Around the World on the Kettle: USA
In our Around the World tour of International Cuisine on the Kettle, of course we had to come back home to the good ol' USA in honor of patriotic holiday celebrations from Sea to Shining Sea!
Thankfully, this year our gatherings can be a little more normal, though we’ve got a menu that’s anything but! And on the Kettle, your Grillmaster is no longer relegated to an off corner, he’s center stage with all the fun!
All-American Cookout Menu
Grilled Shrimp Salad Rolls – see below
Red, White, and Blue Potato Salad – see below
Grilled Corn on the Cob
And of course, there’s still room for the Classics…
Grilled Hot Dogs
Watermelon Slices
Red, White, and Blue Popsicles
After the evening winds down, it’s the perfect time to put your bare feet up and take in the fireworks show!
Grilled Shrimp Salad Rolls
1 pound, Large Shrimp
¼ cup (1 stalk) Celery, finely chopped
¾ cups mayo
1 teaspoon Hostess Provisions Pickled Shrimp Seasoning
Juice of ½ Lemon
8 brioche hot dog buns
Green leaf lettuce (optional)
Tomato slices (optional)
Peel and devein the shrimp, removing the tails. Season with salt and pepper and coat with a drizzle of oil. Skewer the shrimp on to skewers and place in the fridge until the kettle is ready to grill.
Grill shrimp and then set aside to cool to room temperature.
In a bowl, mix together cooled grilled shrimp, celery, mayo, and Pickled Shrimp Seasoning. Squeeze in lemon juice and continue to mix until the shrimp are coated in mayo. Serve immediately or let the flavors of the salad marinate in the fridge for a few hours or overnight.
Serve on toasted buns with lettuce, tomato, and a pinch of Pickled Shrimp Seasoning.
Red, White, and Blue Potato Salad
Parboil the potatoes (barely fork tender)
Toss with olive oil and place on skewers on the Grill.
Grill until tender, remove from skewers and toss with thin, shredded red onion and a whole grain Dijon mustard and red wine vinaigrette. (You can make this dressing from scratch or add the mustard to a store brand red wine vinaigrette.)
Garnish with herbs of choice, e.g., chives, parsley, basil, oregano