Grilled Shrimp On Lemongrass Skewers Recipes

GRILLED SHRIMP SKEWERS

Steps:

• Place the olive oil, lemon juice, salt, pepper, oregano, paprika and garlic powder in a large bowl; whisk to combine.
• Add the shrimp to the bowl and toss gently to coat evenly with the marinade. Marinate for at least 15 minutes or up to 2 hours max.
• Skewer 4-6 shrimp on each soaked skewer and place on a plate while skewering the remaining shrimp.
• Heat a grill or grill pan over medium high heat and cook the shrimp for 2-3 minutes on each side until the color is pink and shrimp is opaque.
• Serve warm with fresh parsley and lemon slices, if desired.

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.

GRILLED SHRIMP ON LEMONGRASS SKEWERS

Steps:

• Peel mango; slice off flesh. Cut eight 3/4-inch-thick chunks from flesh. Dice remaining mango and set aside for later use in rice. Remove tough outer layer from each lemongrass stalk. Make a sharp diagonal cut 8 inches from top of each stalk; set aside top halves of stalks to use as skewers.Finely chop bottom halves of lemongrass stalks with Food Chopper. Combine chopped lemongrass, sweet and sour sauce, vinegar, garlic and pepper flakes in (8-in.) Sauté Pan; bring to a boil and remove glaze from heat. Set aside, reserving 2 tablespoons glaze in a (1-cup) Prep Bowl for serving with skewers.Heat Grill Pan over medium heat 5 minutes. Meanwhile, alternately thread shrimp and mango chunks onto reserved lemongrass stalks. Lightly spray pan with vegetable oil; place skewers in pan. Brush some of the remaining glaze over skewers using Chef's Silicone Basting Brush. Cook shrimp 2-3 minutes; turn skewers, brush with glaze and grill an additional 2-3 minutes or until shrimp is cooked through. Remove skewers from heat (discard any remaining glaze used for brushing on shrimp).Combine rice, reserved diced mango and cilantro. To serve, spoon rice onto serving plates. Top with skewers. Brush skewers with reserved glaze and sprinkle with peanuts.

GINGER AND LEMONGRASS GRILLED SHRIMP

Steps:

• Preheat the grill to high.
• In a large, nonreactive bowl, combine the lemongrass, ginger, garlic, scallion greens, soy sauce, sesame oil, and honey and whisk well. Add the shrimp and toss to coat. Marinate in the refrigerator for 15 to 30 minutes.
• Skewer the shrimp, scallion whites, and red bell peppers onto skewers in whatever order you like. There should be 4 to 6 shrimp per skewer.
• Place the skewers on a flat plate and drizzle with peanut oil. It is not necessary to salt the skewers because soy sauce has so much salt in it. Place the shrimp skewers on the grill and cook about 3 minutes per side, or just until the shrimp curls, turns red and does not appear clear at all. Be careful not to overcook.
• Place the whole radicchio leaves around the edge of a platter. Mound the chiffonade radicchio and watercress inside the leaves and around the platter. Remove the skewers from the grill and place on the bed of greens. Squeeze the juice of a lime over the shrimp.

GRILLED SHRIMP SKEWERS

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade., On two metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat for 4-5 minutes on each side or until shrimp turn pink, turning once.