Tuesday, May 31, 2011


Hi everyone, hoping to bring you lots of summer recipes in the following weeks.  My book is done and my daughter and I are working on the cover.  Hopefully it will be finished soon.  I know you won't be disappointed in GRAYCE'S CUCINA ITALIANA when it comes off of the presses.  Thank you all for being loyal followers.


Serves 4

16 jumbo shrimp
4 wooden skewers that have been soaked in water for at least 20 minutes (so they don't burn)
olive oil (1/4 cup)
paprika  (a couple of dashes)
garlic (2 cloves smashed)

2 filet mignons each cut into 6 chunks
4 wooden skewers soaked in water
olive oil (1/2 cup)
red wine (1./4 cup)
garlic (2 cloves smashed)
salt and pepper

12 fingerling potatoes
4 metal skewers (they will cook the potatoes faster)
8 chipolini onions
4 sprigs of fresh rosemary
salt and pepper

Marinate the shrimp and the beef in separate plastic bags for about one half hour.  Put three potatoes on each skewer alternating with 2 onions on each one.  Put the potatoes in foil wrap and lay one sprig of rosemary on each, dot with butter and wrap up tightly.  Place on a hot grill.

Put three pieces of filet on each skewer and put on the grill with the potatoes.  Five minutes before they are done put 4 shrimp on each skewer and grill just until done about 4 minutes or so on each side.

Remove all from the grill, remove the potatoes, meat and shrimp onto 4 individual plates and serve.  Serve with a crisp green salad and chilled white wine or red if you prefer.

Simple, hardly any cleanup and a wonderful, healthy summer dinner.

Thanks for stopping in today