Dill And Garlic Shrimp Skewers Recipes

GARLIC GRILLED SHRIMP SKEWERS

Steps:

• Add the olive oil, lemon juice, herbs, garlic, and spices to a small mixing bowl and whisk together.
• Place the shrimp in a bowl and pour 3/4 of the marinade on top of the shrimp. Mix together gently until the shrimp are well coated.
• Cover the bowl and marinate the shrimp for 30 minutes to an hour.
• Thread the shrimp on the skewers and make sure to get all the good garlic and herbs from the bowl and spread on to the shrimp.
• Heat a grill or grill pan on medium high heat.
• Once the grill is hot, place the shrimp skewers on the grill and cook the shrimp for 2-3 minutes each side, or until they turn pink and opaque.
• Remove the shrimp to a plate and spoon the remaining marinade on top before serving.

GRILLED SHRIMP SKEWERS RECIPE

Steps:

• Meanwhile, preheat the grill for about 15 minutes, or a grill pan for 5-10 minutes, over medium-high heat.

GARLIC & DILL MARINATED SHRIMP

Steps:

• Melt butter in a small saucepan over medium-low heat. Add garlic and saute until softened (but not browned), about 2 minutes. Remove from heat and transfer butter and garlic to a mixing bowl.
• Add olive oil, shallots, lemon juice, dill, cayenne, salt, and pepper to butter/garlic mixture. Whisk until well combined.
• Add cooked shrimp and toss to coat. Refrigerate for 2-3 hours before serving to allow flavors to meld.
• Serve as-is or with cocktail sauce for dipping.
• Purchase pre-cooked large shrimp, or cook your own.
• To cook your own shrimp, bring a large pot of water to a rolling boil over high heat. Add peeled & deveined raw shrimp and cook for 3 minutes. Drain and immediately rinse with cold water to stop the cooking process.

GRILLED SHRIMP SKEWERS WITH MUSTARD-DILL DRESSING AND BLACK OLIVE YOGURT SAUCE

Steps:

• Heat a grill to high. Thread 3 shrimp onto 2 skewers (so that the shrimp lie flat). Repeat with remaining shrimp. Brush with oil and season with paprika and salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 1 1/2 minutes per side.
• Whisk together the mayonnaise, white wine vinegar, mustards, and dill in a medium bowl and season with salt and pepper, to taste.
• Put the shrimp on a platter and immediately drizzle with the mustard vinaigrette.
• Combine the yogurt, olives, oregano, lemon juice, and garlic in a food processor and process until combined. Season with salt and pepper, to taste. Serve the shrimp with sauce on the side.

DILL AND GARLIC SHRIMP SKEWERS

Steps:

• In a saucepan of boiling water boil the garlic for 15 to 20 minutes, or until it is tender but not soft, drain it, and discard the peel carefully, leaving the cloves whole. In a bowl whisk together the dill seeds, the fresh dill, the lemon juice, and the red pepper flakes, add the oil in a stream, whisking, and whisk the marinade until it is emulsified. Onto the end of each skewer thread a shrimp and 1 garlic clove. Arrange the skewers, shrimp end down, in a bowl just large enough to hold them. Pour the marinade over the shrimp, and let the shrimp marinate, cover loosely and chilled, basting them occasionally, for 3 hours. Drain the shrimp, arrange them in a shallow baking pan, and bake them in the upper third of a preheated 425°F. oven for 1 to 2 minutes, or until they are just cooked through.

GRILLED SHRIMP SKEWERS

Steps:

• Put the olive oil, garlic and chile flakes in a small skillet. Turn the heat to low and let the mixture heat for about 10 minutes; the oil should just barely simmer around the garlic in the last few minutes. Remove from the heat and cool slightly. Transfer to a blender, add the 1 tablespoon oregano and some salt and pepper, and blend until the garlic and oregano are finely chopped. Set aside half of the chile-garlic oil for serving.
• Heat the grill to high. Thread the shrimp onto skewers, about 4 or 5 shrimp per skewer, threading so that the skewers goes through the tail and thick end of each shrimp. Brush the shrimp with some of the chile-garlic oil and season with salt and pepper. Grill until lightly golden brown on both sides and opaque, 1 to 1 1/2 minutes per side. Transfer the skewers to a platter and immediately drizzle with some of the reserved chile-garlic oil (not the oil you used for brushing the raw shrimp). Garnish with oregano, and serve with more of the reserved oil.

GARLIC SHRIMP KABOBS

Steps:

• Rinse and dry shrimp.
• Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.
• Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer.
• Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.

ZIPPY SHRIMP SKEWERS

Steps:

• In a large shallow dish, combine the first 7 ingredients; add shrimp. Turn to coat; cover and refrigerate for 2-4 hours. , Drain and discard marinade. Thread shrimp onto 6 metal or soaked wooden skewers. Grill, uncovered, on a lightly oiled rack over medium heat or broil 4 in. from the heat until shrimp turn pink, 2-3 minutes on each side.

GRILLED LEMON-DILL SHRIMP

Steps:

• In a large bowl, whisk the first 6 ingredients until blended. Reserve 3 tablespoons marinade for basting. Add shrimp to remaining marinade; toss to coat. Refrigerate, covered, 15 minutes., Drain shrimp, discarding any remaining marinade. Thread shrimp onto 4 or 8 metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 2-4 minutes on each side, basting with reserved marinade during the last minute of cooking.

LEMON-DILL SHRIMP KABOBS

Steps:

• Peel, devein and rinse shrimp.
• Place shrimp in medium-sized deep bowl.
• For marinade, combine Lemon juice, chopped dill, oil, garlic, salt and black pepper in small bowl.
• Pour over shrimp.
• Marinate at room temperature 30 minutes or in refrigerator 1 to 2 hours.
• Meanwhile, cook zucchini in small amount of boiling water in small covered saucepan 2 minutes.
• Drain.
• Drain shrimp, reserving marinade.
• Thread shrimp, zucchini and bell pepper on 8 metal skewers.
• Grill kabobs on rack of uncovered grill directly over medium coals 10 to 12 minutes or until shrimp turn pink and vegetables are tender, turning once and brushing occasionally with some marinade during first half of cooking.
• Or, broil on unheated rack of broiler pan 3 to 4 inches from heat 10 to 12 minutes, turning once and brushing occasionally with some marinade during the first half of cooking.
• Discard any remaining marinade.
• Garnish with fresh dill sprigs if desired.

HONEY-GARLIC SHRIMP AND PINEAPPLE SKEWERS

Steps:

• Combine butter, honey, lemon juice, pineapple juice, garlic, soy sauce, and red pepper flakes in a small saucepan over medium-low heat. Simmer until sauce begins to thicken, 3 to 4 minutes. Set aside 1/2 of the sauce for dipping.
• Thread pineapple, shrimp, and bell pepper alternately onto both skewers and baste with the remaining sauce.
• Preheat an outdoor grill for high heat (400 degrees F (200 degrees C)) and lightly oil the grate.
• Grill until shrimp are cooked through and opaque in color, turning halfway, 5 to 7 minutes. Serve with dipping sauce.

SHRIMP AND LEMON SKEWERS WITH FETA DILL SAUCE

Steps:

• Light the grill.
• In a medium mixing bowl, mix the yogurt with the scallion, 1/4 of the garlic and 1/2 tablespoon of the dill.
• Stir in the Feta, mashing it slightly.
• season with salt and pepper.
• In a large bowl, combine the remaining minced garlic and 2 tablespoons of dill and olive oil.
• Add shrimp and lemon, season with salt and pepper.
• Toss to coat well.
• Thread 3-4 shrimp with 2 lemon wedges per skewer.
• Season with salt and pepper.
• Grill over medium-hot fire, turning occasionaly, until the shrimp are charred and cooked through, about 5 minutes.
• Transfer skewers onto a platter and serve at once with Feta-Dill Sauce.