a chimney starter filled with hard wood and let burn until covered with gray ash.

Ingredients you will need

Seafood

Equipment you will use

Grill

Toss the shrimp and calamari with the lemon juice, olive oil and garlic and let marinate for 15 minutes.

Ingredients you will need

Lemon Juice

Olive Oil

Squid

Garlic

Shrimp

Brush the cut side of each lemon half with canola oil and sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Canola Oil

Lemon

Skewer the shrimp and kalamari tentacles onto different skewers.

Ingredients you will need

Shrimp

Equipment you will use

Skewers

Sprinkle with salt and pepper. Grill the shrimp for about 2 minutes per side and the calamari tentacles for about 30 seconds per side.

Ingredients you will need

Salt And Pepper

Squid

Shrimp

Equipment you will use

Grill

Put the calamari bodies directly on the grill and cook for about 15 seconds per side. Grill the lemons, cut-side down, until slightly charred.

Ingredients you will need

Squid

Lemon

Equipment you will use

Grill

Remove to a platter.

Arrange the skewers and bodies on a large platter. Top with the relish.

Ingredients you will need

Relish

Equipment you will use

Skewers

Drizzle a little more olive oil over the top and squeeze a grilled lemon half over all.

Ingredients you will need

Olive Oil

Lemon

Garnish the platter with the remaining grilled lemons.

Ingredients you will need

Lemon

Equipment

Ingredients

Servings:

4servings

Canola oil, for grilling 4servings

Dill fronds, for garnish 59milliliters

chopped fresh dill 59milliliters

chopped fresh flat-leaf parsley 1leave

Fresh parsley 4cloves

garlic, minced 1teaspoon

honey 4servings

Ice 118milliliters

pitted kalamata olives, coarsely chopped 4servings

Kosher salt and freshly ground black pepper 59milliliters

freshly squeezed lemon juice 4

lemons, halved 59milliliters

olive oil, plus more for drizzling 118milliliters

Greek extra-virgin olive oil 8

plum tomatoes, cored, halved the short way 1smalls

red onion, cut into small dice 1Tbsp

red wine vinegar 12

colossal shrimp (15 or less per pound), tail on, shelled and deveined 12smalls

kalamari, heads and tentacles removed, bodies butterflied and scored to prevent curling

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is GIFFT by Kathie Lee Gifford Pinot Grigio. It has 4.8 out of 5 stars and a bottle costs about 15 dollars.