GRILLED ROSEMARY SHRIMP SKEWERS
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 31m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a food processor blend together the garlic, mayonnaise and lemon juice. Remove to a small serving bowl and stir in the chives.
- For the roasted garlic dipping sauce: Heat a cast-iron grill pan.
- Add the garlic, rosemary, olive oil, lemon juice, red pepper flakes, salt and pepper together in a large bowl. Add the shrimp and toss to coat. Let the shrimp sit at room temperature 15 minutes.
- For the grilled rosemary shrimp: Skewer the shrimp on the bamboo skewers, about 3 per skewer. Grill the shrimp until cooked through, about 3 minutes on each side. Place the skewers on the platter and garnish with rosemary sprigs. Serve the shrimp with the roasted garlic dipping sauce.
GRILLED ROSEMARY GARLIC SHRIMP RECIPE
Steps:
- Gather the ingredients.
- Mash the garlic and salt together in a large bowl using a fork. Mix together with the minced rosemary and olive oil.
- Add the shrimp. Cover and place in the refrigerator for 1 to 2 hours.
- Preheat the grill and oil the grates. Place 4 shrimp on each skewer. Brush the shrimp with oil.
- Cook the shrimp for 3 to 4 minutes on each side, or until just cooked through (the shrimp appear pink and are firm to the touch when done).
- Serve with lemon wedges for squeezing.
Nutrition Facts : Calories 200 kcal, Carbohydrate 19 g, Cholesterol 84 mg, Fiber 5 g, Protein 12 g, SaturatedFat 2 g, Sodium 913 mg, Sugar 4 g, Fat 11 g, ServingSize Serves 4, UnsaturatedFat 0 g
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.
SKEWERED ROSEMARY SHRIMP WITH MINT PESTO
Categories Appetizer Broil Quick & Easy Feta Mint Rosemary Pine Nut Shrimp Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 24
Number Of Ingredients 18
Steps:
- For mint pesto:
- Combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. (Can be made 1 day ahead; cover and refrigerate.)
- For shrimp:
- Preheat broiler. Sprinkle shrimp with salt and pepper. Whisk oil, garlic, and parsley in medium bowl to blend. Add shrimp; toss to coat. Let stand at room temperature 15 minutes. Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 minutes per side. Transfer to large bowl; sprinkle with lemon juice and toss with 1/2 cup mint pesto. Starting at base end of rosemary, skewer 1 shrimp on each sprig. Arrange on platter and serve.
GRILLED ROSEMARY GARLIC SHRIMP
Categories Garlic Herb Shellfish Appetizer Marinate Kid-Friendly Dinner Rosemary Shrimp Summer Grill Grill/Barbecue Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 4
Number Of Ingredients 6
Steps:
- In a large bowl stir together garlic, minced rosemary, and 3 tablespoons oil and add shrimp. Marinate shrimp, covered and chilled, at least 4 hours or overnight.
- In a shallow dish soak skewers in water to cover 30 minutes and prepare grill.
- To grill, thread 4 shrimp on each skewer and brush with additional oil. Grill shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to 4 minutes on each side, or until just cooked through.
- Alternatively, brush shrimp with additional oil and grill in a hot well-season ridged grill pan, covered, over moderately high heat 3 to 4 minutes on each side, or until cooked through.
- Garnish shrimp with rosemary sprigs and serve with lemon wedges.
GRILLED ROSEMARY SHRIMP
Steps:
- Mix the ingredients together in a bowl. Marinate the shrimp for 2 to 3 hours, refrigerated. Skewer the shrimp on rosemary branches and grill.
GRILLED ROSEMARY SHRIMP SKEWERS WITH SEA SALT
Enjoy Phase One with this great shrimp dish. Infused with the classic Mediterranean herbs rosemary and thyme, these quick-cooking skewers look fabulous and taste even better. The skewers can be cooked on a ridged cast-iron grill pan, on a home grill or in the broiler. Ask the fishmonger to shell and devein the shrimp for you.
Provided by Allrecipes Member
Yield 16
Number Of Ingredients 5
Steps:
- In a medium non-metal bowl, combine shrimp, oil and thyme. Cover and refrigerate for 2 hours or up to 6 hours.
- For rosemary skewers: Pull half of the leaves off each stalk, so that leaves remain on one end. Sharpen the other end into a point with a paring knife. Thread shrimp onto the pointed end of each skewer, as shown in photo.
- Heat a grill, grill pan, or broiler. Cook shrimp about 3 minutes per side, until they turn opaque and start to curl slightly. Place on serving platter; sprinkle with sea salt.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 0.2 g, Cholesterol 43.2 mg, Fat 2 g, Fiber 0.1 g, Protein 4.7 g, SaturatedFat 0.3 g, Sodium 69.8 mg
LIME-ROSEMARY SHRIMP SKEWERS
I had a big bunch of rosemary, so I turned the stems into skewers for grilling shrimp. Serve with rice or couscous and lime wedges. -Leah Lenz, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, mix the first eight ingredients. For skewers, strip leaves from bottom portion of rosemary sprigs, leaving 1-2 in. of leaves attached at top; reserve 1 tablespoon of the removed leaves. Finely chop reserved leaves; add to parsley mixture. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes., Thread shrimp onto rosemary stems; discard remaining marinade. Grill, covered, 2-3 minutes on each side or until shrimp turn pink. If desired, serve with lime wedges.
Nutrition Facts : Calories 103 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 184mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges
GRILLED ROSEMARY SHRIMP SKEWERS WITH SEA SALT
Enjoy Phase One with this great shrimp dish. Infused with the classic Mediterranean herbs rosemary and thyme, these quick-cooking skewers look fabulous and taste even better. The skewers can be cooked on a ridged cast-iron grill pan, on a home grill or in the broiler. Ask the fishmonger to shell and devein the shrimp for you.
Provided by Allrecipes Member
Yield 16
Number Of Ingredients 5
Steps:
- In a medium non-metal bowl, combine shrimp, oil and thyme. Cover and refrigerate for 2 hours or up to 6 hours.
- For rosemary skewers: Pull half of the leaves off each stalk, so that leaves remain on one end. Sharpen the other end into a point with a paring knife. Thread shrimp onto the pointed end of each skewer, as shown in photo.
- Heat a grill, grill pan, or broiler. Cook shrimp about 3 minutes per side, until they turn opaque and start to curl slightly. Place on serving platter; sprinkle with sea salt.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 0.2 g, Cholesterol 43.2 mg, Fat 2 g, Fiber 0.1 g, Protein 4.7 g, SaturatedFat 0.3 g, Sodium 69.8 mg
GRILLED ROSEMARY GARLIC SHRIMP
I believe this is a variation of a recipe from Gourmet. It's an awesome dish that can be used as an appetizer OR main course. The key is using fresh rosemary and lots of garlic. You can increase the amount of garlic if you wish. The only negative is peeling the shrimp which can be a bit messy but it is worth it!
Provided by Kimke
Categories High Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl stir together garlic, minced rosemary, and 3 TBSP olive oil and add shrimp.
- Marinate shrimp (with shells on), covered and chilled, at least 4 hours or overnight.
- Soak skewers in water for 30 minutes.
- To grill, put 4 shrimp on each skewer and brush with additional oil.
- Grill shrimp (with shells on) 3 to 4 minutes on each side, or until just cooked through.
- Garnish shrimp with rosemary sprigs if desired.
GRILLED ROSEMARY SHRIMP SKEWERS WITH SEA SALT
Enjoy Phase One with this great shrimp dish. Infused with the classic Mediterranean herbs rosemary and thyme, these quick-cooking skewers look fabulous and taste even better. The skewers can be cooked on a ridged cast-iron grill pan, on a home grill or in the broiler. Ask the fishmonger to shell and devein the shrimp for you.
Provided by Allrecipes Member
Yield 16
Number Of Ingredients 5
Steps:
- In a medium non-metal bowl, combine shrimp, oil and thyme. Cover and refrigerate for 2 hours or up to 6 hours.
- For rosemary skewers: Pull half of the leaves off each stalk, so that leaves remain on one end. Sharpen the other end into a point with a paring knife. Thread shrimp onto the pointed end of each skewer, as shown in photo.
- Heat a grill, grill pan, or broiler. Cook shrimp about 3 minutes per side, until they turn opaque and start to curl slightly. Place on serving platter; sprinkle with sea salt.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 0.2 g, Cholesterol 43.2 mg, Fat 2 g, Fiber 0.1 g, Protein 4.7 g, SaturatedFat 0.3 g, Sodium 69.8 mg
GRILLED ROSEMARY SHRIMP SKEWERS WITH SEA SALT
Enjoy Phase One with this great shrimp dish. Infused with the classic Mediterranean herbs rosemary and thyme, these quick-cooking skewers look fabulous and taste even better. The skewers can be cooked on a ridged cast-iron grill pan, on a home grill or in the broiler. Ask the fishmonger to shell and devein the shrimp for you.
Provided by Allrecipes Member
Yield 16
Number Of Ingredients 5
Steps:
- In a medium non-metal bowl, combine shrimp, oil and thyme. Cover and refrigerate for 2 hours or up to 6 hours.
- For rosemary skewers: Pull half of the leaves off each stalk, so that leaves remain on one end. Sharpen the other end into a point with a paring knife. Thread shrimp onto the pointed end of each skewer, as shown in photo.
- Heat a grill, grill pan, or broiler. Cook shrimp about 3 minutes per side, until they turn opaque and start to curl slightly. Place on serving platter; sprinkle with sea salt.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 0.2 g, Cholesterol 43.2 mg, Fat 2 g, Fiber 0.1 g, Protein 4.7 g, SaturatedFat 0.3 g, Sodium 69.8 mg
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