Forgot your password?

Appetizer  (63)
Beverage  (9)
Breakfast  (31)
Dessert  (25)
Dressing  (16)
Entree  (212)
Lunch  (3)
Sauce  (57)
Side Dish  (101)
Snack  (16)
Soup  (67)

Beef  (79)
Condiment  (48)
Dairy  (21)
Dressing  (8)
Egg  (8)
Fruit  (8)
Grain  (49)
Grain/Pasta  (41)
Lamb  (3)
Mutton  (2)
Noodles  (7)
Other  (16)
Pasta  (13)
Pork/Ham  (27)
Poultry  (82)
Seafood  (33)
Vegetable  (155)

PHPRecipeBook 4.08

Recipe Name: Garlic-tomato grilled shrimp Submitted by: Ryan
Source: Source Description: Splendid Table
Ethnicity: Italian Last Modified: 6/15/2006
Base: Seafood Comments:
Course: Entree  
Difficulty: Easy
Preparation Time: 10-30 Minutes
Number of Servings: 4

1 1/2 Pound(s) 8 or 10 per pound shrimp, jumbo
2 Tablespoon(s) salt
4 Cup(s) ice water
4 in oil tomato, sun-dried
3 Clove(s) garlic
3 Tablespoon(s) Italian, tightly packed parsley
1 Tablespoon(s) tightly packed coriander
1/8 Teaspoon(s) flakes chili powder
2 Tablespoon(s) extra virgin oil, olive
1 Pinch(s) pepper, black
1 in 8 wedges lime
In a bowl, combine the shrimp with the 2 tablespoons salt and the ice water. Refrigerate 20 minutes, but no more. Meanwhile, mince together the tomatoes, garlic, parsley and coriander. Turn into a medium bowl and stir in the hot pepper and 2 tablespoons of the olive oil.

Drain, rinse, and pat the shrimp dry. Toss them with the tomato mixture. Keep cold.

Cook the shrimp on a lightly oiled, medium-hot grill, sprinkling with salt and pepper, about 2 to 3 minutes per side, or until pink and just firm. Alternatively, film a large skillet or griddle with 1 tablespoon olive oil and heat over medium heat. Sauté the shrimp, sprinkling with salt and pepper, about 2 to 3 minutes per side, or until pink and just firm. Pile all the seasonings atop the shrimp after you turn them.

Turn the shrimp onto a serving platter, along with the seasonings. Serve hot or warm, with the lime wedges. Squeeze a little lime over the shrimp just before eating.

Scale this recipe to Servings [?]