My New Favorite Grilled Shrimp Recipe
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Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Serves 4
Ingredients:
2 LB U-12 Shrimp in the shell butterflied.
For Marinade:
Juice of 1 lemon plus zest
½ cup olive oil
1 tablespoon dried oregano
2-4 teaspoons red pepper flake
½ cup fresh basil
salt to taste
Directions:
In a blender combine all of the ingredients for the marinade.
Pour over the shrimp make sure to rub the marinade into the butterfllied areas. Marinate for 30 minutes to 1 hour.
Grill and enjoy.
Pairs Well With:
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| Chardonnay | Riesling |
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Cioppino
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Chef Christo of Christo’s Ristorante |
Ingredients:
Garlic
Extra Virgin Olive Oil
Parsley
Basil
Bay Leaves
Pino Grigio wine
Tomato sauce
Chicken broth
Clams, Mussels, Calamari, Shrimp, Salmon, Halibut, Chilean Sea Bass, Scallops
Directions:
Lightly heat fresh garlic and extra virgin olive oil in the pan
Add parsley, basil, bay leaves and sauté
Add clams and mussels
Sprinkle Pino Grigio wine
Pour in tomato sauce and chicken broth
Add all fish and shrimp
Cover and steam approximately 10-12 minutes
When mussels and clams open up, arrange over cooked pasta, starting with mussels and clams to allow other seafood to cook longer
Pour sauce from pan over dish
Pairs Well With:
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| 2008 Ferrari-Carano Siena, Sonoma County |
For more culinary inspiration KEYWORD "recipes", a specific ingredient or click here.
