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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Shrimp Pierre Recipe

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This recipe for Shrimp Pierre is from The Great Froehlich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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)
½ cup olive or peanut oil
Juice of 1 lemon (3TB)
Directions:
Directions:
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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