‘Shrimp’ on the Barbie*

This marinated grilled “shrimp,”(I keep kosher, so I use imitation kosher shrimp made from white fish, is called surimi. I use the DynaSea kosher brand.) It is loaded with garlic and herbs and brightened up with a nice splash of lemon and balsamic. Coupling this with the smoky grilled flavor makes this appetizer or main course meal irresistible. There is rarely any left in my house! Serve as an appetizer with an all-natural cocktail sauce or with horseradish sauce.  As a main course you can serve this dish over a Caesar or regular tossed salad or with whole grain noodles, steamed veggies and an extra virgin olive oil and garlic or marinara sauce. My friend Mona inspired me
when she served my family and me a similar dish. I instantly went crazy for it!

  • 2-3 packets (about 6 surimi per packet), frozen surimi (imitation shrimp made from white fish such as pollack,) thawed.
  • juice and freshly grated zest of ½-1 lemon
  • ¼ cup plus 2 tablespoons extra virgin olive oil
  • 8-10 garlic cloves, crushed
  • 8 shakes hot sauce of your choice; I use Cholula
  • 1 handful fresh basil, coarsely chopped
  • ½ teaspoon dried oregano
  • 1 teaspoon paprika
  • 2-3 tablespoons balsamic vinegar
  • 1 teaspoon kosher or sea salt
  • freshly ground black pepper, to taste

In a large zip lock bag or in a glass or BPA free plastic container, add all of the ingredients except for the surimi and mix well. Add the surimi, making sure that it is fully covered by the marinade. Seal the bag or cover the container and refrigerate for at least an hour or up to 8-10 hours. When ready to cook the surimi, heat a grill or a grill pan to medium-high heat, making sure to oil the grill prior to adding the surimi. Surimi is already fully cooked, so cook the surimi until nice grill marks have developed, flipping them until there are grill marks on the second side. Be careful not to burn; if the grill or grill pan is too hot, you can reduce the heat a little.

'Shrimp' on the Barbie*
 
This marinated grilled "shrimp,"(I keep kosher, so I use imitation kosher shrimp made from white fish, is called surimi. I use the DynaSea kosher brand.) It is loaded with garlic and herbs and brightened up with a nice splash of lemon and balsamic. Coupling this with the smoky grilled flavor makes this appetizer or main course meal irresistible.
Author:
Recipe type: Appetizers, Eating Clean, Gluten Free, Poultry, Fish & Beef, Quick & Easy
Cuisine: Eating Clean, Gluten Free, Dairy Free
Ingredients
  • 2-3 packets (about 6 surimi per packet), frozen surimi (imitation shrimp made from white fish such as pollack,) thawed.
  • juice and freshly grated zest of ½-1 lemon
  • ¼ cup plus 2 tablespoons extra virgin olive oil
  • 8-10 garlic cloves, crushed
  • 8 shakes hot sauce of your choice; I use Cholula
  • 1 handful fresh basil, coarsely chopped
  • ½ teaspoon dried oregano
  • 1 teaspoon paprika
  • 2-3 tablespoons balsamic vinegar
  • 1 teaspoon kosher or sea salt
  • freshly ground black pepper, to taste
Instructions
  1. In a large zip lock bag or in a glass or BPA free plastic container, add all of the ingredients except for the surimi and mix well. Add the surimi, making sure that it is fully covered by the marinade. Seal the bag or cover the container and refrigerate for at least an hour or up to 8-10 hours. When ready to cook the surimi, heat a grill or a grill pan to medium-high heat, making sure to oil the grill prior to adding the surimi. Surimi is already fully cooked, so cook the surimi until nice grill marks have developed, flipping them until there are grill marks on the second side. Be careful not to burn; if the grill or grill pan is too hot, you can reduce the heat a little.

*Dairy Free

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