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Thursday, May 19, 2011

Baked or Grilled Herbed Shrimp

Good Morning,
Do you all have your herbs planted?  If not the farmers markets and produce always have fresh growing herbs showcased this time of year.  Thyme and rosemary make this a flavorful dish, letting you forget all about any list of restrictions and appreciate the wonderful flavors you can still enjoy.
This would be excellent cooked on the grill in a foiled, stainless steel pan or wooden skewers.  Toss with cooked spinach or add asparagus spears in with the shrimp for an easy and elegant meal.  Thanks to One Perfect Bite for helping create this beautiful meal Phase 2 style

Baked or Grilled Herbed Shrimp
1/4 C water or protocol allowed chicken broth
1/2 TB red wine vinegar (make sure sugar free)
1 TB fresh lemon juice
6 fresh thyme sprigs
3 large fresh rosemary sprigs, halved
1 tsp celtic sea salt, halved
1 tsp fresh cracked pepper
1-1/2 pounds extra-large shrimp (preferably wild caught, peeled and deveined)

Preheat oven or grill to 400 degrees F.  Pour water or broth and lemon into a 9 x 13 inch, glass baking dish.  Add thyme, rosemary and pepper. Bake12 minutes or until spices become fragrant.
Add shrimp to dish and toss until all surfaces of shrimp are coated.
Bake 8 to 10 minutes, remove when shrimp are pink and firm.  Add vinegar and 1/2 teaspoon salt . Toss well and let rest for 5 minutes at room temperature until cooled slightly.  Sprinkle shrimp and any vegetables with remaining 1/2 teaspoon salt, or as needed.

Note:  This would be good cooked with fish too.

Phase 3/4:  Replace water or broth with olive or grapeseed oil.  Add the lemon peels in the baking dish too for added flavor.

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