After viewing a couple of recipes for rosemary shrimp, I decided that I would try to make my own version of rosemary shrimp and work a little on my presentation. The recipe is very simple and the dish is very delicious. The key to the recipe is to get the largest shrimp possible, such as 8-10 count. Enjoy.
GAMBERO DEL ROSMARINO CON INSALATA DEL POMODORO
(ROSEMARY SHRIMP WITH A TOMATO SALAD) A Chef Bolek Original
Serves 2-3
Ingredients (for the shrimp):
1/2 lb. Shrimp (largest count available)
12 sprigs of rosemary (approx)
2 cloves garlic
black pepper to taste
salt to taste
olive oil
Directions (for the shrimp):
1. Take the rosemary sprigs and remove approximately 2/3s of the leaves from the lower part of the sprigs so that there is just a tuft of rosemary at the top. Dice the rosemary and the garlic. Clean the shrimp (de-vein and shell if necessary). Place the shrimp, olive oil, garlic and rosemary into a ziploc bag and season with salt and black pepper. Mix the ingredients in the bag and let it marinate for about a half-hour to an hour.
2. Take the sprigs and whittle the sprigs to remove some of the woody exterior. Then take one to two shrimp and skewer them onto the rosemary sprigs.
3. Pour a small amount of olive oil in a grill pan. Heat a grill pan to medium heat. Place the skewers on the grill pan. Grill on each side for a couple of minutes until the shrimp becomes opaque.
4. For presentation, I took a small loaf of french bread, which was sliced into thirds. The olive oil and the rosemary will drip from the shrimp onto the bread, flavoring it.
Ingredients (for the tomato salad):
1/2 bag of arugula
12 heirloom tomatoes (approx), halved
balsamic vinegar
1/2 red onion, sliced.
Black pepper
Directions (for the tomato salad):
Arrange the arugula and onion around the bread. Season with black pepper and balsamic vinegar.
GAMBERO DEL ROSMARINO CON INSALATA DEL POMODORO
(ROSEMARY SHRIMP WITH A TOMATO SALAD) A Chef Bolek Original
Serves 2-3
Ingredients (for the shrimp):
1/2 lb. Shrimp (largest count available)
12 sprigs of rosemary (approx)
2 cloves garlic
black pepper to taste
salt to taste
olive oil
Directions (for the shrimp):
1. Take the rosemary sprigs and remove approximately 2/3s of the leaves from the lower part of the sprigs so that there is just a tuft of rosemary at the top. Dice the rosemary and the garlic. Clean the shrimp (de-vein and shell if necessary). Place the shrimp, olive oil, garlic and rosemary into a ziploc bag and season with salt and black pepper. Mix the ingredients in the bag and let it marinate for about a half-hour to an hour.
2. Take the sprigs and whittle the sprigs to remove some of the woody exterior. Then take one to two shrimp and skewer them onto the rosemary sprigs.
3. Pour a small amount of olive oil in a grill pan. Heat a grill pan to medium heat. Place the skewers on the grill pan. Grill on each side for a couple of minutes until the shrimp becomes opaque.
4. For presentation, I took a small loaf of french bread, which was sliced into thirds. The olive oil and the rosemary will drip from the shrimp onto the bread, flavoring it.
Ingredients (for the tomato salad):
1/2 bag of arugula
12 heirloom tomatoes (approx), halved
balsamic vinegar
1/2 red onion, sliced.
Black pepper
Directions (for the tomato salad):
Arrange the arugula and onion around the bread. Season with black pepper and balsamic vinegar.
