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    SALT AND PEPPER GRILLED SHRIMP
    from "The Barbecue! Bible" by Steven Raichlen

    Like much grilled fare, this recipe is simplicity itself, but the addition of three commonplace seasonings to shrimp grilled in the shells makes an irresistible combination. I first heard about the preparation from my friend, travel correspondent Jane Wooldridge. Sure enough, when I tasted it in Saigon, I understood Jane's enthusiasm. In Vietnam the shrimp would be grilled with the heads and shells intact and this, indeed, enhances the flavor. If you live in a coastal region, you may be lucky enough to find shrimp with heads on. At very least, try to use shrimp in the shells.

    Serves 4
    INGREDIENTS (CLICK TO BUY)

    1 1/2 pounds jumbo shrimp (2 pounds if using shrimp with the heads on), shells left on but deveined
    3 tablespoons fresh lime juice
    3 teaspoons coarse salt, preferably sea salt
    3 teaspoons freshly ground white pepper
    1 large, juicy lime

    Print recipe
    PREPARATION

    1.Preheat the grill to high.
    2.Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Place the shrimp in a non-reactive baking dish and sprinkle with the lime juice and 1 teaspoon each salt and pepper. Toss to coat, then let marinate, at room temperature, 10 minutes.
    3.Meanwhile, cut the lime into 4 lengthwise wedges. Place 1 wedge in each of 4 tiny shallow bowls or dishes. Place a small mound of salt (1/2 teaspoon) on one side of the lime wedge and a mound of pepper (1/2 teaspoon) on the other. Set aside.
    4.When ready to cook, oil the grill grate. Arrange the shrimp, in their shells, on the hot grate and grill, turning with tongs, until the meat is firm and pink, about 2 minutes per side.
    5.Transfer the shrimp to serving plates. To eat, squeeze the lime wedge over the salt and pepper and stir two or three times with chopsticks; peel the shrimp and dip in the lime mixture.



    Product nutrition and information
     Quantity Ingredients Est.Price
    Fresh Wild Shrimp, Extra-Jumbo - $15.99/lb
     Extra-Jumbo (16-20 per lb), Hand-packed
     
      Limes - $0.99/ea
     Farm Fresh
     
      FreshDirect Ground White Sarawak Pepper - $3.99/ea
     2oz
     
    You May Already Have
      La Baleine Fine Sea Salt - $3.79/ea
     26.5oz
     
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