Ina Garten says it's elegant to leave the tails on shrimp, so I leave the tails on shrimp.
Shrimp and I have a love hate relationship. I love the taste of shrimp, I love using them as bait to catch fish, and I love how quickly they cook. I hate peeling them. It's actually my least favorite cooking chore. After a long day of work, the last thing I want to do is rip the exoskeleton off of a crustacean. Can you blame me?
Leaving the peel on a shrimp is AOK according to Ina when it comes to cooking. After all, the shell of the shrimp does contain extra delicious flavor, which enhances the whole cooking experience. So I followed Queen Ina's advice, since I have never not, and left the tails on for show in this recipe. It also makes eating a bit more fun I might add. Really brings out those cave man skills. Do you think skinning a bear feels the same way as removing the tail from a shrimp?
The best part about this recipe, and really all recipes, is the sauce. Instead of taking the traditional butter route with shrimp, I made Pinch Of Yum's delicious magic green sauce. I cannot recommend it more. Not only is it super easy to make in the food processor, but it is so flavorful, while including healthy ingredients. I can imagine this would be super yummy with grilled steak or chicken. This will definitely be a repeat occurrence.
Ingredients:
1 pound shrimp
2 tbsp olive oil
1 tsp salt
1/4 tsp ground pepper
1 lemon juiced
4 - 5 wooden skewers (soaked in warm water beforehand)
Green Sauce:
1 avocado
2 cloves garlic
1 cup packed parsley
1 cup packed cilantro
1 lime juiced
1 jalapeno (ribs and seeds removed)
1 tsp salt
1/2 cup pistachios
Heat a grill until hot (about 400 degrees F). Thread shrimp onto wooden skewers. Soak the skewers beforehand so they do not burn. Brush the shrimp with olive oil and sprinkle with salt and pepper. Grill for 3 minutes on each side until pink and cooked through. Shrimp cook quickly so keep an eye on them. Remove from grill and set on a plate. Drizzle lemon juice over shrimp. To make the sauce add in all ingredients, except pistachios, to a food processor and mix on low speed, until everything is fully combined. Add in pistachios and pulse until you have reached the desired consistency. Serve shrimp with green sauce as a side dipping sauce.
1 pound shrimp
2 tbsp olive oil
1 tsp salt
1/4 tsp ground pepper
1 lemon juiced
4 - 5 wooden skewers (soaked in warm water beforehand)
Green Sauce:
1 avocado
2 cloves garlic
1 cup packed parsley
1 cup packed cilantro
1 lime juiced
1 jalapeno (ribs and seeds removed)
1 tsp salt
1/2 cup pistachios
Heat a grill until hot (about 400 degrees F). Thread shrimp onto wooden skewers. Soak the skewers beforehand so they do not burn. Brush the shrimp with olive oil and sprinkle with salt and pepper. Grill for 3 minutes on each side until pink and cooked through. Shrimp cook quickly so keep an eye on them. Remove from grill and set on a plate. Drizzle lemon juice over shrimp. To make the sauce add in all ingredients, except pistachios, to a food processor and mix on low speed, until everything is fully combined. Add in pistachios and pulse until you have reached the desired consistency. Serve shrimp with green sauce as a side dipping sauce.
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