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CathyZ from Kauai

Two favorites- Basque-Style Grilled Shrimp and my version of Killer Shrimp

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Joined: Dec 10, 2005

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Posted to Thread #29717 at 11:32 am on Jun 27, 2017

GRILLED SHRIMP, BASQUE-STYLE (serves 4)
1/2 C plus 2 Tbsp extra-virgin olive oil
1/3 C fresh lemon juice
1 tsp Tabasco Sauce
1/2 C coarsely chopped mixed fresh herbs, such as parsley, basil, sage, thyme, marjoram, oregano, chervil and/or chives
3-4 cloves chopped garlic
salt/pepper to taste
2-2 1/2 lbs extra-large shrimp , peeled and deveined

In a large serving bowl, combine the 1/2 C olive oil, lemon juice, Tabasco, herbs, garlic and the salt/pepper. Set aside.
In a medium bowl (or Zip lock bag) toss the shrimp with the remaining oil. Skewer shrimp kabob-style and grill until done- about 8-10 minutes. Take the shrimp off the skewers and put in the bowl with the oil/herb mix and toss gently. Serve immediately.

KILLER SHRIMP
2 T fresh rosemary
2 T thyme
1 tsp black pepper
4 cloves garlic, peeled and chopped
2 T fennel seed, toasted to bring out the flavor
1 T celery seed
2 tsp crushed red pepper (more if you like spicy)
2 qts clam broth (or use 1qt clam broth and 1 qt low sodium chicken broth)
6 ozs tomato paste
1 stick butter
1 lb or more large shrimp (save shells for broth-I leave the tails on)
French bread

Using a big knife, chop the rosemary, thyme, and
fennel seed. Break the spices up rather than grinding them. In the end
there should still be recognizable pieces of the rosemary, etc. Mix the ingredients in a pot, adding the shrimp shells. Simmer for about 1-1/2 hour. Just before serving, take out shrimp shells and add raw shrimp. Simmer until shrimp is done, stirring, about 2 minutes. Serve in bowls. Each bowl should contain a serving of shrimp and a lot of sauce. The sauce should almost completely cover the shrimp. The dish is eaten with your fingers. Soak up the sauce with the bread. If you have sauce left, freeze to use as “mother” for the next batch.


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