At time of posting I've enjoyed the first recipe.
Salt and Pepper Shrimp (A Laura Calder Recipe)
Yield: 6
Ingredients:
Salt and Pepper Shrimp
* 2 tbsp olive oil
* 24 x medium shrimp (thawed are fine), peeled
* 1 tsp coarse sea salt or fleur de sel
* 1 tbsp mixed peppercorns (especially pink and black), cracked
Directions:
Salt and Pepper Shrimp
1. Heat the oil in a frying pan. Add the shrimp, tossing the pan to coat, then immediately add the salt and pepper. Keep tossing until the shrimp have turned pink and curled, 2 to 3 minutes. Slide onto a plate, pierce with toothpicks, and serve straight away.
Shrimp with Garlic and Basil Oil (A Laura Calder Recipe)
Yield: 4
Ingredients:
Shrimp with Garlic and Basil Oil
* 24 x jumbo tiger shrimp or langoustines
* 2 cloves garlic minced
* Two generous handfuls of shredded basil leaves
* 1/4 cup olive oil
Directions:
Shrimp with Garlic and Basil Oil
1. Cut the shrimp in half lengthwise. Mince the garlic. Shred the basil leaves. Toss together with the shrimp halves and the olive oil in a glass bowl. Cover and let sit in the fridge for about an hour. Remove half an hour before cooking.
2. Heat the oven to broil. Spread the shrimp over a baking sheet, dribbling over any basil oil that stays behind in the bowl. Broil 5 minutes until the flesh is cooked. Serve immediately, if not sooner.
Salt and Pepper Shrimp (A Laura Calder Recipe)
Yield: 6
Ingredients:
Salt and Pepper Shrimp
* 2 tbsp olive oil
* 24 x medium shrimp (thawed are fine), peeled
* 1 tsp coarse sea salt or fleur de sel
* 1 tbsp mixed peppercorns (especially pink and black), cracked
Directions:
Salt and Pepper Shrimp
1. Heat the oil in a frying pan. Add the shrimp, tossing the pan to coat, then immediately add the salt and pepper. Keep tossing until the shrimp have turned pink and curled, 2 to 3 minutes. Slide onto a plate, pierce with toothpicks, and serve straight away.
Shrimp with Garlic and Basil Oil (A Laura Calder Recipe)
Yield: 4
Ingredients:
Shrimp with Garlic and Basil Oil
* 24 x jumbo tiger shrimp or langoustines
* 2 cloves garlic minced
* Two generous handfuls of shredded basil leaves
* 1/4 cup olive oil
Directions:
Shrimp with Garlic and Basil Oil
1. Cut the shrimp in half lengthwise. Mince the garlic. Shred the basil leaves. Toss together with the shrimp halves and the olive oil in a glass bowl. Cover and let sit in the fridge for about an hour. Remove half an hour before cooking.
2. Heat the oven to broil. Spread the shrimp over a baking sheet, dribbling over any basil oil that stays behind in the bowl. Broil 5 minutes until the flesh is cooked. Serve immediately, if not sooner.