Hey, What’s Cookin’?
That awful humidity we had last week in New England appears to have finally broken. Everything feels more “normal”–our outlook, our spirits, and our appetites! Since it’s so enjoyable being outside again, let’s haul out the grill this week and have have ourselves a little grilled basil shrimp on the barbie, eh?
We are all aware that shrimp, like most shellfish, is naturally low in fat and calories. Just four ounces of plain shrimp contains over 100% of the daily value for selenium, over 75% for vitamin B12, over 50% for phosphorous, and over 30% for choline, copper, and iodine. That’s a whole lot of nutrients in such a small, delicious package!
Unless you’ve found a fantastic bargain on fresh shrimp, uncooked frozen is perfectly fine for this recipe. As always, purchase wild-caught shrimp whenever possible; the flavor and nutrition profile is superior to the farmed variety. Be sure to use FRESH basil for the grilled basil shrimp! Dried just won’t impart that fresh, bright taste that makes this shrimp so good.
Grilled Basil Shrimp
Adapted from: a recipe on Genius Kitchen
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 cup finely chopped fresh basil
- 2 tbs white wine vinegar
- 1 tbs Worcestershire sauce
- 1⁄2 tsp hot sauce
- 2 lbs large raw shrimp, wild-caught or Gulf, peeled and deveined
- bamboo skewers, soaked in water for 15 minutes
- Combine all ingredients except shrimp in a 1-gallon zippered plastic bag; squeeze to mix well.
- Add shrimp and seal bag. Toss gently to coat the shrimp
- Refrigerate shrimp for 2-3 hours in the refrigerator, turning bag over occasionally.
- Remove shrimp from marinade. Pour marinade into a small bowl.
- Thread shrimp onto skewers; grill over medium-hot coals 3-4 minutes on each side, basting frequently with marinade.
Notes: Wondering what to serve with this delicious basil shrimp? How about cauliflower rice and a big salad made from farmer’s market fresh veggies!
Photograph via Oliver1010