Ingredients with Measurements:
- 1 pound large shrimp, peeled and deveined
- 1/4 cup unsalted butter, softened
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Skewers (if using wooden skewers, soak in water for 30 minutes before grilling)
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together the softened butter, chopped parsley, lemon juice, minced garlic, salt, and pepper until well combined. Set aside.
3. Thread the shrimp onto skewers, making sure they are evenly spaced.
4. Brush the shrimp with the beurre maître d'hôtel mixture on both sides.
5. Place the shrimp skewers on the grill and cook for 2-3 minutes per side, or until they are pink and cooked through.
6. Remove the shrimp from the grill and brush with additional beurre maître d'hôtel mixture before serving.
Time:
Preparation time: 15 minutes
Cooking time: 6-8 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 210
Fat: 13g
Protein: 20g
Carbohydrates: 1g
Fiber: 0g
Sugar: 0g
Sodium: 220mg
Substitutions for ingredients:
- Butter: Margarine or vegan butter
- Shrimp: Scallops or chicken
Variations:
- Add a pinch of cayenne pepper for a spicy kick
- Substitute the parsley with other herbs such as thyme or rosemary
- Use lime juice instead of lemon juice for a different flavor
Tips and tricks:
- Make sure the grill or grill pan is hot before adding the shrimp to ensure they cook evenly.
- Don't overcook the shrimp as they can become tough and rubbery.
- If using wooden skewers, soak them in water for 30 minutes before grilling to prevent them from burning.
Storage instructions:
Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the shrimp in a skillet over medium heat and cook for 2-3 minutes, or until heated through.
Presentation ideas:
Serve the grilled shrimp on a platter with lemon wedges and fresh herbs for garnish.
Garnishes:
Lemon wedges and fresh herbs such as parsley or thyme.
Pairings:
- Grilled vegetables such as zucchini, bell peppers, and onions
- Rice pilaf or quinoa salad
- Crusty bread or garlic bread
Suggested side dishes:
- Caesar salad
- Grilled asparagus
- Roasted potatoes
Troubleshooting advice:
- If the shrimp are sticking to the grill, brush the grill grates with oil before adding the shrimp.
- If the shrimp are not cooking evenly, adjust the heat or move them to a cooler part of the grill.
Food safety advice:
- Make sure the shrimp are fully cooked before serving.
- Use separate cutting boards and utensils for raw and cooked shrimp to prevent cross-contamination.
- Wash your hands thoroughly before and after handling raw shrimp.
Food history:
Beurre maître d'hôtel is a classic French butter sauce made with parsley, lemon juice, and garlic. It is often served with grilled meats and seafood.
Flavor profiles:
The beurre maître d'hôtel adds a bright and tangy flavor to the grilled shrimp, complementing the sweetness of the shrimp.
Serving suggestions:
Serve the grilled shrimp with a side of beurre maître d'hôtel for dipping or drizzling over the shrimp.
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Region: French