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

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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

  • Laura on June 18, 2012

    Pg. 172. This couldn't be simpler and it produces nicely grilled shrimp. I didn't use head-on, so went for the jumbo size shrimp and cooked them on skewers for ease of turning. The 1.5 minutes per side cook time was perfect. It may not be the most exciting grilled shrimp you've ever made, but it won't disappoint either. I can't recommend the Charred Pineapple and Mango Salsa recipe that is suggested as an accompaniment. But a better mango salsa would pair very well.

  • Breadcrumbs on June 17, 2012

    p. 172 Seasonal produce is driving our menu now and with some wonderful wild mushrooms I picked up at the market and some fragrant lemon thyme thriving in my garden, I found a simple pasta dish in one of Nigella’s books. That recipe also calls for lemon and thyme so I was looking for a complimentary protein to serve alongside and I landed here. The sweetness of the shrimp and the smoky flavour from the grill paired very well with our earthy mushroom pasta. Can’t wait to do this again w the salsa. I must say I haven’t done a lot of cooking from Nigella’s books but when I do, she too tends to impress and her pasta dish was no exception. Photos here: http://chowhound.chow.com/topics/600169#7406581

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