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Categories:
shrimp olive oil lemon juice garlic red pepper gold potatoes black olives capers cilantro salt freshly ground black pepper paprika salt garlic black pepper onion powder cayenne pepper oregano thyme
Viewed: 52 - Published at: a year agoIngredients
- 1 1/2 pounds medium shrimp, peeled and deveined
- 1/4 cup olive oil, plus 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice, plus more for serving
- 2 teaspoons minced garlic
- 1 teaspoon Essence or Creole seasoning, recipe follows
- Pinch red pepper flakes
- 10 ounces Yukon gold potatoes, peeled and cut into 1/2 to 3/4-inch dice
- 2 tablespoons chopped, seeded brine-cured black olives, such as kalamata
- 2 teaspoons small capers, drained
- 1 tablespoon chopped fresh cilantro leaves, plus small fresh cilantro sprigs, for garnish
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Method
- In a bowl, combine the shrimp, olive oil, 1 tablespoon of the lemon juice, garlic, Essence, and pepper flakes and toss to coat the shrimp evenly.
- Let marinate, refrigerated, for at least 1 and up to 2 hours.
- Meanwhile, in a small saucepan, place the potatoes and enough salted water to cover by 1-inch and bring to a boil.
- Reduce the heat and simmer until the potatoes are just tender, about 10 minutes.
- Drain and place in a large bowl.
- Toss with 1 tablespoon of the extra-virgin olive oil, 1 teaspoon of the remaining lemon juice, and a pinch of the salt.
- Set aside.
- Preheat the grill to high heat.
- Remove the shrimp from the marinade and grill the shrimp, turning, until opaque, pink, and cooked through, about 3 minutes.
- Remove from the grill and set on a platter to cool slightly.
- Add the shrimp to the bowl with the potatoes.
- Add the remaining extra-virgin olive oil, the remaining 2 teaspoons lemon juice, the olives, capers, cilantro, salt, and pepper and toss to combine.
- Adjust the seasoning, to taste, and serve on small plates, garnishing each plate with a sprig of cilantro.
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
