Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 2 tbsp. olive oil
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh tarragon
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh basil
- 1/4 cup chopped capers
- 1/4 cup chopped cornichons
- 1/4 cup Dijon mustard
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
Special equipment needed:
- Grill pan or outdoor grill
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the grill pan or outdoor grill to medium-high heat.
2. In a mixing bowl, toss the shrimp with 2 tbsp. of olive oil, salt, and pepper.
3. Grill the shrimp for 2-3 minutes on each side until pink and cooked through.
4. In another mixing bowl, combine the chopped parsley, tarragon, chives, basil, capers, and cornichons.
5. In a small bowl, whisk together the Dijon mustard and red wine vinegar. Slowly whisk in the extra-virgin olive oil until emulsified.
6. Pour the mustard vinaigrette over the herb mixture and stir to combine.
7. Serve the grilled shrimp with the sauce ravigote on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 6 minutes
Temperature:
- Grill pan or outdoor grill: medium-high heat
Serving size:
- Serves 4
Nutritional information:
- Calories: 318
- Fat: 25g
- Carbohydrates: 4g
- Protein: 20g
Substitutions for ingredients:
- Shrimp: scallops, chicken, or tofu
- Red wine vinegar: white wine vinegar or apple cider vinegar
- Dijon mustard: whole-grain mustard or spicy brown mustard
- Cornichons: dill pickles or sweet pickles
Variations:
- Add sliced avocado or cherry tomatoes to the sauce ravigote.
- Serve the grilled shrimp over a bed of mixed greens for a salad.
- Use the sauce ravigote as a marinade for the shrimp before grilling.
Tips and tricks:
- Make sure the grill pan or outdoor grill is hot before adding the shrimp to prevent sticking.
- Don't overcook the shrimp, or they will become tough and rubbery.
- Use fresh herbs for the best flavor in the sauce ravigote.
Storage instructions:
- Store any leftover grilled shrimp and sauce ravigote in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the grilled shrimp in a skillet over medium heat until warmed through.
- The sauce ravigote can be served cold or at room temperature.
Presentation ideas:
- Serve the grilled shrimp on a platter with the sauce ravigote in a small bowl on the side.
- Garnish with additional chopped herbs or lemon wedges.
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Grilled vegetables, such as asparagus or zucchini
- Roasted potatoes or sweet potatoes
- Rice pilaf or quinoa salad
Troubleshooting advice:
- If the shrimp are sticking to the grill pan or outdoor grill, brush them with a little more olive oil before grilling.
- If the sauce ravigote is too tangy, add a pinch of sugar to balance the flavors.
Food safety advice:
- Make sure the shrimp are fully cooked before serving.
- Store any leftovers in the refrigerator and discard after 3 days.
Food history:
- Sauce ravigote is a classic French sauce made with herbs, capers, and cornichons. It is often served with grilled meats and seafood.
Flavor profiles:
- The grilled shrimp are sweet and smoky, while the sauce ravigote is tangy and herbaceous.
Serving suggestions:
- Serve the grilled shrimp with a side of crusty bread to soak up the sauce ravigote.
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Region: French