Happy Foodie Friday! These recipes come courtesy of Penny and Eleazar Martinez.
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Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!
This recipe is a 10/10! Not only are the flavors absolutely exquisite but the steps are incredibly fast + easy. The shrimp came out tender and perfectly cooked. Broiling them in the oven for 2 minutes on each side is the perfect amount of time. If you want to turn this dish into a full meal, the shrimp would go wonderfully tossed with some angel hair pasta and olive oil.
My fiance and I had a few of the shrimp leftover after the meal and I have to say, these are even better chilled from the fridge than fresh out of the oven. The flavors are light and herbaceous and these qualities are only intensified when the shrimp are chilled. It is worth trying the shrimp both hot and cold because both are delicious, but I would recommend placing at least a few in the refridgerator to try later.
Makes 30 Servings
Preparation Time: 5 Minutes
Cook Time: 4 Minutes
Cost: A full batch would cost $36
Ingredients:
*3 pounds of jumbo shrimp, peeled and deveined
*3 tablespoons chopped, fresh garlic
*1 cup chopped fresh parsley
*1/2 cup chopped fresh basil
*1 cup olive oil
*Salt and pepper, to taste
Preparation:
*In a large mixing bowl, add all ingredients and toss.
*Grill shrimp or cook under a broiler until shrimp turns pink. This should take 2 minutes on each side. (Do not overcook or shrimp will become tough).
Recipe and Taste Tester - Alina Gersib