New York Women's Culinary Alliance

Colossal Shrimp

Colossal Shrimp

By Lori Longbotham / 13-Feb-2013

Yield: 4 servings

The fine editors at Fine Cooking asked me to create a recipe for garlic with shrimp and herbs to include in a broiler story.  Because the editors are so fun to work with and I admire the magazine so much, I jumped at the chance — even though I’m not a huge fan of shrimp. When shrimp is good, it is very good, but when it is overcooked, it is not. And it is so often overcooked. My challenge was a recipe that did not overcook the shrimp. So, I decided to use the largest shrimp I could find (thank you Citarella!) and to use them in a dish served cold rather than hot, so there would be less “carryover cooking.” I turned it into a colossal salad with parsley, lemon juice and zest, red onion, grape tomatoes, and watercress—many of my most favorite ingredients. It’s delicious! 

1 clove garlic
1 teaspoon kosher salt
1 small red onion, finely diced (about 3/4 cup)
6 tablespoons extra-virgin olive oil
6 tablespoons coarsely chopped fresh flat-leaf parsley
3 tablespoons grated lemon zest (about 1 lemon)
3 tablespoons fresh lemon juice
3/8 teaspoon freshly ground black pepper
8 colossal shrimp (6 to 8 count; about 1 pound), peeled and deveined
2 pints red or yellow grape or cherry tomatoes, or a combination, halved
8 cups watercress sprigs, washed and dried (from about 8 ounces untrimmed watercress)

1. Peel and chop the garlic clove and sprinkle with 1/4 teaspoon of the salt. With the side of a large knife, mash the garlic into a paste. Transfer to a medium bowl and whisk in half the onion, 2 tablespoons of the olive oil, 2 tablespoons of the parsley, 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and a generous 1/8 teaspoon pepper. Add the shrimp and marinate, stirring occasionally, for 20 minutes.

2. Meanwhile, in another bowl, stir together the tomatoes, the remaining 3/4 teaspoon salt, the remaining onion, and the remaining 1/4 cup olive oil, 1/4 cup parsley, 2 tablespoons lemon juice, 2 teaspoons zest, and 1/4 teaspoon pepper. Stir from time to time.

3. Position an oven rack 3 to 4 inches from the broiler element and heat the broiler to high. Line the bottom of a broiler pan with foil and replace the perforated top part of the pan.

4. Arrange the shrimp on the broiler pan. Broil until the shrimp are beginning to turn bright pink and are firm to the touch on top, about 3 minutes. Turn the shrimp over, rotate the broiler pan from back to front, and broil until the shrimp are just opaque throughout (cut into a piece to check), 1 to 2 minutes longer.

5. To serve, arrange the watercress on 4 plates, top with the tomatoes and their sauce, and arrange 2 shrimp on top.

Tip: To help the shrimp cook evenly, arrange them on the broiler pan in a line that will be directly under the broiler element.

© Fine Cooking Magazine #84

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