Ingredients with Measurements:
- 1 pound large shrimp, peeled and deveined
- 1/4 cup chopped fresh verbena leaves
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Large bowl
- Whisk
- Skewers (if grilling)
Step-by-step instructions:
1. In a large bowl, whisk together the chopped verbena leaves, olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper.
2. Add the shrimp to the bowl and toss to coat in the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
4. If grilling, preheat the grill to medium-high heat. Thread the shrimp onto skewers and grill for 2-3 minutes per side, until pink and cooked through.
5. If cooking on the stovetop, heat a large skillet over medium-high heat. Add the shrimp and marinade to the skillet and cook for 2-3 minutes per side, until pink and cooked through.
6. Serve the shrimp hot, garnished with additional verbena leaves if desired.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 6-8 minutes
5. Temperature:
Grill: medium-high heat
Stovetop: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Fat: 13g
Protein: 22g
Carbohydrates: 4g
Fiber: 0g
Sugar: 3g
Sodium: 450mg
Substitutions for ingredients:
- If you can't find fresh verbena leaves, you can use dried verbena or substitute with other fresh herbs like basil or cilantro.
- You can use any type of mustard in place of Dijon mustard.
- You can substitute honey with maple syrup or agave nectar.
Variations:
- You can add chopped garlic or ginger to the marinade for extra flavor.
- You can use different types of seafood like scallops or fish.
- You can serve the shrimp over a bed of rice or with a side salad.
Tips and tricks:
- Make sure to not overcook the shrimp to prevent it from becoming tough and rubbery.
- If using wooden skewers, soak them in water for 30 minutes before grilling to prevent them from burning.
- You can reserve some of the marinade to use as a dipping sauce.
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, until heated through.
Presentation ideas:
Serve the shrimp on a platter with additional verbena leaves for garnish.
Garnishes:
Additional verbena leaves, lemon wedges, or chopped fresh herbs.
Pairings:
Serve the shrimp with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Grilled vegetables like zucchini, bell peppers, or asparagus.
- A side salad with mixed greens, cherry tomatoes, and a lemon vinaigrette.
- Rice pilaf or quinoa.
Troubleshooting advice:
- If the shrimp is sticking to the grill or skillet, make sure it's properly coated in oil before cooking.
- If the shrimp is tough or rubbery, it may have been overcooked.
Food safety advice:
Make sure to properly store and refrigerate any leftover shrimp to prevent foodborne illness.
Food history:
Verbena is a fragrant herb that's commonly used in Mediterranean cuisine. It's known for its lemony flavor and is often used in teas, desserts, and marinades.
Flavor profiles:
The verbena marinade adds a bright, citrusy flavor to the shrimp, while the honey and Dijon mustard add a touch of sweetness and tanginess.
Serving suggestions:
Serve the shrimp as an appetizer or main course for a summer dinner party or barbecue.
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