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Add a photoThis 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!
Ingredientes
- 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-prepared">mustard or spicy brown mustard-prepared">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)
Direcciones
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 4 servings | |
| Calories 377 | |
| Calories from Fat 127 | 34% |
| Total Fat 14.33g | 18% |
| Saturated Fat 2.19g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 345mg | 115% |
| Sodium 1545mg | 64% |
| Potassium 534mg | 15% |
| Total Carbs 12.98g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 7.87g | 5% |
| Protein 46.99g | 75% |
Menus and Pairings
Wine and Drink Pairings: italian red wine
Evaluaciones
10 de Septiembre de 2012
This marinade was really flavorful but didn't overpower the natural sweetness of the shrimp. Our whole family really enjoyed it.Yo he cocinado/probado esta receta
11 de Septiembre de 2012
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.1 replyYo he cocinado/probado esta receta-
16 de Septiembre de 2012
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.Esta es una variación
Comentarios
24 de Diciembre de 2012I like shrimp. I would find different ways to cook them to enjoy it. This is one to add. Thanks for sharing.
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