Shrimp Marinade In Tequila With Prosciutto And Basil
User Reviews
5
Shrimp Marinade In Tequila With Prosciutto And Basil
Description
The Shrimp Marinade In Tequila With Prosciutto And Basil begins by soaking peeled and deveined large shrimp in a marinade combining tequila, olive oil, fresh lemon juice, Dijon mustard, chopped basil, and pepper. This mixture imparts acidity and herbaceous flavors while tenderizing the shrimp. After marinating in the refrigerator for a few hours, the shrimp are individually wrapped first with a fresh basil leaf and then with thin prosciutto slices for an added savory layer.
The shrimp are then threaded lengthwise onto skewers—either metal or soaked bamboo—and grilled on a hot pan. The process of basting them with reserved marinade while grilling enhances moisture and flavor. The prosciutto crisps during cooking, contrasting with the tender shrimp inside. The result is a sophisticated dish combining fresh herb, citrus tang, and smoky meatiness.
This dish is suitable for serving immediately as a flavorful appetizer or main course. Leftovers, if any, store well in a tightly sealed container for a day or two and can be gently reheated or enjoyed at room temperature. The recipe suggests alternatives such as prawns instead of shrimp and sage as a substitute for basil, indicating flexibility in herb choices and protein.
Ingredients
- 1 cup tequila
- 1 cup olive oil
- ½ cup lemon juice freshly squeezed
- 2 tablespoons Dijon mustard
- ½ cup basil freshly chopped
- black pepper a few rounds
- 24 Shrimp peeled, deveined and tails off, large
- 24 basil leaves, large
- 24 prosciutto thinly sliced, sliced
Instructions
Skewers
- If you are not using metal skewers but use bamboo skewers, you will have them submerged in water for a couple of hours so they will not burn when grilling.
Marinade
- Combine tequila, olive oil, lemon juice, mustard, chopped basil, and pepper, and pour the shrimp into a shallow bowl to cover them.
- Marinade in the refrigerator for a couple of hours. If the marinated does not cover them fully, turn the shrimps once.
Getting Ready To Grill
- Remove the shrimp from the marinade and reserve the marinade.
- Wrap the middle of each shrimp first with a leave of basil and then with the prosciutto. Thread 4 shrimps lengthwise on each of 6 metal skewers.
- On the stove heat up a grilling plate over high heat.
- Grill the shrimp basting with the marinade for several minutes on each side. Serve immediately.
Notes
- Prawns can substitute large shrimp, with a recommended serving of three per person due to their fullness.
- Sage may be used instead of basil if preferred or unavailable.
- White wine can replace tequila as a marinade base if desired.
- Leftover shrimp store well in an airtight container for one to two days and should be brought to room temperature before reheating gently in a skillet with a small amount of olive oil.
- The shrimp can also be enjoyed cold or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 2g | 1% |
| Protein | 5g | 10% |
| Fat | 37g | 57% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 60mg | 20% |
| Sodium | 245mg | 10% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 106IU | 2% |
| Vitamin C | 9mg | 10% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
