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Flavorful Grilled Shrimp
This is a classic grilled shrimp recipe originally from Craig Clairborne's NYT cookbook, then adapted by Ina Garten, and then finally perfected by me. :-) Seriously, this is a wonderful staple to have in your pantry of recipes. You can serve this over pasta (which we did the other night), as an appetizer with a variety of dipping sauces or salsas, over a salad, etc. You can vary the herbs and type of mustard to give it a slightly different flavor. You can also save 10 minutes of prep time be combining all the ingredients except the shrimp in a blender or food processor and pulsing to finely diced but not quite pasty texture instead of chopping the ingredients separately. If you do so, add a bit extra of everything to make up for what you will lose to the blender. Try this before the weather gets too cold! Ingredients
- 5 cloves garlic, minced
- 1 medium yellow onion, finely diced
- 1/4 cup fresh italian (flat leaf) parsley, minced
- 1/2 cup fresh basil, minced
- 1 tsp powdered mustard
- 2 tsp Dijon mustard or spicy brown mustard
- 2 tsp Kosher salt
- 3/4 tsp freshly ground black pepper
- 3 Tbsp good olive oil
- Juice from 1 lemon
- 2 pounds large or jumbo shrimp (16-24 per pound), peeled and deveined (with tails left on if serving with dipping sauce)
Directions
- Combine all ingredients but shrimp in a large bowl. Add the shrimp and toss to thoroughly coat. Cover and marinate for 20-60 minutes, or refrigerate for up to 2 days.
- Heat your grill to medium high and oil to prevent sticking. Skewer 5-6 shrimp per skewer (it's ok for the shrimp to touch, but don't crowd them). Grill the shrimp for 1 1/2 minutes on each side, adding any of the remaining marinade from the bottom of the bowl upon turning. (It won't hurt to cook 2 minutes a side if you like your shrimp more charred and well done).
- Remove and serve immediately over pasta (we served over an olive-oil/parmesan spaghetti), over rice, or as an appetizer with a dipping sauce.
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This marinade was really flavorful but didn't overpower the natural sweetness of the shrimp. Our whole family really enjoyed it.
This is a variation of a recipe I've cooked. Think this is better and very glad to have it. So easy and sooo good. Thanks, John.-
John, I have searched for this recipe or similar since 1978; however, I recall the shrimp being marinated in a deep bowl covered completely and white "Wine" was added to it. Hope you try the tip...it is well worth it. Think I will try these today.
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%20%20Seriously,%20this%20is%20a%20wonderful%20staple%20to%20have%20in%20your%20pantry%20of%20recipes.%20%20You%20can%20serve%20this%20over%20pasta%20(which%20we%20did%20the%20other%20night),%20as%20an%20appetizer%20with%20a%20variety%20of%20dipping%20sauces%20or%20salsas,%20over%20a%20salad,%20etc.%20%20You%20can%20vary%20the%20herbs%20and%20type%20of%20mustard%20to%20give%20it%20a%20slightly%20different%20flavor.%20%20You%20can%20also%20save%2010%20minutes%20of%20prep%20time%20be%20combining%20all%20the%20ingredients%20except%20the%20shrimp%20in%20a%20blender%20or%20food%20processor%20and%20pulsing%20to%20finely%20diced%20but%20not%20quite%20pasty%20texture%20instead%20of%20chopping%20the%20ingredients%20separately.%20%20If%20you%20do%20so,%20add%20a%20bit%20extra%20of%20everything%20to%20make%20up%20for%20what%20you%20will%20lose%20to%20the%20blender.%20%20Try%20this%20before%20the%20weather%20gets%20too%20cold!){kind=small}
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