Garden Hard, Eat Hearty: Summer Mint Shrimp

Try this fresh shrimp recipe for a summer dinner.


| June/July 1995


Serves 6

A refreshing, highly seasoned dish for a hot summer night. Serve chilled or at room temperature with lightly steamed string beans tossed with basil, chopped garden tomatoes, balsamic vinegar, salt, and pepper. Extra mint? Rub a few sprigs between your hands after cleaning the shrimp.

  • 2 pounds large shrimp, peeled and deveined

Marinade

  • 1/2 cup white wine
  • 1 teaspoon mustard seeds
  • 2 teaspoons Old Bay Seasoning*
  • 1 teaspoon crushed red pepper
  • 8 fresh sage leaves
  • 1 bay leaf

Dressing



  • 1 1/4 tablespoons minced garlic
  • 1 tablespoon chopped shallots
  • 1 tablespoon dijon-style mustard
  • 1/4 cup lemon juice
  • 3/4 cup olive oil
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • Salt and pepper to taste
  • 1/4 cup chopped mint

1. In a medium bowl, combine the marinade ingredients and add the shrimp, coating well. Cover the mixture and refrigerate for at least an hour.

2. Bring 6 quarts of cold water to a boil. Add the shrimp mixture, and simmer for 3 minutes, or until the shrimp turn an opaque pink. Drain the shrimp, place them in a bowl, and set them, covered, in the refrigerator.







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