Kick your Canada Day BBQ up a notch with this easy maple-sweetened recipe

Kick your Canada Day BBQ up a notch with this easy maple-sweetened recipe

July is the worst…said no Canadian ever. The first full month of summer kicks off with the Canada Day long weekend, and then jumps straight into National Grilling Month. Who knew patriotism could be so delicious?

Given the awesomeness of it all, plain-old burgers or hot dogs sound a little lacklustre. The same goes for drinking too much to actually taste anything! So keep it to a couple Canadian-brewed tallboys while you prepare and enjoy this easy maple-sweetened recipe from Don’t Change Much Champion Ned Bell, the Ocean Wise Executive Chef at the Vancouver Aquarium.

a group of Canadians enjoying a beautiful bbq

Maple-Glazed Shrimp With Coconut, Lime & Tomatoes

Ingredients

  • 2 cups grape-sized tomatoes
  • 1 cup coconut milk
  • ¼ cup maple syrup
  • ¼ cup apple juice
  • 2 limes
  • 1 tablespoon fresh ginger, chopped (here’s how to chop like a champ)
  • 1 clove garlic, chopped
  • 1 shallot, finely diced (ditto dicing)
  • 4 tbsp canola oil (olive oil works too)
  • 1 tbsp chilli paste (your favourite hot sauce works too)
  • 1 pound peeled and deveined jumbo shrimp

Step-by-step instructions

  • Step 1: Heat 2 tablespoons of the oil in a cast-iron pan over medium BBQ heat, then sauté the garlic, shallots and ginger for 30 seconds. (A pot on the stove works well too.)
  • Step 2: Add the tomatoes, stir and sauté for 3 minutes.
  • Step 3: Add the apple juice, coconut milk, and maple syrup.
  • Step 4: Add the juice from both limes, then stir and cook for 15 minutes.
  • Step 5: In a large bowl, coat the defrosted jumbo shrimp with two tablespoons of cooking oil and a pinch of salt and pepper. Grill those suckers over medium heat for six minutes, turning them halfway through, and put them in a large bowl.
  • Step 6: Stir in the chilli paste into the simmering pan or pot, and adjust the seasoning with salt if needed.
  • Step 7: Pour the sauce over shrimp and stir so that all shrimp are coated.

Make it a meal — Serves two!

Turn this into a better-half-impressing lunch or dinner by serving the shrimp on top of some steamed rice and grilled vegetables. And let’s not forget the garnish: A few sprigs of cilantro. If you squint, those fresh-tasting leaves can look like they came from a miniature maple tree.

Now THAT’S how you kick a Canada Day BBQ — and if all goes well, some bedroom fun — up a notch!

What is the best BBQ recipe? Share your go-to grill moves with your buddies in the comments below…

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Kreek’s Salmon, Roast Veggies & Special Sauce

Kreek’s Salmon, Roast Veggies & Special Sauce

Whether it’s your first time cooking salmon or you’re a seasoned pro, this meal is one you will enjoy making time and again. Just ask the man behind the recipe, Olympic gold medalist Adam Kreek, who is better known for his chops in rowing than in the kitchen!

Salmon is full of omega 3 fats, which may make you smarter, happier, and healthier. In addition to the salmon, each ingredient has its own healthy benefits and amazing flavour the whole family will enjoy!

Serves: 4-6

What you need:

  • 6 Cups root vegetables (beets, sweet potatoes, carrots, etc.)
  • 1 red cabbage
  • 1 half a salmon, filleted, any variety
  • 3 Tbsp coconut oil
  • 1 Tsp cinnamon
  • 1 Tsp cardamon
  • Salt
  • Pepper

Special Sauce:

  • ½ Cup peanut butter
  • ¼ Cup almond milk
  • 2 Tbsp wheat-free soy sauce

Instructions:

  • Preheat oven to 400 degrees F.
  • Chop root vegetables into 1-inch pieces and the cabbage into ¼ inch slices; mix in a large sized bowl with 2 tbsp coconut oil, spices, salt and pepper to taste. (Optional: Pre-cut vegetables day before for easier meal prep.)
  • Place chopped vegetables onto a baking sheet, cook in the oven at 400 degrees F for 35-40 minutes.
  • Season salmon with salt and pepper, place skin side down on a baking sheet and put in the oven at 400 degrees F for 15-30 minutes, or until fish flakes with a fork.
  • Add ingredients for special sauce into a small pot on medium heat, whisk together and keep warm until ready to serve, without letting it come to a boil. (Optional: add water to reach desired consistency.)
  • When salmon and vegetables are ready, remove from the oven and sauce from heat to serve.

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