grilled shrimp | Bewitching Kitchen

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.

ENJOY!

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…

ONE YEAR AGO: Chicken Shawarma, the Easiest Way

TWO YEARS AGO: Marshmallow Macarons

THREE YEARS AGO: Mango-Lime Macarons

FOUR YEARS AGO: Honey-Glazed Sriracha Meatballs

FIVE YEARS AGO: Slow-cooker Braised Lamb Shanks

SIX YEARS AGO: How about some coffee with your steak?

SEVEN YEARS AGO: Celebrate Wednesday with a Spiral Kick

EIGHT YEARS AGO: Carrot Flan with Greens and Lemon Vinaigrette

NINE YEARS AGO: Granola Bars

TEN YEARS AGO: Awesome Broccolini

ELEVEN YEARS AGO: A Twist on Pesto

TWELVE YEARS AGO: Ciabatta: Judging a bread by its holes

A simple recipe loaded with flavor! This was the main dish for one of our dinners last week, but it would be excellent as an appetizer course, or as part of a cocktail party. The original recipe, from Food and Wine magazine, suffered some adaptations to accommodate what we had available in the nano-kitchen. Our day had been so busy we could not conceive of the idea of stopping at the grocery store on our way home. No ginger? Use cilantro instead… 😉

MISO-GRILLED SHRIMP
(adapted from Food and Wine magazine)

1 pound of large shrimp, peeled
3 T lime juice
2 T yellow miso paste
2 T olive oil
1 cube frozen cilantro leaves (Dorot, or use 1 T fresh minced leaves)
1 + 1/2 tsp brown sugar

for dipping sauce (optional)
sour cream
Sriracha sauce

Mix all the ingredients for the marinade to make a thick paste. Thread the shrimp onto wooden or metal skewers, place in a tray with the marinade spread all over to coat them well. Let it stand for 10 minutes while you heat the grill.

Remove the shrimp from the marinade, add to the hot grill, cook for 5 minutes total, flipping them around midway through.

Mix sour cream with Sriracha sauce (or other hot sauce of your preference); make it as hot as you like, and drizzle over the shrimp or use it as a dipping sauce.

ENJOY!

to print the recipe, click here

Comments: Even though we’ve been in Los Angeles for almost 4 months, I still try to find stuff in a drawer, only to realize the item in question is 1,200 miles away. That is precisely what happened while attempting to make this recipe – my nice set of metal skewers did not make it to LA. Plan B was quickly put to work: I spread the shrimp all over the grill, working as quickly as possible. Voila‘: success!

The frozen cilantro thing… The first time I bought Dorot frozen cubes, I only did it because the tray of ginger looked impossibly cute, AND the store did not have fresh ginger for sale. I used it, and loved it. Later I tried the basil. Loved it too. Now, cilantro joined the party. I don’t like to cut too many corners in cooking, but these products are excellent.

Miso & Sriracha sauce… Don’t think you should only use miso for soups: it is also great in marinades, sauces, even salad dressings. I am always searching for new ways to use it, because I love its complex, funky-chic flavor. The dipping sauce with Sriracha – the best hot pepper sauce in the known universe – adds a fiery tone to the juicy shrimp. Adjust the amount of Sriracha to your liking. I confess to drizzling pure Sriracha on my shrimp – proving the point that, indeed, some like it hot... 😉

ONE YEAR AGO: Pain Poilane (the King of Breads…)