GRILLED GARLIC SCORPION SHRIMP (primal)
OK, if you have been following me you know that I love the VEGGIES… but who doesn’t love a great meal with SEAFOOD in it?? Once a year, normally New Years Day, I like to indulge in the meaty side of life, and my first choice is shrimp. I am going to stop for a second and give you the link to Monterey Bay Aquarium’s Seafood Watch website. It will give you resources on how to choose sustainable seafood. Please be sure to always buy only sustainable sourced seafood and ingredients…
….just click the picture below to go to the website….
So back to my story….AH! The thought of the succulent flavor of plump shrimp makes my mouth water! One of my favorite ways to make it (besides grilling it whole on the BBQ) is to do GRILLED GARLIC SCORPION SHRIMP. These tasty guys are actually grilled on a grill pan. No, “scorpion” is not the species of shrimp that I use, it is what my daughter thought they looked like when I first made them many years ago. (How they get the scorpion shape is in how I prepare them.) The other item that I indulge in, is the clarified butter or ghee that I serve it with. Now– it is all topped with the heavenly taste of grilled garlic…. what was I saying? You just caught me dreaming… YES, lots of grilled garlic actually! When you make this recipe you will think it is too much garlic for the amount of shrimp– but because it is grilled, the spike of RAW GARLIC flavor is NOT present– just the smoky grilled garlic flavor. So now that both of our taste-buds are screaming for more, lets get to the recipe. Bon Appetit!
SERVES 2 MAIN COURSES or 2 SIDE DISHES
1 1/2 pound 15-16 count fresh sustainable sourced large shrimp/prawns
12 large cloves fresh organic garlic, fine chopped
1 lb of organic grass fed butter
In a medium sauce pan, put in your butter. Turn on medium heat, do not stir. Continue to cook for 20 minutes. With a clean metal tablespoon, skim the white foam off the top and discard. Get as much of the foam off without removing the yellow liquid. Continue to cook on low heat for 15 minutes, the remaining white liquid, solids will float to the top. Remove from the heat and allow to set up for 20 minutes. Use a clean metal spoon and remove the solids from the top of the liquid. Get a 1 cup measuring cup and place a fine mesh strainer in it. Line the strainer with a clean paper towel. Tilt the sauce pan slightly and use a clean metal spoon and spoon out the golden liquid into the paper lined strainer, allow to drain well and set aside. This is your clarified butter/ ghee. Wash your shrimp well. Gently remove the shells and reserve for stock or other recipe. Use a small sharp knife and gently make a shallow cut down the back of the peeled shrimp, remove the track. Now gently do the same to the underside and remove the track. Rinse well and set aside. Repeat with the remaining shrimp. Now take one of the cleaned shrimp and lay it flat on a cutting board stretched out on its back flat down. Start from head and cut all the way through up towards the tail about 2/3 the way up the length of the shrimp…see pic below.
Repeat with the remaining shrimp and place in a medium mixing bowl. Now add 1/3 of the clarified butter and the garlic to the shrimp and mix well. Allow to rest for 20 minutes at room temperature, stir occasionally. Heat your grill pan on high heat until hot. Lay your shrimp cut side down, curl slightly to resemble a scorpion— see picture below
Cook on high for 3 minutes, the shrimp will start to turn opaque and curl up even more. Flip over with tongs and cook for another 2 minutes. Remove from the heat and place in a clean mixing bowl and cover tightly. Allow to rest for 5 minutes. Serve with the remaining clarified butter / ghee.