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Shrimp Pierre Recipe

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This recipe for Shrimp Pierre, by , is from The Great Froehlich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tom Froehlich
Added: Saturday, June 10, 2006


2 lbs jumbo fresh or fresh frozen shrimp, shelled and deveined
5-6 cloves garlic, finely chopped or pressed
1 medium onion, finely chopped
1/4 cup chopped parsley (optional -- not necessary, better to use more basil or pesto)
4 tablespoons fresh basil (use pesto or dry basil, if fresh is not available).
1 teaspoon dry mustard
1 teaspoon salt (generous)
cup olive or peanut oil
Juice of 1 lemon (3TB)

Adapted from NY Times Cookbook

Use 2 pounds fresh or fresh-frozen jumbo shrimp, shelled and deveined. Large cooked shrimp work but they do not pick up as much flavor from the marinade.

Place shrimp in a bowl with the remaining ingredients (you can use a food processor to puree the garlic, basil, onion, dry mustard, salt, lemon juice and oil together) and let marinate at room temperature for 6 hours (10 hours or overnight if cooked shrimp is used doing this this day ahead is good but refrigerate in this case and pull it out a couple of hours before cooking). Just before cooking, put shrimp on wooden skewers.

Broil the shrimp over charcoal or in preheated kitchen broiler about 4 or 5 minutes until the shrimp are just cooked through. Turn once.




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