Bahamashrimpskewers Recipes

SHRIMP SKEWERS

Shrimp Skewers image

Provided by Ina Garten

Yield 8 to 10 for cocktails

Number Of Ingredients 9

Ingredients

1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
Juice of 1 lemon
2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on) and deveined

Steps:

Combine the parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp on 6-inch skewers and grill for 1 1/2 minutes on each side.

BUFFALO MEXICAN SHRIMP SKEWERS

Buffalo Mexican Shrimp Skewers image

Provided by Nancy Fuller

Categories appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

8 tablespoons (1 stick) butter
1/2 cup hot sauce, such as Frank's RedHot
1 teaspoon chili powder
3 cloves garlic, finely chopped
1 teaspoon white wine vinegar
2 pounds large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Carrot sticks, for dunking
Celery sticks, for dunking
Blue cheese dressing, for serving

Steps:

Preheat a grill or grill pan to medium-high heat.
In a medium saucepan add the butter, hot sauce and chili powder over medium-high heat. Once the butter melts, add the garlic and vinegar, and saute until it sizzles and is fragrant, about 3 minutes. Remove from the heat. Reserve a few tablespoons of the sauce for a later use.
Stick 3 shrimp on each skewer. Sprinkle the shrimp with salt and pepper on both sides. Place the shrimp on the grill and cook for 3 to 4 minutes on each side, basting with the sauce the last few minutes of grilling.
Remove the shrimp to a platter and drizzle the reserved sauce over the skewers. Serve the shrimp skewers with carrots, celery sticks and creamy blue cheese dressing.

BAHAMA SHRIMP SKEWERS

Bahama Shrimp Skewers image

Rum, shrimps, pineapple...Just a few of the great flavors in this dish that remind you of a relaxing Summer vacation in the Islands :) I often adjust one of my recipes ( Recipe #367464 ) that I posted a while ago. But since it doesn't really resemble the original anymore I thought I'd post it as a seperate recipe. I never really measure when I cook, so these measurements are only estimates. You have to adjust the amounts depending on how spicy or sweet you like your shrimps. I get the best results using fresh ginger and lime juice but bottled works too. (Cook time includes marinating time) The perfect side dish would be Recipe #382390

Provided by Bellinda

Categories Caribbean

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/3 cup olive oil
1/2 cup dark rum
1/3 cup lime juice
2 -4 tablespoons honey
6 garlic cloves, minced
1 teaspoon allspice
1 teaspoon ginger
1/2 teaspoon cayenne
1/2 teaspoon cumin
salt, pepper
1 lb shrimp, peeled
1 -2 red bell pepper, cut up
1 red onion, cut up
1 -2 cup fresh pineapple, cubed

Steps:

Mix the first five ingredients in a bowl or zip top bag.
Add all the spices, mix well, taste and adjust ingredients. Set a small amount of the marinade aside for basting later on.
Add the shrimps, pineapple and veggies. Marinate in fridge for at least 3 hours.The longer the better.
Put shrimps, pineapple and veggies onto skewers. If you use wooden ones, first soak them in lemon water to prevent burning.
Grill on the BBQ for 12-15 minutes or until done. Keep turning and basting with the marinade you set aside earlier.

CARIBBEAN SHRIMP SKEWERS

Caribbean Shrimp Skewers image

© 2014 Turner Broadcasting System, Inc. All rights reserved. Zip off to the Caribbean with the tropical flavors of jerk spices, shrimp and pineapple! These easy skewers are perfect for a picnic, party or an anytime snack. Two of these satisfying skewers are less than 100 calories.

Provided by Turner Broadcasting

Categories Caribbean

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 teaspoon ground allspice
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/8-1/4 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
1/8 teaspoon salt
8 jumbo shrimp, tail on and peeled
2 teaspoons canola oil
one 8-ounce can pineapple chunks in pineapple juice, drained
16 fresh mint leaves
8 six-inch wood skewers

Steps:

Combine the allspice, thyme, cinnamon, cumin, nutmeg, cayenne, black pepper and salt in a bowl. Add the shrimp and toss thoroughly.
Heat 1 teaspoon of the oil in a small nonstick skillet set over medium-high heat. Add the shrimp in a single, uncrowded layer and cook until no longer translucent in the center, 2 to 3 minutes per side. Transfer to a plate.
Heat the remaining 1 teaspoon oil in the skillet. Add the pineapple and cook until lightly browned, about 1 minute. Turn and cook until again lightly browned on the underside, 1 minute more. Remove from the heat.
Thread each skewer in the following order: mint leaf, pineapple chunk, shrimp, pineapple chunk and mint leaf. Serve warm or at room temperature.

Nutrition Facts : Calories 62.9, Fat 2.9, SaturatedFat 0.3, Cholesterol 70.6, Sodium 390.3, Carbohydrate 1.2, Fiber 0.3, Sugar 0.1, Protein 7.7

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