I rarely order shrimp at restaurants for some reason, but when it comes to cooking at home they are a go to ingredient for me. Living in NOLA, we have access to the best gulf shrimp. Also, since Chef John and I plan on cooking every recipe in Besh’s My New Orleans, there are lots of shrimp dinners ahead of us, so expect more shrimp recipes to be posted! Below is one we used on these amazing huge fresh gulf shrimps that our friend gave us. I wish I had a picture of them raw because they were beauties. This is a very basic recipe so really feel free to change it up with whatever spices and herbs you like. I think this recipe was adapted from an Emeril recipe, but honestly I cannot remember. We served this with a frisse salad and roasted veggies. -ts
1/2 pounds large unpeeled shrimp
1/2 cup fresh lemon juice (from 3 lemons)
1/2 cup extra-virgin olive oil, plus more for grill
2 tablespoons minced garlic
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 tablespoons cayenne pepper
Coarse salt and ground pepper
- Devein shrimp, leaving shells on.
- In a small bowl, combine lemon juice, oil, garlic, rosemary, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Reserve 6 tablespoons lemon mixture for serving. Place shrimp and remaining lemon mixture in a resealable plastic bag; seal bag and shake to coat shrimp. Refrigerate 1 hour.
- Heat grill high. Remove shrimp from marinade, wiping off excess. Grill until opaque throughout, 2 to 3 minutes per side. Serve shrimp drizzled with reserved lemon mixture.