Let me walk you through my perfect Saturday morning.
- First of all, I hopefully remembered to turn the alarm off so we can sleep in. “Sleeping in” means getting up around 7:30 or 8:00.
- I roll out of bed and retrieve the three or four days’ worth of newspapers off the front step. (I am usually that far behind in my reading.)
- The Hubs makes coffee (and sometimes breakfast).
- I read the papers and drink coffee.
- Finally, before we plan the day we usually watch at least one DVRed show. (Is DVR a verb? It is now.)
Some of these shows that we only watch on Saturday or Sunday morning include NOVA, Nature, or Primal Grill. (Do you see a PBS theme here?)
One weekend we watched the “Shell Game” episode from Primal Grill and were truly inspired. This episode featured grilled lobster, grilled oysters (YUM), and grilled shrimp. Although it was hard not to pick up all three (lobster, oysters and shrimp) at the seafood market, we decided that the shrimp recipe would be our first try.
For the original recipe, click here.
Our rendition of this delicious dish is below. First make the salsa.
Mediterranean Salsa for Shrimp Cocktail
4 Roma tomatoes, diced (about 2 cups)
1 small red onion, diced
1 clove garlic, finly minced
16 kalamata olives, pitted and chopped
2 T. small brined capers, drained and rinsed
1 T. fresh tarragon, minced
1/4 c. good quality extra-virgin olive oil
1 T. fresh lemon juice (or more to taste)
Coarse sea salt
Freshly ground black pepperIn a small mixing bowl, gently toss all ingredients. Let sit at room temperature while shrimp is prepared and cooked.
Now, make the marinade and let the shrimp swim around in it a bit. Then, grill those suckers!
Grilled Shrimp for Mediterranean Cocktail
1 lb. large gulf shrimp, peeled and deveined
1 1/2 T. coarse sea salt
1 T. cracked black pepper
2 cloves garlic, minced
1 T. fresh tarragon, finely minced
2 t. lemon zest
Juice of 1 lemon
1/2 c. extra-virgin olive oil
Bamboo skewers, soakedRinse the shrimp under cold running water, then blot dry with paper towels.
Make the marinade: place the salt, pepper, garlic, tarragon, lemon zest, juice, and olive oil in a mixing bowl and whisk to combine. Add the shrimp and toss to coat. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour.
Prepare the grill for direct grilling and preheat to 400 degrees.
Skewer the shrimp. Use two skewers per kabob so shrimp will be easier to turn. Cook until just pinkish white (the shrimp will feel firm to the touch), about 2 to 4 minutes per side.
Place a serving of salsa in large martini or margarita glasses. Top with a skewer of shrimp.
This is a big surprise for you, dear reader, correct? I think that I have posted only one seafood recipe and that was Fish Taco Salads way back in 2011. (Wait, I did post an octopus recipe, but that was from a cooking class—I’ve never attempted it.)
I absolutely loved this dish. I loved the bite the capers and the kalamata olives gave to the salsa and I really thought the tarragon was a nice (and unexpected) addition.
The Hubs, however, was not a tarragon fan. Although he liked the dish, he wondered if I might use thyme or parsley the next time we whip this up.
Primal Grill inspired us. We are prepared to make grilled lobster with ginger-mint butter, Drunken Sailors (tequila soaked grilled oysters) and other recipes inspired by this single episode.
I love lazy Saturday mornings that extend to a beautiful grilled meal on the patio.
My secret addiction! SHRIMP, SHRIMP AND MORE SHRIMP, and this looks so yummy! However our prices here in Western NY have soared on shrimp and butter…..why is butter $5.25 a lb for goodness sake!? Last year it was $1.58 at Aldies!
Wow, that is a crazy butter price.
Now that’s a mighty nice photo you have with the shrimp and salsa…..mmmmm, drooling for a fish of that! Can you believe we are thinking about turning those clocks back? Where did the year go … Went fast.
I couldn’t respond to your question about wine Wednesday in your previous post, not with this phone anyway. No, Wine Wednesday will be on temporary hiatus v soon!
Hey, I am so ready to fall back. I hate going to work in darkness.
Love those succulent and tender shrimp! They look so fresh and flavourful.
They were mighty tasty.
He didn’t like the tarragon??? Oh, how very sad! I’m not a licorice fan, but I adore tarragon and would make this shrimp simply because it’s in the salsa! I bet it would be awesome with sage; the woodsy flavor without the licorice taste. Maybe?
I really want to try the salsa with basil. I think that would be utterly delicious. (He does like basil.)
I can’t tell you how I am lusting after these shrimps. I love shrimps. My love affair began back in childhood with merely cocktail shrimp, which rarely came into my sphere of influence. I had to be adult before I had
a ‘real’ shrimp. This is a wonderful treatment for them. I can’t begin to imagine how delicious the oysters
and lobster is. Oysters are plentiful in my world as are Shrimp—NW seaport town. But lobsters—-exotic
treats.
Well, because we can’t get fresh good oysters here, we probably will have to wait until we travel to relatives in the gulf to try that recipe.
LOVE the idea of Mediterranean salsa! And so perfect with these shrimp. A lot of people don’t seem to like tarragon. I think thyme would be wonderful. Or maybe a touch of rosemary. Anyway, good recipe — thanks.
Rosemary would be awesome, especially with the capers.
HI Debra!
I love the rundown of your start-up. How romantic:) That Mediterranean Salsa sounds amazing. I like Tarragon, but I can definitely see Rosemary too:) Everything sounds so wonderful and delicious, Debra…thanks so much for sharing…
Yes, rosemary may be winning the vote here.
This looks so darn good! Tarragon is one of my favorite (and very underrated) spices so this is right up my alley! 🙂
I agree. Tarragon is not used often enough.
The tarragon was a surprise. I’m starting to use it more. I plant it every year then kind of forget about it!!!
It is an under utilized herb around here too. It’s hearty and even over wintered here so I should use it more.
Great looking shrimps Debra and the flavors are right up my alley! Again, thanks for coming and linking up at The Weekend Social. All posts get pinned in our pinterest board! Please be sure to come back next week starting Thursdays at 9PM EST on culinaryflavors.gr ! I hope to see you there!
These flavors are right up your alley! 🙂
Years ago I started making a shrimp and tarragon dish that I found in Cooking Light. That’s when I fell in love with that combination, so it’s not surprising to use tarragon in a salsa that goes with shrimp. Can’t wait to make this dish. Reminds me of a dish I miss.
I would never have put shrimp and tarragon together before this. Now we’re fans, too.
I would like to invite you to attend our weekly #PureBlogLove Recipe and DIY craft party this week. Runs 8pm Thursdays-Sunday at midnight EST on http://www.themcallumsshamrockpatch.com. I hope to see you there! I adore your blog!
Heidy
Thank you so much for the invite, Heidy.
Don’t know how I missed this post the first time around (thanks for including the link in the latter post about cooking steak on coals). This looks wonderful!
It’s a keeper! Glad you found it