Seafood > Grilled

Garum-Marinated Grilled Shrimp Recipe

Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 1/4 cup garum (fermented fish sauce)
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 tsp. red pepper flakes
- Salt and pepper, to taste
- Lemon wedges, for serving
- Chopped fresh parsley, for garnish

Special equipment needed:
- Grill or grill pan
- Skewers (if using wooden skewers, soak in water for 30 minutes before using)

Step-by-step instructions:

1. In a large bowl, whisk together garum, olive oil, garlic, red pepper flakes, salt, and pepper.
2. Add shrimp to the bowl and toss to coat with the marinade. Cover and refrigerate for 30 minutes to 1 hour.
3. Preheat grill or grill pan to medium-high heat.
4. Thread shrimp onto skewers, leaving a little space between each shrimp.
5. Grill shrimp skewers for 2-3 minutes per side, or until shrimp are pink and cooked through.
6. Remove from grill and serve with lemon wedges and chopped parsley.


Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 1 hour
Cooking time: 6-8 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4 servings

Nutritional information:
Calories: 190
Fat: 11g
Carbohydrates: 1g
Protein: 21g

Substitutions for ingredients:
- Garum can be substituted with soy sauce or Worcestershire sauce.
- Olive oil can be substituted with vegetable oil or canola oil.
- Red pepper flakes can be substituted with cayenne pepper or chili powder.

Variations:
- Add chopped fresh herbs like thyme or rosemary to the marinade.
- Use different types of seafood like scallops or lobster tails.
- Add sliced bell peppers or onions to the skewers for a colorful and flavorful addition.

Tips and tricks:
- Make sure to not overcook the shrimp to prevent them from becoming tough and rubbery.
- If using wooden skewers, soak them in water for 30 minutes before using to prevent them from burning on the grill.
- Use a grill basket or grill mat to prevent the shrimp from falling through the grates.

Storage instructions:
Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
Reheat shrimp in a skillet over medium heat until heated through.

Presentation ideas:
Serve shrimp skewers on a platter with lemon wedges and chopped parsley for a simple and elegant presentation.

Garnishes:
Chopped fresh parsley or cilantro

Pairings:
- Serve with a side of grilled vegetables like zucchini or asparagus.
- Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.

Suggested side dishes:
- Grilled vegetables
- Rice pilaf
- Caesar salad

Troubleshooting advice:
- If shrimp are sticking to the grill, brush the grill grates with oil before grilling.
- If shrimp are not cooking evenly, make sure they are all the same size and thickness.

Food safety advice:
- Make sure to properly store and handle seafood to prevent foodborne illness.
- Cook shrimp to an internal temperature of 145°F to ensure they are fully cooked.

Food history:
Garum is a fermented fish sauce that was commonly used in ancient Roman cuisine.

Flavor profiles:
Salty, savory, and slightly spicy

Serving suggestions:
Serve as an appetizer or main dish.

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Taste: Savory, Tangy, Spicy, Herbal, Umami