So we’re nearing the halfway mark for our award show countdown and the Oscar nominations are finally out – yay! Who’s surprised? Disappointed? Excited? I have to say that I’m a little surprised that Michael Fassbender wasn’t nominated for Shame. I’ve yet to see the movie, but I’ve heard his performance was one of the best of the year. I’m off to see My Week With Marilyn today and am really looking forward to it, having heard great things. Extremely Loud and Incredibly Close is also on my radar.
Onto the food – this next dish for our Oscar spread are these easy and flavorful Shrimp and Vegetable Skewers. Shrimp for the meat-eaters and vegetables are a vegetarian option, which means that there will be something for everyone at your party. These are also pretty substantial so your guests won’t be hungry. What I love about these skewers is that you can serve them warm, but they also taste amazing when cold. Since both skewers are made with the same marinade, they are really versatile and delicious. My favourite part is the deep flavor of the tomatoes, mmm.
Skewers (serves 8 – about 14 skewers.)
6 tbsp olive oil
4 tbsp melted butter
1 1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/2 dried basil
1/2 tsp paprika
1/4 tsp thyme
1 lb bag of raw, deveined peeled shrimp
8 New potatoes
8 pearl onions, peeled
8-10 asparagus, cut into 1 inch pieces
12-14 cherry tomatoes
Preheat oven to 325.
Skewer shrimp onto half of the skewers, and then skewers the vegetables onto the remaining half of the skewers.
Combine the ingredients for the marinade and brush over all skewers.
Bake in the oven for 15 minutes. Flip skewers and bake for another 15.
These taste great served warm or cold, happy Award Season.