shrimp recipes

June

Grilled Lemon Pepper Shrimp Brochettes

White Bean Crostini
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Brie Pasta
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Grilled Lemon Pepper Shrimp Brochettes
Frisee with Balsamic Vinaigrette
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Apricot Blackberry Hazelnut Crisp
Vanilla Ice Cream

This menu is light and fresh, just right for a warm summer evening. The pasta provides a bit of welcome richness. Buttery, peppery grilled shrimp are light yet satisfying with the addition of a handful of fresh frisee. Ripe, fragrant apricots and blackberries are a sweet preview of summer’s bounty.

This menu serves 4.

White Bean Crostini

1 baguette
About 1/3 cup extra-virgin olive oil
3 cloves garlic, chopped
1 small sprig fresh rosemary left whole
½ cup extra-virgin olive oil
1 15-ounce can white beans, such as cannellini, drained
pinch cayenne pepper
kosher salt
freshly ground black pepper
Italian parsley, very finely minced, for garnish

Slice baguette into thin slices. Very lightly brush each side with olive oil. Broil each side until golden brown. Cool.

Combine ½ cup olive oil, garlic and rosemary sprig in a small sauté pan. Sauté over medium heat until garlic just turns golden, about 1 minute. Cool. Remove rosemary sprig from oil.

Combine drained beans, cayenne pepper and olive oil in a food processor and purée. Season to taste with salt and pepper.

Spread the toasted baguette slices with the purée. Garnish each with a dusting of parsley. Alternatively, you could put the purée into a serving dish with the baguette slices alongside, and let guests help themselves.

Brie Pasta

¾ pound brie
4 tomatoes, peeled, seeded and chopped
3 tablespoons extra-virgin olive oil
½ cup fresh basil leaves, cut into chiffonade
4 cloves garlic, chopped
½ teaspoon kosher salt
freshly ground black pepper
1 pound linguini
¼ cup freshly grated Parmesan cheese
Whole basil leaves for garnish.

Trim rind from brie and cut into cubes. Place in a bowl. Peel, seed and chop tomatoes and add to brie. Add olive oil, basil, garlic, salt and a few grinds of pepper. Let marinate 2 hours at room temperature.

Cook linguini and drain. Toss hot pasta with brie mixture. Divide among 4 plates. Sprinkle each serving with Parmesan cheese and garnish with a basil leaf.

Grilled Lemon Pepper Shrimp Brochettes

2 pounds peeled and de-veined, tail-on shrimp
1 stick butter
6 cloves garlic, smashed
1 teaspoon coarsely ground black pepper
1 teaspoon Hungarian paprika
1/8 teaspoon cayenne pepper
1 tablespoon fresh lemon juice
kosher salt
wooden skewers, soaked in water for at least an hour
¼ cup finely minced Italian parsley

Heat butter in a small saucepan with smashed garlic cloves, black pepper, paprika and cayenne, but don’t let the butter brown. Let cool. Remove the garlic cloves and stir in lemon juice.

Rinse shrimp and pat dry with paper towels. Thread onto skewers. Sprinkle with salt.

Brush each brochette on each side with butter mixture. Grill over medium heat until shrimp are just done, 1-2 minutes per side. Remove from grill and slide shrimp off the skewers onto each plate. Sprinkle with a light dusting of parsley. Place a handful of dressed frisee on the side.

Frisee with Balsamic Vinaigrette

1 bunch frisee, or other salad greens if frisee is not available
2 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
¼ teaspoon Dijon mustard
sea salt
freshly ground black pepper

Wash frisee, wrap in a kitchen towel and store in refrigerator until ready to use.

Cut frisee into bite-size pieces. Whisk together balsamic vinegar, olive oil and mustard in a large bowl. Add salt and pepper to taste. Drop in frisee and toss with the vinaigrette.

Apricot Blackberry Hazelnut Crisp

1 cup oatmeal
¾ cup brown sugar
1/3 cup flour
½ cup chopped hazelnuts
¼ cup melted butter

6 cups very ripe apricots peeled and sliced
½ pint ripe blackberries
5 tablespoons granulated sugar

1 pint vanilla ice cream

Preheat oven to 350º. Mix oatmeal, brown sugar, flour, and chopped hazelnuts. Pour in melted butter and mix together.

Toss apricot slices with 3 tablespoons sugar. If your apricots are very ripe and sweet, you may want to use only 2 tablespoons sugar. Spread out in a baking dish. Toss blackberries very gently with remaining 2 tablespoons sugar. Sprinkle blackberries over top of apricots.

Sprinkle topping over fruit. Place baking dish on a baking sheet covered with foil to catch any drips. Bake 35-40 minutes, until juices bubble thickly around the edges. Check during the last 5 minutes to make sure topping does not start to burn. Let cool to warm room temperature.

Serve with a scoop of vanilla ice cream.