Shell-On Shrimp in the Greek Style
- Active Time 46m
- 1/4 cup white wine
- 2 tablespoons fresh lemon juice
- 1 teaspoon slivered lemon zest
- 1/2 cup extra-virgin olive oil
- 3 large cloves garlic, sliced
- 2 tablespoons fresh oregano leaves
- 1/2 teaspoon fine sea salt
- 1 teaspoon coarsely cracked black pepper
- 1 1/2 pounds medium shell-on shrimp, deveined if necessary
- Crusty bread, for serving
In the bowl of the Instant Marinater, combine the wine, lemon juice and zest, olive oil, garlic, oregano, salt and pepper.
Butterfly the shrimp as follows: with a sharp knife, cut each shrimp along the rounded edge of the shells, cutting about halfway through; open out the shrimp into a butterfly shape (this will allow the shrimp to absorb more marinade and expose more of the flesh to the grill, for a smokier flavor.)
Add the shrimp to the Instant Marinater and fit the lid on top securely. Pump out the air with the vacu-vin, and shake the chamber to distribute the ingredients evenly. Refrigerate for 1 hour.
Heat a large cast-iron skillet until it is so hot that it's smoking. With a slotted spoon, transfer the shrimp from the marinade to the pan. Sear for 2 minutes, then toss the shrimp to turn them, and cook for 2 minutes more, until firm and opaque. Add the remaining marinade to the pan and let it just heat through. Serve spoonfuls of shrimp with plenty of the juices, with crusty bread to mop them up.
Recipe created exclusively for Cooking.com by Brigit L. Binns.
Recipe reprinted by permission of Publisher. All rights reserved.
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