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unforthWell, for a variety of reasons, it's been a while since I posted a recipe. Tonight, I made the next offering, though, which'll last me for another four dinners.
Lemon-Garlic Shrimp
From Cooking Light
Ingredients
2 tablespoons kosher salt
2 tablespoons sugar
2 to 2 1/2 pounds peeled, deveined shrimp (12 to 15 per lb.), rinsed and drained
1/4 cup olive oil
1/4 cup chopped parsley
1 tablespoon grated lemon peel
2 or 3 cloves garlic, peeled and minced
1/2 teaspoon fresh-ground pepper
Lemon wedges
Because of how I decided to make these, I ended up fudging most of the numbers - rather than dump all the ingredients on all the shrimp, I did the first step described below and then shoved the rest in the refrigerator for next time.
On 12 shrimp, I used Splenda instead of sugar, a little olive oil, parsley and lemon peel til it looked right, half a clove of garlic, some extra pepper cause I like pepper, and some sprays of lemon juice instead of the lemon wedges.
Preparation
1. In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse shrimp well and drain; also rinse and dry bowl.
2. Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C. I put 6 shrimp per skewer.
3. Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. I used my George Forman for about 6 minutes. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes total. Serve with lemon wedges to squeeze over shrimp.
Calories
I used 2 lbs. of large shrimp total. I defined one serving as two skewers of six shrimp each. Makes about 5.
Calories: 280 per serving.
Notes
These turned out very nice - very light, which was good, cause it's really fricken hot and unpleasant here. I had worried what the sugar would taste like, but I hardly noticed it. The calorie information is presumably too high because so much olive oil that's used actually just stays on the side of the bowl - but all in all I was pretty satisfied with this recipe. :)
I had hoped to serve this with a recipe for Garlic Jasmine Rice I found, but it turned out to take a lot more prep than I thought, so it'll have to wait until tomorrow.
Lemon-Garlic Shrimp
From Cooking Light
Ingredients
2 tablespoons kosher salt
2 tablespoons sugar
2 to 2 1/2 pounds peeled, deveined shrimp (12 to 15 per lb.), rinsed and drained
1/4 cup olive oil
1/4 cup chopped parsley
1 tablespoon grated lemon peel
2 or 3 cloves garlic, peeled and minced
1/2 teaspoon fresh-ground pepper
Lemon wedges
Because of how I decided to make these, I ended up fudging most of the numbers - rather than dump all the ingredients on all the shrimp, I did the first step described below and then shoved the rest in the refrigerator for next time.
On 12 shrimp, I used Splenda instead of sugar, a little olive oil, parsley and lemon peel til it looked right, half a clove of garlic, some extra pepper cause I like pepper, and some sprays of lemon juice instead of the lemon wedges.
Preparation
1. In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse shrimp well and drain; also rinse and dry bowl.
2. Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C. I put 6 shrimp per skewer.
3. Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. I used my George Forman for about 6 minutes. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes total. Serve with lemon wedges to squeeze over shrimp.
Calories
I used 2 lbs. of large shrimp total. I defined one serving as two skewers of six shrimp each. Makes about 5.
Calories: 280 per serving.
Notes
These turned out very nice - very light, which was good, cause it's really fricken hot and unpleasant here. I had worried what the sugar would taste like, but I hardly noticed it. The calorie information is presumably too high because so much olive oil that's used actually just stays on the side of the bowl - but all in all I was pretty satisfied with this recipe. :)
I had hoped to serve this with a recipe for Garlic Jasmine Rice I found, but it turned out to take a lot more prep than I thought, so it'll have to wait until tomorrow.
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no subject
Date: 2009-07-19 12:45 pm (UTC)no subject
Date: 2009-07-19 02:39 pm (UTC)And I also cheated by using frozen shrimp.
I made another batch of the skewers last night, and I used more lemon and forgot to put in pepper...they didn't turn out as quite as good, but they were still tasty. It's nice cause they're really very easy to make...
no subject
Date: 2009-07-20 12:10 pm (UTC)no subject
Date: 2009-07-22 09:52 pm (UTC)