Garlicky Broiled Shrimp with Napa Cabbage and Orange Salad
By Mark HuxsollPublished on October 27, 2020
Time
30 minutes
Yield
Serves 4
Ingredients
¼ cup table salt for brining2 pounds shell-on jumbo shrimp (16 to 20 per pound)6 tablespoons extra-virgin olive oil, divided3 scallions, white and green parts separated and sliced thin2 garlic cloves, minced1 teaspoon fennel seeds ½ teaspoon red pepper flakes ½ small head napa cabbage, cored and sliced thin3 oranges, peeled, quartered, and sliced crosswise 1⁄2 inch thick½ cup shredded fresh basil 1 tablespoon cider vinegar ¼ teaspoon table salt
Before You Begin
One large or two small bunches of basil will yield the ½ cup needed here.
Instructions
- Dissolve ¼ cup salt in 1 quart cold water in large container. Using kitchen shears, cut through shells of shrimp; devein shrimp but do not remove shell. Using paring knife, cut ½-inch-deep slit in each shrimp along vein line, taking care not to cut shrimp in half completely. Submerge shrimp in brine, cover, and refrigerate for 15 minutes.
- Adjust oven rack 4 inches from broiler element and heat broiler. Combine ¼ cup oil, scallion greens, garlic, fennel seeds, and pepper flakes in large bowl. Remove shrimp from brine and pat dry with paper towels. Toss shrimp with oil mixture. Spread shrimp on wire rack set in rimmed baking sheet.
- Broil shrimp until opaque and just browned, 2 to 4 minutes per side, rotating sheet halfway through broiling; transfer shrimp to serving platter. Combine cabbage, oranges, basil, vinegar, salt, scallion whites, and remaining 2 tablespoons oil in bowl. Serve shrimp with cabbage salad.
Time
30 minutesYield
Serves 4Ingredients
¼ cup table salt for brining
2 pounds shell-on jumbo shrimp (16 to 20 per pound)
6 tablespoons extra-virgin olive oil, divided
3 scallions, white and green parts separated and sliced thin
2 garlic cloves, minced
1 teaspoon fennel seeds
½ teaspoon red pepper flakes
½ small head napa cabbage, cored and sliced thin
3 oranges, peeled, quartered, and sliced crosswise 1⁄2 inch thick
½ cup shredded fresh basil
1 tablespoon cider vinegar
¼ teaspoon table salt
Ingredients
¼ cup table salt for brining
2 pounds shell-on jumbo shrimp (16 to 20 per pound)
6 tablespoons extra-virgin olive oil, divided
3 scallions, white and green parts separated and sliced thin
2 garlic cloves, minced
1 teaspoon fennel seeds
½ teaspoon red pepper flakes
½ small head napa cabbage, cored and sliced thin
3 oranges, peeled, quartered, and sliced crosswise 1⁄2 inch thick
½ cup shredded fresh basil
1 tablespoon cider vinegar
¼ teaspoon table salt
Ingredients
¼ cup table salt for brining
2 pounds shell-on jumbo shrimp (16 to 20 per pound)
6 tablespoons extra-virgin olive oil, divided
3 scallions, white and green parts separated and sliced thin
2 garlic cloves, minced
1 teaspoon fennel seeds
½ teaspoon red pepper flakes
½ small head napa cabbage, cored and sliced thin
3 oranges, peeled, quartered, and sliced crosswise 1⁄2 inch thick
½ cup shredded fresh basil
1 tablespoon cider vinegar
¼ teaspoon table salt
Why This Recipe Works
To get quick-cooking shrimp to develop great color and flavor in just minutes, we briefly brined the shrimp and then coated them in a potent mixture of aromatics before broiling them. The superhot broiler ensured that the shrimp browned quickly and didn’t steam in their own juices. Keeping the shrimp in their shells during cooking protected them from drying out and contributed extra flavor. A bright shredded cabbage salad, studded with oranges and fresh basil, contrasted nicely with the rich, sweet shrimp.
Before You Begin
One large or two small bunches of basil will yield the ½ cup needed here.
Instructions
- Dissolve ¼ cup salt in 1 quart cold water in large container. Using kitchen shears, cut through shells of shrimp; devein shrimp but do not remove shell. Using paring knife, cut ½-inch-deep slit in each shrimp along vein line, taking care not to cut shrimp in half completely. Submerge shrimp in brine, cover, and refrigerate for 15 minutes.
- Adjust oven rack 4 inches from broiler element and heat broiler. Combine ¼ cup oil, scallion greens, garlic, fennel seeds, and pepper flakes in large bowl. Remove shrimp from brine and pat dry with paper towels. Toss shrimp with oil mixture. Spread shrimp on wire rack set in rimmed baking sheet.
- Broil shrimp until opaque and just browned, 2 to 4 minutes per side, rotating sheet halfway through broiling; transfer shrimp to serving platter. Combine cabbage, oranges, basil, vinegar, salt, scallion whites, and remaining 2 tablespoons oil in bowl. Serve shrimp with cabbage salad.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments