Since shrimp is the world's most popular fresh seafood - only canned tuna tops shrimp in popularity - The Early Show resident Chef Bobby Flay is sharing his recipe for shrimp on the grill.
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.