Fish and shellfish are a tasty and healthful addition to your diet. They are full of omega 3 fatty acids and high in many important vitamins and minerals, including vitamin D, which may help prevent depression, diabetes, and even cancer.
This week’s recipe features grilled shrimp and summer basil, just in time for your Labor Day barbecue. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.
Grilled Lemon Basil Shrimp
- 1 cup fresh basil leaves
- ½ cup plus 2 Tbsp extra virgin olive oil
- ¼ cup fresh lemon juice
- 3 large garlic cloves
- 2 Tbsp grated Parmesan cheese
- 1 tsp grated lemon peel
- ¾ tsp salt
- ½ tsp ground black pepper
- 1¼ pounds large shrimp, peeled and deveined
- Sixteen 10-inch bamboo skewers
- 12 ounces orzo or small bow-tie pasta (other types of pasta or even rice can be substituted)
- To make marinade, place basil, ½ cup olive oil, lemon juice, garlic cloves, parmesan cheese, lemon peel, salt, and pepper in a food processor or blender. Blend until smooth. Reserve ¼ cup marinade; pour remaining into a medium bowl. Add shrimp to marinade in bowl, tossing to coat.
- Cover with plastic wrap and refrigerate 30–60 minutes, tossing occasionally. Meanwhile, soak bamboo skewers in warm water to prevent burning.
- In a large saucepan, prepare pasta according to package directions; drain. Toss with remaining 2 tablespoons of olive oil; keep warm.
- Place about 5 shrimp on each of 8 skewers. Skewer shrimp again with the remaining 8 skewers, parallel to the first skewers so that the shrimp will lie flat on the grill. Grill skewered shrimp over high heat (outside grill, stove-top grill pan, or broiler), about 2½ to 3 minutes per side, or until shrimp are opaque throughout.
- Drizzle reserved marinade over pasta. Serve on 4 dinner plates, topping each serving with 2 shrimp skewers.
Note: Shrimp known in the seafood industry as extra colossal shrimp (U-10, or ≤10/pound) are wonderful in this recipe. Skewers are not necessary with this size. The recipe seems to assume extra large shrimp (26–30/pound), which are absolutely fine. Be aware that supermarkets and recipes tend not to use standard terms for sizes of shrimp.