Grilled Salt And Pepper Shrimp With Tomato Horseradish Sauce With Lime Juice Recipes

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TEX-MEX GRILLED SHRIMP AND SALSA



Tex-Mex Grilled Shrimp and Salsa image

Tex-Mex seasoned shrimp with homemade smoky grilled salsa for dipping. I serve this as a main dish but it would make a great appetizer as well.

Provided by Soup Loving Nicole

Categories     Seafood     Shellfish     Shrimp

Time 35m

Yield 4

Number Of Ingredients 12

1 pound raw jumbo shrimp, peeled, tails left on
1 tablespoon olive oil
½ teaspoon paprika
½ teaspoon chili powder
¼ teaspoon ground cumin
4 Roma tomatoes
½ large onion
½ head head garlic
1 jalapeno pepper
1 tablespoon lime juice
1 teaspoon salt
¼ cup chopped fresh cilantro

Steps:

  • Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more.
  • Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins.
  • Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.
  • Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.

Nutrition Facts : Calories 151.6 calories, Carbohydrate 7.5 g, Cholesterol 172.6 mg, Fat 4.7 g, Fiber 1.6 g, Protein 19.9 g, SaturatedFat 0.8 g, Sodium 789.8 mg, Sugar 2.8 g

SPICY LIME GRILLED SHRIMP



Spicy Lime Grilled Shrimp image

Grilled shrimp with a lime base and some kick!

Provided by Kimmy K

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 8

Number Of Ingredients 4

3 tablespoons Cajun seasoning (such as Emeril's Essence®)
1 lime, juiced
1 tablespoon vegetable oil
1 pound peeled and deveined medium shrimp (30-40 per pound)

Steps:

  • Mix together the Cajun seasoning, lime juice, and vegetable oil in a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes.
  • Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade.
  • Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side.

Nutrition Facts : Calories 68.6 calories, Carbohydrate 2.2 g, Cholesterol 86.3 mg, Fat 2.3 g, Fiber 0.5 g, Protein 9.5 g, SaturatedFat 0.4 g, Sodium 632.5 mg, Sugar 0.1 g

GRILLED LIME SHRIMP



Grilled Lime Shrimp image

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

Provided by ratherbeswimmin

Categories     Spring

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 teaspoon fresh lime zest
1/4-1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/2-1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
2 -3 tablespoons fresh squeezed lime juice
3 cloves garlic, minced
1 lb shelled deveined uncooked shrimp

Steps:

  • Mix together the first 8 ingredients in a bowl.
  • Add shrimp; toss to coat.
  • Let stand at room temperature for 10 minutes to marinate.
  • Thread shrimp on metal skewers; reserve marinade.
  • Place skewered shrimp on grill over medium heat.
  • Cook 3-7 minutes or until shrimp turn pink, turning once and brushing with marinade occasionally.

Nutrition Facts : Calories 147, Fat 8, SaturatedFat 1.1, Cholesterol 142.9, Sodium 933.5, Carbohydrate 2.7, Fiber 0.2, Sugar 0.2, Protein 15.7

GRILLED SHRIMP WITH SPICY TOMATO HORSERADISH DIP



Grilled Shrimp with Spicy Tomato Horseradish Dip image

Provided by Bobby Flay

Categories     appetizer

Time 3m

Yield 10 servings

Number Of Ingredients 13

20 large shrimp, shells removed, deveined
2 tablespoons olive oil
1 tablespoon finely chopped garlic
1 teaspoon finely chopped fresh thyme
Salt and freshly ground pepper
6 plum tomatoes, cut in half, seeds removed and grilled
2 tablespoons of prepared ketchup
1/4 cup fresh horseradish
2 tablespoon fresh lime juice
2 tablespoon fresh lemon juice
Dash of hot pepper sauce
2 dashes of Worcestershire sauce
Salt and freshly pepper

Steps:

  • Marinate shrimp in the olive oil, garlic and thyme for 1 hour. Remove from marinade and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side. Serve with the spicy tomato dip. Place all ingredients in the bowl of a food processor and process until almost smooth. Season with salt and pepper to taste.

TOMATO AND HORSERADISH SAUCE



Tomato and Horseradish Sauce image

Provided by Pierre Franey

Categories     easy, condiments, sauces and gravies

Time 10m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon olive oil
1 tablespoon butter
1/2 cup finely chopped onion
1/2 teaspoon finely minced garlic
1 tablespoon red-wine vinegar
3 cups red, ripe tomatoes cut into 1/2-inch cubes, about 3 cups
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons freshly grated or bottled horseradish

Steps:

  • Heat the oil and butter in a saucepan and add the onion and garlic. Cook, stirring, until the onion is wilted but not browned.
  • Add the vinegar and stir. Add the tomatoes, salt and pepper. Bring to a boil and simmer about 5 minutes. If freshly grated horseradish is used, add it. If bottled horseradish is used, press it in a fine sieve and discard the liquid. Add the horseradish to the sauce and stir.

Nutrition Facts : @context http, Calories 89, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 350 milligrams, Sugar 4 grams, TransFat 0 grams

GRILLED-SHRIMP COCKTAIL WITH ORANGE-HORSERADISH SAUCE



Grilled-Shrimp Cocktail with Orange-Horseradish Sauce image

Grilled shrimp cocktail is a festive and easy-to-make apppetizer for entertaining. The dipping sauce gets its invigorating flavor from horseradish and fresh orange juice.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Sauce makes 1 1/3 cups

Number Of Ingredients 8

1/2 cup freshly squeezed orange juice (2 oranges)
Zest of 1 orange
1 cup sour cream
2 tablespoons red-wine vinegar
3 tablespoons prepared horseradish, or to taste
Salt and freshly ground black pepper
2 pounds large shrimp, peeled and deveined (about 50)
1 tablespoon olive oil

Steps:

  • In a bowl, mix orange juice, orange zest, sour cream, vinegar, and horseradish; stir to combine. Season to taste with salt and pepper. Cover orange-horseradish sauce, and chill at last 1 hour, or overnight.
  • Heat grill or grill pan to medium-hot. Drizzle shrimp with olive oil, and toss to coat. Arrange shrimp on grill, working in batches if necessary. Grill until pink and developing golden-brown marks, about 3 minutes per side. Remove from heat. Serve shrimp with orange-horseradish sauce.

GRILLED RED PEPPER SHRIMP



Grilled Red Pepper Shrimp image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 11

3 pounds large shrimp
4 tablespoons coarse salt
1/2 cup extra-virgin olive oil
2 cloves garlic, minced
Juice of 1/2 a lemon
2 tablespoons minced lemon peel
1 teaspoon dried red pepper flakes (or to taste)
2 tablespoons fresh oregano leaves, chopped
Coarse sea salt and freshly ground pepper to taste
Lemon wedges
Basil leaves to garnish

Steps:

  • Peel and devein the shrimp, leaving the tails on. Put them in a large bowl of ice water with the salt. Refrigerate for one hour. Drain and pat dry.
  • In a bowl large enough to contain the shrimp, combine the oil, garlic, lemon juice, lemon peel, pepper flakes and oregano. Season to taste with salt and pepper. Add the shrimp, toss so they are thoroughly coated with the mixture and marinate for 30 minutes at room temperature. Preheat grill.
  • Grill the shrimp for two to three minutes on each side. Be careful not to overcook them. Put them on a serving platter. Cover with plastic wrap and chill until ready to serve. Garnish with basil leaves and lemon and season to taste with sea salt and pepper.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 15 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 2 grams, Sodium 964 milligrams, Sugar 0 grams, TransFat 0 grams

GRILLED SALT & PEPPER SHRIMP



Grilled Salt & Pepper Shrimp image

Make and share this Grilled Salt & Pepper Shrimp recipe from Food.com.

Provided by carmenskitchen

Categories     < 30 Mins

Time 16m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 lbs large shrimp, peeled and deveined with tails on
2 tablespoons fresh lime juice
1 tablespoon coarse salt
2 tablespoons of cracked black and white peppercorns
1 teaspoon cayenne pepper
1/2 teaspoon chili powder
splash dry vermouth
1/4 cup olive oil, plus extra for brushing

Steps:

  • Place shrimp in a colander, rinse in cold water and pat dry.
  • In a large bowl, combine shrimp, lime juice, salt, black, white and cayenne peppers and chili powder then toss to coat.
  • Add splash of vermouth and 1/4 cup of oil then toss to coat and refrigerate until ready to use.
  • Prepare a charcoal or gas grill for direct grilling over medium high heat.
  • Brush and oil the grill grate.
  • Working in batches, grill shrimp, turning once, until bright red and nicely charred, 2-3 minutes per side.
  • Transfer to platter and tent with aluminum foil.

Nutrition Facts : Calories 297.6, Fat 12.2, SaturatedFat 1.6, Cholesterol 382, Sodium 2882.7, Carbohydrate 3.5, Fiber 0.2, Sugar 0.1, Protein 41.4

SHRIMP AND PEPPERS IN SPICY TOMATO SAUCE



Shrimp and Peppers in Spicy Tomato Sauce image

Categories     Onion     Pepper     Tomato     Low Cal     Shrimp     Gourmet

Yield Serves 6

Number Of Ingredients 19

3 tablespoons olive oil
2 1/2 tablespoons all-purpose flour
1 1/2 cups chopped onion (about 1 large)
3 large garlic cloves, minced
4 cups hot water
an 8-ounce can tomato sauce (about 3/4 cup)
2 tablespoons chili powder
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 teaspoons salt
1/2 teaspoon Angostura bitters
1/2 teaspoon cayenne
1 teaspoon black pepper
3 yellow bell peppers, cut into 1/2-inch-wide strips
3 red bell peppers, cut into 1/2-inch-wide strips
2 1/2 pounds jumbo shrimp (about 36), shelled, leaving tail and last shell section intact, and deveined
1/4 cup fresh lemon juice
Accompaniment: basmati rice with mustard seeds and golden raisins
Garnish: 2 tablespoons minced fresh parsley leaves

Steps:

  • In a deep 12-inch heavy skillet stir together oil and flour and cook roux over moderate heat, stirring constantly, until color of peanut butter, about 10 minutes. Add onion and cook,stirring occasionally, until softened. Stir in garlic and cook,stirring, 1 minute. Add hot water, tomato sauce, chili powder,sugar, Worcestershire sauce, salt, bitters, cayenne, and black pepper and simmer, uncovered, stirring occasionally, until reduced to about 2 1/2 cups, about 35 minutes. Season sauce with salt. Sauce may be made 1 week ahead and chilled, covered. Reheat sauce in skillet before proceeding.
  • Stir bell peppers into sauce and cook, covered, over moderate heat,stirring frequently to avoid scorching, until crisp-tender, about 10 minutes. Transfer peppers with a slotted spoon to a large bowl,letting excess sauce drip into skillet, and cover and plastic wrap.Stir shrimp into sauce and cook, covered, over moderate heat, stirring occasionally, until cooked through, about 5 minutes. Transfer shrimp with slotted spoon to bowl and cover. Boil sauce, stirring, until thickened. Pour sauce, lemon juice, and salt to taste over shrimp mixture and stir to combine well. Serve shrimp and peppers over rice and sprinkle with parsley.

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