Appetizers › Grilled Shrimp Gremolata

Grilled Shrimp Gremolata

Evan Percoco from BOKX 109 American Prime makes eye-popping shrimp grill-worthy with the addition of a fantastic gremolata. He also demonstrates great techniques from prepping the shrimp to mincing, chopping, crushing and grating ingredients. It's Knife Skills 101 meets How to Make the Best Grilled Shrimp Ever!

 

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About Evan Percoco

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Grilled Shrimp Gremolata

Evan Percoco from BOKX 109 American Prime makes eye-popping shrimp grill-worthy with the addition of a fantastic gremolata. He also demonstrates great techniques from prepping the shrimp to mincing, chopping, crushing and grating ingredients. It's Knife Skills 101 meets How to Make the Best Grilled Shrimp Ever!

 

About Evan Percoco

As a graduate of the Culinary Institute of America, the country's premier culinary learning laboratory, Executive Chef Evan Percoco has forged a career based on a bold, creative approach to American cuisine and the great range the best in his craft require.  He has dazzled the palates of presidents, royalty and rock stars, each receiving the type of personal attention that has become his trademark. It is this element that led to his selection as Resident Chef of Saudi Arabian Prince Khalid Al-Faisal at the consul's estate in Washington DC, and Executive Chef at the Hard Rock Hotel in Orlando, catering to Rock & Roll royalty.  It was during his run at the Mayflower Hotel in Washington DC, where he met Lou Carrier. The two formed a creative partnership that led to some of the most successful food and beverage concepts at the Mayflower, Loews Hotels and Hard Rock Hotels. Evan recalls, "When Lou called to say there was an opportunity to work together again doing something 'very different' in Boston, I was all over it!" The result: BOKX 109 American Prime.

Recipe

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Ingredients

Serves 2

  • 4-5 (U-4 or U-5) colossal shrimp (or as large as you can get)
  • ¼ bunch Italian parsley, minced
  • lemon zest of 1/2 lemon
  • juice of 1/2 lemon
  • 3-4 lemon wedges for grilling
  • 2 tbsp pine nuts, crushed with the side of a knife
  • 1-2 cloves garlic, minced
  • 4 tbsp extra virgin olive oiil
  • 2 tbsp Savignon Blanc (or other dry white wine)
  • 2-3 tbsp tomato sauce (San Marzano recommended)

How-to

  1. With a sharp knife, carefully cut through the back of the shrimp shells.  Leave the tail whole and intact
  2. Devein the shrimp and set aside
  3. For the gremolata, combine parsley, lemon zest, pine nuts and garlic.  Add wine, lemon juice, kosher salt, pepper and olive oil
  4. Peel pack the shell of the shrimp while leaving the shell intact and rub the shrimp in the gremolata on both sides of the shrimp (you can do this up to 1 day in advance)
  5. Grill the shrimp (shell-side down first) 1 minute each side and grill the lemon wedges (same timeframe)

Plate and Serve

  1. Place tomato sauce in bottom of a bowl
  2. Place the shrimp in the bowl
  3. Add grilled lemons
  4. Drizzle basil oil (or extra virgin olive oil) on top

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Comments (2)

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  1. lynne:

    gorgeous & delicious! will be a summer staple on my grill for sure. thanks evan. (Apr 11, 2009 9:14:11 AM)

  2. jlmoriarty:

    Evan ~~ You're making me hungry. If you are serving this as a main course you must be adding something else? But I can't figure what it would be. Rice? No tomato sauce? I'm guessing you've something better to add. John (Apr 9, 2009 5:41:36 PM)