Seafood Essentials Multiuse Shrimp Marinadesauce Recipes

Steps:

• Place shrimp on wooden skewers.
• Combine all ingredients in large zippered plastic bag.
• Marinate at least 2 hours (refrigerated).
• Grill for a couple minutes on each side until shrimp is no longer grey and is pink.
• Serve with garlic butter dipping sauce.

Steps:

• PREP/PREPARE
• Chef's Note: Shrimp are typically sold by count per pound. For example, shrimp designated as 21/25 means that it takes 21 to 25 shrimp to make a pound. Some of the more common measurements are listed below. As the numbers get bigger, the shrimp get smaller. Count per pound 16/20 21/25 26/30 31/36 36/40 41/50
• Gather your Ingredients (mise en place).
• Add 2 tablespoons of butter to a sauté pan, over medium-high heat.
• Chef's Note: While the butter is melting, toss the shrimp with a bit of salt & pepper.
• When the foaming subsides, add the shrimp to the pan.
• Chef's Tip: The shrimp should be peeled and deveined; however, leave the tails intact... that will give your guests something to grab on to.
• Toss and cook in the pan until the shrimp begin to turn pink, about 3 - 4 minutes.
• Remove the shrimp and reserve.
• Add the garlic to the pan and stir until fragrant, about 60 seconds.
• Add the lemon juice, zest, Worcestershire sauce, and chicken stock to the pan.
• Chef's Note: The Worcestershire is an addition I've been making to this recipe for a couple of years now. If you want something a bit more "traditional" then leave it out.
• Chef's Note: If you're feeling decadent, you can sub the chicken stock with white wine.
• Bring to a boil, stir, and reduce by half, about 3 - 5 minutes.
• Add the remaining butter, one tablespoon at a time.
• Stir until the butter has completely melted into the sauce.
• Return the shrimp to the pan, and combine with the sauce.
• PLATE/PRESENT
• Garnish with some chopped dill, and serve straight from the pan with some bagettes, or serve over some nice steamed rice with a side of broccoli.
• Keep the faith, and keep cooking.