I had some shrimp in the freezer, and my husband was eager to do some grilling so we looked around online to see if we could find a good grilled shrimp recipe. Whenever I try to find a recipe last minute I usually fail because I am missing a few irreplaceable ingredients. So we were looking something that wasn’t too exotic but really packed a flavor punch. Fortunately, Ina Garten happens to have a really fantastic and easy grilled shrimp recipe. She calls for larger shrimp than I had though honestly you can make it with any shrimp you have on-hand. As you can see in the picture we served it with cole slaw, but it’d be great over a salad or with a side of grilled asparagus or other kind of veggie.
1 pound shrimp (whatever size you have, use as few shrimp as you want or up to 2 pounds – more would need more marinade)
3-4 cloves of garlic
Large handful of parsley
Large handful of dill
2 tsp dijon mustard (grainy mustard would be fabulous I bet!)
1 tsp of dry mustard
2 tsp kosher salt
1/2 tsp of black pepper (or more if you like things peppery)
1/4 cup olive oil (I used extra virgin)
1 lemon, juice of
Additional equipment: grill, tongs, 10 (or so – just grab a handful) wooden skewers. You could also do this in a pan, but you won’t get those delicious grill marks. If you have other types of skewers you could use those too.
- Assemble all the ingredients. Always do this first in case you forgot something or whatever.
- Fill a shallow pan with water and put skewers in to soak. Do NOT skip this step. Your wooden skewers will light on fire if they have not been soaked for at least 30 minutes.
- Chop the garlic cloves, shallot, parsley, and dill pretty finely. You want to do this so that you don’t get a huge chunk of garlic in your mouth when you’re eating a shrimp.
- Place all the ingredients (excluding shrimp) in a large gallon bag (or a bowl or a couple sandwich bags – again, whatever you have).
- Mix the ingredients together so everything is evenly distributed.
- Add the shrimp (if they’re frozen make sure they are defrosted completely), get the excess air out of the bag and seal it up.
- Squish the shrimp around until all the little shrimpies are coated evenly in the marinade.
- Let the shrimp sit in the marinade for an hour. If you don’t have that much time, try to give the shrimp as much time as possible in the marinade as you can.
- Pull the shrimp out and skewer approximately 5 onto each one. Skewer fewer if the shrimp are large. Just make sure that you give the shrimp room to cook. Don’t worry about shaking the excess marinade off the shrimp when you’re skewering them. Also, skewer each shrimp in two places so that they are easy to flip on the grill (for example, through the part near where the head was and also near the tail).
- Prep your grill and put the skewers on the grill. Grill them for approximately 1 1/2 minutes on each side. You’re looking for the shrimp to turn pink and opaque. Be careful not to overcook the shrimp as they are pretty chewy and unappetizing when they’re overcooked.
- My husband ate the shrimp straight off the skewer, but I preferred to slide them off and eat them with a fork. Either way, enjoy!
I first came across a picture of this dish when it was featured on Food Gawker and thought that it looked too good to not bookmark. I didn’t actually try the recipe until a year after I had bookmarked it, and honestly I have been kicking myself ever since. I missed out on a whole extra year of eating this soup! The original recipe can be found here. Note that I have mentioned substitutions that I have personally and successfully tried in parentheses in the ingredients list. Onward!
1 medium yellow onion (white onion)
1 red bell pepper (yellow bell pepper)
1 lemon (2 limes)
1 jalapeno pepper (omit entirely if you don’t like hot food)
3 medium-large cloves of garlic
1/4 to 1/3 cup cilantro
¾ cup long-grain rice
½ teaspoon crushed red pepper flakes (more if you like it spicier)
1 ¾ teaspoon salt (kosher salt, sea salt)
¼ teaspoon black pepper
2 tablespoon olive oil (extra virgin olive oil)
1 ¾ cups canned crushed tomatoes (San Marzano tomatoes are the best)
1 can unsweetened coconut milk (lite coconut milk)
2-3 cups water (more water if you like more broth)
12 ounces 51/60 count shrimp, peeled, deveined, tail off (any amount of shrimp is appropriate, more shrimp info here)
- Assemble all the ingredients.
- Pour olive oil into a large pot or dutch oven and set stove on medium-high heat.
- Chop onion, bell pepper, garlic, and jalapeno and drop into the now heated oil. Make sure to chop everything into bite size pieces and try to be consistent in chopped size for even cooking. Cook until vegetables are translucent and becoming soft (approximately 7 minutes), stirring occasionally.
- Measure out rice, crushed red pepper, salt, tomatoes and water while the vegetables are sweating it out and add them into the pot after step 2 is complete.
- Bring everything just to a boil and then reduce the heat to low and cover the pot. Let it cook for approximately 10 minutes. After this time, the rice should be pretty close to being done.
- While the soup is boiling, open the can of coconut milk and set aside. Chop the cilantro and then measure it. Also, squeeze lemon into a small bowl (pick out the seeds if any drop in) and add pepper. Cut shrimp in half and set aside in another bowl. Set all this aside.
- Once step 5 is complete, stir in the coconut milk and allow the mixture to come back up to a simmer.
- Add the shrimp and stir the mixture so that all the shrimp are submerged. Let the shrimp cook for approximately 3-5 minutes. This time is dependent on the size of the shrimp and whether or not they were frozen to begin with. Just check on them every few minutes to see how they’re doing. The shrimp should be opaque and pink when done. It’s also important not to overcook because eating tough and chewy shrimp is gross. Just keep an eye on the shrimp (that is, don’t go check your e-mail while you’re waiting).
- Stir in chopped cilantro and the lemon juice (with black pepper already mixed in) into the soup and serve!
I suggest serving the soup with crusty bread and a nice, crisp Riesling. I tagged the recipe as medium difficulty only because the recipe involves some chopping and some decision making regarding whether or not enough time has elapsed in order to move to the next step. If you are comfortable with these things, I would deem it an easy recipe. Everything is as straightforward as described.