I'm beginning to think there should be a support group for boyfriends and spouses of food bloggers.
I know you think you're just looking at an overly staged photo of shrimp, but let me paint you a little picture of what's occurring mere inches outside this photo...
It's 30 degrees and windy. James and I are standing on my balcony. I'm taking 23438735 photos of these shrimp, attempting to capture one or two acceptable enough to post here. To my left, James has kindly offered to hold my "light reflector", and by light reflector I mean a giant piece of white foam board that some person who knows about photography once told me to use.
My photo set up is so busted...
Meanwhile, our lunch gets cold while I snap away. Did I mention lunch was at 3:30 since we didn't grocery shop until early afternoon?
I'm sure fellow food bloggers' significant others can empathize. Lukewarm food, photo shoots in freezing temperatures, and props clogging up closets are an unfortunate fact of life.
Fortunately, this weird hobby of mine has edible rewards. James and I loooooved these shrimp, and ate this whole recipe between the two of us in a single sitting.
I may be channeling warm weather a bit with this recipe since it contains fresh basil and calls for grilling. Usually, I like cold weather, but I'm kind of over it right now. All I want to do is sit outside in a sundress with a bottle of rosé and eat a bunch of these shrimp.
Also, I don't actually have a grill since I live in an apartment, so I broke out my trusty Cuisinart Griddler, which worked just splendidly.
2 1/2 tablespoons tomato paste
6 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 large shallot, roughly chopped
4 large cloves garlic, roughly chopped
1/4 cup fresh basil leaves, chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1/4 teaspoon red pepper flakes
1 1/2 teaspoons sugar
2 teaspoon salt
2 pounds peeled and deveined jumbo shrimp (21-25 per pound)
*If you're using wooden skewers for this recipe, start soaking them in water when you begin this recipe so they don't burn on the grill.*
To make the marinade, combine all the ingredients (except for the shrimp) in a mini food processor or blender. Process until it forms a smooth paste.
Transfer the marinade to a medium bowl. Add the shrimp, toss until evenly coated, and marinate for 15 minutes.
After the shrimp have marinated, thread them onto the skewers. I like to use two skewers per kabob, so the shrimp don't spin around when I flip them while grilling.
Preheat your grill (or indoor grilling implement of your choice) to medium high heat. Lightly dip a wad of paper towels in vegetable oil, and using tongs, rub it onto the grill grates until coated.
When the grill is hot, grill the shrimp skewers for 90 seconds - 2 minutes per side, until cooked through.
Source: Once Upon a Chef
This post contains affiliate links.