Saturday, April 18, 2015

Asparagus and Shrimp with Grilled Halloumi

Asparagus and Shrimp with Grilled Halloumi

Halloumi ranks as one of my favorite cheeses because of its wonderful flavor and texture. And who wouldn’t marvel at a cheese that can be sautéed or grilled yet still keeps its shape and doesn’t melt? On the day I first tried this recipe, my sister was dropping off her two Norwich terriers for an overnight visit, and she and a friend arrived just in time for the taste-testing. They loved my creation, so I submitted the recipe to the Features Editor of the Examiner, who promptly published it.

1 pound large shrimp, cooked, peeled and deveined
3 tablespoons olive oil
2 tablespoons fresh lemon juice
½ teaspoon salt
Several grindings of freshly ground black pepper
1 bunch fresh asparagus, trimmed and cut into bite-size pieces
1 tablespoon olive oil
½ pound halloumi cheese, cubed
2 tablespoons toasted sunflower seeds

In a medium bowl, combine shrimp with 3 tablespoons olive oil, lemon juice, salt and black
pepper. Marinate for 3 hours. Cook asparagus in rumbling water for 3–5 minutes or until
desired tenderness; for best results, asparagus should be tender crisp. Run asparagus under cold
water, or let them sit in an ice bath until cooled. Heat 1 tablespoon olive oil in a medium skillet
over moderate heat, add halloumi cubes and sauté for about 2 minutes or until just slightly
brown. Place 4–5 shrimp into each of 6 rimmed serving bowls. Top the shrimp with asparagus
pieces and cubes of halloumi cheese. Spoon reserved marinade over the ingredients, distributing
evenly and top with toasted sunflower seeds. Serve immediately.

6 servings