Best Grilled Marinated Shrimp Recipe2012-08-21
- Yield : 4 serving plates
- Servings : 4
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
Best grilled marinated shrimp recipe. Marinated shrimp grilled on the grill and served with delicious homemade herb sauce. Learn how to prepare delicious homemade herb sauce for grilled marinated shrimp:
Lemon Herb Sauce Recipe
This sauce is perfect for grilled artichokes, pasta, meat, and seafood. Adapted from https://toriavey.com/toris-kitchen/fresh-lemon-herb-sauce/
Makes 8 servings
Ingredients: 3/4 cup (180 ml) extra virgin olive oil, 1 cup fresh parsley, 3/4 cup fresh basil, 1/2 cup fresh chives, 2 sprigs fresh rosemary, 3 tablespoons (45 ml) freshly squeezed lemon juice, zest of 1 lemon, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper
Instructions: In a blender or food processor, combine all ingredients. Blend at low speed for 30 seconds-1 minute. The herb mixture should be chunky, not smooth. Serve over grilled marinated shrimp or with your favorite grilled food. Enjoy!
Roasted Garlic Herb Sauce Recipe
Another herb sauce for marinated fish and shellfish. Adapted from https://www.epicurious.com/recipes/food/views/roasted-garlic-herb-sauce
Makes 1½ cups (375 ml)
Ingredients: 1 garlic head separated into cloves, unpeeled, 2 cups fresh parsley leaves, 1 cup fresh mint leaves, 1 cup (250 ml) extra-virgin olive oil, 1 teaspoon finely grated lemon zest, 2/3 oz (20 ml) freshly squeezed lemon juice, 1 teaspoon crushed red pepper flakes, 3/4 teaspoon kosher salt
Instructions: Heat heavy cast-iron skillet over medium heat. Add unpeeled garlic cloves and roast, stirring occasionally, until skins have browned on all sides and cloves inside are soft, for about 12–15 minutes. Remove the skillet from the heat, set aside and let cool.
Peel roasted garlic cloves and transfer to a blender. Add remaining ingredients. Blend until smooth. Serve with grilled marinated shrimp, fish, etc.
Best Grilled Marinated Shrimp Recipe
- 2 tablespoons finely chopped shallots
- 1 tablespoon minced garlic
- 2 teaspoons Dijon mustard
- 1/3 cup (80ml) dry white wine
- 1/3 cup (80 ml) freshly squeezed lemon juice
- 3/4 cup (180 ml) olive oil
- 1 teaspoon chopped fresh rosemery leaves
- 1 tablespoon finely chopped parsley
- 1/4 cup finely chopped basil
- 2 pounds (960 g) shrimp, shlled and deveined
- salt and freshly ground black pepper to taste
In a large bowl, combine the shallots, garlic, mustard, wine, lemon juice, oil, rosemary, parsley, basil, salt and freshly ground black pepper. Add the shrimp and stir to blend. Refrigerate and let stand a minimum of 2 hours.
When ready to cook, preheat a cleaned,well-scrubbed outdoor grill to high. Brush the grill lightly with oil. Arrange an equal number of the shrimp-perhaps 7 or 8-on 4 skewers. Arrange them so that they will lie flat and touching when placed on the grill.
Place the skewered shrimp on the grill and cook 1½ to 2 minutes, or until the shrimp can be lifted from the grill without sticking. Turn the shrimp and cook them 1½-to 2 minutes, or until done. Remove grilled shrimp from the skewers and arrange them, edges slightly overlapping, on each of 4 plates. Serve grilled shrimp with lemon wedges or, if you wish, with beurre blanc, or white sauce, spooned over.
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