I love that grilled taste you get on a BBQ grill in the summer but here on the East Coast, as our leaves are changing and the autumn chill is in the air, that time is fast coming to an end. So, here is a little tip on how to grill your shrimp or fish (like salmon, swordfish or the like, not the more delicate filets) or chicken or veggies in your cozy kitchen all year round:
1. I use a grill pan like this one:
2. I preheat it on the stove over a high flame for a couple minutes until nice and hot (that’s important so that the heat “repels” whatever veggies or fish or chicken or shrimp you are grilling).
3. When nice and hot, I throw my veggies or fish or shrimp or chicken on the grill pan (NO OIL YET–wait until step 5!) and cook on one side without turning for at least 3-4 minutes before flipping to the other side–resist the urge to flip too soon or you won’t get those wonderful grilling strips and that great grilling taste!
4. Depending on what you are cooking, adjust the time after you flip it and continue to grill until thoroughly cooked, but DO NOT overcook, or it won’t be tender!
5. Right at the very end, right before you turn off your stove, drizzle a little extra virgin olive oil over its surface (about 1 Tbsp–I like to use a simple little plastic squeeze bottle, it makes it so easy to use very little).
Here is a little video clip my son, Gabe (I can’t believe how much his voice has changed since then!) took of me grilling shrimp for a paella I was making for our family night! Thanks Gabe for filming!!