Buffalo Mexican Shrimp Skewers Recipes

BUFFALO GRILLED SHRIMP WITH GOAT CHEESE DIPPING SAUCE

Steps:

• For the sauce: Heat a small saucepan over medium heat. Add the olive oil and shallots and saute for about two minutes. Add the cumin and smoked paprika and continue to cook, stirring, for one minute more. Add the cream and salt, reduce the heat to low, and simmer for about 5 minutes, until slightly thickened. Whisk in the goat cheese, a little at a time, until fully incorporated and smooth. Remove from the heat and let cool for 5 minutes before stirring in the chives and parsley.
• For the shrimp: In a medium bowl, toss the shrimp with the 1/4 cup hot sauce and the olive oil, lemon zest and garlic. Cover with plastic wrap and let sit at room temperature for 15 minutes.
• Preheat a grill or grill pan to medium-high heat. Sprinkle the shrimp with the salt and grill for 2 to 3 minutes per side, or until opaque at the center. Remove to a clean bowl and toss with the remaining 2 tablespoons hot sauce. Serve with the goat cheese dipping sauce.

GRILLED SHRIMP SKEWERS

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade., On two metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat for 4-5 minutes on each side or until shrimp turn pink, turning once.

BUFFALO SHRIMP

Steps:

• In a large resealable plastic bag, combine the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well.
• Rinse the shrimp under cold water and place them in the plastic bag with the flour mixture. Seal the bag and shake to coat all of the shrimp well with the flour mixture.
• Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes. Save remaining flour mixture in the bag.
• In a mixing bowl, whisk together garlic, butter hot sauce and cayenne pepper; set aside. In a pot, heat the oil to 375 degrees F (190 degrees C).
• Remove shrimp from refrigerator and shake a second time in flour mixture.
• Place the shrimp in hot oil and fry until pink, about 2 to 3 minutes. Immediately coat with buffalo sauce.

BUFFALO SKEWERS

Steps:

• In a 9 x 13- glass dish or bowl combine marinade ingredients (onion - nutmeg).
• Thread buffalo onto metal skewers.
• Place skewered buffalo in marinade, turning to coat, cover with plastic wrap and refrigerate for 24 hours.
• Spray grill rack or broiler pan with Pam and then prepare grill or preheat broiler.
• Remove skewers from marinade, discarding marinade.
• Grill or broil skewers 5-inches from heat until done (3 minutes per side for medium-rare).
• Transfer skewers to platter or individual plates.

BAHAMA SHRIMP SKEWERS

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.