Summers in Chicago are short and fleeting, so us Chicagoans work hard at making the most of those few weeks of good weather. Be it in the city or the suburbs, music concerts, outdoor performances, farmers markets, beaches or even just walking around downtown. We come out in droves to squeeze every bit of that sun and warmth, that we possibly can. In my family, we love picking out a bottle of wine and some crackers and cheese and heading off to Ravinia (Ravinia.org) in the burbs or the Grant park music festival (grantpark music festival.com), in the city. Sometimes we make a meal out of it by adding on some simple finger foods that are easy to pack and keep well in the ice box.
The recipe I share today is easy to prepare and stays well in the ice box. And of course its not limited to the folks from Chicago, so everybody, get off your phones and computers, try this recipe, pack your picnic baskets and get out and enjoy.
Chipotle Grilled Shrimp on Brioche Toasts
1 lb medium shrimp, peeled and deveined
1 tablespoon chipotle chilies in adobo sauce
2 tablespoons lemon juice
1 teaspoon honey
Shredded gruyere cheese
1 packet brioche toasts (or any other bread of your choice)
Salt as needed
Blend the chilies, lemon juice and honey in a blender. In a glass bowl, mix the shrimp and the blended sauce well with salt as needed and keep aside in the refrigerator for about an hour. Pre-heat oven to 450 degrees. Arrange the shrimp on a foil lined baking sheet and spread out so they are in a single layer. Bake for 10 minutes , take out and cool. Alternatively, you could grill them, which would be even better.
Now take the brioche toast, line them up on a serving tray, place a couple shrimps on each and top with the gruyere cheese. You can finish off with another squeeze of lemon if you like a little extra tartness.
Serving Suggestions:
- You could use Paneer or Potatoes for a vegetarian option.
- For Keto followers, replace the brioche toast with Endive boats.
- If you cannot find brioche toasts, look for rye party bread but toast it before you put the toppings on. You can always make toast points out of whatever bread you have at home and use those too.
- if you are taking it to be eaten later make sure the shrimp is in a air tight container in the ice box. You can put it together later just before you eat.
Wine Pairing :
A cold, crisp Chardonnay of your choice.