Grilled Shrimp with Sun-Dried Tomatoes Recipe

Name: Grilled Shrimp with Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds medium shrimp, shelled and butterflied; 1/2 teaspoon salt and pepper; 1 tablespoon finely-minced garlic; 1 (2-ounce) tin flat fillets of anchovies; 1 1/2 tablespoons plus 1/4 cup olive oil; 2 tablespoons freshly-squeezed lemon juice; 2 tablespoons toasted pine nuts; 1/2 cup marinated sun-dried tomatoes, cut into large shreds; 1/4 cup capers; 1/2 cup torn basil leaves, firmly packed

Servings: persons

2 pounds medium shrimp, shelled and butterflied
1/2 teaspoon salt and pepper
1 tablespoon finely-minced garlic
1 (2-ounce) tin flat fillets of anchovies
1 1/2 tablespoons plus 1/4 cup olive oil
2 tablespoons freshly-squeezed lemon juice
2 tablespoons toasted pine nuts
1/2 cup marinated sun-dried tomatoes, cut into large shreds
1/4 cup capers
1/2 cup torn basil leaves, firmly packed

1
Toss shrimp with salt, 2 teaspoons of garlic and 1 1/2 tablespoons olive oil.
2
Season with fresh ground pepper.
3
Refrigerate for 1 hour.
4
Prepare dressing: In the workbowl of a food processor puree anchovies, including the oil from the tin, and lemon juice.
5
With motor running, slowly drip in 1/4 cup olive oil.
6
Thin with 2 tablespoons cold water to make a smooth, medium-thin dressing.
7
If it's too thick, thin with a little more water.
8
Prepare a very hot charcoal fire or preheat broiler.
9
Grill shrimp on a fine-mesh grill over coals, turning them once.
10
Remove them as soon as they turn opaque, 2 to 3 minutes.
11
Or broil shrimp, turning once.
12
Let cool to room temperature and set aside up to 1 hour.
13
To assemble salad: In a large bowl toss shrimp with remaining teaspoon of garlic, pine nuts, anchovy dressing, sun-dried tomatoes, capers and basil.

1746

kcal

Calories

195

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 10 ingredients. The key ingredients include: 2 pounds medium shrimp, shelled and butterflied, 1/2 teaspoon salt and pepper, 1 tablespoon finely-minced garlic, 1 (2-ounce) tin flat fillets of anchovies, and more.

Yes, Grilled Shrimp with Sun-Dried Tomatoes 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 Sun-Dried Tomatoes

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