I decided that Chad and I don't eat enough seafood, so last week I was searching for something to make other than K.Q.'s tilapia, which we love (see previous entry for that). I thought shrimp would be quick and easy, and after some searching found this recipe from Bobby Flay on Elly's blog. It was everything I thought it would be...easy, fast and delicious. Plus Chad was really happy because we had shrimp, zucchini and salad, so he felt like it was healthy and light.
Ginger-Soy-Lime Marinated Shrimp
1large shallots, peeled and chopped
1 (1-inch) piece fresh ginger, peeled and chopped
2 cloves garlic, smashed
1/2 cup soy sauce
1/2 cup fresh lime juice
2 tablespoons sugar
2 chopped green onions
3 tablespoons olive oil
1/4 teaspoon coarsely ground black pepper
3/4 pound large shrimp, peeled and deveined
1 large zucchini, cut into half-moons
Place shallots, ginger, garlic, soy, lime juice, and sugar in a food processor and process. Add the green onion and oil and process until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
Preheat a grill to high. Skewer shrimp and zucchini, and grill for 1 1/2 to 2 minutes per side.
Ginger-Soy-Lime Marinated Shrimp
1large shallots, peeled and chopped
1 (1-inch) piece fresh ginger, peeled and chopped
2 cloves garlic, smashed
1/2 cup soy sauce
1/2 cup fresh lime juice
2 tablespoons sugar
2 chopped green onions
3 tablespoons olive oil
1/4 teaspoon coarsely ground black pepper
3/4 pound large shrimp, peeled and deveined
1 large zucchini, cut into half-moons
Place shallots, ginger, garlic, soy, lime juice, and sugar in a food processor and process. Add the green onion and oil and process until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.
Preheat a grill to high. Skewer shrimp and zucchini, and grill for 1 1/2 to 2 minutes per side.
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