buckytom
Grill Master
this is the closest that i've come to making a dish that i've enjoyed many times at don pepe's restaurant in the ironbound section of newark, n.j..
it's a messy, peel-n-eat shrimp appetizer that must be served with a good, crusty bread for sopping up the garlic oil after the shrimp are gone. it seems like a lot of oil but don't skimp; it's worth it for the dipping.
ingredients:
3/4 cup olive oil, seperated into 1/2 and 1/4 cup
1/2 cup roughly chopped white onion
5 large garlic cloves, roughly chopped
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 lb (16-20 count) jumbo shrimp, split and deveined, shells intact
directions:
pulse blend 1/2 cup olive oil, 2 cloves of garlic, onion, salt and pepper into a chunky, oily paste. add the rest of the garlic and pulse a few more times, so that some of the garlic is still chunky.
place shrimp in a zip-lock bag or bowl, and pour in oil mixture. seal or cover, massage/toss to coat, and marinate for 1 to 2 hours.
in a deep skillet over high heat, add remining 1/4 cup of olive oil. pour in shrimp and marinade and cook, turning once or twice, until the shrimp are just opaque throughout, approx. 4 to 5 minutes. be careful to adjust the temp down if the marinade starts to burn.
spoon the shrimp onto deep plates or a serving bowl, adding a generous amout of the garlic oil.
serve with crusty portugese rolls or a round bread.
it's a messy, peel-n-eat shrimp appetizer that must be served with a good, crusty bread for sopping up the garlic oil after the shrimp are gone. it seems like a lot of oil but don't skimp; it's worth it for the dipping.
ingredients:
3/4 cup olive oil, seperated into 1/2 and 1/4 cup
1/2 cup roughly chopped white onion
5 large garlic cloves, roughly chopped
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 lb (16-20 count) jumbo shrimp, split and deveined, shells intact
directions:
pulse blend 1/2 cup olive oil, 2 cloves of garlic, onion, salt and pepper into a chunky, oily paste. add the rest of the garlic and pulse a few more times, so that some of the garlic is still chunky.
place shrimp in a zip-lock bag or bowl, and pour in oil mixture. seal or cover, massage/toss to coat, and marinate for 1 to 2 hours.
in a deep skillet over high heat, add remining 1/4 cup of olive oil. pour in shrimp and marinade and cook, turning once or twice, until the shrimp are just opaque throughout, approx. 4 to 5 minutes. be careful to adjust the temp down if the marinade starts to burn.
spoon the shrimp onto deep plates or a serving bowl, adding a generous amout of the garlic oil.
serve with crusty portugese rolls or a round bread.
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