in the kitchen

IN THE KITCHEN bring out your grills

Zesty Shrimp, Zucchini & Quinoa Grilled Sachets

By Chef Jaime Laurita

PREP TIME: 1 hour COOK TIME: 30 minutes SERVES: 4 people

INGREDIENTS: • 1 pound large shrimp, peeled and deveined • 3 cups zucchini, cut in ½-inch slices • 1 red bell pepper, sliced • 1 small red onion, sliced • 3 cloves of garlic, peeled and smashed • 4 tablespoons olive oil • 1 teaspoon paprika • ½ teaspoon ground cumin • 1 pinch red chili flakes • ¼ cup of any white wine • 1 cup quinoa, cooked • Salt and pepper to taste

INSTRUCTIONS: Mix all of the ingredients together in a large mixing bowl and chill in refrigerator for 1 hour. Preheat your Viking grill to 400F. Prepare 4 sections of heavy aluminum foil (20 x 12 pieces). Split mix into 4 portions, centering each one on a piece of foil. Fold edges to create a sealed sachet. Place sachets on grill for 25-30 minutes. Leave on grill longer if caramelized vegetables are desired. Remove from grill and open carefully to serve. Details: www.vikingrange.com

Chef Jaime Laurita • Brand ambassador for Viking, designer of Middleby Residential’s showrooms in

Chicago, New York and Irvine; cookbook author and graduate of The Culinary

Institute of America. • Jaime has traveled the world with famous musicians as a chef and designer.

Food, mood and music drive his passion. • www.instagram.com/jaimelaurita

CHEF JAIME LAURITA