Spicy Jumbo Shrimps With Old Cape Flavours Food

JUMBO SHRIMP WITH CHIVE BUTTER

Jumbo Shrimp with Chive Butter image

Categories Mustard Broil Low Carb Quick & Easy Low/No Sugar Lemon Shrimp Summer Bon Appétit

Yield Serves 6

Number Of Ingredients 7

Ingredients

1 cup (2 sticks) butter
1/4 cup Dijon mustard
1/4 cup fresh lemon juice
6 tablespoons chopped fresh chives
Freshly ground pepper
36 uncooked jumbo shrimp, peeled, deveined and butterflied
Whole chives

Steps:

Preheat broiler. Melt butter in heavy small saucepan over low heat. Place mustard in bowl. Whisk in lemon juice. Gradually whisk in butter. Add chopped chives. Season with pepper.
Arrange shrimp cut side up on broiler pan. Brush with some of butter mixture. Broil until just cooked through, about 4 minutes. Arrange on plates and garnish with whole chives. Serve, passing remaining butter separately.

JUMBO SHRIMP WITH FREGOLA

Jumbo Shrimp with Fregola image

Editor's note: This recipe is adapted from Sardinian chef Raffaele Solinas. Solinas also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. In this recipe, a simple fish broth enhances the flavor of the shrimp. Though head-on shrimp can be difficult to find, it's worth the extra effort to seek them out - they contribute depth and richness. The fregola should absorb enough broth to swell and soften, but the dish should retain a soupy consistency. This dish is traditionally served with carta da musica, a crisp Sardinian flatbread, and accompanied by a flavorful dry white wine such as Vermentino.

Provided by Raffaele Solinas

Categories Pasta Appetizer Sauté Shrimp Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

16 head-on jumbo shrimp
2 stalks celery, sliced
1 carrot, sliced
1 tomato, sliced
1/4 medium onion, sliced
1/2 pound fregola (see Tips, below)
4 tablespoons extra virgin olive oil
Thinly sliced fresh parsley and basil for garnish
fresh basil

Steps:

Peel shrimp, reserving heads and shells. Devein shrimp. Put shrimp heads and shells in large pot. Add celery, carrot, tomato, onion, and 4 1D2 cups water. Set over high heat, season with salt and freshly ground black pepper, and bring to boil. Lower heat, cover pot, and simmer 40 minutes, skimming occasionally.
Strain broth into 4-cup measuring cup, pressing on solids to extract flavorful liquid. Add water if necessary to make 4 cups liquid. Return broth to pan, add fregola, and set over high heat. Bring to boil, reduce heat, and simmer, uncovered, 15 minutes. Add shrimp and simmer additional 5 minutes.
Divide among 4 soup bowls. Drizzle 1 tablespoon olive oil over each bowl, and sprinkle with parsley and basil.

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