Here we are, only in the second week of this endeavor, and we have already run into a hiccup. It seems that there was a difference of opinion between my wife and me, as to which of the day’s players should grace the BLOG and get “Star Recipe” status. I picked the Bacon Wrapped Eggs and Polenta from Brunch and my lovely wife opted for the shrimp appetizer from our dinner. Well, neither one of us was going to budge, so rather than usher in a food fight the best course of action was just to pick two stars. Today we will post the shrimp appetizer recipe and later in the week I will post the brunch recipe. We will let you decide which is the winner.
The broiled shrimp is super easy to prepare, once you peel and devein the shrimp… but the key to the dish has to be the ‘butter’ (which isn’t really butter) and acts as both the baste for the shrimp as well as the dipping sauce. It is worth the effort, so give it a try.
Software:
1 tbs Dijon mustard
2 tbs fresh lemon juice
3 tbs melted butter
2 tablespoons chopped fresh chives
14 uncooked jumbo shrimp, peeled, deveined, butterflied
Whole chives – make them long, these are a garnish
Hardware:
1 medium baking sheet pan
1 oven-proof cooling rack {must fit in the sheet pan}
Basting brush
Metal tongs
Preparation –
1. Preheat broiler. Keep the door cracked open. This will keep the broiler from turning off if it is on a thermostat. This way it will be nice and hot when you are ready to broil.
2. Put butter in microwave proof dish and zap it for 30 seconds or so, just until it melts.
3. Place mustard in bowl and then drizzle in lemon juice.
4. Add the melted butter and once it is combined, add chopped chives.
5. Season with pepper and divide sauce into 2 batches. One will be used for basting and one for plating. Don’t mix them up…cross contamination!
6. Set both sauces aside. (You can make the sauce about an hour ahead but DO NOT REFRIGERATE.)
7. Place shrimp on rack/cookie sheet combo.
8. Brush one side of the shrimp with the basting mixture.
9. Place in broiler and cook about 2 minutes. (You are going for pink shrimp and light browning of the sauce.)
10. Flip the shrimp and baste the other side of the shrimp. Cook for another 2 minutes.
Presentation –
My presentation {see above} was to plate some of the chive butter along with 7 shrimp (just about the perfect amount for an appetizer) and then lay unchopped chives across the whole plate. Pretty!
