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Jumbo Shrimp in Herbed Oil

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Peppers
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Academia Barilla
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Shrimps, a Peeled Lemon, a Glass of Wine and a Blue and White
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La Belle Cuisine

Jumbo Shrimp in Herbed Oil

The Silver Palate
Good Times Cookbook
by Julee Rosso & Sheila Lukins with Sarah Leah Chase,
1985, Workman Publishing Co., Inc.

“This shrimp presentation is dazzling. Bathed in lemon juice and
olive oil, the shrimp are enlivened with sliced red and yellow peppers
and perfumed with fresh basil, dill, rosemary, and thyme.”

8 to 10 appetizer portions.

1 cup dry white wine
1 teaspoon mustard seeds
1/2 teaspoon (or to taste) red
pepper flakes
2 bay leaves
1 lemon half
2 pounds jumbo shrimp, shelled and
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
1 1/2 tablespoons herb mustard
5 tablespoons fresh lemon juice
1 cup best-quality olive oil
Salt and freshly ground black
pepper, to taste
1 small sweet red pepper, cored,
seeded and diced
1 small sweet yellow pepper, cored,
seeded and diced

1. Combine the wine, mustard seeds, 1/2 teaspoon red pepper flakes,
the bay leaves, and lemon half in a 4-quart pan. Add water to fill
the pan three-fourths full. Heat to boiling. Add the shrimp and cook
over high heat until opaque in the center, 3 to 4 minutes. Drain
and cool.
2. Combine the basil, dill, rosemary, tarragon, thyme, garlic, mustard,
and lemon juice in a large bowl. Whisk in the oil and season to
taste with salt, pepper, and additional red pepper flakes
if desired.
3. Stir in the red and yellow peppers and add the shrimp. Let the
shrimp marinate in the oil at least 3 hours.
4. Serve at room temperature with crusty bread.

Variation:  The shrimp and marinade combined with
cold cooked rice makes a refreshing summer salad.

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