Grilled Gulf Shrimp With Potatoes And String Beans Recipe

Prepare marinade and shrimp

In a medium bowl combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, minced garlic, smoked paprika, 1 tsp salt, 1 tsp freshly ground black pepper and red pepper flakes if using. Whisk to emulsify. Add the peeled and deveined Gulf shrimp and toss to coat evenly. Marinate at room temperature for 15–20 minutes (no longer than 30 minutes) while you prepare potatoes and beans.

If using wooden skewers, soak them in water for at least 20 minutes before threading shrimp to prevent burning. Thread 3–4 shrimp per skewer, leaving a little space between each for even cooking. Set skewers aside on a plate until ready to grill.

Par-cook potatoes

Place halved baby potatoes in a saucepan and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until just tender when pierced with a knife, 10–12 minutes depending on size. Drain thoroughly and let steam-dry in the colander for 2 minutes.

Season and crisp

Toss the drained potatoes with 1 tbs olive oil, 1 tsp chopped rosemary, 1/2 tsp salt and 1/2 tsp black pepper. Preheat a grill (or grill pan) to medium-high (about 400°F / 200°C). Place potatoes cut-side down on the hot grill and cook until golden and crisp, about 4–6 minutes per side. Alternatively, roast in a 425°F oven for 15–20 minutes flipping once. Remove potatoes to a warm plate.

Blanch and finish beans

Bring a pot of salted water to a rolling boil. Add trimmed string beans and blanch for 2–3 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

Toss the blanched beans with 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp black pepper. When the grill is hot and after potatoes have started, place beans in a grill basket or on the grill perpendicular to grates. Grill until you get light charring and they're warmed through, 3–4 minutes, shaking the basket occasionally. Remove and keep warm. If desired, finish with 1 tsp lemon zest.

Grill shrimp

With the grill at medium-high, oil the grates lightly. Place shrimp skewers across the hottest part of the grill. Grill shrimp 2–3 minutes per side, until opaque and pink with slight char and the internal temperature reaches 120–125°F for slightly tender shrimp or 135°F if you prefer firmer; do not overcook. Remove shrimp from skewers if desired.

During the last minute of grilling, place 1 tbs unsalted butter on the shrimp (or brush melted butter on them) so it melts and glosses the shrimp.

Transfer shrimp to the plate with potatoes and beans. Sprinkle 2 tbs chopped fresh parsley over everything and serve with lemon wedges for squeezing at the table.

Arrange grilled potatoes and string beans on a serving platter, lay the shrimp on top or to the side, spoon any garlic-lemon marinade that remained (that has been cooked) or melted butter over the shrimp, sprinkle with parsley and offer lemon wedges. Serve immediately while hot.

Suggested accompaniments: crusty bread or a simple green salad. Leftovers keep refrigerated up to 2 days; reheat gently to avoid overcooking shrimp.