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Melanie- Grilled Herb Shrimp
I made this tonight- I spotted the recipe in the recipe post from the other day.
O M G- FRICKEN DELICIOUS!!!! Ive never done grilled shrimp at home before, it was stupid easy. I just made some white rice and veggies with it and voila.
Here it is again for those of you interested. The original recipe called for 1 tsp dry mustard, but i didnt have any so i just left it out.
Grilled Herb Shrimp
2 pounds shrimp (16-20 count), peeled, deveined, but leave tails on. I used precooked 16 jumbo shrimps
3 cloves garlic, minced
1 small or 1/2 large onion, minced
1/4 cup fresh parsley minced ( i only had dried, so i used about 2 Tbsp)
1/4 cup fresh basil, minced
2 Tbsp dijon mustard
1 1/2 tsp salt
1/2 tsp black pepper
Pinch Red pepper flakes
1/4 cup olive oil
1 lemon juiced or 2 Tbsp lemon juice
1/2 tsp sugar
Mix all ingredients together and toss to coat shrimp. Allow to marinate at room temperature for one hour or in the refrigerator for up to 24 hours. Prepare Grill, Thread shrimp on skewers. Grill for about 2 mins on each side.
Re: Melanie- Grilled Herb Shrimp
was it one tsp dry mustard in addition to the dijon mustard or did you substitute the dijon for the dry?
http://www.pink-parsley.com/2010/06/bb-grilled-herb-shrimp.html
i didn't have red pepper flakes because no one other than me likes spicy, so I omitted it, and i over pulsed all the minced ingredients in an overzealous attempt to mince quickly by using the food processor, but this was still delicious! And I'd make it again the same way.
Grilled Herb Shrimp
adapted from Barefoot Contessa Parties!
serves 6
- 2 pounds shrimp (16-20 count), peeled and deveined, but tails left on
- 3 cloves garlic, minced
- 1 medium yellow onion, minced
- 1/4 cup minced fresh parsley
- 1/4 cup minced fresh basil
- 1 teaspoon dry mustard
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon fresh black pepper
- pinch of red pepper flakes
- 1/4 cup olive oil
- 1 lemon, juiced
- 1/2 teaspoon sugar
Combine all the ingredients and toss to coat the shrimp. Allow to marinate at room temperature for 1 hour, or in the refrigerator for up to 24 hours.Prepare grill. Thread the shrimp on skewers, and sprinkle one side with sugar.
Grill the shrimp, sugared side down, for about 2 minutes, then flip skewers and grill until cooked through, an additional 1-2 minutes.
i see melanie posted the original, but yes it did call for dry and regular mustard. I just omitted the dry