Bobby Flay's Greek Grilled Shrimp and Calamari | Bobby Flay's Barbecue Addiction | Food Network
Bobby brings the flavors of the Mediterranean to his shrimp and calamari, which he serves with grilled lemons and smoked tomato-black olive relish! Subscribe to #discoveryplus to stream more episodes of BobbyFlay's #BarbecueAddiction: https://ift.tt/YCZS4hu. Get the recipe ▶ https://ift.tt/VB5g9hH Subscribe to Food Network ▶ https://ift.tt/EqWBdXl Bobby Flay's Barbecue Addiction is a high-impact cooking series that takes outdoor grilling to a whole new level! Quintessential grill master Bobby Flay pulls out all the stops and delivers a one-two culinary punch, showcasing his expert grilling techniques in surprising new ways. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Charcoal Grilled Shrimp and Calamari with Grilled Lemons and Smoked Tomato-Black Olive Relish RECIPE COURTESY OF BOBBY FLAY Level: Intermediate Total: 1 hr 55 min Prep: 15 min Inactive: 1 hr 15 min Cook: 25 min Yield: 4 servings Ingredients Smoked Tomato-Black Olive Relish: Ice 8 plum tomatoes, cored, halved the short way Canola oil, for grilling Kosher salt and freshly ground black pepper 1/2 cup Greek extra-virgin olive oil 1/2 cup pitted kalamata olives, coarsely chopped 1/4 cup chopped fresh dill 1/4 cup freshly squeezed lemon juice 1/4 cup chopped fresh flat-leaf parsley 1 tablespoon red wine vinegar 1 teaspoon honey 1/2 small red onion, cut into small dice Seafood: 12 colossal shrimp (15 or less per pound), tail on, shelled and deveined 12 small kalamari, heads and tentacles removed, bodies butterflied and scored to prevent curling 1/4 cup freshly squeezed lemon juice 1/4 cup olive oil, plus more for drizzling 4 cloves garlic, minced 4 lemons, halved Canola oil, for grilling Kosher salt and freshly ground black pepper Fresh parsley leaves Dill fronds, for garnish Directions Special equipment: Handful hickory chips 6-inch wooden skewers, soaked in cold water at least 1 hour For the relish: Soak the hickory chips in water for at least 1 hour. Put a handful of hot coals in the bottom of a smoker. Scatter the hickory chips over the top. Put a try of ice on the bottom grate. Put the cooking grate above the ice tray. Once the temperature of the smoker reaches 100 degrees F, brush the tomatoes with canola oil, season with salt and pepper and put them on the top grate. Close the smoker and smoke the tomatoes for 10 to 20 minutes, depending how smoky you want them. Coarsely chop the tomatoes, place in a bowl and add the olive oil, olives, dill, lemon juice, parsley, vinegar, honey, onions and season with salt and pepper. Let the relish sit at room temperature until ready to use. For the seafood: Prepare a charcoal grill at least 30 minutes before cooking by lighting a chimney starter filled with hard wood and let burn until covered with gray ash. Toss the shrimp and calamari with the lemon juice, olive oil and garlic and let marinate for 15 minutes. Brush the cut side of each lemon half with canola oil and sprinkle with salt and pepper. Skewer the shrimp and kalamari tentacles onto different skewers. Sprinkle with salt and pepper. Grill the shrimp for about 2 minutes per side and the calamari tentacles for about 30 seconds per side. Put the calamari bodies directly on the grill and cook for about 15 seconds per side. Grill the lemons, cut-side down, until slightly charred. Remove to a platter. Arrange the skewers and bodies on a large platter. Top with the relish. Drizzle a little more olive oil over the top and squeeze a grilled lemon half over all. Garnish the platter with the remaining grilled lemons. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: https://ift.tt/qczQ8Ar ▶ WEBSITE: https://ift.tt/S5cjNxi ▶ FULL EPISODES: https://ift.tt/HRAufmQ ▶ FACEBOOK: https://ift.tt/UtpHfXi ▶ INSTAGRAM: https://ift.tt/zkx6Wvp ▶ TWITTER: https://twitter.com/FoodNetwork #BobbyFlay #BarbecueAddiction #FoodNetwork #Shrimp #Calamari Bobby Flay's Greek Grilled Shrimp and Calamari | Bobby Flay's Barbecue Addiction | Food Network https://www.youtube.com/watch?v=MLCINIz0E_s
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