Summer Staples: Grilled Shrimp and Cold Rice Salads
This post is sponsored by La Crema. You can find the recipes I talk about below on their blog right here!
For as long as I can remember, my mom has been the world's most amazing hostess--she could feed a crowd with one hand tied behind her back. I think back on Thanksgiving and Christmas with a lot of lovely memories, but the ones that stick out to me the most are in the summer--Memorial Day, the 4th of July, Labor Day, or really any weekend in Virginia when the sun is out, the grill is hot, and the wine is pouring.
She also always had La Crema Chardonnay chilling in a bucket on the counter--even before I started working with them it was a staple in our house and we served it every single time people came over. (Her love for the brand and its presence in our fridge at all times both encouraged me to approach them over four years ago at Alt Summit in Salt Lake City.)
My family loves to feed people and I'm so glad it's a tradition and a passion that Rob has embraced as well--I love the idea of one day cooking a ton of food for Sophie and her friends when they're home from college every summer. Nowadays we don't do as much entertaining as I'd like to, but when we do I always stick to a few basics that I learned from my mom: flavorful but easy-to-prepare dishes that you can make or at least start ahead of time, using the grill as much as possible to get everyone outside and cook a lot of things at once if you need to, and--of course--a few bottles of La Crema.
When summer rolls around I love grilling seafood, especially shrimp. I buy the biggest ones I can find and leave the shells on so they don't fall through the grate, and I like to season them simply and then toss them in a ton of fresh herbs--I'm notorious for adding sliced green onion to everything in my kitchen, and grilled shrimp are no exception. Cilantro, dill, parsley, scallions--if it's fresh and green and you can chop it, you bet I'm going to be using it.
Grilled shrimp is my go-to, but my newest favorite summer thing is a cold salad with a nice grain compontent--rice, quinoa, farro, whatever you like. I cook it and cool it and add whatever greens and veggies I have in the fridge. The recipe I shared on the La Crema blog has tomatoes, kale, and arugula, but you could add spinach and cucumbers or swap any other ingredient for something you like better. Even if you aren't entertaining, it's a great dish to throw together on a Sunday evening and enjoy throughout the week.
You can find my recipes for herby grilled shrimp and a chilled salad with rice and quinoa today on the La Crema blog. I live for autumn and often wish away the end of summer, but there's nothing like a July or August cookout with friends and family.
Photos by Cue the Light.