Thursday, May 27, 2010

Barefoot Bloggers: Grilled Herb Shrimp (Chicken)

It is still spring but it feels like summer here in Minnesota even though it is a month early. This week up to the nineties and very high humidity. Here is a nice summery recipe to kick off the season. We just had a shrimp recipe a few months ago and now we get another one. Last time I actually went and got some shrimp but I was feeling too lazy this time to make two versions for my wife and I so I just made a chicken version of this recipe.

I am sure the shrimp would have been fabulous but I can say that chicken is a great option too. You could probably do at least six breasts with the recipe. This was a great spring/summer recipe with all the fresh herbs - and I love most anything on the grill. This would be a wonderful recipe for a party - easy to prepare ahead of time and it cooks up really quick.

Thanks to Penny at Lake Lure Cottage Kitchen for this recipe pick. In her blog she says she needs a new neighbor across the lake and I might have to start saving now because the lake (and her cottage) looks beautiful from her pictures.

Grilled Herb Shrimp ( or Chicken)
Yields 6 servings

  • 2 pounds large shrimp (16 to 20 per pound), peeled and deveined (see note)
  • 3 cloves garlic, minced
  • 1 medium yellow onion, small-diced
  • 1/4 cup minced fresh parsley
  • 1/4 cup minced fresh basil
  • 1 teaspoon dry mustard
  • 2 teaspoons Dijon mustard
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup good olive oil
  • 1 lemon, juiced
  1. Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
  2. Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.
Note: I leave the tails on when I'm peeling the shrimp. If using chicken use 6 split boneless skinless breast cut in 3/8 inch strips and increase cooking time a little (3-4 minutes per side).


Becky said...

Todd, thanks for posting about the chicken version. I'd come eat dinner at your house anytime. I did shrimp, but instead of on skewers, used my fish grill baskets to hold them.

Penny said...

Todd, I would love to have you for a neighbor! What a great idea to substitute chicken for the shrimp. This was another great Ina recipe. Thanks for cooking with me.

Kathy A said...

This looks so good! I'll have to try it with Chicken sometime. Great idea!

Michele said...

This looks delicious! Funny I read shrimp in the title and I kept going back to the picture thinking, "that really looks like chicken". Haha, I guess it's still early for me! Great recipe!

Eva said...

The first thing I thought when I saw your pic is 'his shrimp looks really funky and the color seems really off' chicken is a great idea.

Peggy said...

Todd that does look delicious so I think I will try it and be late with my post since I cannot do the shrimp! You did a great job with yours. I LOVE grilling in the summer!!

Mary Bergfeld said...

It is always such a treat to visit here. As always your feature recipe looks delicious. Generally, what looks delicious usually is. You've never let me down. I hope you are having a wonderful day. Blessings...Mary