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Grilled Lime Shrimp

1/2 teaspoon fresh lime zest
1/4-1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/2-1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
2-3 tablespoons fresh squeezed lime juice
3 cloves garlic, minced
1 lb shelled deveined uncooked shrimp

Mix together the first 8 ingredients in a bowl. Add shrimp; toss to coat. Let stand at room temperature for 10 minutes to marinate. Thread shrimp on metal skewers; reserve marinade.
Place skewered shrimp on grill over medium heat. Cook 3-7 minutes or until shrimp turn pink, turning once and brushing with marinade occasionally. Serves 4

Pat’s notes: these are delicious. Great served with jasmine rice, pico de gallo and grilled zucchini.


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Fiery Skewered Shrimp

Here's an easy-to-make entrée flavored with a spicy marinade; the shrimp are nice on a bed of salad greens or with rice.

1 tablespoon olive oil
2 garlic cloves, pressed
1 teaspoon minced peeled fresh ginger
1/2 teaspoon dried crushed red pepper
16 uncooked jumbo shrimp, peeled, deveined

4 12-inch-long wooden skewers, soaked in water 30 minutes
1/4 cup chopped fresh cilantro
Lemon or lime wedges

Mix olive oil, garlic, minced ginger and crushed red pepper in shallow dish. Add shrimp, turning to coat with oil mixture. Let stand at room temperature 15 minutes or refrigerate up to 2 hours.

Prepare barbecue (medium-high heat) or preheat broiler. Thread 4 shrimp on each of 4 skewers. Grill or broil just until cooked through, about 3 minutes per side. Sprinkle shrimp with chopped cilantro. Garnish with lemon or lime and serve immediately.

Serves 4.

Source: Bon Appétit, October 1995
http://www.epicurious.com/recipes/recipe_views/views/1036

Pat's notes: sometimes I spice it up by adding a bit of chili garlic paste.

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Shrimp with Basil-Garlic Butter

12 jumbo shrimp (3/4 lb), shelled and deveined
1 1/2 tablespoons olive oil
2 teaspoons minced garlic
1/3 cup dry white wine
1 tablespoon fresh lemon juice
2 tablespoons chopped sun-dried tomatoes packed in oil
6 tablespoons cold unsalted butter, cut into pieces
1/2 cup shredded fresh basil
Preheat oven to 350̊F.

Season shrimp with salt and pepper. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking and sauté shrimp 1 minute per side. Transfer shrimp to a baking dish and bake in middle of oven until just cooked through, about 7 minutes.

While shrimp bakes, add garlic to skillet and cook, stirring, over moderate heat 15 seconds, then stir in wine, juice, and tomatoes. Boil, stirring occasionally, until liquid is reduced by two thirds. Swirl in butter and basil over low heat and season with salt and pepper.

Serve shrimp with sauce.

Source: Gourmet, May 2000
You Asked For It
http://www.epicurious.com/recipes/recipe_views/views/103369

Pat’s notes: Easy and yummy. Definitely increase the sundried tomatoes as others suggested. Was nice served on pasta.

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Grilled Shrimp Skewers

2 lbs. medium (or small) shrimp (P’s note: I used 21-25/lb. size)
3-1/2 tbsp olive oil
3-1/2 tbsp vegetable oil
2/3 cup fine, dry breadcrumbs
1/2 tsp garlic, chopped very fine (P’s note: I used more)
2 tsp fresh parsley, chopped very fine
salt and black pepper
skewers

Shell the shrimp and remove their dark vein. Wash in cold water and pat dry.

Put the shrimp in a roomy bowl. Add as much of the oils, in equal parts, and of the bread crumbs as you need to coat the shrimp evenly but lightly all over. You may not require all the oil indicated in the ingredients list, but if you have a large number of very small shrimp, you may need even more. When you increase the quantity, use olive and vegetable oil in equal amounts.

Add the chopped garlic, parsley, salt, and pepper, and toss thoroughly to coat the shrimp well. Allow them to steep in their coating a minimum of 20 to 30 minutes, or up to 2 hours, at room temp.

Preheat the broiler at least 15 minutes before you are ready to cook, or light the charcoal in time for it to form white ash before cooking.

Skewer the shrimp tightly, curling one end of each shrimp inward so that the skewer goes through at three points, preventing the shrimp from slipping as you turn the skewer on the grill.

Cook the shrimp briefly, close to the source of heat. Depending on their size and the intensity of the fire, about 2 minutes on one side and 1-1/2 minutes on the other, just until they form a thin, golden crust.

Source: Marcella Hazan

Marcella Hazan says: "There is no other way I have ever come across that produces grilled shrimp as juicy as these. The coating of olive-soaked bread crumbs is what does it. When preparing it, bear in mind that there should be enough oil to film the shrimp, but not so much to drench them, enough bread crumbs to absorb oil and keep it from running, but not so much to bread them and form a thick crust."

Pat’s notes: These are delicious and so easy. Great served hot with lemon wedges on the side. Also tried out a new jarred Romesco sauce on the side for dipping and that was lovely too. I would think you could also use large or jumbo shrimp (leaving tail on if you like) and not skewer them...just lay them straight on the grill, may try that next time with jumbo shrimp or scampi.

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Spicy Grilled Shrimp

2 lbs. medium-sized shrimp (26-30 count)
5 or 6 large garlic cloves, minced
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 tsp hot red pepper flakes, or to taste
salt

Shell and devein the shrimp. For an attractive presentation shell the shrimp leaving the tail shell intact. Place shrimp in a shallow dish and toss them with the minced garlic, olive oil, lemon juice and pepper flakes. Cover dish and marinate shrimp in the refrigerator 2 to 3 hours.

Remove the shrimp from the refrigerator 30 minutes or so before ready to cook. Salt the shrimp lightly then grill or broil them about 6 inches from the heat source for about 1-1/2 minutes on each side or until done, be careful not to overcook. Serves 6.

Pat’s notes: these grilled shrimp were soooo good. Alongside I created a bow-tie pasta salad with chopped fresh tomatoes, garlic, fresh basil, chopped grilled vegetables and freshly grated Parmesan. Great meal and so colorful.

1/2 lb. bow-tie pasta, cooked, drained
1 large tomato, seeded, diced large
2 small garlic cloves, minced
8 or 10 large fresh basil leaves, sliced in chiffonade
1/2 each large orange and yellow bell peppers
6 slices of a 2" diameter zucchini
1/2" thick slice of a large red onion
salt and pepper
extra-virgin olive oil
big squeeze of fresh lemon juice
freshly grated Parmesan cheese

Coat the veggies lightly on both sides with olive oil, sprinkle with salt and pepper, then grill. Cool slightly then chop in large dice. Combine all ingredients with lemon juice and just enough olive oil to moisten. Season to taste with salt and pepper and freshly grated Parmesan.

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Grilled Marinated Shrimp with Salsa Fresca
from John Ash Cooking One on One
Serves 6

These shrimp can be served right off the grill or at room temperature as part of a summer buffet. You can either peel the shrimp as suggested or grill them with the shell on, which adds a lot of flavor. If you choose to grill with the shell on, snip it along the back with a pair of scissors so that you can remove the sand vein.

For the Salsa Fresca
2 medium ripe tomatoes, seeded and diced, about 3/4 pound
1/2 cup diced red onion (used green onions)
1 tsp minced, seeded serrano chile, or to taste
1 tbsp minced fresh garlic (used less)
3 tbsp chopped fresh cilantro leaves
Drops of lime or lemon juice to taste
Pinch of sugar
1 tsp olive oil, optional (I used a few drops)
Salt and freshly ground pepper to taste

For the shrimp
1 lb large shrimp (16-20 size or larger)

For the marinade
1/4 cup olive oil
2 tsp finely minced or pressed garlic
1 tbsp finely minced green onions
1/2 tsp finely chopped fresh oregano, or 1/4 teaspoon dried
1/4 tsp red pepper flakes (instead I used McCormick’s Spicy Montreal Steak seasoning)
2 tbsp white wine, preferably a dry or off-dry aromatic (used dry Vermouth)
salt and pepper to taste
Garnish if you like with avocado slices, lime wedges

Make the salsa
1. Combine all the ingredients in a mixing or serving bowl, and set aside for at least 30 minutes to allow the flavors to blend.

2. Before using the salsa, taste it and add more of any of the seasonings you think are needed. Store covered in the refrigerator. For best flavor, eat within 1 day but it can be stored for as long as 3. (Use your judgment here.) You can easily multiply the quantities to make more.

Make the marinated shrimp
1. Peel and devein the shrimp (tail on, tail off--it's up to you). Whisk the marinade ingredients together, toss with the shrimp, and marinate for up to 45 minutes in the refrigerator. Skewer, if desired, to facilitate grilling.

2. Prepare a charcoal fire or preheat a gas or stovetop grill or broiler. Grill or broil the shrimp quickly, 1 to 2 minutes per side, until they just begin to turn pink. Be careful not to overcook; the shrimp should remain slightly transparent in the middle.

3. Spoon the salsa onto the middle of each plate and arrange the shrimp around it. Garnish with avocado slices and lime wedges, if desired, and serve. I eat this with my fingers.

Pat’s notes: Easy and delicious!!! Shrimp was great with the salsa.

 
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