Surely by now you’ve started that herb garden we discussed a couple of weeks back. If you haven’t already planted a few pots — don’t delay, act now! You still have time! Trust me, you need fresh herbs in your life. I’ll be using them A LOT in my summertime posts – because fresh herbs make everything taste extra fabulous!
I love (LOVE!) these herby (not sure that’s a word) shrimp. One of my favorite summer menus includes grilled shrimp, a big chopped salad, and a simple box of wild rice pilaf. Perfect for a busy week night dinner, but also upscale enough for guests.
No one has to know how easy these shrimp are to make – you can of course, disclose their simplicity if you’re open, honest, and forthcoming with information. I find it much more gratifying to sit back and accept the praise of guests who might think I slaved away all day. But that’s just me.
In the interest of fiscal responsibility, I used the 21/25 raw shrimp that are on sale in the service case. I thought they were quite good; they’re already peeled and deveined and they grill up in a jiffy. Jumbo fresh water prawns are also on sale, and they would be terrific here too. In fact, I might try them this weekend – maybe just one per person, served on top of a big ol’ steak.
GRILLED HERB SHRIMP
Source: Barefoot Contessa PARTIES!, by Ina Garten. Copyright 2001, pp. 138-139.
3 cloves garlic, minced
1 medium yellow onion, minced (organic Vidalia’s are on sale)
¼ c. minced fresh parsley
¼ c. minced fresh basil
1 t. dry mustard
2 T. Dijon mustard
2 t. kosher salt
¼ t. freshly ground black pepper
¼ c. good quality olive oil
The juice of one lemon
2 lbs. jumbo shrimp, peeled and deveined, tales left on (I used the sale 21/25 count) **
Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate them for up to 2 days.
Preheat a grill to high heat. Brush the grates with a bit of cooking oil to prevent shrimp from sticking. Skewer the shrimp (I used 6 per skewer). Grill the shrimp for 1 ½ minutes per side; serve.
**NOTE** The original recipe calls for 2 pounds of 16/20 count shrimp. I used only 1 pound of the 21/25 count when I made these last night.
Posted by Leah DamronLeah Damron is an avid home cook who believes in using the freshest ingredients available, and she challenges herself weekly to create meals out of (mostly!) sale items. If Sendik's ever gave a title for "Biggest Fan", she believes she would win, hands down. Leah lives in greater Milwaukee with her husband, three children, and her big black lab, Daisy."
Connect with Sendik's