Cooking with Kelly and Pampered Chef
Grill Basket Ideas and Recipes
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I love the Pampered Chef Grill Basket!

Pampered Chef description...
 BBQ Grill Basket
A stainless frame mesh basket makes hard-to-grill foods like shrimp and veggies easy. Its rectangular design takes up less space so you can grill other foods at the same time, even grill with the lid closed. Integrated handles help you easily move the basket. 11" x 8 1/2" x 2". Dishwasher-safe.

grillbasket.jpg

Kelly's Opinion...
I love to grill in the summer, especially when it is hot out and I don't want to get my kitchen heated up. This basket is awesome. I use it every time I grill. Good for veggies and also for easy stuff like frozen garlic toast and frozen crinkle cut fries or curly fries. (Beware that tater tots are not a good idea, I speak from experience) I think I may get another one so I can cook two side items.
Have fun grilling.
 
Here is a recipe that I came up with. It can be very versatile.
 

Grilled Asian Shrimp and Fettuccini

Ingredients

8 ounces dried Fettuccini

½ cup Kraft Asian Sesame Dressing

2 tablespoons PC Asian Seasoning

16 ounces peeled/cleaned/fully cooked frozen shrimp

3 large basil leaves

1 1/3 tablespoon lemon juice

2 small zucchinis (I like to do a yellow and a green)

1 teaspoon olive oil

Sea Salt to taste

Directions

Pampered Chef Tools

1. Rinse frozen shrimp with cool water in the grill basket over sink and let sit while you prepare marinade.

PC Grill Basket

2. Use kitchen shears to finely chop two of the basil leaves in the small PC prep bowl. (other end of shears is an herb stem remover for extra ease)

PC Kitchen shears and PC Prep bowl

3. Add ½ cup of Kraft Asian Sesame Dressing, 1 ½ tablespoons of PC Asian seasoning and 1 tablespoon of lemon juice to the same prep bowl. Mix and cut herbs into the liquids with the shears.

 

4. Put Shrimp and prepared Marinade into a large Ziploc bag. Shrimp is likely still frozen, but marinade will help break them up. Let sit for at least 15 minutes. (Can also put in fridge for later.)

 

5. Use Julienne cutter to make long thin slices of Zucchini. Throw the veggies into your grilling basket. (You could probably use most any veggie with this dish, I like the thin zucchini because it mixes with the fettuccini well)

Large Epicurean Cutting board (not PC)

Julienne Cutter

6. In the same prep bowl from the marinade, chop up another basil leaf. Add ½ tablespoon of PC Asian seasoning, 1 teaspoon olive oil, 1 teaspoon lemon juice and a pinch of sea salt. (you can add more salt to pasta to taste)

 

7. Warm up grill and start water to boil fettuccini. Add and cook fettuccini to desired firmness while you grill the shrimp and vegetables.

 

8. Put grill basket on hot grill. (Veggies in there already) dump over the shrimp and marinade. Let cook, shaking basket every 5-10 minutes to desired temp. and grilled preference.

 

9. When fettuccini is done, drain and toss with mixture from prep bowl.

 

10. Toss grilled shrimp and veggies in with the fettuccini and place in serving platter.

 

Grill frozen garlic bread on the grill and toss a salad to make the meal complete.

Have fun Grilling!!!