just another daily day

tango-mango:

Over the past 5 years or so I have made this recipe for Marinated grilled shrimp countless times. I’ve taken pictures, but it’s really hard to capture with a camera how scrumptious they are. Tonight I was hell-bent to make it work. Daylight was waning and people were hungry. I pulled most of the shrimp off their skewers onto a platter for the hungry crowd, but took some into our garage to photograph. (Our garage is my “studio” by the way.)

I present to you one of my all-time favorite foods, and perhaps the best picture I can capture of it.  What you see was our dinner tonight.

Marinated grilled shrimp

• 1 cup olive oil
• 2 tablespoons dried parsley, or 1/4 cup chopped, fresh parsley
• 1 lemon- zest and juice
• 2 tablespoons hot pepper sauce
• 3 cloves garlic, minced
• 1 tablespoons tomato paste
• 2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 pounds large shrimp, peeled and deveined, with tails attached
• Lemon wedges for garnish

Directions:

In a mixing bowl, combine olive oil, parsley, lemon zest, lemon juice, hot sauce, garlic, tomato paste, dried oregano, salt and pepper. Whisk to combine.

Put shrimp in a large resealable plastic bag and pour marinade over shrimp. Get as much air out of the bag as possible and close bag. Place the plastic bag of shrimp in a bowl and refrigerate for two hours.

If using bamboo skewers, soak them in cold water for 30 minutes prior to use. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Clean and lightly oil grill grate. Preheat grill to high (approximately) 500 degrees. Place shrimp on grill grate and immediately turn heat down to medium. Close grill lid. Cook shrimp 5 minutes per side, or until opaque.

Note: Shrimp size is determined by approximately how many of a particular size shrimp make up one pound. I usually use the 21-25 size shrimp.

(via in-my-mouth)

foodopia:

steamed fish with chickpeas and currants: recipe here