Charcoal Grilled Shrimp And Calamari With Grilled Lemons And Smoked Tomato-Black Olive Relish
Serves: 4
Lacy Volkman
1 January 1970
Based on User reviews:
43
Spice
45
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1
Ice1 tbsp
Red Wine Vinegar1 tsp
Honey1 small
Red Onion (cut into small dice)4 cloves
Garlic (minced)Directions:
1
Watch how to make this recipe
2
Special equipment: Handful hickory chips 6-inch wooden skewers, soaked in cold water at least 1 hour For the relish: Soak the hickory chips in water for at least 1 hour
3
Put a handful of hot coals in the bottom of a smoker
4
Scatter the hickory chips over the top
5
Put a try of ice on the bottom grate
6
Put the cooking grate above the ice tray
7
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
8
Close the smoker and smoke the tomatoes for 10 to 20 minutes, depending how smoky you want them
9
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
10
Let the relish sit at room temperature until ready to use
11
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
12
Toss the shrimp and calamari with the lemon juice, olive oil and garlic and let marinate for 15 minutes
13
Brush the cut side of each lemon half with canola oil and sprinkle with salt and pepper
14
Skewer the shrimp and kalamari tentacles onto different skewers
15
Sprinkle with salt and pepper
16
Grill the shrimp for about 2 minutes per side and the calamari tentacles for about 30 seconds per side
17
Put the calamari bodies directly on the grill and cook for about 15 seconds per side
18
Grill the lemons, cut-side down, until slightly charred
19
Remove to a platter
20
Arrange the skewers and bodies on a large platter
21
Top with the relish
22
Drizzle a little more olive oil over the top and squeeze a grilled lemon half over all
23
Garnish the platter with the remaining grilled lemons