Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
|
|
|
|
|
|
|
|
|
|
|
|
| |
Tuesday, February 21
Shellfish do the Butterfly
First time butterflying shrimp for me, and it was almost necessary to getting them cooked correctly, as the suckers were HUGE! I spied them at the store on sale for $10/lb and the count was about 12-15 per pound. Yowza.
After marinating in a lemon and soy sauce for a few hours, I commenced with the butterflying: split down the back as deep as you dare go without completely separating them into two pieces, then pierced through on a skewer to hold them in position for the grill.
After about 4 minutes on each side (my grill isn't that hot), they had acquired nice char marks and were just about cooked. The marinade was reducing in a pan on the stove, and bacon risotto was just finishing up in another pan as an accompaniment.
As a finished dish, it was fantastic - the shrimp were juicy and almost crunchy (yes, even after taking the shells off!) and the reduced marinade added back some extra flavor and richness. A fine dinner, indeed.
Time posted: 14:23 [permalink]
|
|
| |
CONTACT ME: tenacity -at- gmail.com
|
|
|
