Balsamic Grilled Vegetables & Spicy Shrimp

Today was another hot summer day here in Arizona. That didn’t stop me from going out there in the blasting heat and enjoy my day. It started out by going to the gym with Ilse, one of my BFFs. Lifted some weights, chatted a little bit, lifted some more and chatted some more lol! When I was done with the gym, drove across town to join two other BFFs, Stef & Cecy for the Zumba class.

Let me tell you, that was sooo much fun! And it was definitely a work out! I haven’t sweated like that in a long time haha! The music inspires you to move every single cell on your body and it was like being at a party with a bunch of chicks! lol! I’m so used to being one of the few women in the big guy’s weight room that I forgot what is like to be part of a class like that. I think I like it! Who’s ready to join us next Saturday?
After the class the three of us went to grab some lunch at Paradise Bakery. We all ordered the Summer Berry Salad with Chicken and it was amazing! It got me inspired to make that salad later on. I must say that I LOVED spending time with the girls on a Saturday afternoon!
On my way home I made my usual stop at Sprouts to buy my items for dinner. Look what I found! Beautiful fresh summer veggies, shrimp & mozzarella perlinis. Yum!
Balsamic Grilled Vegetables & Spicy Shrimp


balsamic dressing

1/4 cup balsamic vinegar
3 tablespoons olive oil
2-3 cloves garlic minced
salt and pepper

grilled vegetables
1 small italian eggplant (about 2 cups when cut into big cubes)
1 small zucchini (about 2 cups when cut into big cubes)
1/2 small red onion (1/4 of a large red onion)
3/4 cup cherry tomatoes
4 sprigs fresh thyme, leaves stripped

basil quinoa salad
2 cups water
1 cup quinoa
1/4 cup basil leaves loosely packed, chopped

shrimp
1/2 shrimp
1 tablespoon olive oil
any seafood seasoner to taste. I used Essence from Emeril Lagasse found here

other ingredients
1/2 cup pearlini mozzarella balls tossed in a little salt and pepper

Whisk together all the balsamic dressing ingredients and set aside.

In a medium saucepan, boil water for the quinoa salad. Add quinoa and bring back to a boil. Reduce heat, and simmer covered, till all the water has been completely absorbed, about 20 minutes.

While quinoa is cooking, cut the eggplant and zucchini into 1 1/2 inch cubes. Cut the red onion into rings. Place cubed eggplant, zucchini, red onion, tomatoes and thyme leaves in a bowl. Pour half the balsamic dressing over the vegetables and toss well.


Toss shrimp with olive oil & seafood seasoner.

Brush grill grates with olive oil or non-stick spray (I used a grill basket so that they don’t fall thru or you can use a stove top cast iron grill instead). Heat grill to medium-high. Grill the vegetables about 3 minutes on one side or till grill marks appear, about 3 minutes. Flip them over and grill other side till vegetables are tender but still a bit firm. Tomatoes will cook quicker, remove them from the grill as soon as they start to blister.

While vegetables are cooking, grill shrimp until they’re pink and no longer transparent. About 5 minutes for each side.

When the quinoa finishes cooking, toss it with the second half of the balsamic dressing. Stir in chopped basil, salt and pepper to taste.

Spread quinoa on a platter or bowl. Arrange the grilled shrimp, vegetables and mozzarella around the quinoa. Serve warm.


This is how I grill my shrimp and veggies:-)

Calories for 1 cup of quinoa, 4 oz of shrimp, 1 oz of mozzarella perlini and 2 cups of veggies:
534 caloires, 24g fat, 52g carbs, 6g fiber, 34g protein

 

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  • 08/16/2010 - 6:44 am

    Anonymous - Wow!!!! yummy!!!!!ReplyCancel

  • 09/01/2012 - 4:31 pm

    Johnie - I’ve been wanting to make this, as I’m a huge 101cookbooks fan. I make soiemhtng from her cookbook at least once a week! Seriously! I can hardly wait for her new book to come out (April 5th)!I haven’t made this yet because I have a problem with quinoa I don’t have a strainer fine enough to rinse it without it all going down the drain. Do you? What kind of strainer did you use? I tried lining it with a paper towel unsuccessfully.ReplyCancel

    • 09/01/2012 - 5:42 pm

      ana @ fit, fun & delish! - Hi Jonnie! I have a strainer with small holes (kind of like a mesh) and it works great! I’m going to have to check out the book! Thanks for the info :)ReplyCancel

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