This goes to the OMG FILES. Everything worked great together, and the husband went crazy for it too. He kept saying this is restaurant-quality meal. Top-notch restaurant. I must say that for something so simple to put together, it is amazing how tasty it was. The parsley oil stole the show. Think pesto, but lighter. You can use regular pasta, but there’s something about the texture of a rice noodle that worked even better with the shrimp.
GRILLED SHRIMP WITH PARSLEY OIL OVER BLACK RICE NOODLES
(from the Bewitching Kitchen)
for the shrimp:
1 cup tightly packed fresh flat-leaf parsley
3 tablespoons freshly squeezed lemon juice
1/3 cup extra-virgin olive oil
salt and pepper
2 pounds Jumbo shrimp, peeled and deveined
1/2 to 1 tsp Tajin Mexican seasoning
2 tablespoons grapeseed oil
Make the parsley oil: coarsely chop the parsley and place in a food processor. Add the lime juice, olive oil, season with salt and pepper. Process to a paste. Reserve.
Make the shrimp: whisk the grapeseed oil with Tajin seasoning. Add the shrimp and toss to coat well. Season lightly with salt. Grill the shrimp until cooked through, around 3 minutes per side, depending on how hot is your grill.
Serve the shrimp with the parsley sauce spooned all over it.
for the noodles:
(adapted from Joanne’s blog)
12 oz cherry tomatoes
3 Tablespoons olive oil
1/2 tsp cumin seeds
1 tsp brown sugar
zest of 1/2 lemon
salt and pepper to taste
black rice noodles (I used this brand)
Heat the oven to 425F. In a large bowl, mix the tomatoes with the olive oil, cumin, sugar, lemon zest, salt, and a grind of black pepper. Toss to combine, then transfer to a baking dish. Place in the oven and roast for 30 minutes, or until it starts to get brown at spots.
Cook black rice noodles according to the instructions in the package. Toss with the roasted tomatoes, making sure to incorporate all the juices that accumulate in the baking dish. Serve alongside the shrimp.
to print the recipe, click here
Comments: I am not too fond of grilling shrimp. If using a skewer, it is best to use two so that they don’t move around, but assembling that leaves me exhausted just thinking about it. So this time I went with a grilling basket, which is something usually maneuvered by the husband. He always does sea bass or red snapper using that gadget. I am quite impressed. Both by the husband and the gadget.
I sprayed the grid with a little olive oil, added the marinated shrimp, closed it, and placed on the grill. The shrimp cooked like a dream, perfectly juicy. Flipping them over midway into the grilling time was a breeze. Grab the basket by the handle, flip, and you are done. Granted, washing the basket is a bit of a hassle, but overall a small price to pay.
I hope you try this meal, either the whole thing or at least the shrimp component with that amazing parsley oil. We are still talking about it…
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2 thoughts on “GRILLED SHRIMP WITH PARSLEY OIL OVER BLACK RICE NOODLES”
Black rice noodles? Now I’m going to have to hunt them down. The parsley oil sounds delicious too. This is gorgeous too!
After a hugely busy week arrived late to read your recipe but I am glad I did ! Love grilling prawns and yours look lovely on the plate but it is the black noodles which have charmed me . . . the recipe is well and truly on the way to the kitchen tho’ your Mexican seasoning just may have to be changed hereabouts to something closer to hand . . . . love the red serving plate”one first eats with one’s eyes . . .