Sunday Supper: shrimp with spicy herb butter
- November 6, 2013 - 4:45 PM
Grilled SHRIMP with Spicy Herb Butter
Serves 6 to 8.
Note: Perhaps you’re having company, or maybe you just want to treat the family with an extra-special meal. Either way, this recipe from chef Jamie Malone of Sea Change restaurant in Minneapolis will be a showstopper. She uses prawns with this simple, memorable dish; we’ve substituted shrimp, anticipating that it’s easier to find. The recipe calls for a tiny amount of anise-flavored liqueur, which really bumps up the dish to the exceptional level. But be assured it still tastes good without if the liqueur isn’t on your shelf and you don’t want to buy a bottle when such a small amount is needed. If you’re using unsalted butter while cooking, use the 1 teaspoon salt mentioned in the ingredients. If you only have salted butter, no need for the additional salt. If you don’t want to use a grill, cook the shrimp over high heat on the stove.
• 1/4 c. toasted walnuts
• 2 medium shallots
• 2 sprigs tarragon
• 1/4 c. spinach leaves
• 6 green onions, chopped
• 2 sprigs parsley
• 2 tsp. hot sauce
• 1 tsp. anise-flavored liqueur (pastis), such as Pernod (see Note)
• 1 tsp. salt (see Note)
• 1 c. unsalted butter (see Note)
• 2 lb. head- and tail-on uncooked shrimp, deveined (see Note)
• 1 tbsp. sea salt
• 1 lemon, seeded
In a dry saucepan, toast walnuts until fragrant.
Combine shallots, tarragon, spinach, green onions, parsley, walnuts, hot sauce, liqueur and salt in a food processor. Process until smooth. In a small saucepan, heat mixture with butter over medium heat until just melted.
Prepare grill to high heat.
Grill shrimp until just opaque in the middle, about 3 minutes per side.
Toss shrimp with butter mixture in a medium-sized mixing bowl. Arrange on a plate and spoon remaining butter on top. Sprinkle with sea salt and finish with a squeeze of lemon.
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