Recipes ofKurt Dixon

Registered dietitian

Body Refined, a Health & Wellness practice

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Chef John's Grilled Garlic and Herb Shrimp

Sunday, July 30, 2017
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Total time
3 hours
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Preparation time
15 minutes
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Portions
6

This grilled garlic and herb shrimp recipe is very easy, If you can just walk out into the backyard, and pick a handful of your own fresh, green sprigs. However, these are so amazingly delicious, if you don't have a garden, then do splurge and buy a bunch of all the herbs. And get the extra large shrimp so they can grill longer and get maximum caramelization.

Ingredients
or1.5 tsp of kosher salt, table (9 g)
or1.5 tsp of lemon zest, raw (3 g)
or3 cloves of garlic, raw (9 g) thinly sliced
or3 tbsps, chopped of basil, fresh (8 g)
or3 tbsp of parsley, fresh (11 g) chopped
or1 tbsp of fresh oregano, chopped
or1 tbsp of thyme, fresh (2 g), chopped
or4 tablespoons of oil, olive, salad or cooking (54 g)
or2 pounds extra large shrimp (16-20), peeled and deveined, tail left on
or1 tablespoon of oil, olive, salad or cooking (14 g)
or1/2 unit yields of lemon juice, raw (24 g)
or1 pinch cayenne pepper
or1/2 teaspoon red pepper flakes
orsalt and ground black pepper to taste
or1 lemon, cut into wedges
Preparation
1.
Place salt, lemon zest, and 3 cloves garlic in bowl of a mortar and pestle. Pound with the pestle until mixture begins to form a paste, about 2 minutes. Add chopped basil, parsley, oregano, and thyme and pound with pestle until mixture begin to come together, about 5 minutes.
2.
Drizzle about 1 tablespoon of the olive oil into herb mixture. Grind together until mixture begins to form a sauce for marinating, about 1 minute. Pour in the remaining 3 tablespoons olive oil. Stir mixture with a spoon until mixture is thoroughly combined, adding additional olive oil as needed. Mixture should be fairly thick but pourable.
3.
Place shrimp in a large bowl and mix in about 2/3 of the sauce, reserving 1/3 for serving. Stir until shrimp are evenly coated with the sauce, about 2 minutes. Transfer shrimp to a resealable plastic bag. Refrigerate 2 to 3 hours. Cover and refrigerate remaining sauce.
4.
Preheat an outdoor grill for high heat and lightly oil the grate.
5.
Thread shrimp onto skewers (pierce each twice, once through large part of shrimp, once through small part). Place skewers on hot grill. Cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side. Transfer skewers to serving platter.
6.
Pour remaining sauce into mixing bowl. Whisk in 1 tablespoon olive oil, lemon juice, red pepper flakes, cayenne pepper, salt and black pepper. Spoon sauce over shrimp. Serve with lemon wedges.
Nutritional information
Per 100 gPer portion (185 g)% DRI
Energy129 kcal239 kcal12 %
Fat7 g12 g19 %
Fatty acids, total saturated1 g2 g9 %
Cholesterol132 mg243 mg81 %
Sodium518 mg957 mg40 %
Carbohydrate1 g3 g1 %
Sugars0 g0 gremove
Fiber0 g1 g4 %
Protein17 g31 gremove