What are good side dish ideas/recipes to serve with grilled chicken and shrimp?

Answer 1

Meshed potatoes, with sour cream, or fresh green salad & garlic rice.
Psssst if you cook pasta call me.

Answer 2

Have you ever used barley as a side dish? It has a great 'swell' potential, in that it triples (al dente) or quadruples in size, and it really tastes great cooked with chicken or fish stock, garlic, parsley, and some oil or butter. Also, Barley is a great, easily digestible, and nutritious grain, that doesn't taste like cardboard! =D
If you decide to dress the showcase -food choice in a simple oil based sauce, ie: cajun butter, basil oil, etc, the barley doesn't just soak it all up, but makes a lovely 'carrier' for the flavour.
Combine them all cold, with a fav. vinagreitte or aoili and you've got a great alternative to Tabbouleh Salad.

Answer 3

BELGIUM ENDIVES :
6 endives
Butter
Salt & pepper

Boil or steam the endives in water for 5 minutes. Drain them.
In a frying pan, put the butter, the endives very well drained of water, salt and pepper.
Cover them and cook on medium-low heat until cooked as you like your vegetables.
(if the endives are big, you can cut them in half in their lenghts)

CABBAGE & SALTED PORK :
Boil the cabbage leaves for about 3 minutes (in salty water)
In a pan, put butter, sliced onions, and diced salted pork (cut out the white fat).
Add cabbage. Cook on medium heat
You can also add sliced potatoes, but put them first as they are longer to cook

GREEN BEANS & TOMATOES :
Boil or steam the beans for a few minutes.
In a frying pan, put some butter, sliced onions, whole or diced
peeled tomatoes (drained of the juice).
When the liquid you'll get has evaporate a little add the beans, salt and pepper and stir.
Cook on medium heat until the tenderness you like.

GREEN BEANS & CREAM :
Beans
Butter
Double cream or crème frèche
Salt & pepper

Boil or steam the beans in salted water
In another pot, put a big piece of butter and let it melt on low heat (at no point
of the proces the sauce must boil).
When melted, add a pot of cream, salt & pepper.
Let your guests pour the sauce on the beans themselves.

GRILLED VEGETABLES :
4 zucchini
2 eggplants
4 yellow zucchinis
olive oil
thyme, salt & pepper

In an aluminium foil, put all the vegetables that you would have sliced or diced,
the salt, pepper, thyme and olive oil,
close the foil but leave a little opening, cook on the barbecue.
You can eat it cold as an appetizer, or hot as a side dish. Very simple and very tasty.

In fact you can do the same proces with any vegetables.
Asparagus and Portobella or wild mushrooms are great like this.



POMMES DAUPHINES (for 8 people)

1 lb of potatoes
4 oz of butter
1 1/4 cup of milk
1 cup of flour
3 eggs
salt and pepper

Cook the potatoes in boiling salty water.

Meanwhile, prepare the choux pastry.
Melt the butter in the milk, season with salt and pepper.
When just boiling, pour in all the flour and stir quickly to separate the mixture from the saucepan inside.
Remove from heat and beat in the eggs one at a time.

Puree the potatoes through a food mill and incorporate in the choux pastry.
Let it to stand for one hour at least.

Heat a deep frying pan and spoon the paste in the hot frying oil.

When they are golden brown, take out the potatoes.

POTATO GRATIN
Potatoes
double cream or crème fraîche
a lot of crushed garlic
whole milk
shredded Gruyère cheese (a lot)
salt & pepper
a touch of nutmag
butter

Start with all the ingredients at room temperature, especially the milk
Clean & peel off the potatoes. Slice them (not to thick, nor too thin).
Butter an oven dish, and then make layers like this :
Potatoes, a little of garlic, a little of cream, a little of Gruyère, salt, pepper,
nutmeg (the nutmeg on every other layer), potatoes, a little of garlic, etc etc.
Don't go to close to the edges of the dish, or it may over flow when cooking.

Finish by pouring the milk that it just covers the potatoes and top it all with Gruyère.
Bake in the oven at 380° for about 40 minutes, depending on the type of potatoes. So taste one slice along the way to make sure the gratin doesn't over cook.
5 minutes before the end, turn the oven on grill so the cheese turns a nice golden.

POTATO PANCAKES (the french way) :
Shred some potatoes, not too thin, not too thick.
Add to battered eggs (there must be more potatoes than eggs), with crushed garlic.
In pan, put butter and make the pancakes.

RATATOUILLE (for 6 people) :
4 zucchinis
4 bell peppers of different colors
3 eggplants
2 big onions (sliced)
5 crushed garlic cloves
thyme & bay leaves
1 cup of olive oil
2 big cans of whole peeled tomatoes
salt & pepper

Diced the vegetables (all of them), not too thick and not thin.
In a pot, put the butter, the sliced onion, crushed garlic.
When the onions are golden, add the peeled tomatoes (drained
the max you can of their juice), the
thyme and bay leaves, salt pepper (a little).
Let the liquid evaporate and then add first the bell peppers,
salt & pepper ( a little), then 10 minutes after,
the zucchini & eggplants, salt & pepper, a little.
You can serve this hot, or very cold as an appetizer

SPINACH + CREAM :
Spinach
double cream or crème fraîche
salt & pepper
Garlic (optional)

Boil or steam spinach.
Drained them of the water the max you can
In a sauce pan, put the spinach and 2 table spoons of cream, salt & pepper.


TOMATOES PROVENCALES (fast & easy) :
Cut the tomatoes in half.
Put a touch of olive oil, salt, pepper and crushed garlic, shredded parsley and
bread crumb (the thin kind) on top of each pieces of tomatoes.
Put in the oven at 400° but careful that the tomatoes remain firm and don't overcooked.

VEGETABLES MACEDOINE :
A bag of frozen peas (or fresh peas)
1/2 a bag of baby carrots (fresh)
2-3 white potatoes (fresh)
2 onions
1 pack of salted pork (diced, without the white fat)
Butter

In a pot, put the butter, the sliced onions and the diced pork.
Add the frozen peas and bay leaves. About 10 minutes after, the diced potatoes,
and 5 minutes after the carots.
Cook until the vegetable are cook the way you like

Bon appétit

Answer 4

CRAB STUFFED PORTOBELLOS

2 portobello mushrooms
2 tablespoons olive oil
1 garlic clove, minced
1 can (6oz) crabmeat, drained, flaked and cartilage removied
5 teaspoons mayonnaise
2 roasted sweet red pepper halves,
drained
2 slices provolone cheese

Remove and discard stems from mushrooms. Place caps on a greased baking sheet. Combine oil and garlic; brush over mushrooms. Broil 4-6 in. from the heat for 4-5 minutes or until tender.

In a small bowl, combine crab and mayonnaise. Place a red pepper half on each mushroom; top with crab mixture. Broil for 2-3 minutes or until heated through. Top with cheese; broil 1-2 minutes longer or until cheese is melted

Answer 5

good side dish ideasrecipes serve grilled chicken shrimp

Answer 6

Hi,
we have a famous cook and he has got his own website. Here u will find any dish u like to prepare
www.sanjeevkapoor.com/

Best of luck

Answer 7

like both, fruits: berries, oranges, pears, peaches, dragonfruit, pomegranate.... Vegetables: CUCUMBERS, bok choy, green beans, broccoli,.... My spouse and i guess the two are great.

Answer 8

Cole Slaw, garlic bread, tossed salad, grilled veggies like zucchini and squash, potato salad, baked potato, rice pilaf., pasta salad ..

Answer 9

I think potato salad or corn on the cob is good.

Answer 10

butter rice
some fruit salad
garlic bread
soups