I always try to buy whole head-on unpeeled shrimp. The shells make an excellent sauce and there is so much flavor in the heads. This is a quick and tasty way to prepare shrimp and the spice can be added a few hours ahead of time to get even more flavor. You can cook the shrimp in a grill pan or any other pan if you do not have a grill.
Main Course
2-4
Lior Lev Sercarz
1 pound whole un-peeled shrimp, head-on
Ararat N35
Olive oil
Salt
1 lemon
Gently peel the shrimp shell making sure the head and tail remain attached to the body. You can make a quick stock or sauce with the shells by cooking them with some shallots (or onion), carrot, garlic, thyme and white wine.
Gently coat the shrimp with some olive oil, and season with salt and Ararat spice. You can season with the Ararat spice ahead of time and refrigerate, but do not add the salt in that case.
Preheat your grill or even better, start your wood fire grill.
Carefully insert a wooden or metal skewer into the bottom part of the shrimp all the way to right below the head. You can have 2 to 3 shrimp per skewer. Contrary to what many of us have been doing for years, shrimp will taste better if cooked over lower heat gently versus high heat and flames.
Cook the skewers for about 3 minutes on each side on the grill (or a pan over medium heat). Place on a serving plate and drizzle some lemon juice on top.
Use the same method with swordfish cubes.
Replace the Ararat spice with Chios N.27 and serve the shrimp over chilled herbed yogurt.
Questions? Contact helen@laboiteny.com
La Boite
New York, New York
info@laboiteny.com
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