I love shrimp! I find shrimp to be one of the easiest dishes to make for dinner for a family, friends or a loved one and it’s especially good to make if you are trying to impress someone.
Recently I attended an event promoted by Yelp (come follow me on Yelp, I’d love that!), we went to Ruth’s Chris in Woodland Hills. At the event they served us food and drinks as it was a good opportunity for the restaurant to get new reviews based on the food/service. Being a “foodie”, I always pay attention to how the food is prepared, to find inspiration at home. When they served the rosemary shrimp on a skewer, I knew I had found my inspiration.
My inspiration photo…
For those of you who are unfamiliar, shrimp comes in different sizes. You will see them in the markets priced by 8/10 count etc. Here is simple idea of a size chart:
- 8/10 count
- 10/12 count
- 13/15 count
- 16/20 count
The “count” does matter in a recipe so pay attention to what you are buying vs what any recipe calls for. What the count means is approximately how many shrimp you get in a pound so for example a recipe that calls for 1 pound 8/10 count, means you will get 8-10 shrimp per pound. When making my recipe, I used the 13/15 count or a medium shrimp, if you decide to use a larger shrimp, know that you will need to adjust the cooking times.
Peel your shrimp, leaving just the base of the shell at the end of the tail (leaving the shell on the very end makes it easier to handle and esthetically it looks prettier) here is my peeled shrimp and the chopped rosemary
add chopped garlic
Put shrimp, rosemary, garlic, oil, salt and pepper in a bag and let it marinate for 2-4 hours, I would not let this marinade over night.
remove marinated shrimp, place on a skewer with one tomato (I used the actual rosemary stems for the skewers)
see how pretty it looks with the stems of the rosemary?
in a frying pan, add skewered shrimp, cook for 3-4 minutes, flip and cook for an additional 2-3 minutes or until shrimp is pink and cooked through
Remove from pan and serve
here is my cooked shrimp…not too shabby!
Everyone loved this recipe, it was so simple to prepare, the combination of rosemary, shrimp and garlic, let’s face it, how can you go wrong! Because I didn’t have skewers, I used the stems from the rosemary, you can omit the tomato and make just the marinated shrimp and pan fry it or you can bbq the shrimp on skewers. This is a great recipe that can be eaten as an appetizer or main meal!
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Thank you again ~ Patty Limatola-Tanenbaum