Deliciously sweet shrimp simply grilled with garlic and fresh herbs
Planning a meal is not always an easy task and sometimes you need to be inspired
In this case, our inspiration came from a local farm market in the shape of a beautiful little rosemary plant!
So now we have a direction forming. What else might inspire us?
The local fishmonger also has a stall in this particular farm market and he happened to have some beautiful colossal shrimp
And a dinner idea was born!
Colossal grilled shrimp with rosemary and garlic!
We are starting off with a pound of these beautiful shrimp
Remove the shell and legs but leave the tail
Using a knife, slice along the back of the shrimp and remove the “vein”
Repeat with the rest of the shrimp and place in a large bowl
Next, we will need 1/3 cup of olive oil, 2 garlic cloves, 1 fresh rosemary sprig, 1 tablespoon of fresh parsley, 1 teaspoon of kosher salt, 1 teaspoon of ground black pepper and 1/2 teaspoon of crushed red pepper flakes
Add the oil, garlic, rosemary leaves and parsley to a chopper
Pulse until finely chopped
Next sprinkle in the salt and peppers
Mix to combine
Pour the mixture over the shrimp
Toss the shrimp until they are completely coated
Refrigerate for up to 30 minutes to allow the flavors to meld
While the shrimp are chilling soak some wooden skewers in water
This will prevent them from burning up on the grill
We have 15 shrimp so I’m going to do 5 per set of skewers
The reason we are using 2 skewers is to help the shrimp keep their shape
It also makes it easier to flip them on the grill
Start skewering the shrimp
Repeat until all the shrimp are skewered and top with any remaining herbs and garlic
Heat your grill to 400 F
We are cooking these over indirect heat so we have our middle burner off
Lay the shrimp down on the grill and cook for 2-3 minutes
Flip and cook another 2-3 minutes or until the outside are pink the inside is opaque and the shrimp are firm
Remove from the grill and allow the shrimp to rest a few minutes before serving
Serve with some sliced lemon and dig in!
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Enjoy!!!
Simply Sundays! ~ Grilled Colossal Shrimp
Ingredients
1 pound of colossal shrimp
1/3 cup of olive oil
2 garlic cloves
1 sprig of fresh rosemary
1 tablespoon of fresh parsley
1 teaspoon of kosher salt
1 teaspoon of ground black pepper
1/2 teaspoon of crushed red pepper flakes
lemon slices for serving
Directions
Remove the shell and legs but leave the tail. Using a knife slice along the back of the shrimp and remove the “vein”. Repeat with the rest of the shrimp and place in a large bowl
In a chopper pour 1/3 cup of olive oil. Add in the leaves from 1 fresh rosemary sprig, 1 tablespoon of fresh parsley and 2 garlic cloves. Pulse until finely chopped. Sprinkle in 1 teaspoon of kosher salt, 1 teaspoon of ground black pepper and 1/2 teaspoon of crushed red pepper flakes. Stir to combine
Pour the mixture over the shrimp. Toss the shrimp until they are completely coated. Refrigerate up to 30 minutes to allow the flavors to meld. While the shrimp are chilling soak some wooden skewers in water
Start skewering the shrimp. Use 2 skewers per set of shrimp. This will help the shrimp maintain their shape. It also makes them easier to flip on the grill
Heat your grill to 400 F. We are cooking these over indirect heat so we have our middle burner off. Lay the shrimp down on the grill and cook for 2-3 minutes. Flip and cook another 2-3 minutes or until the outside are pink the inside is opaque and the shrimp are firm
Serve with some sliced lemon
Tools used to make this recipe
Architec Carving Board, Gripperwood
KitchenAid 3-Speed Hand Blender
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
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[…] Grilled Colossal Shrimp […]
Looks amazing, making these this weekend thanks for the inspiration;)
Enjoy!