Shrimp on a stick makes for easy meal

July 11, 2010|By SCOTT C. ANDERSON / Special to The Herald-Mail

Shrimp is an all-around favorite in our house. Whether it be fried, steamed, grilled, sauted or simply added to an Etoufee, shrimp is certainly an easy to please protein.

This dish is a wonderfully easy dish and I suggest you use 16/20 shrimp or at least 21/25 size (denotes number of shrimp per pound).

They should be cleaned and deveined with the tail left on.

They should also smell of the ocean and not the least bit fishy or ammoniated.

If they smell strong or feel and look slimy then move onto to the next location to pick up some fresher shrimp.

-- Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.


Basilicious grilled shrimp

2/3 cup olive oil
Juice of 2 lemons
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/3 cup minced fresh sweet basil leaves
4 cloves garlic, minced
Salt and pepper to taste (fresh grind)
3 pounds fresh shrimp, peeled and deveined
Wooden 8-inch skewers soaked in water overnight to impede burning

In a large bowl add olive oil and stir in lemon juice, mustard, balsamic vinegar, basil and garlic, mix well and adjust seasoning with salt and pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 20 minutes. Preheat grill to high. While grill is preheating, remove shrimp from marinade, thread on to wooden skewers, piercing each shrimp twice so they form the letter C. Discard marinade. Lightly oil grill grate if needed, and place skewers on grill. Cook for 3 to 4 minutes, turning once, or until opaque and nicely marked.

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