Wednesday, September 28, 2011

Lemon Basil Shrimp with a Kick

I love me some shrimp, good shrimp that is.  Many people grossly overcook shrimp and they become tough and chewy.  This recipe would be a great on a night where you have nothing planned for dinner, because most of the ingredients you can keep on hand.  If you don't have fresh herbs or lemon, use dried herbs and lemon juice (you know, the one in the jug that looks like a lemon!).  And of course, bagged shrimp is a good thing to keep in the freezer because they thaw quickly and cook in a flash for an instant gourmet meal!  You could serve this over linguine with some steamed veggies for a complete meal.

Here's your ingredients:

Please, thoroughly rinse your shrimp, any time you use frozen shrimp!  It helps remove some sodium and other crap they put on it to preserve.  Plus it takes away the "fishiness."  Rinse for at least a minute under cold water.  This is also a great way to thaw your frozen shrimp.
Chop that lovely basil (or use ~1 Tablespoon of dried) and cut the butter into small pieces

Add your spices/salt/pepper and lemon juice.  (notice my gorgeous bowl?)

Give a good stir and try not to drink this like cereal milk straight out of the bowl! Numnumnum...

Here's the part where you can choose your method of madness.  If your going to grill (like me....less dishes, DUH!), make a foil packet to place your shrimp in.  If you are going to bake, place in a smaller baking dish (9x9ish) and pour that scrumptious sauce over the top.

Please refrain from eating raw shrimp.  I've seen it happen, and it's not pretty.  I was cooking shrimp one time and they were still raw on the counter.  Along strolls a hungry man looking for a pre-dinner snack and BOOM!, he eats a raw shrimp before I can even stop him.  Got a good laugh from that one. (ahem, Brandon!)

Fold it all up like a Christmas present so you don't lose any juices, you will need them later, I promise!

And place on your hot grill (or preheated over @ ~350).  Now it will take less than 10 minutes if your grill is hot.  Maybe 5-8 minutes, just until they are pink throughout (a little longer in the oven). Once all the grey color is gone from the tail, it's done!

Pour juices and all into a serving dish.  Finger lickin' good.  If you're like Greg, he mows through these like crazy leaving oil stains on his jeans, shirt, hands, cupboards, etc.  You get the idea.  That's how good they are.  Oh, and remember not to eat the tail in your state of shrimp-mowing, gluttony.  Wash down with a dry white wine like chardonnay or maybe even a pinot noir.  Cheers.

Lemon Basil Shrimp with a Kick

1# raw shrimp (tail on, deveined, thawed)
1/4 c. olive oil
2 tbsp butter, cut into small pieces
1/2 tsp red pepper flakes
1/2 c. fresh basil, chopped
2-3 tbsp lemon juice
salt & pepper to taste

Thoroughly rinse shrimp in a collander.  Combine remaining ingredients in a small bowl.  Place shrimp in foil packet to grill or in a baking dish and pour sauce over the top. Grill/bake just until shrimp turn pink, don't overcook!  Pour juices and all into a bowl to serve.  Can be served over linguine and steamed veggies. Pair with a dry white wine.

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