Marco Polo Shrimp Recipe
Ingredients
| Large shrimp in the shell - 2 pounds | ||
| Marco Polo Pesto | ||
| Oil | 3 Tablespoon | |
| Peppers | 1 To taste | |
| Basil leaves | 2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm) | |
| Fresh ginger - 1 to 3 tablespoons , chopped | ||
| Dark oriental sesame oil - 1 teaspoon | ||
| Lemon juice or dry white wine - 1 tablespoon | ||
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
| Fresh basil leaves - 3 to 4 | ||
Directions
GETTING READY
1 Cut each shrimp shell along the back, keeping the shell intact.
2 If the vein that runs along the back is full and black, remove by scraping it out with the tip of your knife.
MAKING
3 In a food processor, add the oil, hot peppers, basil, garlic, ginger, sesame oil, and lemon juice.
4 Blend to puree.
5 Add salt and pepper to taste.
6 Under each shrimp shell, spoon a little puree
7 Cover and refrigerate until needed, up to 4 hours.
8 Place the shrimp on a broiler pan and broil under high heat for about 3 minutes per side.
9 To grill, heat up the grill and place the shrimp on a narrow wire rack.
10 Grill until just pink, for about 3 minutes per side.
11 You may peel, if you like.
SERVING
12 Serve, garnished with fresh basil leaves.
1 Cut each shrimp shell along the back, keeping the shell intact.
2 If the vein that runs along the back is full and black, remove by scraping it out with the tip of your knife.
MAKING
3 In a food processor, add the oil, hot peppers, basil, garlic, ginger, sesame oil, and lemon juice.
4 Blend to puree.
5 Add salt and pepper to taste.
6 Under each shrimp shell, spoon a little puree
7 Cover and refrigerate until needed, up to 4 hours.
8 Place the shrimp on a broiler pan and broil under high heat for about 3 minutes per side.
9 To grill, heat up the grill and place the shrimp on a narrow wire rack.
10 Grill until just pink, for about 3 minutes per side.
11 You may peel, if you like.
SERVING
12 Serve, garnished with fresh basil leaves.
Chef
