I just had one of those “OMG I FORGOT TO POST THIS” moments and although I’m knee deep in Rosh Hashanah prep I’m bringing you a recipe that’s furthest thing from traditional Jewish fare ever.
Now, posting this the day before the start of the Jewish New Year is going to definitely garner me a seat in business class on the next flight to H.E.L.L.
But, there’s a reason for this so hear me out.
These beauties were made a few weeks into the summer and as you can see I dressed them up with some pretty garden flowers. There was no way I could wait another minute to post this because, well, everything is coming up really “fallsie” right now so these just won’t fit into the recipe lineup for the season.
Besides the fact, it’s finally summer around here (even though it’s mid September) and the temperatures today are not conducive to wearing sweaters and jackets. HOLD UP a second. By no means am I complaining. Our summer season is so short and we had so many weekends filled with crappy weather so…..if it’s not too late for barbecuing, you need to try these shrimpapaloozas. Yes, that’s my new word for shrimp that are on steroids.
Wait. Do you actually know what the difference is between a shrimp and a prawn? Of course, I’m going to tell you so you can tell your friends.
Prawns have claws on three of their five pairs of legs, shrimp have claws on two of their five pairs of legs. Their gills and body shape are different too. As far as cooking them goes, they are virtually identical and interchangeable.
But really? Who gives a hoot about how many claws between these two shellfish. In my books, a prawn is just a GIMONGOUS shrimp and to be quite honest, the bigger the better for me.
How will I repent for my sins (and this post) next week? I figured it out.
Today I’m going to give you this recipe and link you to one of my all time faves for the NEW YEAR.
To those of you who celebrate, Shana Tova. May your lives always be filled with sweetness, love, health and happiness.
- 8 -10 jumbo shrimp, peeled, deveined and washed
- Salt & pepper
- juice of one lemon
- ½ stick (2 ounces) unsalted butter, melted
- ¼ cup finely chopped parsley
- ¼ cup finely chopped sage
- 3 garlic cloves, finely chopped
- Preheat an indoor grill or outdoor barbecue. Season shrimp with salt and pepper. Mix lemon juice, butter, parsley, sage and garlic in a small bowl.
- Brush shrimp with butter mixture and place on grill. Continue brushing with butter until shrimp is cooked through - about 2 minutes on each side. If these are large shrimp they may take a bit longer. Serve hot and enjoy!
- click here - Rose Apple Tarts