Maggie’s Menu: Spicy Grilled Green Shrimp over Risotto
Message from Maggie:
Our friends, Helena and Jordan, just moved to our neighborhood on Capitol Hill. Given Helena is a food policy reporter- very much in my professional world- and Jordan is in politics- in Mr. Magpie’s professional world- we never run out of things to talk about. When we get together we usually try new restaurants since they are adventurous like us, but this week we invited them for Sunday dinner. Since it was the first time we cooked for them the stakes felt high! We did a spicier, more basil filled take on this recipe and served it over risotto with grilled red peppers and a large bibb lettuce salad. Mr. Magpie + our guests raved! And then came the carrot cake.
Ingredients:
- 1/2 teaspoon red pepper flake
- 1/4 teaspoon pepper
- 2 shallots, minced
- 2 cloves of garlic, minced
- 2 Tablespoons lemon juice
- 2 Tablespoons lime juice
- 4 Tablespoons white wine
- 24 basil leaves
- 4 Tablespoons olive oil
- Salt (to taste)
- 1 1/2 pound of shrimp, peeled and deveined
Instructions:
- Place ingredients in a small blender and blend until a consistency between a paste and a liquid forms.
- Spray 6 skewers with olive oil.
- Skewer shrimp.
- Drizzle marinade and then brush onto shrimp, allowing to sit for 30 mins.
- On a medium heat grill, grill shrimp skewers for a about 5 minutes on each side until lightly charred, brushing with extra marinade throughout grilling process.
Serving suggestion: Place grilled shrimp a top a bed of risotto (try this easy recipe!). Serve with grilled vegetables such as roasted peppers.
Yields 4 servings for 4 hungry people
Allergen Information:
- This recipe is egg free.
- This recipe is dairy free.
- This recipe is gluten free.
- This recipe is nut free.
Nutrition Information:
Photograph:
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