NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
"Imagination was given to us to compensate for what we are not; a sense of humor was given to us to console us for what we are.'" ~ Mark McGinnis
In looking through the June issue of Food & Wine magazine last week I came upon a recipe for brining and grilling jumbo shrimp that sounded good…and it was!
RECIPE OF THE WEEK
Brining the shrimp for a few hours kept them firm and juicy when grilling. That recipe included a citrus dipping sauce, but no one in our family really liked it. It's amazing how many different dipping sauces I have tried…but the one that always disappears for both steak and shrimp is the simple one I included below. The original recipe called for grilling the shrimp in the shells, but I bought fresh shrimp already butterflied instead…easier prepare, cook and eat!
GRILLED QUICK-BRINED JUMBO SHRIMP
brining recipe from Food & Wine, June 2009
In a large bowl combine the water, salt and sugar, stirring to dissolve. Add the shrimp, cover and refrigerate for 4 hours.
Light a grill and cook shrimp over moderately high heat until pink and just cooked through, about 5 minutes. Serve with your favorite dipping sauce or melted butter/garlic butter.
OUR FAVORITE DIPPING SAUCE
- 1/2 cup Heinz 57 steak sauce
- 1/2 cup Miracle Whip
- 1/4 cup ketchup