The thing I love most about Saturdays is 9 times out of 10 I get to share the kitchen with my Big Guy. We're a team, I mean a real mean team machine in the kitchen let me tell ya'.
Case in point - yesterday's weekly shopping excursion yielded some absolutely gorgeous wild jumbo shrimp so while the Big Guy shelled and de-veined the beauties, I mixed up a marinade of white wine, olive oil, Dijon, fresh basil and lemon juice. While the shrimp marinated for the better part of the afternoon we went our merry ways and reconvened to complete the dinner preps as the sun was setting.
Big Guy wrapped the shrimp in fresh basil leaves and prosciutto then threaded them onto skewer's before grilling them on our little red gas grill supplemented with some maple and apple wood chips that he'd soaked and then wrapped in foil. While he was taking care of that, I whipped up a simple pasta sauced with pine nuts, tomato and garlic breadcrumbs and half an hour and some laughs later, dinner was on the table and we were moaning and groaning about our good fortune. We really are lucky aren't we?
By the way, the shrimp's from one of my favorite "go to" books, The Silver Palate and it's an old favorite from way back when during my single days in Calgary. As for the pasta, we can thank Fine Cooking for its existence. I've listed the shrimp recipe below, but hit the link and head on over to Fine Cooking for the pasta. It's a real keeper and from such simple ingredients - I left out the raisins just so you know.
Grilled Shrimp with Basil and Prosciutto (from JBug’s Kitchen adapted from Silver Palate Cookbook)
1/2 cup white wine
1/2 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/4 cup chopped fresh basil
Freshly ground black pepper
1-1/2 pounds jumbo shrimp, peeled and de-veined with tails left intact (we used 16-20 shrimp)
Large whole fresh basil leaves
Thin slices of prosciutto
Skewers presoaked in water for minimum 2 hours
Combine wine, oil, lemon juice, mustard, basil and pepper together. Place prepared shrimp into a large zip bag and add marinade. Chill for a minimum 3 hours, turning the bag every once in a while.
Remove shrimp from marinade and discard marinade. Wrap each shrimp with basil, then with a slice of prosciutto. Thread 4 or 5 shrimp onto skewers. Grill shrimp until pink – about 3 minutes a side depending on how hot the grill is. Serve immediately. Makes 4 servings.
A year ago - Poppers in a Blanket
Two year's ago - Chocolate Chip Cranberry Nut Cookies