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Wednesday, July 2, 2003



[ HAWAII'S KITCHEN ]

Gremolata adds
flavor to shrimp


This dish was prepared by James Gillespie of the Plaza Club on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Herb-Seared Shrimp Skewers

16 raw shrimp, peeled and deveined
1/4 cup olive oil
1/2 teaspoon garlic, chopped
1 teaspoon herbs (basil, oregano, thyme), chopped
4 tablespoons butter
4 king oyster mushrooms, sliced lengthwise (see note)
Salt and pepper, to taste

>> Gremolata:
3 tablespoons olive oil
1/2 teaspoon chopped garlic
3 tablespoons finely sliced sun-dried tomatoes
1 tablespoon chopped parsley
1 tablespoon lemon zest
1 teaspoon chopped fresh thyme

Thread 4 shrimp each on 4 skewers and place in a marinating pan. Combine oil, garlic and herbs; drizzle over skewers. Marinate 15 to 20 minutes.

Melt butter in a pan. Add mushrooms and cook until lightly browned. Season with salt and pepper. Remove mushrooms to the center of a serving plate.

Sear shrimp in a heavy-bottom pan over medium heat. Cook about 2 minutes per side until done. Place skewers on top of the mushrooms.

To make Gremolata: Heat olive oil in the pan used to cook the mushrooms. Add garlic, sun-dried tomatoes, parsley, lemon zest and thyme. Heat until ingredients become fragrant. Drizzle over shrimp and garnish with a sprig of fresh herb.

Note: King oyster mushrooms, also called eryngii, are sold at Times Supermarkets and Asian markets such as Marukai and 99 Ranch.

Nutritional information unavailable.



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