Grilled Shallots and Onions with Shrimp; the Glorious Twelfth

We have an on-going discussion during the summer, regarding 'throwing a few shrimp on the barbie'.

Mon mari likes the flavor the shrimp get from grilling.

Since the only shrimp we can get are already cooked, putting them over hot charcoal tends to dry them out… Which I don't like.

We agreed that this was the perfect compromise. 

Grilled Onions, Shallots and Tomatoes

Preparation and cooking time:  30 minutes  


  • 5 medium shallots, peeled, cut in half
  • 1 large red onion, peeled, cut into wedges
  • 1 cup cherry tomatoes, cut in half – if so inclined
  • 1 tbs tarragon white wine vinegar
  • 1 tbs olive oil
  • 1 tsp paprika
  • 8oz (250gr) peeled, cooked shrimp
  • 3oz (90gr) feta, crumbled
  • 1/3 cup dry-cured Greek olives, pitted and roughly chopped
  • 2 tbs fresh, snipped tarragon

Shrimp with Shallots and Onions


  • Put olive oil, paprika, vinegar in a medium bowl, add all onion and shallots.  Toss well to coat. 
  • Put into 'grill pan' (a metal or foil pan dedicated to use on the grill) NOT a mesh grill pan.  Cook over medium heat 15 – 20 minutes. 
  • When onion and shallots are nicely browned, add tomatoes and shrimp to pan. 
  • Stir to combine and cook another 5 – 8 minutes, until tomatoes start to melt. 
  • Remove from heat and stir in feta, olives and tarragon 
  • Serve over barley or rice serve.

On another note…. 

Today is The Glorious Twelfth.

I first heard of The Glorious Twelfth when we moved to Andorra.

Andorra has a large and varied Expat Community. 

When we moved there, we were given a warm and enthusiastic welcome from all of the English-speakers.

In a country where more than 75% of the residents are not 'locals' a common language is the glue that binds.

The first summer we were there I was truly amazed at the amazing attention to detail exhibited by some of our new friends… Particularly the Scots!


It was my birthday and we went for lunch in the village.  People kept greeting me with references to The Glorious 12th!

I know I am, personally, rather fond of my birthday, but to have my new friends actually refer to it as the Glorious 12th, well, that did warm the cockles of my heart.  Not to mention give me an, ever-so-slightly, inflated sense of my own self-worth.

You can imagine how far off my pedestal I fell when I found out that The Glorious 12th actually refers to the opening of grouse hunting season.

Do you think it was, maybe, just a tad arrogant of me to think that the entire British Empire had set aside a day to honor my birth?

You might also consider how frantically I was searching my memory, hoping that in my new-found, albeit temporary, exalted state I hadn't embarrassed myself/offended others during the few days of blissful arrogance ignorance about the true meaning of The Glorious 12th!

On the other hand….. No one in Andorra ever forgot my birthday….


Did I mention that today is my birthday?



9 thoughts on “Grilled Shallots and Onions with Shrimp; the Glorious Twelfth”

  1. Happy Birthday, Katie! The Glorious Twelfth and grouse hunting sound so utterly British. It’s amazing just how many we’ve seen in the Lot area – Brits not grouse – oh, dear the thought is filling me the urge to travel again…
    Anyway, hope you had a great day!

  2. Happy birthday, yesterday, Katie! I trust it was glorious. I LOVE that photo of you with the giant birthday cake.
    I’m absolutely reeling that you can only get cooked shrimp! That’s craziness. Can’t you make friends with some of the chefs in town and ask them to sneak out a few uncooked shrimps for you so you can cook them? There must be something you could bribe them with….

  3. Tanna, I still hear from the Scots on my B-day LOL
    Mimi, thanks – and I always have the urge to travel!
    Thanks Jubilada…. And of course you can ask ;-))
    Thanks, Dan!
    Zoomie, I’ll tell him you said that….
    Meredith, it was a nice day, thanks!
    manningroad, thanks – no grouse…
    Elizabeth, Thank you. Ah, yes, our family birthday cakes…. every child, every year. It is really bizarre. I’ve seen frozen, raw shrimp once or twice, but really expensive… and whole, heads and shells…

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