Grilled shrimp and vegetables
September 20, 2012 § 3 Comments
Dave picked up some very large shrimp from the market, and we wanted to try cooking them in a new way. Our usual marinade is good, but we decided to try something entirely new. I looked in several cookbooks to get ideas, finally putting together this conglomeration of a couple of different recipes. We made a large batch of marinade, because it keeps well in the refrigerator. We’re marinating a chicken in this sauce later this week.
One note about grilling shrimp: when we’re grilling shrimp, we like to use very large unpeeled shrimp. We’ve found that they taste the best when we make a slit down the back, and pull out the large black vein. This opening also allows more of the delicious marinade to soak into the shrimp, adding to the flavor. You can count on grilled shrimp being very messy to eat, because there’s really no other way to peel these, other than with your hands.
Marinade and basting sauce for shrimp, chicken, and vegetables
1 cup olive oil
1/2 cup butter
1 tablespoon sugar
2 tablespoons garlic
2 tablespoons Herbs de Provence
2 teaspoons sea salt
2 teaspoons ground pepper
1 teaspoon red pepper flakes
juice of 2 lemons
1 cup white wine
1/2 cup chopped fresh Italian parsley
Place the ingredients in a small pan, and simmer on low until the butter is melted. Remove from the heat, and allow to cool completely.
Marinate shrimp in the sauce for no more than half an hour; otherwise, the wine and lemon will “cook” the shrimp (other meats can sit in the marinade much longer).
In a separate bowl, marinate any vegetables you also plan to grill. Remove from the marinade, and set aside to grill,reserving any leftover marinade for basting the shrimp and vegetables while they’re on the grill.
When the pieces are small, then we like to use a special grilling tray, which is a perforated metal tray, with holes large enough to prevent the food from falling onto the hot coals. If you don’t have such a tray, then try a piece of foil, or a cheap cookie sheet. If you go the cookie sheet route, make it a CHEAP one, because the flames from the grill are going to make black marks on the bottom of the pan, and those marks will be on the pan forever.