27 May 2010

Barefoot Bloggers: Grilled Herb Shrimp

May's second Barefoot Blogger recipe is Grilled Herb Shrimp, from Barefoot Contessa Parties!. It was chosen by Penny from Lake Lure Cottage Kitchen.

We absolutely LOVE this recipe. Penny, thank you for choosing it! Ina suggests leaving the tails on the shrimp and skewering them. I normally remove the tails and grill them in my fish grilling baskets. Spray the baskets with PAM before adding shrimp to keep them from sticking. This method works wonderfully! Also, I like to cook these on my indoor grill.

Shrimp in baskets on grill:


Turned to grill the other side:


Plated on a Harlequin yellow chop plate:


Dinner is served with p-86 Fiesta and one of my favourite summer tablecloths:




Grilled Herb Shrimp
Barefoot Contessa Parties!
6 servings

* 2 lbs large shrimp (16 to 20 per pound), peeled and deveined, leaving on the tails
* 3 cloves garlic, minced
* 1 medium yellow onion, small-diced
* 1/4 cup minced fresh parsley
* 1/4 cup minced fresh basil
* 1 tsp dry mustard
* 2 tsp Dijon mustard
* 2 tsp kosher salt
* 1/2 tsp freshly ground black pepper
* 1/4 cup good olive oil
* 1 lemon, juiced

Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.

Skewer the shrimp - 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.

Notes:
1. For the marinade I put all the ingredients in the food processor and blended. The marinade was kind of pesto-like in consistency, so after removing the shrimp I cooked it a few minutes in the microwave and served it on the side in case anyone wanted more herb flavour.
2. There were 25 of the very large shrimp and when I peeled them, I removed the tails, too. Instead of grilling on skewers, I decided to use my fish grill baskets.

Click here to see what other Barefoot Bloggers think of this recipe.

namasté,
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8 comments:

Kate said...

Wow! An indoor grill. I haven't seen a fish grilling basket. The shrimp is so pretty..succulent...tasty!

Thank you for visiting me today. I enjoyed touring your blog!

Erica said...

Your dish looks great Becky. This is something my DH would just love. I don't eat seafood but my DH sure does. Thanks for sharing.

Penny said...

Great job Becky! The basket is such a great idea. Saves all of that time skewering. Glad you cooked along with me this Thursday. Hope you are feeling better!

Todd M said...

Good idea using the grill basket. And looks like the indoor grill works great - something else for me to put on my want list.

MileHighBaker said...

We don't eat a lot of seafood, being so far away from its' source. But you've managed to make me think we NEED to try this recipe. And I am coveting those fish baskets. Note sentence #1 and see how silly that is of me.

Southerncook said...

WOW, that looks so very good. I think I need to try that recipe BEFORE the oil spill reaches our area. If it does we won't be eating seafood for a very long time to come.

Carolyn

etexlady said...

I tried this recipe for Sunday night supper. I love shrimp and this recipe turned out wonderfully. Plus, preparation is extremely easy. Becky, where did you get the fish grilling baskets? They seem smaller than most I have seen. I only had a square basket and a few of the shrimp escaped!

Becky said...

Thank you all for your lovely comments. I really do like this recipe of Ina's. And thankfully I am feeling better!

The fish grilling baskets came from Bed, Bath and Beyond a few years ago, but I have seen them around other places. I use them for veggies, too, as well as fish. You can also use them to hold cut up boneless chicken.

I've had an indoor grill so long now, (since 1980) I wonder how I would cook without one. LOL.

MHB, you can do this recipe with chicken in place of the shrimp. Just cut breasts up into cubes and go from there.

Carolyn, I am just sick about the Gulf. I cry every time I see the news. Told Mike we needed to get a bunch of blue crab while we still can.