Wednesday, October 29, 2008

Grilled Shrimp Cocktail

I love cold shrimp cocktail. My boyfriend can't stand the texture of cold shrimp. This recipe is the perfect compromise. Enjoy!

  • 8 ounces frozen large shrimp in shells (10 to 16)
  • 1 large tomato, seeded and coarsely chopped (about 1 cup)
  • 2 tablespoons fresh tarragon leaves
  • 2 tablespoons lemon juice
  • 3 large cloves garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
Thaw shrimp, if frozen. Peel and devein shrimp, keeping tails intact. Rinse shrimp; pat dry with paper towels. Set aside. In a small food processor bowl or a blender container combiner tomato, tarragon, lemon juice, garlic, salt, and pepper. Cover and process or blend with several on/off turns until mixture is coarsely chopped. Remove half of mixture to a small bowl and set aside. Process or blend remaining mixture until nearly smooth. In a large plastic bag combine shrimp and the smooth tomato mixture. Seal bag. Marinate in refrigerator for 30 to 45 minutes. On 2 long metal skewers, thread shrimp, leaving a space of about 1/4 inch between pieces to allow for even cooking. Grill on rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until shrimp are opaque, turning once. Remove shrimp from skewers and place them in a bowl. Toss shrimp with the reserved, coarsely chopped tomato mixture. Serve in individual cocktail glasses. Makes 4 appetizer servings.
Source:Grilled Cocktail

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