Local white shrimp from the Gulf have been fabulous lately, and they make a great menu item for New Year’s Eve. I’m in the camp that likes to stay home for New Year’s, avoid crowds and nosh on fancy apps, great wines and tapas-style nibbles. You may feel the same way. If so, one thing that’s easy and elegant is grilled shrimp with gremolata, served either on a big platter or in a martini glass with cocktail sauce.
The martini glass has certainly been road-tested, but who cares? It’s New Year’s Eve – that last bit of indulgence before nasty reality and restraint creep in. Gremolata is a wet rub that includes lemon peel, fresh parsley, minced garlic, salt, pepper and olive oil. It’s great during the Louisiana winter, since many of our gardens are full of fresh herbs and lemons. Prep the gremolata, then paint or spoon it on the skewered shrimp before grilling briefly. Serve immediately.
Enjoy, and Happy New Year!