Gremolata Shrimp Recipes
ORANGE GRILLED SHRIMP WITH COCOA NIB GREMOLATA
Provided by Giada De Laurentiis
Categories main-dish
Time 2h30m
Yield 6 servings (12 skewers)
Number Of Ingredients 11
Steps:
- For the shrimp: Combine the orange zest and juice, chili paste, salt and olive oil in a medium bowl; mix well. Add the shrimp and toss to coat. Marinate in the refrigerator for about 2 hours.
- For the gremolata: Meanwhile, mix together the cocoa nibs, pistachios, parsley, orange zest, olive oil and salt in a small bowl.
- To grill the shrimp: Preheat a grill or grill pan to medium-high heat.
- Thread the shrimp onto 12-inch bamboo skewers, 2 per skewer. Grill the shrimp until opaque all the way through, about 3 minutes per side. Remove the shrimp skewers to a platter, drizzle with the gremolata and serve.
GREMOLATA SHRIMP
Steps:
- 1. Peel the zest off the lemon with a potato peeler. Pile the pieces up a few at a time and cut them across into short, thin strips.
- 2. Heat the oil in a large frying pan. Add the shrimp and toss them over a high heat for 4 to 5 minutes, seasoning them with some cayenne pepper or black pepper and sea salt as you do so.
- 3. Cut the lemon in half and squeeze the juice from one half over the shrimp. Continue to cook until the juice has almost evaporated - the shrimp should be quite dry. Take the pan off the heat and let the shrimp cool for about 1 minute.
- 4. Sprinkle with the lemon zest, chopped garlic, parsley and 1/4 teaspoon of salt and toss together well. Pile the shrimp into a large serving dish and serve with some finger bowls and plenty of napkins.
ROASTED TROUT WITH HAZELNUT GREMOLATA
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Position an oven rack in the top third of the oven and preheat to 450 degrees F.
- For the gremolata: In a small bowl, combine the parsley, hazelnuts, olive oil, lemon juice, lemon zest and the salt. Mix well to combine.
- In a medium bowl, toss together the mushrooms, squash, 1 tablespoon of the oil, 1/2 teaspoon of the salt. Spread the mixture on a rimmed baking sheet and roast for 12 minutes or until the squash is tender and beginning to brown. Remove the vegetables from the oven and preheat the broiler to high.
- Using a sharp knife, make 3 diagonal slashes on the skin side of each trout fillet. Season the fillets evenly with the remaining 1/2 teaspoon salt and rub each one with 1/2 teaspoon of the oil.
- Place the fillets, skin side up, on top of the roasted vegetables. Broil for 8 to 9 minutes or until the skin is lightly browned and crisp and the flesh is cooked through but still moist.
- Place some of the vegetables on each serving plate and top with the fish. Serve topped with the gremolata.
ROASTED SHRIMP WITH CHILE GREMOLATA
We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp's intensely flavored cooking liquid.
Provided by Dawn Perry
Categories Shellfish Roast Quick & Easy Dinner Seafood Shrimp Hot Pepper Chile Pepper Bon Appétit Quick and Healthy Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- For shrimp:
- Preheat oven to 450°F. Heat chiles, garlic, bay leaves, and oil in a small saucepan over medium heat until just beginning to sizzle, about 2 minutes. Remove chile oil from heat.
- Toss shrimp and chile oil in a 3-quart baking dish; roast, turning halfway through, until shrimp are cooked through, 8-10 minutes.
- For gremolata and assembly:
- Mix chile, garlic, herbs, zest, and oil in a small bowl; season with salt and pepper. Squeeze lemon over shrimp; top with gremolata.
CHEF JOHN'S GREMOLATA
This sharp, fresh, and very green Italian condiment is the perfect garnish to those rich, stick-to-your-ribs recipes that dominate fall and winter menus.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Stir parsley, olive oil, lemon zest, garlic, salt, and pepper together in a small bowl until well-combined.
Nutrition Facts : Calories 127.5 calories, Carbohydrate 1.8 g, Fat 13.6 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 1.9 g, Sodium 5.1 mg, Sugar 0.2 g
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- In a small bowl, combine the Madeira, lemon juice, mace, piment d'Espelette and 1 1/2 teaspoons of salt; mix well. Let the spice mixture stand at room temperature for 10 minutes, then mix in the butter.
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- PREPARE AND ROAST SHRIMP: In a medium microwavable bowl, add butter, oil, garlic and green onions. Microwave for 10-15 seconds just until butter is melted. Pat shrimp dry with a paper towel and add them to bowl. Toss to combine. Let sit for 10-15 minutes if you have time. Line a large pan with tin foil. Place shrimp mixture on the pan and spread out the shrimp in a single layer. Lightly salt and pepper. Roast in center of oven for 6-8 minutes until no longer translucent and just cooked through. Note 1.
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