Shrimp Mezze With Citrus And Feta Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Marinade | ||
| Lime juice | 1/4 Cup (16 tbs) | |
| Lemon juice | 3 Tablespoon | |
| Orange juice | 3 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| Garlic | 6 Clove (5gm), minced | |
| 2 tablespoons Pernod | ||
| Dried tarragon | 2 Teaspoon | |
| black pepper | 1 | |
| Raw deveined shrimp | 1 1/2 Pound, peeled | |
| 8 (6-inch) metal skewers, or bamboo skewers soaked in cold water for 30 minutes | ||
| Feta cheese | 1/3 Cup (16 tbs), finley crumbled | |
| Lime wedges, for garnish | ||
Directions
To Marinate: In a small bowl whisk together the citrus juices, oil, garlic, Pernod, tarragon, and pepper to taste.
(Marinade may be refrigerated overnight.) Thread 4 extra-large or 2 jumbo shrimp on skewers.
(If they are wooden, cut to fit.) Place in a shallow glass dish or heavy plastic zipper bag.
About l 1/2 to 2 hours before serving, pour marinade over shrimp, turning to coat both sides.
Cover and refrigerate for l 1/2 hours.
Turn and marinate at room temperature for 30 minutes more.
To Grill: While shrimp marinates, soak a handful of mesquite, apple, or other aromatic wood chips for at least 30 minutes before grilling.
Prepare coals and when hot, add wood chips.
Oil grill rack and place it 3 to 4 inches from coals.
Grill the shrimp, covered with the lid of the barbecue to impart a smokier flavor and keep the flames from flaring up, for 3 to 5 minutes on l side, depending on the size of the shrimp.
Turn, sprinkle with feta, pressing it in lightly, cover, and cook for 3 to 5 minutes longer, or until cooked through.
Do not overcook; shrimp will continue to cook off the heat.
Serve on skewers or remove to small plates or scallop shells.
(Marinade may be refrigerated overnight.) Thread 4 extra-large or 2 jumbo shrimp on skewers.
(If they are wooden, cut to fit.) Place in a shallow glass dish or heavy plastic zipper bag.
About l 1/2 to 2 hours before serving, pour marinade over shrimp, turning to coat both sides.
Cover and refrigerate for l 1/2 hours.
Turn and marinate at room temperature for 30 minutes more.
To Grill: While shrimp marinates, soak a handful of mesquite, apple, or other aromatic wood chips for at least 30 minutes before grilling.
Prepare coals and when hot, add wood chips.
Oil grill rack and place it 3 to 4 inches from coals.
Grill the shrimp, covered with the lid of the barbecue to impart a smokier flavor and keep the flames from flaring up, for 3 to 5 minutes on l side, depending on the size of the shrimp.
Turn, sprinkle with feta, pressing it in lightly, cover, and cook for 3 to 5 minutes longer, or until cooked through.
Do not overcook; shrimp will continue to cook off the heat.
Serve on skewers or remove to small plates or scallop shells.
Chef
