Marinated Grilled Shrimp, 9-14-20
The Covered Dish
Debbie Dance Uhrig
The temperatures are coming down and I’m getting anxious to return to miscellaneous outside projects. The fall décor is up and the ‘baking’ urge has hit!
Welcome to another fine week in the Ozark Mountains. As I watch the hummingbird, outside the office window, I wonder how much longer before my little friend heads south. I’m going to miss the action when he makes his departure.
I could not believe the changes in weather throughout the state of Missouri this past week. My parents had to turn on the heat in northeast Missouri. The KC Chiefs game had everyone in jackets, and….in southwest Missouri we still had the air conditioning running. Never a dull moment.
A couple of weeks ago we enjoyed a fun evening celebrating our son, Phillip’s girlfriend’s birthday. We had a good time meeting folks and enjoyed the delicious shrimp marinate I’m sharing today. Ann Ferguson, local real estate guru, prepared this dish and I couldn’t wait to get home and try it myself.
I actually made it this past weekend, and the weather decided to pour. I had to modify and prepare the cooking portion inside. It was still outstanding! I did get into a small pickle as I made the marinate. I couldn’t find fresh basil anywhere. I didn’t grow any this year, so I was in a jam. Ervin was my ‘runner’, on said day and he came home with basil in a ‘tube’. Being a ‘scratch’ cook I was rather dubious about using the product. I always pride myself on using the freshest ingredients possible. On the flip side of that coin is another factor. I grew up in Northeast Missouri and you didn’t just get in the car and drive for 40 minutes to purchase basil! We have to substitute sometimes, there just isn’t a choice. I was so pleased, at the basil in the ‘tube’, that I went on to explore the longevity. I was totally surprised to see the expiration date. Believe me, this is a product I may start carrying 24/7.
If you grew fresh basil this summer consider preparing a few portions, for the freezer, yesterday! Place basil leaves in a food processor with a bit of light olive oil. Pulse to mince. Freeze mixture in ice cube trays or freeze by tablespoons on parchment paper. Place inside a freezer bag, once frozen solid.
Another direction to look with this recipe is to switch a few things around and turn this into a southwestern marinate. I can also see a few petite diced tomatoes added or a finely diced pepper.
A quick look at shrimp yields good health benefits. Actually the good outweighs the bad, which is cholesterol. Shrimp are high in both Omega 3’s and Omega 6.
They are also great for the brain and our immune systems. (Rather important right now.) Lastly they contain antioxidants. They are relatively low in calories and not as expensive to serve as one may think. The 2 pounds of shrimp here in Branson West cost $14.00. Divide that amongst 4 dinner guests and one extra meal to go……, not bad at all.
I gave a few tips on cooking shrimp (in the Midwest) in the recipe, but to reiterate again I would recommend the following:
- Cook the shrimp yourself to achieve improved flavor.
- Drop frozen shrimp into boiling water, seasoned or not. When it floats to the top, remove, it is done.
- Boil the shrimp long before the guests arrive so your house doesn’t smell like seafood. (I do mine the day before.)
- Consider soaking shrimp or fish in milk, to remove ‘fishy’ smell & taste.
This tip comes from my assistant, Bonnie Strickland.
- Cook extra to put into a cold pasta salad, great for the lunchbox!
After this great meal I’m ready to stir up a batch of Cocktail da Cameron. This is Mexican shrimp cocktail, found in my 2nd cookbook. (Very healthy)
Time to go decorate my mailbox, for the season. Enjoy the lower temperatures and do something fun for yourself this week. Simply yours, The Covered Dish.
Marinated Grilled Shrimp
(Ann Ferguson, Kimberling City, MO)
3 pressed garlic cloves
1/3 cup light olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp*
Whisk all ingredients together, except for the shrimp, until well blended. Marinate shrimp in sauce overnight or at least a few hours. Cover tightly in refrigerator.
In the Midwest we usually procure only frozen shrimp. For the best flavor I recommend purchasing shrimp that has not been cooked. Drop 1 pound of shrimp into boiling water. When shrimp lifts to the top, remove immediately. Cool and peel. Place in marinate.
When I first enjoyed this recipe the shrimp was prepared on an outside griddle top. When I made it at home it was pouring down rain! Try heating a saucepan and cooking the shrimp until it is heated thoroughly, should this arise! It was accompanied with seasoned linguini noodles, Caesar salad, steamed vegetables and hot rolls.
The next time I make this marinate I may consider making at least half a batch more sauce, so there’s more yummies to go on the pasta! You can even see this recipe using a few petite tomatoes. Change a few spices and this can lean towards a southwest marinate.
