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Charcoal Grilled Shrimp and Calamari with Grilled Lemons and Smoked Tomato-Black Olive Relish (Bobby Flay) Recipe

Charcoal Grilled Shrimp and Calamari with Grilled Lemons and Smoked Tomato-Black Olive Relish (Bobby Flay) Recipe

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Charcoal Grilled Shrimp and Calamari with Grilled Lemons and Smoked Tomato-Black Olive Relish (Bobby Flay)

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Ingredients:

Serving

handful hickory chips
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 tbsp red wine vinegar
1 tsp honey
1/2 small red onion, cut into small dice
12 colossal shrimp (15 or less per lb), tail on, shelled and deveined
12 small calamari, 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
6 - inch wooden skewers , soaked in cold water at least 1 hour

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2028.68 Kcal (8494 kJ)
Calories from fat	600.99 Kcal
		% Daily Value*
Total Fat	66.78g	103%
Cholesterol	3301.21mg	1100%
Sodium	9623.2mg	401%
Potassium	457.38mg	10%
Total Carbs	16.97g	6%
Sugars	8.23g	33%
Dietary Fiber	3.34g	13%
Protein	342.34g	685%
Vitamin C	67.1mg	112%
Iron	0.9mg	5%
Calcium	1443.9mg	144%

Amount Per 100 g
Calories	101.04 Kcal (423 kJ)
Calories from fat	29.93 Kcal
		% Daily Value*
Total Fat	3.33g	103%
Cholesterol	164.42mg	1100%
Sodium	479.29mg	401%
Potassium	22.78mg	10%
Total Carbs	0.85g	6%
Sugars	0.41g	33%
Dietary Fiber	0.17g	13%
Protein	17.05g	685%
Vitamin C	3.3mg	112%
Calcium	71.9mg	144%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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