April 8, 2005

Shrimp with Ginger-Herb Butter

Recipes with Cilantro #1

Shrimp with Ginger-Herb Butter
Bon Appetit (October 2003)

6 tablespoons (3/4 stick) butter, room temperature
1/4 cup (packed) chopped fresh cilantro
3 garlic cloves, minced
2 tablespoons chopped fresh chives
2 teaspoons minced peeled fresh ginger
2 teaspoons oriental sesame oil
24 uncooked large shrimp, peeled, deveined
Lime wedges

Preheat broiler. Mix first 6 ingredients in small bowl until well blended; season to taste with salt and pepper. Brush 13x9x2-inch metal pan with some of seasoned butter. Arrange shrimp in single layer in prepared pan; sprinkle lightly with salt and pepper. Spread all of butter mixture over shrimp, dividing equally. Broil shrimp just until opaque in center, about 2 minutes. Transfer shrimp to plates. Spoon butter from pan over shrimp. Serve with lime wedges.

Makes 8 appetizer or 4 main-course servings.

Notes: I decreased the amount of butter to 4 TBSP. Also, the shrimp I had on hand were size 71/90 (for ease of repeating the recipe it ended up being a generous 1/2 pound). In retrospect, this is much more suitable to an appetizer or first course, possibly a meze menu. It needed something more substantitive than just crusty bread to accompany it. Perhaps a salad or soup prior to serving it as a main dish. Regardless, a very tasty dish with a hint of cilantro coming out in the mix of flavors and a bright taste that went well with the Villa del Borgo Forchir, Pinot Grigio, Friuli, 2002.

Posted by Jennifer at April 8, 2005 4:07 PM

The balance of flavors was indeed darned good on this one, with the cilantro not overwhelming the rest of the mix.

Posted by: Michael at April 10, 2005 3:34 PM
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