Summer may be over, but there’s still plenty of grilling to be done thanks to football season. If you’re excited to tailgate but want fast weight loss, check out a few healthy cookout recipes to enjoy as you root for your favorite team:
Ginger-Garlic Shrimp with Tangy Tomato Sauce
½ c. vegetable oil¼ c. finely chopped parsley
2 tbsp. minced garlic
2 tbsp. finely chopped basil
1 tbsp. minced fresh ginger
2 tbsp. fresh lemon juice
2 tsp. kosher salt
1 tsp. crushed red pepper
2½ lb. large shrimp
1 tbsp. vegetable oil
1 tbsp. minced fresh ginger
1 large garlic clove
3 stalk fresh lemongrass
1½ lb. tomatoes
1 tbsp. fresh lime juice
2 tbsp. Chopped cilantro
Marinate the shrimp: In a large bowl, mix the vegetable oil with the parsley, garlic, basil, ginger, lemon juice, salt, and crushed red pepper. Add the shrimp and toss to coat. Cover and refrigerate for at least 2 hours and up to 4 hours.
Meanwhile, make the sauce: In a medium saucepan, heat the vegetable oil. Stir in the ginger, garlic, and lemongrass and cook over moderate heat until fragrant, about 2 minutes. Add the tomatoes and cook over moderate heat, stirring occasionally, until slightly thickened, about 10 minutes. Let cool to room temperature, then stir in the lime juice and cilantro. Season with salt. Transfer the sauce to ramekins.
Light a grill. Loosely thread the shrimp onto 10 skewers. Grill over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes. Transfer the shrimp to plates and serve with the tomato sauce.
Grilled Zucchini Roll-Ups With Herbs and Cheese
3 small zucchini (about 1/2 pound each), cut lengthwise into 1/4-inch-thick slices 1 tablespoon olive oil
1/8 teaspoon salt, plus more to taste
1/16 teaspoon of freshly ground black pepper, plus more to taste
1 1/2 ounces fresh goat cheese
1 tablespoon chopped fresh parsley
1/2 teaspoon fresh lemon juice
2 ounces bagged baby spinach (2 cups lightly packed)
1/3 cup basil leaves
Preheat grill or grill pan to medium. Discard the outermost slices of zucchini; brush the rest with oil on both sides. Sprinkle the zucchini slices with salt and pepper. Grill until tender, about 4 minutes per side. You can prepare the zucchini a day ahead and store it in an airtight container in the refrigerator.
In a small bowl, combine the goat cheese, parsley, and lemon juice, mashing together with a fork. Put 1/2 teaspoon of the cheese mixture about 1/2 inch from the end of a zucchini slice. Top with a few spinach leaves and a small (or half of a large) basil leaf. Roll up and place seam side down on a platter. Repeat with remaining zucchini slices. You can make these up to a day in advance; store in an airtight container in the refrigerator.
Grilled Peaches With Cinnamon Sugar Butter
From Food Network via Bobby Flay
1 stick unsalted butter, at room temperature
1 teaspoon cinnamon sugar
2 tablespoons granulated sugar
4 ripe peaches, halved and pitted
Mint leaves, for garnish
In a small bowl add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar and salt and mix until combined. Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the butter and garnish with mint leaves.