The Regency, A Loews Hotel in New York City has already provided us with two recipes - Roast American Rack of Lamb and Penne Pasta with Vodka Sauce. As promised, they have sent us a third recipe from their executive chefs for Lemon Crusted Shrimp with a Mint and Olive Oil Glaze. Recipe after the jump.
Lemon Crusted Shrimp with Mint and Olive Oil Glaze
This recipe calls for brining the shrimp first. Shrimp are grilled in their shells, retaining their flavor and juices.
For the Brine
1 qt. water
1/2 cup salt
1⁄2 cup dark brown sugar
2 lbs-Jumbo shrimp-10 to a lb.
2 ea lemons-juiced
1 bunch mint-chopped
For the Glaze
1⁄2 cup virgin olive oil
1⁄2 cup chardonnay-Paumanok Winery
2 cloves garlic minced
2 Tablespoons chopped parsley
1 Tablespoon chopped cilantro
1 Tablespoon chopped mint
2 ea limes –juiced –zest reserved
2 Tablespoon-chopped Capers
salt & pepper to taste
1⁄4 teaspoon red pepper flakes
1⁄2 stick lightly salted butter
For the brine combine first five ingredients in large bowl and whisk thoroughly. Reserve.
Using kitchen scissors cut shrimp shells down back all the way to the tail. Remove vein and pull out legs.
Add raw shrimp to the brine and refrigerate for 4 hours.
After 4 hours, drain shrimp and transfer to a large platter. Brine can now be discarded.
For the glaze combine the next 10 ingredients in a large saucepan and whisk thoroughly. Once glaze reduces by 1⁄2, slowly whisk in butter and reserve.
Turn grill on and preheat on high for 10 minutes. Once grill is hot, place shrimp flesh side down until pink approximately 2 minutes per side. Remove from grill and place on warm platter. Pour heated glaze over shrimp and enjoy!
The Regency, A Loews Hotel, Official Site
The Regency, A Loews Hotel, Five Star Alliance
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