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My favorite summertime activity is hanging out with friends and family, swimming, grilling, and enjoying a delicious meal on the patio.
Garlic Butter Argentinean Shrimp and Grilled Romaine Salad is an impressive yet easy meal that goes absolutely perfect with an ice cold Stella Artois® Beer.
This meal can also pair with Stella Artois® Solstice Lager Beer. Stella Solstice is a delicious, refreshing golden lager with subtle citrus notes, and triple filtered for a smooth and crisp finish.
Don't you just want to dive in?! This is where you will find me all Summer long. But first let's get the food ready.
Ingredients You'll Need
This meal has minimal ingredients, however we're using quality shrimp and produce to elevate it. I picked up all my fresh ingredients at my local Fry's.
For the garlic butter shrimp, you'll need a bag of frozen Argentinean Red Shrimp, Butter, Garlic, (salt & pepper), and lemon slices for garnishing. For the grilled romaine salad, you'll need Romaine Hearts, an easy homemade dressing, and parmesan cheese for shaving onto the salad.
How to Make a Homemade Dressing
I'm doing a spin on Caesar dressing with an unexpected ingredient. Traditional Caesar dressing has anchovies and eggs, but I'm making mine with Dijon mustard, lemon, garlic, olive oil, and fish sauce.
I know it sounds weird to use fish sauce in dressing, but trust me it totally works! If you really don't want to use it, then just substitute with salt. Mix everything well in a glass jar and store the dressing in the fridge until you're ready to serve.
How to Grill the Shrimp
Start by thawing the shrimp in cool water and replace it every 5 minutes until thawed. If you've never had Argentinean Red Shrimp, you're in for a treat! The taste and texture is very similar to lobster.
I love using a cast iron skillet on the grill. Place a few thin slices of butter on the bottom and some thinly sliced garlic. Then layer the shrimp on top and add more sliced butter and garlic on top.
I used salted butter, and seasoned with a little salt and pepper. If using unsalted butter then you might need a little more salt. Then place the skillet in a 400 degree grill, and after 3 minutes toss the shrimp around and cook for another 2-3 minutes.
The shell should be a bright pink once it's cooked and the meat no longer opaque. I prefer to cook shrimp with the shell on since the meat doesn't overcook and there's more flavor. However you can also get the Argentinean shrimp peeled as well.
Then garnish the shrimp with some lemon slice and chopped parsley or cilantro for color. I like to serve the shrimp in the skillet, just be sure to put a towel around the handle so no one burns themselves.
How to Grill Romaine Hearts
Rinse and dry the Romaine hearts and slice it halfway lengthwise. It helps if the stalk is intact to prevent the leaves from unraveling. Then brush or spray olive oil on both sides and place cut side down first on a hot grill for a minute and flip for another minute on the other side.
You want the romaine to have some charred marks but not completely wilted. Garnish the grilled romaine with the homemade dressing, shaved parmesan, and some lemon peel slices.
How to Serve Grilled Romain and Shrimp
Set the mood for an elegant meal with some pretty flowers, candles, colorful plates, and cold bottles of Stella Artois and Stella Solstice. Little added touches turn an everyday meal into a special night with friends or family.
Your table is Ready!
A good estimate for serving size is half of a romaine heart per a person and 1 lb. of shrimp serves 3-4 adults. I also did a loaf of sourdough and grilled slices for soaking up the delicious garlic butter from the shrimp! Even the sliced garlic is so good.
A special meal doesn't need to be complicated or take hours to prepare, instead crack open a cold Stella Artois and Cheers to a good time!
I picked up Stella Artois Beer and Stella Solstice to pair with this meal at my local supermarket. Click Here to find Stella Artois Near You.
Want more Grilling Recipes? Check these out:
Garlic Butter Shrimp and Grilled Romaine Recipe
- ¼ Cup Lemon Juice
- 2 Tbsp Olive oil
- 1 Tbsp Dijon mustard
- 1 tsp Fish Sauce or substitute ½ tsp Salt
- ¼ tsp Black Pepper
Garlic Butter Shrimp
- 1 lb Frozen Argentinean Red Shrimp Thawed and Shell On
- 3 Tbsp Butter if using unsalted then add extra salt
- 4 Garlic Cloves Sliced Thin
- Salt and Pepper to taste
- Lemon Slices for garnishing at the end
- Olive oil or Spray oil
- 2 Romaine Hearts Sliced in half lengthwise
- Shaved Parmesan Cheese
- Grilled Bread
- Pre-Heat Grill to 400 F degrees.
- Mix all the ingredients for the salad dressing in a glass jar until combined. Taste and see if additional salt or seasoning is needed. Refrigerate until ready to use.
Garlic Butter Shrimp
- Place frozen shrimp in cool water and replace water every 5 minutes until shrimp is thawed. Usually 15 minutes, then drain. I prefer to leave the shrimp peel on because it prevents the shrimp from over cooking and adds more flavor.
- In a cast iron skillet, add a few thin slices of butter and garlic to the skillet. Then add shrimp and layer more butter and garlic slices on top. Season with salt and pepper.
- Place in a 400 degree grill and cook for 3 minutes. Open grill and toss shrimp around then cook for an additional 2 minutes or until flesh is no longer opaque. Try not to overcook the shrimp. Garnish with lemon slices and serve in the skillet with a towel around the handle to prevent burning.
Grilled Romaine Salad
- Wash Romaine heart, and cut in half lengthwise. It helps to leave the stem on to prevent the leaves unraveling. Brush or Spray oil on both sides of romaine then place cut side down on the grill for 1-2 minutes and flip to grill the other side. You want charred marks on the lettuce, but don't wilt it too much.
- Serve the grilled romaine with dressing on top and shaved parmesan cheese. Grill some sliced bread for serving on the side.
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