Broiler Surf & Turf Grill Mixed "Grill"

It would take a pandemic to finally get me blogging again. (And perhaps a sponsored post with a company whose products I constantly keep in my freezer.)

For this weekend, the bagillionth Satuday in Coronavirus lockdown, I decided to grill. However, I don’t have a grill. So, I improvised with my oven.

And, as it turns out, there’s no better way to do charred vegetables—no mess or carcinogens from burning charcoal. Just a little smokiness from a slight char and a single sheet to wash up after it’s all done.

This recipe calls for Gorton’s Butterfly Shrimp, which is a freezer staple for us, because we can just cook up a few when we need a snack or some added protein for a meal. Cooked up alongside a little chorizo of your choice and an assortment of our favorite vegetables, this meal is a pretty perfect summer dish for any night of the week.

To add some flavor and a little flair, I made some pickled jalapeno yogurt sauce to drizzle on top. But, of course, you can skip this step and keep it simple with a little olive oil, lime and cilantro, instead.

Here’s everything you’ll need to make it happen.

COOKING NOTES

While you can use any veggies for this recipe, the grilled cabbage portion is my favorite part. I wouldn’t skip it. You might not do cabbage any other way ever again.

MAKES 4 SERVINGS

PREP TIME: 15 MINUTES COOK TIME: 20 MINUTES TOTAL TIME: 35 MINUTES

INGREDIENTS

For the Cilantro-Sour Cream Sauce

• 1 head of green cabbage, cut in half

• 1 head broccoli

• 1 cup cherry tomatoes

• 1 summer squash, sliced into rings

• 1 cup sugar snap peas

• 1/4 cup olive oil

• Kosher salt

• Freshly ground black pepper

• 1 box Gorton’s Butterfly Shrimp

• 2 links fresh chorizo sausage

• Lime wedges (for serving)

For the Jalapeno Yogurt Sauce

• 1/2 cup greek yogurt

• 1/2 cup cilantro leaves with tender stems

• 1 small pickled jalapeño, sliced

• 1 tablespoon fresh lime juice

• 1/2 teaspoon kosher salt

INSTRUCTIONS

1. Adjust your oven rack to the highest position. Turn the broiler on to heat up.

2. On a baking sheet, arrange all the vegetables and toss with olive oil and salt and freshly ground black pepper. Place in the broiler and cook until all the veggies have a nice char, turning halfway through, about 10 minutes. Transfer the veggies to a plate and place shrimp and chorizo on the pan. Repeat until the shrimp and chorizo are cooked through.

3. Meanwhile, make the dressing by combining all the yogurt sauce ingredients in the blender. Taste for salt and adjust.

4. Plate and serve with the sauce on the side for dipping or drizzling.