Grilled Shrimp with Garlic Marinade

Steak and shrimp were on the menu at a recent family get-together. Both were loved by all, but these shrimp were hands down everyone’s favorite. My mother-in-law was kind enough to share the recipe and I’m please to be able to share it with you!

Because shrimp cook so quickly, I can make them on an indoor grill pan in less time that it takes to get the outdoor grill ready, but feel free to grill them outside if you like.

Marinade shrimp for 30 minutes to 2 hours. Any longer than that will negitively effect the texture so keep that in mind.

Place the shrimp on skewers if you like, and grill for one to two minutes per side.

Tip: Properly cooked shrimp should end up shaped like the letter “C”. If you overcook them, they’ll resemble more of an “O” shape.

Super simple and really yummy. Enjoy!

Items used to make this recipe:

(affiliate links)

• microplane zester https://amzn.to/2FSQ1uS

• citrus juicer https://amzn.to/35PtDO1

• flat skewers https://amzn.to/3iOVWQn

• double grill pan https://amzn.to/2FIDyue

• single grill pan https://amzn.to/32ItppW

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Grilled Shrimp w/Garlic Marinade

makes 2 pounds

Printable Recipe

Ingredients

• 2 pounds uncooked large or jumbo shrimp, peeled and deveined (15-25 count per pound)

• 1/4 cup olive oil

• 1/4 cup freshly squeezed lemon juice (1-2 lemons)

• zest of 1 lemon

• 1/2 teaspoon kosher salt (I used Morton’s)

• 1/4 teaspoon freshly cracked black pepper

• 1 teaspoon Italian seasoning

• 2 teaspoons freshly minced garlic

• 1 tablespoon chopped fresh parsley (reserve 1 teaspoon for garnish)

Directions

1. In a large mixing bowl or gallon-size zipper bag, combine the olive oil, lemon juice, lemon zest, kosher salt, black pepper, Italian seasoning, minced garlic, and 2 teaspoons of the freshly chopped parsley.

2. Add the shrimp to the marinade and toss well to coat; cover with plastic wrap and rest in the refrigerator for between 30 and 120 minutes (no longer).

3. Place shrimp on skewers (if desired) and cook for 1-2 minutes per side on a preheated indoor grill pan (or outdoor grill); remove from heat and garnish with remaining 1 teaspoon freshly chopped parsley.

Bruno's Authentic French Vanilla Ice Cream

So it’s officially the last week of summer and I can’t let the season end without sharing this recipe that comes from a classically-trained French Pastry Chef, who was given the recipe by an authentic Glacier (a professional ice cream maker in France). Sheet gelatin and commercial kitchen techniques result in the creamiest, most amazing French Vanilla Ice Cream imaginable. It’s Michelin star-worthy.

Please note - the ice cream base should be made a day before processing in your ice cream maker.

Items used to make this recipe:

(affiliate links)

• good ice cream maker https://amzn.to/3bu4ucE

• better ice cream maker https://amzn.to/35aUl3u

• immersion blender https://amzn.to/3h3DPEA

• pure vanilla bean paste https://amzn.to/34SgdCu

• gelatin sheets https://amzn.to/3igQJQU

• standard digital scale https://amzn.to/363ysFz

• digital gram scale https://amzn.to/3bAEiwM

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Authentic French Vanilla Ice Cream

makes 1 quart

Printable Recipe

Ingredients

• 500g whole milk

• 180g granulated sugar

• 30g glucose or light corn syrup

• 30g dry milk powder

• 8g vanilla bean paste

• 2g salt (see notes below)

• 100g egg yolks (about 5)

• 4g gelatin sheets

• 300g heavy cream

Directions

1. Soak gelatin sheets in a few cups of cold water for 5-10 minutes, then remove sheets and gently squeeze out excess water; set aside until needed.

2. In a medium saucepan over medium heat, combine milk, sugar, glucose (or corn syrup), and salt together until the temperature reaches 113F (45c).

3. Using an immersion blender, add dry milk to the warm milk mixture, then add the egg yolks and continue blending with the immersion blender until the mixture reaches 185F (85c); remove from heat.

4. Use the immersion blender to add the gelatin sheets, followed by the cream and vanilla.

5. Pour mixture into an airtight container and refrigerate for at least 24 hours to allow the flavors to mature.

6. Process according to your ice cream maker’s instructions and serve right away or transfer mixture to a freezer-safe container for longer storage.

7. To serve, allow frozen ice cream to soften at room temperature for 15-20 minutes before scooping.

Notes

• Gelatin Sheets - don’t be too concerned with the “bloom strength” of the sheet gelatin you use for this recipe. Just be sure the total weight is equal to 4 grams.

• Standard digital scales are great for weighing most ingredients, but they’re not so great when weighing very minimal amounts. When weighing just a few grams, like the salt in this recipe, it’s best to use a precise digital gram scale. If you don’t have a digital gram scale, you’ll have to approximate. For reference, 1 teaspoon of table salt weighs 5.69g so you’d need approximately 1/3 teaspoon table salt for this recipe (the volume would differ if using kosher salt).

• For the best flavor, be sure to refrigerate the ice cream base for 24 hours before processing in your ice cream maker.

adapted from Bruno Albouze