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Citrus Rosemary Grilled Jumbo Shrimp with Fennel Roasted Garlic Sauce
This shrimp grilling recipe was created to match the characteristics of J. Lohr Estate Flume Crossing Sauvignon Blanc. The bright herbaceous and citrus in the nose and crisp finish pair nicely with a rich and aromatic sauce. It was published in the J. Lohr Winery Wine club newsletter in July 2013.
When purchasing your seafood we recommend using the Monterey Bay Aquarium’s Seafood Watch to assist in your seafood buying to assure that you are supporting the sustainability of our oceans. www.seafoodwatch.org
Shrimp and Shrimp Preparation
Serves two full dinner portions or 4 small plates.
1 Lb. large wild caught US Gulf of Mexico 16/20 or larger.
1 quart cold Water* optional
3 tablespoons Kosher or Sea Salt* optional
Peel and devein the shrimp. If you are going to make a shrimp stock reserve the shells. Optional step, combine the cold water with the salt. Soak the peeled and deveined shrimp while assembling or preparing the other ingredients for the dish. This brings back some of the natural briny flavors of the shrimp.
Citrus Rosemary Marinade
¼ cup Orange Juice
¼ cup Red Grapefruit Juice
1 tablespoon finely chopped Garlic
1 tablespoon finely chopped Italian Parsley
½ teaspoon finely chopped or grated Lemon Peel, yellow part only.
½ teaspoon ground Fennel Seed
1 teaspoon Kosher Salt
Combine all ingredients and marinate the shrimp for at least one hour.
Fennel Roasted Garlic Sauce
1 ½ tablespoon Butter
2 Shallots finely diced
6 cloves Roasted Garlic chopped or mashed
1 cup Fennel or Sweet Anise bulb diced ¼ inch
¼ teaspoon ground Fennel seed
¼ cup J. Lohr Estate Flume Crossing Sauvignon Blanc
1 cup Shrimp Stock (recommended)
½ cup Clam Juice
1 cup Heavy Whipping Cream
1 pinch Cayenne Pepper
Salt to taste
To finish the sauce
1 teaspoon Fennel Fronds chopped fine
1 teaspoon fresh Rosemary chopped fine
1 tablespoon cold Butter
It is recommend making the sauce before grilling the shrimp.
Melt the butter over medium heat in a sauté pan. Add the shallots and sauté until they are clear. Add the fennel and sauté, being careful not to brown. If necessary add a little butter to the pan. After a couple of minutes add the garlic, sauté for a minute. Add the ground fennel seed, sauté for one minute. Add the shrimp stock or clam juice. If using shrimp stock simmer until the liquid is reduced by 50%. Add the J. Lohr Sauvignon Blanc. Simmer on low until the sauce will coat the back of a metal spoon. Keep the sauce in a warm spot until the shrimp are grilled.
Grill the marinated shrimp on a hot direct fire, wood or charcoal are the best but a gas grill will be fine as well. Cook the shrimp until they are curled about ¾ the way and pink. They will continue to cook after they are off the grill. Reserve in a warm location
After grilling the shrimp add the finishing touches to the sauce. Heat the sauce to just below simmer, place the cold butter in the pan and whisk until it is incorporated, then turn off the heat add the chopped fennel fronds and rosemary. Taste to adjust the salt.
Pour the sauce on the plates, then place the shrimp on top of the sauce. Serve with delicious, J. Lohr Estate Flume Crossing Sauvignon Blanc.
We will have more delicious original grilling shrimp recipes soon, check back!