For the past few months, we have partnered with Chef Bryan Clark, executive chef of Joel Catering, to bring readers excellent, and easy to execute, recipes perfect for a date night in, wedding BBQ or even a bridal shower.
This month, Chef Clark is sharing his garlic and herb grilled shrimp and saffron paella recipe.
“We’re so lucky to live in the Gulf Coast and have access to some of the world’s greatest seafood,” said Clark. “The Louisiana coastline is more than 7,500 miles long, and every year produces plentiful harvests of fish and shellfish.”
This dish is tailor-made for an in-home engagement party or small wedding-related gathering where hors d’oeuvres are the star of the evening.
“With the fall inshore shrimp season just beginning, now’s a good time to celebrate with some grilled gulf shrimp with a delicious side of saffron paella,” says Clark.
GARLIC & HERB GRILLED SHRIMP
- 6 tablespoons olive oil, divided, plus more for grill
- 2 garlic cloves, finely chopped
- 2 tablespoons parsley, finely chopped
- 1/2 teaspoon crushed red pepper flakes
- 12 head-on, jumbo prawns or gulf shrimps. (about 1 ½ to 2 pounds shrimp)
- salt and pepper to taste
- 1 whole lemon, cut into wedges
- Prepare grill for medium-high heat; oil grate. Combine garlic, parsley, red pepper flakes, and 4 tablespoons oil in a medium bowl.
- Working one at a time, body peel each shrimp from the base of the head to the top of the tail.
- Using a paring knife cut deep enough into flesh to expose vein; remove vein. Toss prawns with remaining 2 tablespoons oil in another medium bowl; season with salt and pepper.
- Grill prawns or shrimp, turning occasionally, until shells are bright red and meat is cooked through (it will look slightly opaque), about 5 minutes.
- Transfer to bowl with garlic-parsley mixture and toss to coat; season with kosher salt and pepper.
- Transfer prawns to a serving platter and pour garlic-parsley mixture over; sprinkle with sea salt. Serve with lemon wedges for squeezing over.
- 1/2 teaspoon olive oil
- 1 small onion, fine chopped
- 1/2 red bell pepper, fine chopped
- 3 cloves garlic, fine chopped
- 1/4 teaspoon saffron threads, crumbled
- 1/4 teaspoon hot Spanish paprika or hot Hungarian paprika
- salt and black pepper
- 16 ounces (1 pint) chicken broth, plus more if needed
- 3/4 cup arborio rice
- 1/2 cup fresh green peas
- In a medium heavy skillet with 2-inch sides, warm the oil over medium heat. Add the onion and bell pepper. Cook for about 6 minutes until softened, stirring often. Stir in the garlic, saffron, paprika, and salt and pepper to taste. Add broth and rice.
- Bring to a boil; reduce the heat to low; cover and simmer for about 12 minutes until the rice is almost tender.
- Nestle peas in the rice, and add 1/4 cup (or more) of the broth to moisten. Cover and simmer about 5 more minutes.
- Remove from heat and let stand about 3 minutes. Season to taste with salt and pepper. Serve.