Marcie’s Grilled Shrimp: Reader Recipe Of The Week

Is there something extra summery than grilled shrimp?! This week Cooking with Courtney is sharing a scrumptious recipe for grilled shrimp with cocktail sauce through Marcie of San Francisco. It is made with lemon, garlic, oregano, butter and a three-ingredient cocktail sauce.

Obtained leftovers? They’re even higher when served the following day as a shrimp cocktail, she mentioned.

Marcie mentioned she’s been making this recipe since she was in her 20s.

“I’ve shared this recipe many instances over with buddies and remains to be my go to dish after I need to WOW my friends,” she wrote. “My finest buddy bragged she all the time cooked the dish for any new man she wished to impress and it labored each time!”

Now that is a ringing endorsement! Let’s dig into Marcie’s recipe.

Do you could have a favourite recipe that you simply’d prefer to share with Patch readers? E mail Patch Editor Courtney Teague at courtney.teague@patch.com along with your identify, metropolis, recipe and why you like this recipe.

Elements

For the shrimp:

• 1 ½-2 lbs. of jumbo shrimp, take away exoskeleton and tail, and de-vein
• 8-12 tbsp. salted butter
• 3–4 cloves of garlic, minced
• 2 or extra tbsp. dried oregano, to style
• 2 massive lemons, minimize into quarters and seeds eliminated

For the cocktail sauce:

• 1-1 ½ c. Heinz ketchup
• 4 tbsp. pure grated horseradish, use roughly to style (don’t use creamed horseradish)
• 2-3 lemons minimize into quarters/seeded

Gear

• Aluminum foil, 2 massive sheets the scale of a baking sheet
• Baking sheet
• Grill, charcoal or fuel
• Skillet
• Whisk (for cocktail sauce)

Directions

Prepare dinner time: 5 minutes max.

For the shrimp:

1. If utilizing a charcoal grill, put together coals forward so they’re principally grey and never black. If utilizing a fuel grill, make sure that it’s preheated.
2. In a skillet on medium warmth, soften butter, then add garlic. Prepare dinner garlic simply lengthy sufficient to turn out to be mushy however not crispy, then add juice from the two lemons and oregano. Stir gently.
3. Earlier than butter begins to brown, add all of the shrimp, take away instantly from warmth and stir to flippantly coat all shrimp with butter/lemon/oregano combination. Shrimp will start to show pinkish instantly — don’t worry.
4. Dump all components onto a pan coated in foil and watch out to scrape all remaining butter from the pan onto shrimp. Unfold shrimp out as evenly as potential.
5. Put foil instantly onto scorching grill and DO NOT stroll away. Shrimp cooks quick and so they should be turned to prepare dinner each side evenly. As soon as each side of shrimp are pink, pierce the underside of the foil with a fork a number of instances to create smoke from grill.
6. Put lid on grill and let smoke soak into shrimp for a number of seconds. DO NOT go away on the warmth supply greater than 60 seconds or the shrimp shall be overcooked and hard.
7. Take away foil from grill utilizing baking sheet lined with one other sheet of foil. Wrap up shrimp to maintain heat till able to serve.

For the cocktail sauce:

1. Combine ketchup and horseradish with whisk, then add lemon juice from one lemon, whisk once more. Style and add components accordingly.
2. Refrigerate no less than 2 hours earlier than serving.

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Cooking with Courtney is a weekly sequence that includes recipes by Patch Editor Courtney Teague. She additionally options reader recipe submissions in her Reader Recipe of the Week sequence.

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