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Adriatic Grilled Shrimp

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  • 1 1/2 lb Jumbo shrimp; (8 to 10 per pound), shelled and deveined, with tails left intact
  • 2 tb Salt; plus more to taste
  • 4 c Ice water
  • 3 Sun-dried tomatoes; (not packed in oil), plumped 10 minutes in hot water and drained, up to 4
  • 3 lg Cloves garlic
  • 3 Tightly packed tablespoons fresh Italian parsley leaves
  • 1/8 ts Hot red pepper flakes
  • 3 tb Extra-virgin olive oil
  • Freshly ground black pepper
  • 1 lg Lemon; cut into 8 wedges


In a bowl, combine the shrimp with the 2 tablespoons salt and the 4 cups ice water. Refrigerate 20 minutes, but no more. Meanwhile mince together the tomatoes, garlic, and parsley. Transfer them to a medium bowl and stir in the hot pepper and 2 tablespoons of the olive oil.
Drain, rinse, and pat the shrimp dry. Toss them with the tomato mixture. Keep cold.
Film a large skillet or griddle with the remaining 1 tablespoon olive oil and warm over medium heat. Saute the shrimp, sprinkling with salt and pepper, about 2 to 3 minutes per side, until pink and just firm. Pile all the seasonings over the shrimp after turning them.
Transfer the shrimp onto a serving platter along with the seasonings. Serve hot or warm, with the lemon wedges. Squeeze a little lemon over the shrimp just before eating.
Yield: 4 to 5 servings
Converted by MC_Buster.
Per serving: 1120 Calories (kcal); 53g Total Fat; (42% calories from fat); 140g Protein; 18g Carbohydrate; 1035mg Cholesterol; 13955mg Sodium Food Exchanges: 0 Grain(Starch); 19 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 8 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9390
Converted by MM_Buster v2.0n.