SHRIMP SKEWERS WITH CHARRED-TOMATO VINAIGRETTE
Categories Onion Tomato Low Carb Shrimp Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Prepare barbecue (high heat). Toss shrimp with coarse salt in bowl. Thread 6 shrimp on each metal skewer. Let stand at room temperature 30 minutes.
- Meanwhile, cut green onions into 3-inch-long pieces, reserving green tops; thinly slice tops. Lightly coat 3-inch-long green onion pieces and tomatoes with 1 teaspoon oil. Grill green onion pieces and tomatoes until blistered and slightly charred, turning frequently, about 2 minutes for green onions and 6 minutes for tomatoes. Transfer to blender. Add remaining 3/4 cup oil, Sherry wine vinegar, and cayenne. Blend until smooth. Season to taste with salt.
- Transfer 1 cup dressing to small bowl; stir in 1 tablespoon thinly sliced green onion tops and set aside. Brush remaining dressing over shrimp. Grill shrimp until cooked through, about 2 minutes per side.
- Spoon 2 1/2 tablespoons reserved dressing onto each of 6 plates, using back of spoon to spread over plate. Top with 1 shrimp skewer. Sprinkle shrimp with remaining thinly sliced green onion tops and serve.
LEMON GARLIC SHRIMP SKEWERS
This is a great recipe from the July 2005 issue of Sunset Magazine. Can substitute 1 tbs of minced garlic for 2 cloves fresh garlic. Soak wooden skewers 2-3 hours prior to grilling (soaking time not included in preparation time listed in recipe).
Provided by Obag6142
Categories < 4 Hours
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, mix salt and sugar; add shrimp and stir to coat.
- Cover and chill 45 mins to 1 hour.
- Rinse shrimp well and drain; also rinse and dry bowl.
- Return shrimp to bowl; add olive oil, parsley, lemon peel, garlic and pepper. Mix to coat.
- Thread shrimp on soaked wooden skewers.
- Grill over hot coals or high heat (you should be able to hold you hand over the heat for only 2 to 3 secs) turning once, until shrimp are bright pink and opagque but still moist-looking, 5 to 6 minutes.
CHARRED LEMON SHRIMP SKEWERS
Make and share this Charred Lemon Shrimp Skewers recipe from Food.com.
Provided by Dan Churchill
Categories < 4 Hours
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a medium bowl, whisk to combine red wine vinegar, lemon zest and olive oil. Pour half of marinade into a bowl with the rosemary sprigs, red bell peppers, onions, mushrooms, zucchini, salt and pepper and toss well to combine. Keep in bowl or transfer to a large resealable bag and marinate for a minimum 2 hours and up to 4 hours.
- Pour remaining marinade in a bowl with shrimp. Season with with smoked paprika, salt and pepper and combine well. Keep in bowl or transfer to a resealable bag and marinate, refrigerated, for 2 hours.
- For the garlic green sauce, combine garlic cloves, almonds, parsley, mint, anchovies, olive oil and lemon juice in a blender or mortar and pestle and blitz until combined.
- Soak 8-12 wooden skewers in warm water for 20 minutes before threading 5-6 shrimp on each one, repeating with remaining shrimp. Thread vegetables onto separate skewers, alternating between ingredients.
- Grill vegetables skewers on a high heat grill (350-400 F.) uncovered, turning 3-4 times for 10-12 minutes or until charred and slightly tender, set aside.
- Apply shrimp to the heat and constantly turn for 2-3 minute or until golden red and cooked, then cook the 2 lemons, cut side down, for 4 minutes or until charred.
- To serve, place half the garlic green sauce down on a serving dish, place the skewers down and finish with more green sauce on top. Serve charred lemons on the side.
Nutrition Facts : Calories 702.9, Fat 68.7, SaturatedFat 9.3, Cholesterol 39.5, Sodium 297.1, Carbohydrate 16.6, Fiber 5.5, Sugar 6.1, Protein 10.5
SPICY LEMON SHRIMP SKEWERS
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Finely grate the zest from 4 of the lemons, then pulse in a mini food processor with 3 tablespoons salt. Squeeze the juice from 2 of the zested lemons into a large bowl; add the lemongrass, olive oil, Sriracha, garlic, fish sauce, brown sugar and 1 teaspoon of the lemon salt. Thinly slice the 2 remaining lemons and add to the bowl.
- Using kitchen shears, cut through the shrimp shells along the outer curve, leaving the shells on. Remove the veins and rinse the shrimp. Add to the bowl with the lemongrass marinade and toss; cover and refrigerate for 1 hour. Meanwhile, soak 12 to 15 wooden skewers in water.
- Preheat a grill to medium high. Thread the shrimp onto the skewers. Brush the grill with vegetable oil, then add the lemon slices and grill until they begin to char, turning once, about 2 minutes; transfer to a platter. Stir the mint into the remaining marinade. Add the shrimp skewers to the grill and cook, brushing with the marinade-mint mixture, until the shells begin to char, 2 to 3 minutes per side. Transfer to the platter and sprinkle with the lemon salt to taste.
Nutrition Facts : Calories 140 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 59 milligrams, Sodium 539 milligrams, Carbohydrate 4 grams, Fiber 0.5 grams, Protein 7 grams, Sugar 3 grams
LEMON GRASS SKEWERED SHRIMP
Steps:
- Skewer shrimp and lemongrass. Mix garlic, Thai basil leaves, salt, pepper and cilantro together in a large bowl. Brush skewered shrimp with marinade. Marinate covered for 4 hours in the refrigerator. Grill skewers for about 2 minutes on each side.
SKEWERED SHRIMP
Joan Morris combines four ingredients to create a ginger mixture that's used as both a marinade and a sauce for these barbecued shrimp. "Serve them with toothpicks as an appetizer or stir the shrimp into pasta for an entree," suggests the Lillian, Alabama cook.
Provided by Taste of Home
Categories Appetizers Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine the soy sauce, lemon juice, chili sauce and ginger; mix well. Pour half into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from shrimp. Thread onto metal or soaked wooden skewers. Grill, uncovered, over medium heat for 6-8 minutes or until shrimp turn pink, turning once. Serve with reserved marinade.
Nutrition Facts :
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GRILLED SHRIMP SKEWERS {LEMON GARLIC SAUCE}
From ifoodreal.com
5/5 (3)Total Time 16 minsCategory DinnerCalories 116 per serving
- If using wooden skewers, pre-soak for 30 minutes. Thread shrimp onto skewers, about 5-7 per skewer.
- In a small bowl, add olive oil, garlic, lemon juice, oregano, salt, pepper and whisk (I use a brush). Brush each shrimp skewer on each side with the glaze and place onto a platter.
- Preheat grill on medium heat and lightly oil the surface. Place shrimp skewers on BBQ, quickly brush with half of the glaze, cover and grill for 2-3 minutes. Flip, brush with remaining glaze, cover and grill for 2 more minutes or until no longer transparent and pink.
- Serve warm or cold, with a side of quinoa or brown rice, and a healthy salad like cauliflower potato salad. Such a classic summer BBQ meal.
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