Bobby Flay's Grill It! - Bobby Flay [70]
Serves 4
1 cup mayonnaise
¼ cup fresh basil leaves, chopped
Grated zest and juice of 1 lemon
2 anchovy fillets
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Perfectly Grilled Shrimp
Combine the mayonnaise, basil, lemon zest and juice, anchovies, salt, and pepper in a food processor and process until smooth. Cover and refrigerate for at least 1 hour and up to 4 hours before serving.
Serve the shrimp on a platter with the sauce on the side for dipping.
Sherry Vinegar–Marinated Shrimp Wrapped in Serrano Ham with Piquillo Dipping Sauce
I think this might just incorporate all of my favorite Spanish ingredients into one tasty bite. Sherry vinegar is slightly sweet yet still sharp and I love to use it in marinades as well as vinaigrettes. It’s definitely something worth adding to your pantry. While I have noted possible substitutions for both piquillo peppers and Serrano ham in the recipe, if possible, try looking for the real deals for a truly authentic taste of Spain.
Serves 4
3 tablespoons aged sherry vinegar
1 teaspoon Dijon mustard
3 cloves garlic, finely chopped
¼ cup olive oil
1 tablespoon finely chopped fresh thyme leaves
1 pound extra-jumbo (16 to 20 count) shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
12 paper-thin slices Serrano ham or prosciutto, sliced in half lengthwise
Piquillo Dipping Sauce (recipe follows)
Whisk together the vinegar, mustard, garlic, olive oil, and thyme in a large bowl. Add the shrimp and toss to coat in the mixture. Cover and refrigerate for 30 minutes.
Heat your grill to high.
Remove the shrimp from the marinade and season with salt and pepper. Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1½ to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer.
Remove the shrimp to a platter and wrap each shrimp with a half slice of the ham. Serve with the piquillo dipping sauce.
Piquillo Dipping Sauce
Makes 1½ cups
1¼ cups mayonnaise
1 tablespoon aged sherry vinegar
4 cloves garlic, chopped
4 piquillo peppers or 1 large jarred roasted red bell pepper, seeded and chopped
2 teaspoons finely chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
3 tablespoons finely chopped fresh flat-leaf parsley leaves
Combine the mayonnaise, vinegar, 2 tablespoons water, garlic, piquillo peppers, and thyme in a blender or food processor and process until smooth. Season with salt and black pepper. Scrape the sauce into a bowl and stir in the parsley. Cover and refrigerate for at least 15 minutes before serving. The sauce can be made 1 day in advance and refrigerated. Do not add the parsley until ready to serve.
Pickled Grilled Shrimp
Pickled shrimp are normally cooked in a seasoned brine and then stored in the refrigerator for several days before serving. I found that grilling the shrimp first as opposed to boiling them adds a touch of smokiness and added texture to this delicious, southern-inspired preparation. You can serve these addictive tangy shrimp as a main course, in smaller portions as an appetizer, or atop a fresh green salad.
Serves 4
¾ cup apple cider vinegar
2 teaspoons kosher salt
2 teaspoons sugar
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 teaspoon whole black peppercorns
¼ teaspoon red chile flakes
1 cup extra-virgin olive oil
1 medium red onion, halved and thinly sliced
4 cloves garlic, smashed
1 bay leaf
Perfectly Grilled Shrimp
3 tablespoons finely chopped fresh dill
Combine the vinegar, salt, sugar, coriander seeds, mustard seeds, black peppercorns, and chile flakes in a large bowl. Slowly whisk in the olive oil. Stir in the onion, garlic, bay leaf, and grilled