Jumbo shrimp in herbed oil

1 Servings

Ingredients

Quantity Ingredient
1 cup Dry white wine
1 teaspoon Mustard seeds
½ teaspoon (or to taste) red pepper flakes
2 Bay leaves
1 Lemon half
2 pounds Jumpbo shrimp; shelled & deveined, tails left on
3 tablespoons Chopped fresh basil
3 tablespoons Chopped fresh dill
1 tablespoon Chopped fresh rosemary
1 tablespoon Chopped fresh tarragon
1 tablespoon Chopped fresh thyme
3 Cloves garlic; minced
1½ tablespoon Herb mustard
5 tablespoons Fresh lemon juice
1 cup Best-quality olive oil
Salt & freshly ground black pepper to taste
1 small Sweet red pepper; cored, seeded & diced
1 small Sweet yellow pepper; cored, seeded & diced

Directions

(from The Silver Palate Goodtimes Cookbook) (This shrimp presentation is dazzling. Bathed in lemon juice and olive oil, the shrimp are enlivened with sliced red and hyellow peppers and perfumed with fresh basil, dill, rosemary, and thyme) Combine the wine, mustard seeds, red pepper flakes, bay leaves and lemon half in a 4-quart pan. Add water to fill the pan ¾ full. Heat to boiling.

Add the shrimp and cook over high heat until opaque in the center, 3 to 4 minutes. Drain andcool.

Combine the basil, dill, rosemary, tarragon, thyme, garlic, mustard and lemon juice in a large bowl. Whisk in oil and season to taste with salt & pepper, and additional red pepper flakes, if desired. Stir in the red & yellow peppers and add the shrimp. Let the shrimp marinate in the oil at least 3 hours. Serve at room temperature with crusty bread.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@... (DEBORAH EPSTEIN) on Jul 25, 1997

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