Citrus broiled shrimp from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenmacgregor18 on November 05, 2022

    Simple and excellent. I was surprised how well the citrus flavor came through. My only change, I used 1 tsp soy sauce and 1 tsp fish sauce in the marinade. I'll have to try BC's suggestion to put some marinade aside to add to butter for serving. Note- I chose the Hi broil selection on my oven, but the shrimp was slightly overdone in the cooking time. I will try Low next time.

  • alex9179 on May 26, 2016

    Fantastic marinade and technique. Remember to heed BC's suggestion to reserve some for serving!

  • Breadcrumbs on August 04, 2012

    p. 131 What can I say, we’re on a roll w these broiling recipes. I can’t imagine anything simpler and that would produce such consistently wonderful results. I found some lovely jumbo shrimp (9/12 count I believe) These giant shrimp aren’t nearly as fussy as small ones. I tossed my shrimp in a ziplock in the morning along w all but 1/4 cup of the marinade which I reserved for serving. A note on the marinade. Instead of the suggested herbs, I opted to use chopped fennel fronds and some toasted fennel seeds. I especially love the fennel/orange flavour combination. As the shrimp sizzled away under the broiler I dumped my reserved marinade into a pan along w a couple of tbsp of butter. I plated the shrimp over steamed Italian brown rice and drizzled the citrus butter sauce atop. We absolutely loved this dish. The shells were no trouble at all and everyone agreed they were finger-licking good as well! photos here: http://chowhound.chow.com/topics/600169#7496044

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