OK, while this recipe is a bit summery, it was 86 degrees here today. And I was making split pea soup. Long, slow simmered split pea soup. Blech.
We're having grilled shrimp marinated with this recipe for dinner, accompanied by rosemary polenta.
This is a Barefoot Contessa recipe (I LOVE Ina!!!!!) that I've been using for about 6 months now. It's great on shrimp and yummy on chicken too. The recipe makes enough for 2 pounds of protein. It's easy to divide or multiply.
3 cloves garlic, minced
1 medium yellow onion, small-diced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup good olive oil
1 lemon, juiced
Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
2 comments:
making me hungry... what barefoot cookbook is this out of?? i am the proud new owner of the original...
"Parties" page 138
It's also on the Food Network website, you can cheat and get some stuff that way.
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