Shrimp pierre: Difference between revisions
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* 1 medium onion, finely chopped | * 1 medium onion, finely chopped | ||
* 1/4 cup chopped parsley | * 1/4 cup chopped parsley | ||
* 1 tsp dried | * 1 tsp dried basil | ||
* 1 tsp dry mustard | * 1 tsp dry mustard | ||
* 1 tsp salt | * 1 tsp salt | ||
| Line 18: | Line 18: | ||
# Place the shrimp in a bowl with the remaining ingredients and let marinate at room temperature several hours. | # Place the shrimp in a bowl with the remaining ingredients and let marinate at room temperature several hours. | ||
# Broil the shrimp over charcoal or in a preheated kitchen broiler about four or five minutes, or until the shrimp are just cooked through. Turn | # Broil the shrimp over charcoal or in a preheated kitchen broiler about four or five minutes, or until the shrimp are just cooked through. Turn once. | ||
==Source== | ==Source== | ||
''The New York Times Cookbook,'' p. 292. | ''The New York Times Cookbook,'' p. 292. | ||
Latest revision as of 23:23, 30 May 2010
Yield
4 servings
Ingredients
- 2 lbs jumbo shrimp, shelled and deveined
- 3 cloves garlic, finely chopped
- 1 medium onion, finely chopped
- 1/4 cup chopped parsley
- 1 tsp dried basil
- 1 tsp dry mustard
- 1 tsp salt
- 1/2 cup olive oil
- juice of one lemon
Method
- Place the shrimp in a bowl with the remaining ingredients and let marinate at room temperature several hours.
- Broil the shrimp over charcoal or in a preheated kitchen broiler about four or five minutes, or until the shrimp are just cooked through. Turn once.
Source
The New York Times Cookbook, p. 292.