Web space provided courtesy of Maintained by The Pitmaster |
|
|
|
@@@@@ Now You're Cooking! Export Format Shrimp On The Grill none 1/4 cup tarragon vinegar 1 minced shallots; up to 2 1 clove minced Garlic; up to 2 2 tablespoons Dijon mustard; up to 3 juice from 1-2 lemons salt and fresh cracked pepper to ta optional: Texas Pete or Tabasco Sau Put all ingredients in blender and whiz until smooth. In a large measuring cup, combine 1/2 cup each vegetable oil and virgin olive oil. With the blender running SLOWLY pour in the mixed 1 cup of oil. The object is to incorporate the oil into a creamy emulsion. You may need to stop and burp the air/pooled oil from the blender. Peel and clean 1 pound of shrimp and place in a ceramic bowl. Pour marinade over shrimp. Add some chopped fresh parsley, about 1 cup. For dried parsley use 1/4 cup. Marinate overnight in refrigerator, or 1-2 hours on counter. Cover with plastic wrap. When ready to grill, thread onto Bamboo skewers that have been soaked. Grill 3-4 minutes per side, depending on size of shrimp. Recipe by Kirby Welch Yield: 1 serving Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
|
