Wednesday, July 28, 2010

Andrew's Shrimp



The heat is back with a vengeance! It brought the humidity along to keep it company. Our kitchen is torn asunder while the cabinets are being painted. All the doors are off and at the painter's shop. Just walking through and taking a look at those doorless cabinets tells me that glass-front doors and/or open shelving is not for us. A few essential items have resurfaced. I found the charlotte mold. I also found the cute little boxes I purchased (at a long, long ago Williams-Sonoma sale) to package up Christmas toffee for gifting. And, I wonder if that tin of tea that I got in Montreal five years ago has any flavor left? Alas, it's too hot to give it a try right now.

I posted an oven-roasted shrimp recipe not too long ago but this one is better (well, just as good but I'm saying that in case my husband checks out my blog). Since I had a library board meeting yesterday afternoon, Andrew said he'd take care of dinner. And so he did--quite nicely!

I've given the recipe amount for 6 people. Andrew only did half which, of course, means that we ate more than we should have but it was oh so good!


Broiled Shrimp
The Joy of Cooking (and the joy of having my husband cook)

2 pounds jumbo shrimp, cleaned and deveined

Marinade:

1 clove pressed garlic
1 cup olive oil
1/2 cup sauterne wine
Juice of 1/2 lemon
3 tbsps each of parsley and basil, chopped together
1 tsp salt
1/4 tsp freshly ground pepper

Blend all the marinade ingredients together. Place shrimp in a large container and pour the marinade over. Refrigerate for several hours. Heat the broiler, drain the shrimp and place in a broiler pan. Broil for about 5-6 minutes until the shrimp are pink and curled.

Serve with:

Lemon Butter Sauce

1/4 cup melted butter
1 tbsp chopped parsley
2 tsp lemon juice

Heat butter, parsley and lemon juice together. Spoon over the broiled shrimp.