Emeri’s Lemon ShrimpPosted by in Food
In the May issue of Everyday Food there is a recipe from Emeril for Grilled Lemon-Herb Shrimp. I love shrimp because it’s so quick to cook. And I know my son will always eat breaded and pan-fried shrimp, so I can always make some of that for him separately.
This was super easy, but you do need to make it half an hour ahead so it can marinate (and half an hour really is enough time for the marinade to work). The marinade is lemon juice, olive oil, thyme, rosemary, garlic and salt and pepper. No fuss.
I let it marinate, then we grilled it. It was really tasty. All the flavors of the marinade sunk into the shrimp. The recipe says to reserve some marinade to serve over the shrimp but it did not need it at all.
This is a terrific quick way to make very flavorful shrimp. This shrimp also is fabulous cold the next day in a salad or just by itself. Next time, I’ll make more so we have leftovers.
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