Shrimp, like any seafood, is great when combined with some form of citrus acid to cut it's fishiness. We used lime to marinate a pile of grilled shrimp tonight, and served it with a garlic herb couscous and an arugula salad.We started off the evening by cleaning and peeling the shrimp, carefully reserving the shells, which we added to some vegetable stock to impart their rich flavor. After simmering for 10 mins, we strained out the shells and used our stock in place of water for the couscous.
Our shrimp marinade consisted of lime juice, olive oil, rice vinegar, garlic, salt, pepper and chives. We grilled hem for 3 1/2 minutes per side on skewers (soak your skewers if you're using wood or bamboo or they may catch on fire like ours did!)
For the salad we added supremed oranges, shaved asiago, and arugula, tossed with a light vinaigrette of red wine vinegar, olive oil, salt, pepper, lime juice, orange juice, and chives. A bottle of Rioja completed the arrangement nicely. Magnifique!
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2 comments:
Are you kidding-this is SUPER FANCY!!! Very impressive, please tell us-do you actually have the time to cook like this with any frequency? It's not just the cooking-but the shopping?!!!!
When you have a simmer time of 10 minutes for couscous which you just throw in and take off the heat, and a light marinade mash-up plus a 3 and 1/2 min broil for shrimp with salad, then it doesn't work out to take so long, does it? especially if everyone helps. ;) A
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