Jalapeño Grilled Shrimp with Carmelized Onion Potato And Snap Pea Salad

Disclosure: I received free samples of Sabra mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.

When you need to be dairy-free, there’s plenty of options to keep dishes tasting somewhat cheesy and having a creamy texture… until you need to account for nut allergies, too!

This is the unfortunate case with my family, but the truth is, allergies are on the rise and should be considered by everyone. Tree nuts and dairy are on the list of the 8 major allergens, so it makes sense to be mindful that your guests may not be able to eat them at summer gatherings.

Well never fear, hummus is here! It’s an amazing solution to add that creamy texture you want – plus flavor – to your favorite dishes {like this creamy risotto}. When it comes to creamy hummus, Sabra seriously has you covered. It’s not a bad flavor enhancer for fish and chicken, too, and can help keep them from drying out.

Since spring time means it’s time to turn on the grill, this entire recipe can be cooked on it. It saves time cleaning pans and adds great flavor to the veggies to complement the flavors in the jalapeño and caramelized onion Sabra hummus.

Grilled Jalapeño Shrimp and Caramelized Onion Snap Pea Potato Salad

Serves 4-6

Dairy free, gluten free

Ingredients

  • 1 lb of your favorite shrimp, shelled and deveined
  • 6 ounces of Sabra jalapeño hummus
  • 2 lbs baby potatoes (also sold as “tiny potatoes” or “teeny tiny potatoes”, rinsed and larger pieces halved
  • 1 tablespoon avocado or olive oil
  • 8 – 10 ounces snap peas, rinsed
  • 1 large or 2 small spring onions, halved lengthwise
  • 1 large ear of corn
  • Half of a container (5 ounces) of Sabra caramelized onion hummus
  • Juice of 1/2 small lemon
  • Cracked black pepper to taste

Directions:

  • Stir the jalapeño hummus in a small mixing bowl to incorporate all of the jalapeños evenly. Add shrimp and stir to coat.
  • Peel back the corn husks without removing, and remove and discard the fibers/silk strands inside. Place the husk back over the ear of corn.
  • Toss potatoes in 1/2 tbsp oil in a small to medium sized mixing bowl. Do the same for the snap peas.
  • Heat grill to medium and place a grill tray over part of the grill. Spray with cooking spray and add potatoes.
  • Spray the grill before adding the corn and the spring onions. Close the grill lid.
  • While the corn, potatoes and onions begin cooking, divide the shrimp into four to six portions and skewer.
  • After 5-7 minutes, toss potatoes and flip the onions and corn before spraying the area of the grill where the shrimp will be cooked with cooking spray, and placing the skewers on the grates. Close the grill.
  • After 2-3 minutes Remove baby potatoes and place in a large serving bowl. Add the snap peas to the grill tray.
  • Let the shrimp cook with the grill closed, an additional for 1-3 minutes, depending on the size. After this time, stir the snap peas and carefully flip the shrimp, re-spraying the grill grates with cooking spray before placing the shrimp down (this helps prevent the hummus from sticking, though it is normal for there to be a residue).
  • After 2-4 additional minutes, carefully remove the skewers to keep as much hummus sticking to them as you can and set on a serving dish. You can now also remove the spring onions, snap peas and corn and place on a large cutting board.
  • Halve the snap peas, dice the spring onions and after removing the husks, cut the kernels of of the corn. Add all to the potato mixture, along with lemon juice and black pepper. Stir well.
  • Finally, add the caramelized onion hummus into the potato salad and stir to coat all ingredients.
  • Serve the potato salad along with one shrimp skewer.

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Pistachio Pesto Potatoes

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Disclosure: I received free samples of Wonderful Pistachios mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Wonderful Pistachios and am eligible to win prizes associated with the contest. I was not compensated for my time.

Happy Heart Month, readers! While we should really be thinking about protecting our tickers all year long, February is a great time for dietitians like myself to bring attention to one of the most powerful risk factors for heart disease and cardiac events – nutrition. Continue reading

Warm Pomegranate Panzanella

Disclosure: I received free samples of POM Wonderful mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by POM Wonderful and am eligible to win prizes associated with the contest. I was not compensated for my time.

While the pomegranate ginger sports drink I posted the other day is delicious, this is the pomegranate recipe you’ve been waiting for. You’ve never had a panzanella salad before? Well, first, you’ve been missing out and second, if you’re still unsure of what it is, it’s basically a bread salad. What could be better?

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Black Rice & Squash Bowl and More Thanksgiving Sides

Update: Click to view my Fox29 Segment on Vegetarian Sides

It’s time to make your final Thanksgiving menu adjustments and get your grocery list set for this weekend! While I have plenty of fall recipes on this blog already, I’m excited to highlight a new one, plus show you the sides I’ll be covering this morning on Fox 29’s Good Day Philadelphia, and more.

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Creamy Asparagus and Pea Risotto

Creamy Vegan RisottoDisclosure: I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.

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Happy National Hummus Day! Hummus is not something we need to reserve only for dipping so, let’s celebrate it’s versatility all year long. While I already posted an extremely quick and easy Zucchini Rollatini this past Tuesday that anyone can celebrate with, today’s dish a tad more sophisticated. I had recipe tested both a few times and couldn’t resist sharing each of them with you for this fun foodie holiday! The sophistication doesn’t mean a beginner cook cannot make this recipe, though. It takes a bit longer to prepare with the easy steps below, but since it can be made ahead of time and served cold, that shouldn’t be a problem for any summer party! Continue reading

Zucchini Rollatini

Disclosure: I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.

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Now that Cinco de Mayo is over, it’s time to focus on the next holiday! No, not Mother’s Day {though I am sure your Mom would love this recipe}. I’m talking about National Hummus Day, obviously! I make hummus very often, but it’s also such an easy ingredient to pick up at the grocery store and it is useful for so much more than dipping. Let’s celebrate it’s versatility on Hummus Day, May 13, on Mother’s Day and every day! Continue reading

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Happy Earth Day! 🌏

I don’t discuss it enough here on Eat Real Live Well, but supporting our environment is an extremely important part of my everyday life. I truly believe that we make hundreds of decisions each week that influence the future of global health. Minimizing food waste is a recurring decision! 20 pounds of food per person per month are wasted in the US, so not only are we wasting our money, but also filling landfills with nutritious food. The Recipe Redux was on my wavelength this Earth Day, so after you see my recipe below, hit the link to see how the rest of this healthy blogger network suggests we reduce food waste!


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