Sunday, August 3, 2014

My Favorite Grilled Shrimp

This is one of my favorite recipes. We just made it again on Friday night, and I thought to myself, why haven't I put this one on my blog yet? So, here I am, sharing this with you today in the hopes that you and your family will love it as much as we do.

It starts with just a few simple ingredients. Tomato sauce, extra virgin olive oil, red wine vinegar, garlic, salt, cayenne pepper and fresh basil.  Right now, my basil plants are going crazy, so I have plenty of fresh basil to use up, but I have also made this recipe using fresh/frozen basil from my previous year's harvest. You can read about freezing fresh basil HERE.

This is what the marinade will look like when it's been mixed together. Let me tell you, at this point, the smell alone will let you know that this recipe is going to be good. The garlic, the basil, the tang from the red wine vinegar - it just smells so good. So good, that my husband made the suggestion that we should try using this "sauce" with something other than shrimp - maybe just toss it with some pasta or rice. I might just have to try that in the future!

I highly recommend using a larger size shrimp for this recipe. We use 21/25 - which means that you will get anywhere from 21 to 25 shrimp in 1 pound. For us, this is the perfect size, and we can usually fit 7 shrimp on a skewer (I use metal skewers).

And now, onto the recipe . . . 

Grilled Shrimp
from Kim's Cooking Now!

  • (1) 8 ounce can of tomato sauce
  • 1/3 cup of extra virgin olive oil
  • 1 tablespoons of minced garlic
  • 2 tablespoons of red wine vinegar
  • 3 tablespoons of chopped fresh basil
  • 1/2 teaspoon of Kosher salt
  • 1/4 teaspoon of cayenne pepper
  • 1-1/2 pounds of jumbo (21/25) peeled and deveined shrimp
  • Metal or wooden skewers (if using wooden skewers, soak them in water for 1 hour before using)
  1. In a large glass bowl, whisk together the tomato sauce, olive oil, garlic, red wine vinegar, basil, salt and cayenne pepper. Remove about 1/4 cup of the marinade to a smaller bowl, cover and refrigerate until ready to grill the shrimp. (This will be used to baste the shrimp during grilling).
  2. To the remaining marinade, add the shrimp and toss lightly until all of the shrimp are evenly coated with the marinade. Cover and refrigerate for a minimum of 1 hour. (I have left mine marinate for up to 6 hours with no problem).
  3. Preheat an outdoor grill for medium heat. Skewer the shrimp, going through each shrimp twice, once near the head, and once near the tail, until all shrimp have been skewered.
  4. Grill the shrimp skewers for 2-3 minutes per side, basting with the reserved marinade, until the shrimp are firm and opaque. Serve immediately.
We like to serve ours over white rice with a side of grilled corn on the cob.

Adapted from Allrecipes

I can't tell you how many times we have made this recipe, and everyone that we serve it to loves it. I hope that you'll give it a try, and it becomes a favorite of yours as well.

Buon Appetito!