Experience the thrill of the chill. It’s hot outside and there is no sign of any change in the weather for days to come. The shutters inside our home are closed tightly and the entire family is beginning to go a bit stir crazy. Perks and tasty meals are what we look forward to during extremely hot and seemingly, never-ending summer days. The heat prohibits activity in the kitchen that involves heating ovens, simmering sauces or moving around much at all. We have been turning to a long time favorite dinner recipe that evokes cool and soothing relief. Marinated shrimp is a great hit any time of year, but especially it seems during this drought ridden summer of 2012.
If you watch the ads, shrimp has even been appearing on sale, so the price is more affordable. You can prepare the shrimp early in the day, before the heat hits too hard. Serve on top of lettuce greens with crusty bread and perhaps a glass of white wine….voila! The heat filled blues will vanish and life will be brighter…promise!
Herb Marinated Shrimp
1 1/2 cups dry white wine
1/2 teaspoon dried oregano leaves
1 teaspoon dried red pepper flakes
1 teaspoon mustard seeds
1 lemon, cut in half
2 pounds jumbo shrimp, shelled, deveined and tails left on
Marinade:
3 tablespoons chopped fresh minced basil
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh oregano leaves
4 cloves garlic, minced
2 tablespoons Dijon mustard
1/3 cup fresh squeezed lemon juice
2/3 cup extra virgin olive oil
Salt and pepper to taste
1/2 red bell pepper, sliced into thin strips
1/2 green bell pepper, sliced into thin strips
Lettuce or spring greens
In a large saucepan or Dutch oven, combine the wine, oregano, red pepper flakes, mustard seeds and lemon. Add enough water to the pan until at least 1/2 full. Bring to a boil over high heat. Add the shrimp and cook 3 to 4 minutes or until shrimp is pink and cooked until done; be careful to not over cook. Drain and allow to cool.
In a medium bowl, combine fresh herbs, garlic, mustard and lemon juice. Whisk in olive oil until blended. Season to taste with salt and pepper.
Pour marinade into a ziploc bag add shrimp and bell pepper strips. Seal and refrigerate for at least 3 hours or longer.
Layer greens on platter. Using a slotted spoon remove shrimp and pepper strips from marinade.
Serve cold and enjoy!
