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Grilled Shrimp with Basil Aioli

July 13, 2011

This Sunday Scott and I had our friends from the neighborhood over for a barbecue. Because I’ve been so busy lately and was out of town most of Saturday, I knew I had to give myself a break and come up with a simpler meal. I’ve been wanting to grill sausages with peppers and onions for awhile now, so that was easily decided on; But then I thought, what if we do surf-n-turf? I love grilled shrimp. I love really any kind of shrimp, as its really easy and quick-cooking, and not that expensive either. I remembered I had some left over basil from my pizza night, as well as some fresh sage so this recipe came together rather quickly. It made a great appetizer/side dish to our sausages with some roasted potatoes that were delicious dipped in the aioli as well! I would definitely make this again, heck I wish I made more so I’d have some leftovers to eat today!

  • 1 lb shrimp, peeled, deveined and tails removed
  • 1/3 cup fresh lemon juice
  • 1/4 tsp lemon zest
  • 1 clove garlic
  • 1/2 tsp kosher salt
  • 2 TBSP fresh minced basil
  • 1 tsp fresh minced sage
  • 1 tsp sugar
  • 1/4 cup vegetable oil
  • wooden skewers

Using a fork, mash the garlic clove with the salt to create a paste. Add it to a small bowl with remaining ingredients, minus the shrimp, and mix well. add the shrimp and toss to coat. cover and refrigerate for an hour or until ready to cook. Soak the skewers in water for at least a half hour. When ready, thread the shrimp onto the skewers, 2 or 3 on each. Cook on a heated grill for about 4 minutes per side, just until pink. Since they marinate in lemon juice they’re already partially cooked by the acids, so they don’t need to go for very long otherwise they’ll be too tough. Remove from skewers and serve with basil aioli.

Basil Aioli

  • Juice of 1 lemon
  • 1 small garlic clove, minced
  • 2 egg yolks
  • 2 1/2 tsp minced basil
  • 2/3 cup olive oil
  • 1 TBSP crème fraîche
  • Salt and fresh ground pepper, to taste

Using an immersion blender or small food processor, puree the lemon juice, egg yolks, garlic and basil. Drizzle in the olive oil and blend to emulsify. Mix in the crème fraîche and season with salt and pepper. Enjoy!

4 Comments leave one →
  1. Amy G permalink
    July 13, 2011 12:05 pm

    I was planning on doing something with my shrimp tonight and this sounds yumbo! Question: if I’m too lazy to track down crème fraîche…think I could sub in sour cream or whipped cream? (or a combo?) Any other suggestions?

    • July 13, 2011 12:28 pm

      Yep, I just threw that in there to thicken it- sour cream would work fine, or you can reduce the lemon juice and olive oil amounts at first and see what the consistency is like as you add more liquid a little at a time. Its really just a matter of thickness preference!

      • Amy G permalink
        July 13, 2011 2:04 pm

        yesss! I’m already excited!

  2. July 13, 2011 12:46 pm

    I’m sure that your BBQ was a success…the shrimp look great.

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