Fresh Tastes Grilled Almond Shrimp
You can prep the shrimp ahead of time for a dinner party dish
- 2 lbs. head-on shrimp
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 2 large cloves garlic (grated)
- 1/4 cup olive oil
- 1/2 cup crushed almonds
- 1/4 teaspoon salt
- 1 tablespoon chopped parsley
Yield: 4 servings
- To prepare the shrimp, remove the legs along the body section and then peel the shell off the body section of the shrimp, being careful not to remove the head or the tail.
- There is a vein running along the back-side (side opposite the legs) of the shrimp that can contain grit, so you’ll want to remove it. You can do this by either slicing the shrimp open along the back from head to tail and then removing it, or if you want to keep the shape of the shrimp intact, you can use a toothpick to dig into the tail side of the shrimp and use it to cut the vein. Then insert the toothpick into the back of the shrimp towards the head and dig up the vein. You should now be able to draw the vein out by pulling on it.
- Because the shrimp is basically a giant muscle that will contract when cooked it will tend to curl. If you want to keep the shrimp from curling, you need to make a row of small incisions about 1/4-inch apart along the belly side of the shrimp (where the legs were) from the head to the tail.
- To marinate the shrimp, stir together the olive oil, paprika and grated garlic and pour this over the prepared shrimp.
- To grill the shrimp heat a grill, grill pan, or broiler until hot and lay the shrimp on the grill. Cook until the body of the shrimp is opaque and there’s juices bubbling out of the head.
- While the shrimp are on the grill, put the olive oil, almonds and salt in a small pan and fry the almonds in the oil until golden brown. Add the parsley and when the shrimp are done, pour the mixture over them. Because there is a fine line between toasty and burnt, if the almonds look ready before the shrimp are done, pour the almonds and oil into a bowl to keep them from burning.