Marinated Shrimp Skewers
Servings
4Serving size
4 ounces shrimpThis recipe can easily be multiplied and makes great leftovers, cold, for sandwiches or salads. Serve with Plain Mashed Potatoes | Low Sodium Version or Plain Grits or Brown Rice and a vegetable or side salad of your choice.
Serve with Cheese Grits or Low Sodium Plain Mashed Potatoes or Plain Grits or Plain Mashed Potatoes or Romano Grits
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Ingredients
| 3 Tbsp. Olive oil |
| 3 clove Garlic, raw (finely minced) |
| 1 Large Shallots, raw (finely minced) |
| 1/4 cup chopped Fresh parsley |
| 1 lemon yields Lemon juice |
| 1 tsp. Lemon zest (minced) |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 16 Ounces Shrimp, raw (peeled and deveined) |
Instructions
Using the wooden skewers, pierce the shrimp through the middle placing 3 to 5 shrimp on each depending on the size of the shrimp.
In a small bowl, mix together the olive oil, garlic, shallot, parsley, lemon juice, lemon zest, salt, and pepper.
Place the shrimp in a shallow baking dish and spoon the marinade over the shrimp. Cover and place in the refrigerator to marinate for at least 10 minutes (or up to 4 hours).
Preheat a grill to medium-high heat.
Grill the shrimp until they are no longer pink, but do not turn rubbery (3-5 minutes on each side).
Remove the shrimp from the grill once fully cooked and serve.
Serve this recipe with one of these starch side dishes.
Cheese Grits
Place the water in a medium sauce pan over high heat. When the water boils, reduce the heat to medium-high and slowly add the grits. Stir continuously while adding the grits. Add the salt and stir. Reduce the heat to medium and cook the grits for 12 minutes, stirring to…
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Grits
Place the water and salt in a large sauce pan over high heat. When the water boils, slowly pour in the grits while whisking continuously. Reduce the heat to a simmer and cook for about 15 minutes. Whisk frequently. When the grits are nearly done most of the water will…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Romano Grits
Place the water in a medium sauce pan over high heat. When the water boils reduce the heat to medium-high and slowly add the grits. Stir continuously while adding the grits. Add the salt and stir. Reduce the heat to medium and cook the grits for 12 minutes stirring to…
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Serve this recipe with one of these vegetable side dishes.
Green Beans with Red Onion
Place the water in a large stock pot over high heat. When the water is at a slow boil reduce the heat until the water shivers. Add the green beans and blanch for about 7 minutes until al dente. While the beans are cooking place a large skillet over medium…
Herbed Zucchini
Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…
Mustard Vinaigrette Green Beans
Place the water in a medium pot fitted with a steamer basket over high heat. Add the green beans and cover. Cook for about 10 minutes until tender. While the beans are cooking, place the olive oil, vinegar, mustard, water, salt, pepper and tarragon in a medium mixing bowl. Whisk…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
Zucchini Salad
Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.
Zucchini with Sun Dried Tomatoes
Place the sun dried tomatoes in a small bowl and add the boiling water. Let the tomatoes steep for 20 minutes. Remove the tomatoes and finely mince. Reserve the water the tomatoes steeped in. Place a large skillet over medium heat. Add the olive oil and the sun dried tomato…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Sometimes the simple recipes are the best ones, and these marinated shrimp are a great example. Nine ingredients – that’s all. Of those, 6 or 7 are things that you might have in your pantry or fridge already and the only thing to pick up at the grocery is the shrimp and maybe the lemon or parsley.
Still, this comes together with a rich, sweet, tart, salty, garlicky, fresh taste. All of the flavors are classic and they simply work well together.
Which brings us to the creative moment. You could use a bit of tarragon vinegar or lime juice instead of the lemon juice. Substitute green onion or finely minced white onion for the shallot. Basil or oregano would work in place of the parsley (or even mint). The key is the simplicity of the fresh ingredients. That will never fail you in the kitchen.