When people think about the Hamptons, they don’t necessarily think about farming, but farms are a huge part of the landscape and the culture on the East End of Long Island. I’m so excited to be working with my friends at Amber Waves Farm in Amagansett, New York this summer. Amber Waves is owned and farmed by Katie Baldwin and Amanda Merrow and together they have cultivated an incredible community of local food and farm supporters here in the Hamptons.
The farm grows organic vegetables, fruit, flowers, and wheat and over the last few years I have loved experimenting with the different fruits and veggies that show up in the CSA box each week. This year, Amber Waves opened a beautiful new farm store, and to celebrate, I’ll be sharing recipes inspired by what’s in season and available at the farm all summer long. Wherever you live, I hope you’ll find inspiration to cook seasonally, eat locally, and explore delicious new ways eat your way through the summer!
This Grilled Shrimp with Scallion Salsa Verde is one of my favorite summer dinners and I’m really excited to share it with you. Made with scallions, mint, parsley, capers and garlic, my take on Spanish salsa verde is an earthy, herby super fresh condiment that’s delicious on just about anything. It’s great with everything from steak to chicken to scrambled eggs and roasted potatoes, but I especially love it with grilled shrimp and fish. Hope you do, too!
Grilled Shrimp with Scallion Salsa Verde
- 1½ pounds large (16 to 20 count) shrimp, peeled and deveined
- ½ cup plus 3 tablespoons olive oil, divided
- 3 scallions, thinly sliced (white and green parts)
- 4 tablespoons red wine vinegar
- ¾ cup minced flat-leaf parsley
- ½ cup minced fresh mint
- 1 teaspoon minced fresh garlic
- ½ tablespoons drained capers, minced
- Kosher salt and freshly ground black pepper
- Wooden skewers, for grilling
- In a large bowl, toss the shrimp with 2 tablespoons olive oil, 1 teaspoon salt and ½ teaspoon pepper. Cover and refrigerate until ready to use.
- Combine the scallions and vinegar in a 2-cup glass measuring cup or medium bowl, and let the scallions sit in the vinegar for 15 minutes. Add the parsley, mint, garlic, capers, and ½ teaspoon salt and stir to combine. Add ½ cup plus 1 tablespoon olive oil. Mix well and set aside.
- Brush your grill grates with oil to prevent the shrimp from sticking, then prepare a charcoal grill with hot coals (or set a gas grill to medium-high heat) Skewer the shrimp and grill skewers for about 1½ minutes on each side. Serve hot with the salse verde.
- Note: The oil separates naturally as the salsa verde sits - just give it a good stir before serving!Copyright 2017, Lidey Heuck, All Rights Reserved