Herb Marinated Shrimp

Thomas and I both enjoy light dinners and shrimp is an occasional splurge in our house.  The other day I made one of my favorite recipes: herb marinated shrimp.

The shrimp can be expensive–and you should really only purchase raw shrimp.  The precooked bagged stuff in the freezer aisle is overly fishy and chewy.  All of the other ingredients, however, are things that most people already have on hand in their kitchen.  The shrimp are marinated in a vinaigrette and then either grilled as a kabob or sauteed in a pan.

IMG_1745[1]

Herb marinated shrimp (adapted from Ina Garten)

Ingredients: IMG_1734[1]

  • 1.5 pounds shrimp (peeled and deveined.  I leave the tails on.)
  • 2 cloves garlic, minced
  • 1 small white onion, diced
  • 1/2 cup minced fresh herbs (I like to do some sort of combination.  I’ve done parsley, basil, cilantro, and tarragon.  Leafier herbs work best)
  • 1 lemon
  • 1/4 cup olive oil (I often use just a little less because I like things tangy)
  • 1 teaspoon dry mustard
  • 2 teaspoons dijon mustard
  • Salt and pepper

Steps:

  1. Peel the shrimp (I always but the already deveined ones since I hate doing that) and rinse them well in cold water.
  2. In a large glass bowl, mix together the juice of one lemon, the mustards (dry and Dijon), olive oil, and salt and pepper to taste.  Once the vinaigrette is well mixed, add in the herbs, onion and garlic and mix together.

    Mixed together and ready to marinate

    Mixed together and ready to marinate

  3. Toss the shrimp into this bowl and make sure each shrimp is coated. Cover and refrigerate for at least 1 hour.  You can make this in advance too–which I often do–and let it sit overnight.
  4. Cook the shrimp!  Indoors, I use a grill pan (make sure you oil it well).  They only take about 1-2 minutes per side

IMG_1747[1]

 

 

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Tags: , , , ,

Categories: Meat, Recipes

Author:apointgourmet

A former English teacher living in Stuttgart, Germany who finds some sanity and peace through cooking.

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4 Comments on “Herb Marinated Shrimp”

  1. lindsy
    February 28, 2013 at 6:56 am #

    must try these

  2. March 7, 2013 at 2:11 pm #

    I am pretty sure I could eat shrimp every single day and never get tired of them! I buy the de-veined ones, as well. I get squeamish… 🙂

    • May 9, 2014 at 2:38 pm #

      I usually get the de-veined ones too (when I can)–always my first question when I buy. Peeling them is tedious enough!

Trackbacks/Pingbacks

  1. French-ified Shrimp and Grits | À Point - May 9, 2014

    […] didn’t dare try to completely copy the classic (yet) so I started with a favorite grilled herb shrimp recipe I already knew well (follow link to see it) and decided to give it a try with some cheesy parmesan […]

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