To liven up the dish, he uses rosemary skewers instead of just regular wooden ones. It's a great way to give the shrimp flavor and it's a fun way to serve the dish. Rosemary is highly aromatic and has hints of both lemon and pine.
Flay says shrimp should only take 2-3 minutes to cook. If they are overcooked, they taste like rubber. As with any recipe, to ensure a great meal, you should have the right ingredients.
Here are some tips to buying the best shrimp:
- Shrimp should have little odor, just a hint of the sea, clean, and bright. They should not smell like a bait shack.
- If you smell ammonia or rotten eggs, it means the shrimp are old. If you smell chlorine, the shrimp may have been washedshrimp in chlorine to kill bacteria, a practic ethat is legal, but not acceptable
- It you smell gasoline, it means the harvesting trawler was leaking fuel into its belly
- And shrimp should not appear dusty yellow -e specially around the neck. This is an indication of excessive sodium bisulfate and means the meat will be rough.
The following are his recipes:
Grilled Shrimp on Rosemary Skewers with Warm White Bean Salad
1/2 cup olive oil
6 cloves garlic, finely chopped
2 tablespoons chopped rosemary
24 large shrimp, shelled and de-veined
8 long rosemary skewers
Salt and coarsely ground pepper
- Preheat grill. Combine oil, garlic and rosemary in a large baking dish. Add shrimp and toss to coat the shrimp in the marinade. Cover and let marinate in the refrigerator for 30 minutes.
- Remove 1-inch of leaves from the bottom of each rosemary branch and with a sharp knife, cut the end of the stem on the bias to make a slight point.
Remove shrimp from marinade, shaking off any excess and discard the used
marinade. Thread 3 shrimp on each rosemary branch. Season with salt and
pepper and grill until just cooked through, 2-3 minutes on each side.
Warm White Bean Salad
2 cups shrimp stock (look for recipe below)
1 lb dry white beans, cooked until soft
2 roasted red peppers, peeled, seeded and diced
1/4 cup fresh lemon juice
2 tablespoons finely chopped fresh thyme
2 tablespoons finely chopped fresh flat leaf parsley
Extra virgin olive oil
Salt and freshly ground pepper
- Place stock in a medium saucepan and reduce to 1 cup over high heat. Add beans and remaining ingredients and cook until warmed through. Season with salt and pepper to taste.
- Spoon beans onto each plate and top with 2 shrimp skewers. Garnish with parsley leaves.
8 cups uncooked shrimp heads and shells (from about 1 pound large shrimp)
2 onions, peeled, halved and sliced
2 stalks celery, chopped
2 lemons, halved
8 bay leaves
1/2 cup chopped fresh parsley
1 teaspoon dried leaf basil
1 teaspoon dried leaf thyme
1 teaspoon dried leaf tarragon
1 teaspoon dried leaf oregano
3/4 teaspoon whole black peppercorns
2 teaspoons salt
4 quarts water, cold or at room temperature
- Rinse the shrimp heads and shells quickly under cold water, and place them in a stockpot with the remaining ingredients. Bring to a boil over high heat.
- Reduce the heat to low and simmer for 10 minutes. Turn the heat up to medium and cook for 30 minutes. Allow to cool thoroughly, strain and refrigerate. Keeps for 1 month.