The Thrill of the Grill: Shrimp, Chicken and Pork Loin



Grilled green chili and pepper jack cheese stuffed pork loin

Texas Department of Agriculture

Ironically, the hotter it gets, the more Texans heat up their outdoor grills for some delicious entrees sure to please family and friends alike.

Here are three options from the Texas Department of Agriculture for the next time you want the “thrill of the grill.” (See more recipes at www.gotexan.org.)

Quick Texas Wild Caught Shrimp and Sirloin Kabobs

INGREDIENTS:

  • 1 lb. Texas wild caught shrimp
  • 12 oz. choice boneless beef top sirloin
  • 1 small red bell pepper
  • 1 small yellow bell pepper
  • 1 small red onion, peeled
  • 6 medium whole crimini mushrooms
  • 6 small fresh jalapeno peppers
  • 1/2 stick butter
  • 2 cloves fresh garlic, sliced
  • 1 tbsp. Worcestershire sauce
  • Salad oil (for the grill)
  • 1 tbsp. lemon pepper seasoning

INSTRUCTIONS:

Peel and de-vein the shrimp leaving the tails intact.

Cut sirloin into two inch chunks.

Remove the seeds and stems from the bell peppers and cut into two inch pieces, cut the red onion the same.

Clean the mushrooms and trim off the bottom of the stem.

Take some kabob skewers and begin threading the shrimp onto the skewer alternating the shrimp with pieces of the onions, peppers and mushrooms.

Do the same thing with the sirloin and vegetables on separate skewers. (Keep the shrimp and beef on separate skewers as they have different cooking times, depending on how you like your beef cooked.)

In a small sauce pan, melt the butter with the garlic until it simmers, remove from heat and whisk in the Worcestershire sauce. Set aside.

Prepare a gas or charcoal, charbroil grill and heat to medium high and brush grill grates with a little oil to keep the food from sticking.

Season kabobs with lemon pepper seasoning and place on the lightly oiled grill.

Cook the shrimp kabobs for about 3 to 4 minutes and brush with Worcestershire butter, flip and repeat. The shrimp are done when they have curled a bit, but are no longer translucent in the center.

Cook the beef kabobs until the desired temperature, brushing occasionally with the Worcestershire butter.

Place kabobs on a platter and drizzle with any remaining butter, serve hot.

Orange & Hybrid Green Pepper Sauce Grilled Chicken Wings

INGREDIENTS:

  • 2 lbs. chicken wings
  • 1 bottle hybrid green pepper sauce
  • ¼ cup agave nectar
  • ¼ cup olive oil
  • 3 tbsp. orange juice concentrate (undiluted)
  • Salt and pepper to taste.

INSTRUCTIONS:

Combine ingredients and marinate chicken in 2/3 of the mixture for at least 2 hours.

Grill chicken wings while basting with the remainder of the mixture.

Grilled Green Chili & Pepper Jack Cheese Stuffed Pork Loin

INGREDIENTS:

  • 2 lb. center cut pork loin (1/4 inch fat cover)
  • ½ cup pork or chicken stock canned whole green chilies
  • ¾ lb. block pepper jack cheese
  • 1 tbsp. vegetable oil
  • 1 tbsp. lemon pepper
  • 2 tbsp. course black pepper

INSTRUCTIONS:

Turn your grill on high and close lid until grill is good and hot (approx. 450 degrees). Pre-heat your oven to 400 degrees.

Coat the pork loin with olive oil. Heavily coat pork loin with course ground black pepper. Lightly coat pork loin with lemon pepper.

Set the pork loin on hot grill and close lid. Sear all sides of the pork loin, turning approximately every 3 to 4 minutes.

Lay the loin on a cutting board and, starting from end to end, making a 1¾ to 2 inch deep cut lengthwise down the center of the loin, being careful not to cut all the way through the loin. Fold open the loin.

Cut your block of pepper jack cheese into strips 3 to 4 inches long, approximately 1/4 inch  thick.

Generously stuff cheese into each whole green chili. Lay stuffed chilies inside the pork loin. Season with both types of pepper. Then fold the pork loin around the cheese stuffed green chilis. Tie pork loin tightly together using four or five 16-inch sections of cooking twine. Cut off excess twine after tying.

Pour stock into a shallow cooking pan. Place loin into the pan with stock (careful not to wash off the seasoning). Seal pan in foil and place into the oven for 30 to 40 minutes or until internal temperature is 160 degrees. Slice and serve.

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