16 jumbo shrimp, unpeeled, legs removed (about 1 3/4 pounds)
1/2 cup extra-virgin olive oil
1 tablespoon grated peeled ginger1 teaspoon hot paprika
Sea or kosher salt and freshly ground pepper
1 lemon, thinly sliced
1 medium zucchini, cut into 2 1/2-by-1/2-inch sticks
1/4 cup finely chopped fresh parsleyToasted sourdough bread, for serving.
Preheat the broiler. Use a sharp knife to make a slit through the shell along the back of each shrimp. Remove the vein, leaving the shell intact. Rinse and pat dry, then transfer to a large bowl.
Whisk 1/4 cup olive oil, the ginger, paprika, 2 teaspoons salt, and pepper to taste in a bowl.
Add half of the dressing to the bowl with the shrimp and toss. Add the lemon and zucchini to the remaining dressing and toss, then spread on a large foil-lined baking sheet. Broil until the lemon and zucchini begin to brown, 5 to 7 minutes. Add the shrimp and broil until the shells are pink, about 3 minutes. Turn the shrimp, lemon and zucchini and broil 3 to 4 more minutes.
Whisk the remaining 1/4 cup olive oil, the parsley and a pinch of salt in a small bowl. Divide the shrimp, lemon and zucchini among plates and drizzle with the parsley oil. Serve with bread.
Food Network Magazine, July 2010
After stuffing yourself with burgers, brats and loads of potato salad over the 4th of July weekend, this light dish may be just what the doctor ordered. Rather than broiling, we wrapped the veggies in tin foil and tossed them on the grill so we could enjoy a hot summer night outside (rather than broiling ourselves to heat stroke in our un-air-conditioned apartment). If you don’t have hot paprika on hand, you can substitute sweet paprika and a little cayenne pepper instead. After cooking the zucchini/lemon toss for about 5-7 minutes, we added the shrimp to the foil packet and continued grilling until the shrimp turned its tell-tale pink. We grilled slices of sourdough until lightly browned during the last few minutes of cooking and this was absolutely delicious. Pairs perfectly with a nice dry white wine. I also recommend starting with the Grape-Leaf Wrapped Goat Cheese.
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 2 teaspoons minced garlic
- 2 teaspoons maple syrup
- 2 teaspoons chipotle hot sauce
- 3/4 pound medium shrimp, peeled and deveined
- 2 ears shucked corn
- Cooking spray
- 1 cup chopped romaine lettuce
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1 (15-ounce) can black beans, rinsed and drained
- 3 plum tomatoes, chopped
- 2 ounces baked blue corn tortilla chips (about 1 1/2 cups)
- 1/3 cup light sour cream
- 1/4 cup diced peeled avocado
- Lime wedges (optional)
1. Prepare grill to medium-high heat.
2. Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk. Place the shrimp in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside. Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly.
3. Remove shrimp from skewers, and place in a large bowl. Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture, and toss gently to combine.
4. Divide tortilla chips evenly among 6 shallow bowls; top each serving with 1 cup shrimp mixture. Combine sour cream and diced avocado in a small bowl; mash with a fork until well blended. Top each serving with about 1 tablespoon sour cream mixture. Serve with a lime wedge, if desired.
Margee Berry, Trout Lake, Washington, Cooking Light
One of my Summer 2011 cooking goals is to move beyond the basics of brats and burgers on the grill so this recipe was a great way to get started. The most novice of grillers could easily perform the grilling part of this recipe. I prepped all of the ingredients for the salad, created the marinade and prepared the shrimp and corn before heading outside to grill. I didn’t have to make a single trip back upstairs which is always appreciated since I live on the third floor and our grill is in the yard. My boyfriend and I also had time to sneak in two games of bags while the grill heated up and the food cooked. We got to spend some time outside in the fading sunlight, have a few beers and when we were done, it was a snap to throw it all together.
The marinade is delicious in its own right. We had a full pound of shrimp so we snacked on a few while we were cooking and they were absolutely delicious. The Chipotle hot sauce and fire-roasted corn add a nice smoky spice to the entire dish. It was a lovely bit of summer…
and then it snowed overnight. My poor garden!
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 pound medium shrimp, peeled and deveined
- 5 cloves garlic, thinly sliced
- 2 to 4 anchovy fillets, chopped
- 1 teaspoon red pepper flakes, plus more for topping
- 1 28-ounce can whole San Marzano tomatoes, crushed by hand
- 1/2 cup dry white wine
- 3 sprigs oregano, leaves stripped and roughly chopped
- Kosher salt
- 12 ounces bucatini or linguine
- 1/2 cup fresh parsley or basil leaves, roughly chopped
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook, turning once, until almost cooked through, about 1 minute per side. Transfer to a plate.
Add the remaining 3 tablespoons olive oil to the skillet, then add the garlic, anchovies and red pepper flakes; cook, stirring, until the garlic is soft, about 1 minute. Add the tomatoes with their juices, the wine, oregano and 1 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 15 minutes.
Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
Add the parsley, pasta and shrimp to the sauce along with any collected juices from the plate and toss to combine. Stir in some of the reserved cooking water to loosen the sauce. Season with salt. Divide among shallow bowls and drizzle with olive oil; top with red pepper flakes, if desired.
Food Network Magazine, March, 2011
This is a quick and easy recipe, perfect for weeknight cooking but it is more than good enough to share with friends as well. The anchovies add a nice salty flavor which balances the acidity of the tomatoes and the wine. The parsley and basil add a nice fresh flavor as well. I made it exactly as prescribed and would recommend it to anyone for most any kind of evening.
2 tablespoons olive oil
8 ounces peel & deveined medium shrimp, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 large onion, chopped
3 cloves garlic, minced
1 cup instant brown rice
1/2 teaspoon dried oregano, crushed
1/4 teaspoon ground turmeric
1 14 ounce can reduced-sodium chicken broth
8 ounces fresh sugar snap pea pods
1 large green sweet pepper, cut in 1/2 pieces
2 green onions, diagonally sliced
2 tablespoons chopped fresh parsley
Better Homes & Gardens
1. Heat 1 tablespoon olive oil over medium high heat in skillet. Add shrimp; sprinkle with half the salt and pepper. Cook 2 minutes until shrimp are opaque, stirring occasionally. Remove from skillet and set aside.
2. Add remaining oil to skillet. Cook onion until almost tender. Add garlic; cook 1 minute. Stir in rice, oregano and turmeric; cook and stir 1 minute. Add broth and remaining salt and pepper. Bring to boiling; reduce heat. Simmer, covered, 5 minutes or until most of the liquid is absorbed and rice is tender. Stir in peas and green pepper; cook 3 minutes. Stir in green onions and shrimp. Sprinkle with parsley.
I’ve been making this recipe for quite a while. It’s quick and easy, yet every bite features a different flavor. I love the crisp peas with the sweet shrimp. A classic at my place. I made this one for my boyfriend and my dad last night and my dad loved it (even though he is the pickiest eater in the world). I never have instant rice around so I simply cook regular rice until almost tender and use that. I also used organic vegetable broth and I didn’t think it made much difference. I would recommend adding crushed red pepper flakes if you’re into the spicy stuff.