| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chicago | 1 | Servings | ||
INGREDIENTS
| 24 | Shrimp, about 3/4 pound | |
| peeled | ||
| 24 | 6" wooden skewers, soaked in | |
| cold water in | ||
| refrigerator | ||
| one hour | ||
| 1/4 | c | Olive oil |
| 1 | t | Salt |
| 1 | t | White pepper, freshly ground |
| 1/4 | c | Fresh basil leaves, chopped |
| 1 | T | Blanched garlic, chopped |
| 1 | c | Parsley leaves, washed |
| loosely packed large | ||
| stems | ||
| removed | ||
| 1 | c | Basil leaves, firmly packed |
| 2 | T | Blanched garlic, chopped |
| 1 | T | Almonds, finely ground |
| 3/4 | c | Olive oil |
| 1 | t | Salt |
| 1 | t | White pepper, freshly ground |
| 2 | T | Fresh lemon juice |
INSTRUCTIONS
Straighten each shrimp and stick a skewer through. Arrange on a large platter or baking pan. In a small bowl, combine the marinade ingredients and mix well. Pour over the shrimp, turning to coat well. Refrigerate 2 to 3 hours. Prepare the sauce. In a blender, combine the parsley, basil, garlic, almonds and a little of the oil and puree. With the motor running, slowly pour the remaining oil through the opening and blend until smooth. Season with salt, pepper and lemon juice. Scrape into a small serving bowl and set aside. Heat a grill or oven broiler. Arrange the skewers of shrimp on the grill or under the broiler close to the flame, being careful that the bare ends of the skewers are not over (or under) the flame. Grill about 2 minutes a side. Do not overcook. Place the dipping sauce in the center of a serving platter. Arrange the skewers around the sauce and serve immediately. William Rice, Chicago Tribune Magazine 3/22/98 Typed and Busted by Carriej999@AOL.com 4/98 Recipe by: Wolfgang Puck Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 19, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2416
Calories From Fat: 2004
Total Fat: 227.2g
Cholesterol: 211.7mg
Sodium: 5720.5mg
Potassium: 3537.8mg
Carbohydrates: 72.7g
Fiber: 41g
Sugar: 7.8g
Protein: 51.6g