Jaccard Fill a Grill Bag Sausage, Pepper & Onion Recipe

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Italian Sausage, Pepper & Onion (in-a-bag) Recipe

Name: Italian Sausage, Pepper & Onion (in-a-bag) Recipe
Prep time: 40 mins
Cook time: 17 mins
Total time: 57 mins
Yield: 0 calory
Cuisine: Mexican
Ingredients: Zucchini; 1 tbsp Extra-Virgin Olive Oil; 1 tbsp Oregano Leaves (Chopped fresh); ½ tsp Kosher Salt; ¼ tsp Ground Black Pepper (Freshly cracked); 4 Zucchini (18 - 20 oz total, trimmed and cut on the diagonal into ½-inch slices); Shrimp; 2 tbsp Extra-Virgin Olive Oil; 1½ tbsp Oregano Leaves (Chopped fresh); 1 tsp Prepared Chili Powder; ¾ tsp Cumin; 1 tsp Kosher Salt; ½ tsp Ground Black Pepper (Freshly cracked); 1½ lb Shrimp (21/30 count, peeled and deveined); Apricot-Cilantro Salsa; 4 [Firm-but-ripe] Apricots (12 - 14 oz total, halved); 2 tbsp Extra-Virgin Olive Oil; 1½ tbsp Honey (or more to taste); 1 tbsp Fresh Lime Juice; 1 to 1¼ tsp [Seeded & minced] Serrano Chile Pepper (about ½ small, or to taste); 3 tbsp Cilantro (Freshly chopped); ¼ tsp Kosher Salt; ⅛ tsp Ground Black Pepper (Freshly cracked); Plating; 4 Flour Tortillas (6 to 8 inches); 6 oz Crumbled Feta Cheese

Feb 07, 2022

Sizzling Shrimp Tostadas with Apricot-Cilantro Salsa & Feta

This delicious tostada pairs shrimp with a to-die-for apricot-cilantro salsa, and features feta cheese.

SPECIAL GRILLING EQUIPMENT

Perforated vegetable basket

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Prep Time

Cook Time

Total Time

Course

Appetizer, Main Course

Cuisine

Mexican

Servings

4 servings

EQUIPMENT

Perforated vegetable basket
Grill

INGREDIENTS

Zucchini
1 tbsp Extra-Virgin Olive Oil
1 tbsp Oregano Leaves (Chopped fresh)
½ tsp Kosher Salt
¼ tsp Ground Black Pepper (Freshly cracked)
4 Zucchini (18 - 20 oz total, trimmed and cut on the diagonal into ½-inch slices)
Shrimp
2 tbsp Extra-Virgin Olive Oil
1½ tbsp Oregano Leaves (Chopped fresh)
1 tsp Prepared Chili Powder
¾ tsp Cumin
1 tsp Kosher Salt
½ tsp Ground Black Pepper (Freshly cracked)
1½ lb Shrimp (21/30 count, peeled and deveined)
Apricot-Cilantro Salsa
4 [Firm-but-ripe] Apricots (12 - 14 oz total, halved)
2 tbsp Extra-Virgin Olive Oil
1½ tbsp Honey (or more to taste)
1 tbsp Fresh Lime Juice
1 to 1¼ tsp [Seeded & minced] Serrano Chile Pepper (about ½ small, or to taste)
3 tbsp Cilantro (Freshly chopped)
¼ tsp Kosher Salt
⅛ tsp Ground Black Pepper (Freshly cracked)
Plating
4 Flour Tortillas (6 to 8 inches)
6 oz Crumbled Feta Cheese

Instructions

In a medium bowl whisk the oil, oregano, chili powder, cumin, salt, and pepper.
Add the shrimp and toss to coat.
In another medium bowl whisk the oil, oregano, salt, and pepper.
Add the zucchini and toss to coat.
Place the apricot halves on a plate and brush with the oil. In a small bowl whisk the honey, lime juice, and serrano Chile. Set aside.
Brush the cooking grates clean. Grill the apricot halves with the lid closed, until slightly softened and grill marks appear, 6 to 9 minutes (depending on ripeness of the fruit), turning once or twice.
When finished, transfer the apricots to a cutting board. Let cool slightly, then dice. Add the apricots to the honey and lime juice mixture and stir in the cilantro. Toss to combine. Season with the salt and pepper. Taste and add more honey ½ teaspoon at a time, if desired.
Place a perforated vegetable basket and preheat for about 5 minutes. Spread the zucchini in a single layer on the vegetable basket and cook, with the lid closed, until just tender, 4 to 6 minutes, turning once or twice.
At the same time, grill the shrimp with the lid closed, until they are firm to the touch and just turning opaque in the center, 4 to 6 minutes, turning once or twice.
Remove the shrimp and the vegetable basket with the zucchini from the grill.
Grill the tortillas until slightly charred on both sides but still soft, 1 to 2 minutes, turning once.
Place one tortilla on each of four plates and divide the zucchini slices among the tortillas. Top the zucchini with the shrimp, and then the salsa, dividing them evenly. Sprinkle the feta over each tostada and serve immediately.