Grilled Shrimp with Basil Emulsion Recipe

Name: Grilled Shrimp with Basil Emulsion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup unsalted pistachios; 3/4 cup coarsely chopped basil; 1/4 cup coarsely chopped mint; 1 tablespoon fresh lime juice; 1 tablespoon rice vinegar; 1/4 teaspoon dry mustard; Large pinch of cayenne pepper; 1/2 cup extra-virgin olive oil; Four 1-inch ice cubes; Salt and freshly ground black pepper; 2 pounds large shrimp, shelled and deveined; Vegetable oil, for brushing

Servings: persons

1/4 cup unsalted pistachios
3/4 cup coarsely chopped basil
1/4 cup coarsely chopped mint
1 tablespoon fresh lime juice
1 tablespoon rice vinegar
1/4 teaspoon dry mustard
Large pinch of cayenne pepper
1/2 cup extra-virgin olive oil
Four 1-inch ice cubes
Salt and freshly ground black pepper
2 pounds large shrimp, shelled and deveined
Vegetable oil, for brushing

1
Preheat the oven to 400.
2
Spread the pistachios in a pie plate and toast for about 5 minutes, or until the nuts are lightly browned.
3
Let the pistachios cool completely, then coarsely chop them.
4
In a blender, combine the pistachios with the basil, mint, lime juice, vinegar, mustard, cayenne and olive oil.
5
Blend at low speed until pureed.
6
Add the ice cubes and blend at high speed until the sauce is very smooth.
7
Scrape the basil emulsion into a small bowl and season with salt and black pepper.
8
Light a grill or heat a lightly oiled grill pan.
9
Brush the shrimp with vegetable oil and season with salt and black pepper.
10
Grill them over a hot fire for 1 minute per side, or until lightly charred and just cooked through.
11
Alternatively, cook the shrimp in the grill pan over high heat for 1 to 2 minutes per side.
12
Serve the hot shrimp with the basil emulsion alongside for dipping.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup unsalted pistachios, 3/4 cup coarsely chopped basil, 1/4 cup coarsely chopped mint, 1 tablespoon fresh lime juice, and more.

Yes, Grilled Shrimp with Basil Emulsion falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Shrimp with Basil Emulsion

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