Shrimp la la

Shrimp la la served with hummus, fried halloumi, and Greek chickpea salad

One of my personal favorite recipes on my blog is chicken la la, which is a copycat recipe I developed from a long-closed Mediterranean restaurant named Aladdin's in Baton Rouge, LA. The great thing is, they also served shrimp la la: which were shrimp marinated in the same delicious sauce as the chicken. Now that we are pescatarian, this recipe is definitely going to become a staple!

I'll just go ahead and say it's probably the best shrimp or chicken marinade I've tried. It is umami-rich, garlicky, and has just the right amount of tang. It also helps the protein develop excellent browning. I've also used this marinade on veggies: eggplant, mushrooms, zucchini, and grilled them. Never have I seen people so excited about grilled veggies before!

At Aladdin's, these were served on a bed of hummus. I also like to serve it with my Greek chickpea salad.

In the winter, I like to combine shrimp la la with my roasted Greek salad recipe and cook it all on the same sheet pan. Assemble roasted Greek salad, but omit one can of chickpeas. Roast for 10 minutes, remove one pan from the oven and add raw marinated shrimp. Return to oven for another 10 minutes. Shrimp should be opaque and fully cooked.

Shrimp la la
1-2 T olive oil
1 lb shrimp, peeled and deveined
1.5 T Worcestershire sauce
1 T lemon juice
2 t balsamic vinegar
1 t olive oil
1 t garlic powder
1 t dried oregano
1/2 t black pepper
1/2 t salt

Combine all ingredients in a plastic bag and let marinate for 30 minutes to an hour. Heat a large skillet over medium high heat (I use my cast iron pan) and add enough olive oil to coat the bottom of the pan. Drain away any remaining marinade, then dry shrimp on a paper towel. Cook approximately 3 minutes on each side. See serving suggestions above.