Today's Cook the Book recipe is for Rosemary and Chile-Grilled Shrimp with Lemon Zest. If, like me, you lack a backyard grill, simply sear these shrimp on the stove in a hot frying pan. They're perfect hot or at room temperature, tossed in a salad, or served over couscous as a main course. The Food Life author Steve Jenkins recommends buying whole shrimp with the heads on: "all that gunk in there is flavor, no doubt about it." But if you're squeamish, peeled and deveined shrimp would still be delicious.
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- Yield:4 servings
- 1 pound medium shrimp (24 to 32 shrimp), peeled and deveined, tails left on
- 1/2 cup extra virgin olive oil
- Fresh juice and zest of 1 lemon
- 3 to 4 fresh small red chile peppers, seeded and finely chopped
- Leaves from 2 sprigs rosemary, chopped
- 2 garlic cloves, peeled and finely chopped
- Kosher or sea salt to taste
In a large bowl, toss the shrimp with the oil, lemon juice, chile peppers, rosemary, garlic, and a pinch of salt. Cover and refrigerate for 30 to 45 minutes.
Light the grill or heat a cast-iron frying pan over high heat until very hot. Remove the shrimp from the marinade and grill or sear them until just pink and opaque, about 1 minute per side.
Transfer the cooked shrimp to a platter. Sprinkle with the lemon zest and season with salt to taste. Serve immediately.