Jumbo Shrimp in Herbed Oil
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.
Variation: The shrimp and marinade combined with cold cooked rice makes a refreshing summer salad.
8 to 10 appetizer portions
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Dietary Considerationegg-free, lactose-free, peanut free, soy free
Taste and Texturegarlicky, herby, juicy, light, savory, tangy, umami, winey
- 1 cup dry white wine
- 1 teaspoon mustard seeds
- ½ 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
- 1½ 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
Combine the wine, mustard seeds, ½ 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.
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.
Stir in the red and yellow peppers and add the shrimp. Let the shrimp marinate in the oil at least 3 hours.
Serve at room temperature with crusty bread.
1984, 1985 Julee Rosso and Sheila Lukins