Drunk Chicken Recipe Grill Recipe For Shrimp

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DRUNK CHICKEN



Drunk Chicken image

Cooking a chicken on a beer can.

Provided by Max

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h15m

Yield 4

Number Of Ingredients 6

1 (2 to 3 pound) whole chicken
1 (12 fluid ounce) can beer
5 tablespoons poultry seasoning
4 dashes liquid smoke flavoring
4 bay leaves
1 long metal skewer

Steps:

  • Rinse and dry the chicken. Remove excess fat and leave skin on. Lift skin from breast and thigh areas, slide bay leaves under skin. Coat chicken with poultry seasoning.
  • Drink half the can of beer, pour liquid smoke into remaining beer. Raise tab on beer can until it is in the straight up position.
  • Insert beer can into chicken from the bottom until even with bottom of chicken. Insert skewer through the wing, ribs, tab on beer can, and out the opposite side. (this keeps the can from falling out the chicken).
  • Prepare grill: light the coals, and when they are ready, spread coals to form a ring around the outside edge of the grill.
  • Place chicken in center standing up on can to cook. Cover and cook for two hours.
  • Remove carefully from grill so as not to spill the contents of the can. Remove skewer and beer can, let chicken sit for fifteen minutes before cutting.

Nutrition Facts : Calories 443.1 calories, Carbohydrate 6.3 g, Cholesterol 140.4 mg, Fat 23.1 g, Fiber 0.6 g, Protein 44.4 g, SaturatedFat 6.3 g, Sodium 135.6 mg, Sugar 0.1 g

BARBECUED SHRIMP AND CHICKEN



Barbecued Shrimp and Chicken image

Make and share this Barbecued Shrimp and Chicken recipe from Food.com.

Provided by Susie in Texas

Categories     Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 6

1 teaspoon garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon cumin, ground
1/4 cup butter, melted
1/2 lb shrimp
1 lb boneless chicken breast

Steps:

  • Peel shrimp and cut chicken into 1 inch cubes.
  • Combine garlic, onion powder, cumin and melted butter.
  • Marinate shrimp and chicken while preparing grill.
  • String shrimp and chicken onto separate skewers. Cook about 5 inches above hot coals, allowing 5 minutes for shrimp and 10 minutes for chicken.
  • Turn once or twice while cooking and baste often with remaining marinade.

"DRUNKEN SHRIMP STYLE" QUICK MARINADE



Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 2 ot 4 servings

Number Of Ingredients 9

1 cup vodka
1 cup citrus juice made from freshly squeezed orange, lime, and lemon juice
1/4 cup peeled ginger, chopped
1/2 clove garlic, finely minced
Sugar, to taste
1 cup miso paste
1/2 cup light cooking oil, preferably sesame, canola, or vegetable
1 pound small shrimp, rinsed, shells intact
1/2 pound bay scallops

Steps:

  • Soak skewers in water for 45 minutes. In a mixing bowl, combine vodka, citrus, ginger, garlic, sugar, and miso paste and whisk until mixed. Slowly whisk in oil until smooth. Pour marinade over unpeeled shrimp and scallops. Cover and let marinate in refrigerator for 45 to 60 minutes. Skewer shrimp and scallops (4 to a skewer is optimal) and place on grill over direct heat. Allow tails and legs of shrimp to slightly blacken before turning. Scallops should brown slightly before turning.

GRILLED DRUNKEN SHRIMP TACOS



Grilled Drunken Shrimp Tacos image

Provided by Guy Fieri

Categories     main-dish

Time 30m

Yield 8 tacos

Number Of Ingredients 24

2 tablespoons white tequila
1 teaspoon ground cumin
1 teaspoon paprika
Pinch cayenne pepper
2 cloves garlic, minced
1 lime, juiced, plus 2 limes cut into wedges
Canola oil
32 medium shrimp, peeled and deveined
Kosher salt and freshly cracked black pepper
1/4 cup chopped fresh cilantro
1 cup mayonnaise
1/2 cup Mexican crema
2 teaspoons lime juice
1 teaspoon light agave
1 chipotle pepper, minced, plus 1 tablespoon chipotle in adobo sauce (add more if you like it spicy)
Kosher salt
Nonstick cooking spray
16 corn tortillas
1 cup finely grated Parmesan
2 vine tomatoes, diced
3 cups shredded iceberg lettuce
Cotija cheese
Lime wedges
Chopped fresh cilantro

Steps:

  • For the shrimp: Soak 8 bamboo skewers in water, if grilling over an open flame (or use metal skewers).
  • Begin by making a quick marinade. In a large mixing bowl, combine the tequila, cumin, paprika, cayenne, garlic, lime juice and a little canola oil. Add the shrimp and toss well to coat. Sprinkle with salt and pepper. Take the skewers and thread 4 shrimp per skewer.
  • Heat up a grill, grill pan or flat top. Place the shrimp skewers on the grill and cook until pink, well-marked and nicely charred, 40 to 50 seconds. Remove from the grill and set on a large platter. Add the cilantro and finish by squeezing the lime wedges for some fresh lime juice all over (while the shrimp are warm they will soak up the lime flavor).
  • For the spicy pink mayo: Combine the mayonnaise, Mexican crema, lime juice, agave, chipotle and adobo sauce and some salt in a mixing bowl. Refrigerate until ready to serve.
  • For the tacos: Take a large nonstick saute pan (or on a flat grill top) and spray lightly with some nonstick cooking spray. Warm a tortilla for about 30 seconds on both sides, and then lightly coat one side with a sprinkle of Parmesan. Warm through, and then flip so it toasts cheese side down. Allow the cheese to cook and brown about 15 seconds, and then remove from pan. Repeat with the remaining tortillas.
  • To assemble: Place a skewer of shrimp on a doubled-up tortilla (cheese side up) and remove the skewer to leave the shrimp lined up in a row. Top with the diced tomato, iceberg, Cotija cheese, spicy pink mayo, lime and cilantro. Serve with beans.

GRILLED DRUNKEN SHRIMP



Grilled Drunken Shrimp image

Make and share this Grilled Drunken Shrimp recipe from Food.com.

Provided by lazyme

Categories     Healthy

Time 19m

Yield 2 serving(s)

Number Of Ingredients 12

1/4 cup soy sauce
1/8 cup olive oil
1 tablespoon Worcestershire sauce
12 ounces beer (non lite please!)
6 tablespoons vodka
1 teaspoon oregano
1 teaspoon basil
1 teaspoon garlic powder
2 tablespoons instant minced onion
1 teaspoon cinnamon
1/2 teaspoon liquid smoke (for gas grill)
1 lb shrimp, shell, deveined

Steps:

  • Combine all ingredients in bowl suitable for marinating.
  • Add shrimp.
  • Place in refrigerator for 3 hours.
  • Cover grill with foil so shrimp does not fall through.
  • Heat grill to high.
  • Place shrimp on foil and turn when first side turns pink, about 2 minutes.
  • Cook on flip side for about 2 minutes.
  • Serve hot with rice or can serve cold with cocktail sauce.

Nutrition Facts : Calories 507.9, Fat 15.9, SaturatedFat 2.1, Cholesterol 285.8, Sodium 3387.9, Carbohydrate 18.5, Fiber 1.7, Sugar 3.4, Protein 36.3

DRUNKEN SHRIMP



Drunken Shrimp image

Spicy large shrimps cooked in beer which my mom makes during weekends.

Provided by misch

Categories     Main Dish Recipes     Stir-Fry     Shrimp

Time 35m

Yield 6

Number Of Ingredients 15

2 tablespoons canola oil
1 onion, chopped
6 cloves garlic, chopped
2 tablespoons minced fresh ginger root
2 pounds large shrimp, peeled and deveined
1 pinch salt
½ teaspoon ground black pepper
1 tablespoon red pepper flakes, or to taste
¾ cup beer
¼ cup ketchup
1 tablespoon white sugar
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon toasted sesame oil
3 green onions, chopped

Steps:

  • Heat canola oil in a large skillet over high heat, and cook and stir onion, garlic, and ginger just until fragrant, about 15 seconds. Add the shrimp, salt, and black pepper, and cook and stir until the shrimp is slightly pink, about 5 minutes. Stir in the beer, ketchup, and sugar, and bring the sauce to a boil.
  • Dissolve the cornstarch in the water, and stir into the boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, and the meat is no longer transparent in the center, about 5 minutes. Stir in the sesame oil; remove from heat. Sprinkle with the green onions.

Nutrition Facts : Calories 235.6 calories, Carbohydrate 11.5 g, Cholesterol 230.4 mg, Fat 8.6 g, Fiber 1.1 g, Protein 25.8 g, SaturatedFat 1.1 g, Sodium 380.8 mg, Sugar 5.5 g

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