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| 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
