Grilled Shrimp with Spicy Lemon-Garlic Sauce

As you may have noticed, I'm attempting to update the blog with recipes I've made over the past, oh, 2 years or so! I am always diligent about photographing but when it comes to actually having time to sit down and craft a recipe / edit photos, I fall short. Hopefully over the next few months I will be able to post these stragglers that never quite made it to the blog.

This is probably my favorite way to cook shrimp - grilled and tossed in a garlicky lemon sauce. ATK recommends serving with grilled bread, and I have to agree. We also had a Caesar salad, and this was one of my favorite meals - perfect for spring and summer!

Grilled Shrimp with Spicy Lemon-Garlic Sauce

Ingredients:
1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
2 - 3 tablespoon olive oil for brushing the shrimp
table salt and ground black pepper
1/4 teaspoon sugar
vegetable oil for the cooking grates
1 recipe Spicy Lemon-Garlic Sauce (see below)
Lemon wedges, for serving

Directions:
1. Pat the shrimp dry with paper towels. Thread the shrimp onto 3 skewers, alternating direction of heads and tails. Brush both sides of the shrimp with olive oil and season lightly with salt and pepper. Sprinkle one side of each skewer evenly with the sugar.

2. If using a charcoal grill, light a chimney starter filled with charcoal (about 6 quarts) and allow to burn until coals are partially covered with ash, about 20 minutes. Open the bottom vent on the grill. Build a modified two-level fire by arranging coals over half the grill, leaving the other half empty. Set the cooking grate in place, cover grill, and heat until hot, about 5 minutes. If using a gas grill, turn burners to high to heat grill with lid down until very hot, about 15 minutes.

3. Use grill brush to scrape grates clean. Dip wad of paper towels in vegetable oil; holding wad with tongs, oil the grates.

4. Set the disposable pan with the sauce ingredients (see below) on the hot side of the grill and cook, stirring occasionally, until hot, about 1 1/2 minutes; transfer the pan to the cooler side of the grill.

5. Place the shrimp skewers, sugared sides down, on the hot side of the grate and use tongs to push the shrimp together on the skewers if they have separated. Grill the shrimp, uncovered, until lightly charred, 4 to 5 minutes.

6. Using tongs, flip and grill until the second side is pink and slightly translucent, 1 to 2 minutes longer.

7. Using a potholder or oven mitt, carefully lift each skewer from the grill and use tongs to slide the shrimp off the skewers into the pan with the sauce. Toss the shrimp and sauce to combine and transfer the pan to the hot side of the grill; cook, stirring, until the shrimp are opaque and fully cooked, about 30 seconds. Remove from the grill, add the fresh parsley, and toss to combine. Transfer to a serving platter and serve immediately with lemon wedges.

Spicy Lemon-Garlic Sauce

Makes about 1/2 cup

Ingredients:
4 tablespoons unsalted butter, cut into 4 pieces
4 tablespoons lemon juice from 2 lemons
3 medium garlic cloves, minced or pressed (about 1 tablespoon)
1/2 teaspoon red pepper flakes
1/8 teaspoon table salt
1/3 cup minced fresh parsley

Directions:
1. Combine the butter, lemon juice, garlic, pepper flake, and salt in a 10-inch disposable aluminum pan or pie plate.

2. Cook over the hot side of the grill, stirring occasionally, until the butter melt, about 1 1/2 minutes; transfer to the cooler side of the grill (if using a charcoal grill) or off heat (if using a gas grill).

3. Proceed to grill the shrimp (see above), adding the parsley just before serving.

Source: America's Test Kitchen

Garlicky Shrimp Pasta

Bob and I usually stay in on Valentine's Day and make a special dinner together. This year we decided to make this Garlicky Shrimp Pasta that we've been eyeing for a long time. This was a simple, quick dinner that was every bit as good as it sounds. I'm glad to add another shrimp pasta to our dinner repertoire!

Garlicky Shrimp Pasta

Serves 4

Ingredients:
5 medium garlic cloves, minced or pressed through garlic press (about 5 teaspoons), plus 4 medium cloves, smashed
1 pound large shrimp (21-25), peeled, deveined, each shrimp cut into 3 pieces (we just did 2)
3 tablespoons olive oil
table salt
1/4 - 1/2 teaspoon red pepper flakes
1 pound pasta in short, tubular shapes, such as fusilli, campanelle, or mezze rigatoni
2 teaspoons unbleached all-purpose flour
1/2 cup dry vermouth or white wine
3/4 cup clam juice (we used vegetable stock)
1/2 cup chopped fresh parsley
3 tablespoons unsalted butter
1 teaspoon lemon juice plus 1 lemon, cut into wedges
ground black pepper

Directions:
1. Toss 2 teaspoons minced garlic, shrimp, 1 tablespoon oil, and 1/4 teaspoon salt in a medium bowl. Allow shrimp to marinate at room temperature for 20 minutes.

2. Heat 4 smashed garlic cloves and remaining 2 tablespoons oil in a 12-inch skillet over medium-low heat, stirring occasionally, until garlic is light golden brown, 4 to 7 minutes. Remove skillet from heat and use a slotted spoon to remove garlic from skillet; discard garlic. Set skillet aside.

3. Bring 4 quarts of water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta. Cook until just al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to Dutch oven.

4. While pasta cooks, return the skillet with oil to medium heat; add the shrimp with marinade to the skillet in a single layer. Cook the shrimp, undisturbed, until oil starts to bubble gently, 1 to 2 minutes. Stir the shrimp and continue to cook until almost cooked through, about 1 minute longer. Using slotted spoon, transfer shrimp to medium bowl.

5. Add the remaining 3 teaspoons minced garlic and pepper flakes to the skillet and cook until fragrant, about 1 minute. Add the flour and cook, stirring constantly, for 1 minute; stir in vermouth and cook for 1 minute. Add clam juice (or vegetable stock) and parsley; cook until mixture starts to thicken, 1 to 2 minutes.

6. Off heat, whisk in the butter and lemon juice. Add the shrimp and sauce to the pasta, adding reserved cooking water if sauce is too thick. Season with black pepper. Serve, passing lemon wedges separately.

Source: America's Test Kitchen Complete TV Show Cookbook

Shrimp Fra Diavolo with Linguine

You are witnessing a first on this blog - seafood! You see, I typically stay away from all fish and seafood, but I've been slowly trying to incorporate a few new things into my diet, and shrimp has been one that I can handle if prepared correctly. For me, it's all about the cooking method - if the shrimp is boiled, forget about it. If it's been grilled or seared to get a nice char on the outside, I love it!

My dad loves shrimp, especially shrimp pastas, but my mom hates it and will only cook it for him once in a great while. She was out of town visiting my sister earlier this month, so I thought it would be a good opportunity for me to try my hand at cooking shrimp for the first time. Bob loves shrimp, so I knew I would be making my two men happy even if I didn't like it. I showed Bob 3 shrimp recipes from my America's Test Kitchen cookbook and let him pick; he chose this one.

I purchased "easy peel" shrimp which are deveined but still have the tails. As I was removing the tails from the raw shrimp and breathing in that 'shrimpy' air, I was convinced that I would be making myself a can of soup for dinner. When the shrimp had been cooked in the brandy and were resting on a plate, Bob came over and stole one, offering me a bite. I reluctantly accepted and was amazed to discover that it was delicious! No shrimpy taste, great texture, slightly sweet from the brandy. I then started to think I might actually eat this meal with them . . . and I did . . . and it was fantastic!

Although I had some trouble with the flambe-ing (it was one of my first times using my new range, which is electric and definitely and adjustment), the shrimp ended up perfectly cooked. I suggest, if you have trouble lighting the brandy on fire and it evaporates, just go with it. It's more important to cook the shrimp properly (i.e. not over-cook) than to get the brandy to light, in my opinion.

I highly recommend this recipe, and I hope you look forward to seeing more shrimp recipes here in the future! You'll notice I added a seafood label for this post . . . we'll see how often that gets used :)

Shrimp Fra Diavolo with Linguine

Ingredients:
1 pound medium-large shrimp (preferably 31 to 35 count), peeled and deveined
1 teaspoon crushed red pepper flakes (or more, to taste)
6 tablespoons extra-virgin olive oil
1 1/2 tablespoons table salt
1/4 cup Cognac or brandy
4 tablespoons minced garlic (about 12 medium or 8 large cloves)
1/2 teaspoon granulated sugar
1 28-ounce can diced tomatoes , drained
1 cup medium-dry white wine , such as Sauvignon Blanc
1/4 cup minced fresh parsley leaves
1 pound linguine or spaghetti

Directions:
1. Bring 4 quarts water to rolling boil, covered, in large Dutch oven or stockpot.

2. While water is heating, heat 12-inch heavy-bottomed skillet over high heat for 4 minutes. Meanwhile, toss shrimp, half of red pepper flakes, 2 tablespoons olive oil, and 3/4 teaspoon salt in medium bowl. Add shrimp to skillet and quickly spread in single layer; cook, without stirring, until bottoms of shrimp turn spotty brown, about 30 seconds.

3. Off heat, stir to turn shrimp, and add cognac/brandy; let stand off heat until cognac warms slightly, about 5 seconds, and return pan to high heat. Wave lit match over skillet until cognac ignites; shake skillet until flames subside, transfer shrimp to medium bowl, and set aside. *I had a lot of trouble with this part, mostly because I think my pan was too hot. Never got the brandy to light, but the shrimp were still delicious! If the brandy won't light, keep on eye on the shrimp and cook them as directed, no more.

4. Off heat, cool now-empty skillet 2 minutes; return to burner and reduce heat to low. Add 3 tablespoons olive oil and 3 tablespoons garlic; cook, stirring constantly, until garlic foams and is sticky and straw-colored, 7 to 10 minutes.

5. Add remaining red pepper flakes, 3/4 teaspoon salt, sugar, tomatoes, and wine; increase heat to medium-high, and simmer until thickened and fragrant, about 8 minutes. Stir in reserved shrimp and accumulated juices, remaining 1 tablespoon garlic, and parsley and simmer until shrimp have heated through, about 1 minute longer. Off heat, stir in remaining 1 tablespoon olive oil. *I think I was thrown off by the flambe-ing and forgot to drain my canned tomatoes. This made for a very thin sauce, which I just reduced for longer than 8 minutes. Still turned out great!

6. While sauce simmers, add linguine or spaghetti and remaining 1 tablespoon salt to boiling water, stir to separate pasta, cover, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta. Transfer drained pasta back to now-empty Dutch oven or stockpot; add about 1/2 cup sauce (without shrimp) and 2 to 3 tablespoons reserved pasta cooking water; toss to coat. Divide pasta among warm serving bowls, top with a portion of sauce and shrimp, and serve immediately.

Source: America's Test Kitchen TV Show Cookbook