When I saw the recipe for the monthly Health & Wellness feature at work, I decided I just had to try making the grilled shrimp (the recipe at work served the shrimp with a crispy chickpea salad, something I KNEW TheHusband wouldn't want to try). So despite my fear, and after some recipe altering discussions, I decided to be brave. Here are the results!
1 lb medium size shrimp (26-30 shrimp per lb),
pealed and deveined
2 tablespoon olive oil
2 tablespoon lemon juice
3 teaspoon lemon rind
2 tablespoon chopped fresh flat-leaf parsley
1 garlic clove, minced (I used freeze dried and it
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 box spaghetti noodles
3 cups broccoli
butter (approximately 1 tablespoon per serving)
2 teaspoons garlic powder
1. Combine olive oil, lemon juice, lemon rind, parsley,
minced garlic, salt, and pepper.
2. Pour marinade over shrimp. Mix well. Let marinade
in refrigerator 1 hour, stirring occasionally. (oops! I
missed that stirring occasionally part!)
3. 10-15 minutes before marinade time is up, begin
preparing noodles as directed on box. (I suggest
10-15 minutes so you can do step 4 while waiting for
the water to boil.)
4. Remove shrimp from marinade (discard remaining
marinade) and thread the shrimp onto skewers.
5. Steam broccoli (I do it in the microwave, but you can
do it how it works best for you). You'll want to try to
time this so the broccoli is done right around the
same time as the noodles.
6. Place shrimp on pre-heated (to medium-high heat)
grill. Grill shrimp for approximately 2 1/2 minutes per
side. I was using precooked shrimp, so if you use raw
shrimp it may take a little longer, but only a little.
7. When noodles and broccoli are done, combine
them in large pot and stir in butter and garlic powder.
(you can use fresh garlic as well, I just hadn't planned
8. Serve grilled shrimp over a pile of the noodles &
The Verdict: A-MAZE-ING. I have never been so surprised by how delicious something turned out in my whole life. AND I made it! TheHusband, while always supportive of my culinary endeavors can still be trusted to give me honest feedback, even said to me "mmm, you know it's good when I take two bites to savor each shrimp instead of eating them in one bite." Now that's G-O-O-D! (Can you tell I'm a little proud of myself?) This is definitely a recipe that will get made again in the ATC kitchen.
What I'd do different: First I need to figure out how to get the butter to stay evenly distributed throughout the noodles & broccoli. Most of the butter ended up in the bottom of the pan, which resulted in the first helpings of pasta/broccoli being a little on the bland side. Secondly, TheHusband and I agreed that it needs a bit more garlic in the noodles.
One last suggestion, if you have picky eaters (of the my foods can't touch each other variety), you can easily skip the step of mixing the noodles and the broccoli together and serve them individually.