Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.

Wednesday, July 03, 2013

Cooking Light ~ From the Sea

The Cooking Light Supper club is cooking 'From the Sea' this month. I knew I wanted to use some Fresh Gulf Shrimp . . . so I found This Recipe on Cooking Light for Rosemary Shrimp Skewers.
It helps to have a Rosemary bush like this (yes, those are Christmas lights ~ and they are Southern for 'landscape lighting')
Admit ~ you envy the rosemary, if not the landscaping.

Rosemary Shrimp Scampi Skewers
1 tablespoon dry white wine
1 teaspoon fresh lemon juice
1 teaspoon olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
18 large shrimp, peeled and deveined (about 3/4 pound)
6 (6-inch) rosemary sprigs
Cooking spray
Lemon wedges (optional)

Preparation (according to Cooking Light)
Combine first 6 ingredients in a zip-top plastic bag. Add shrimp to bag; seal and shake to coat. Marinate in refrigerator 30 minutes, turning bag occasionally.
Working with 1 rosemary sprig at a time, hold leafy end of sprig in 1 hand. Strip leaves off sprig with other hand, leaving 1/2 inch of leaves attached to leafy end of sprig. Repeat procedure with remaining rosemary sprigs to make 6 rosemary skewers.

Thread 3 shrimp onto each rosemary skewer. Heat a grill pan over medium-high heat. Coat both sides of shrimp skewers with cooking spray.
Arrange 3 skewers on pan; cook 2 minutes on each side or until shrimp are done. Remove from pan; keep warm. Repeat procedure with remaining skewers.
Serve with lemon wedges, if desired.
I did mine on the grill, and got a mess of them done at once ~
Believe me . . . they disappeared quickly.


Now . . . let's see what everyone else has brought for our feast from the sea.
Jerry has made a batch of Margaritas with sea salt on the rim
Val is grilling some Baja Style Rock Lobsters
Susan is bringing Coconut Crab and Shrimp Salad
Sara is bringing a Vegetable Temaki

Y'all enjoy ~


Valerie Harrison (bellini) said...

These are amazing Sandi and I do envy your rosemary for its long skewers perfect for the barbecue and flavouring the shrimp. Enjoy your holiday and thanks for bringing this to the club.

Karen (Back Road Journal) said...

Your shrimp do sound delicious. I envy your rosemary as mine won't survive the winters here in Maine. I have to replant every spring and mine are very small still.

Susan Lindquist said...

Yum! I love that you can make as much or as little as you want of these little skewers! So delish!

Sarah said...

These look so good, Sandi. My post will be up tomorrow. I have been running behind schedule and will get caught up right soon!

Anonymous said...

Yes indeed, I do envy that rosemary. These looks delicious and when my rosemary looks like yours I shall try it out!

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