GRILLED SHRIMP ON SUGARCANE
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- If using pork fat, bring a small saucepan of water to a boil. Add the pork fat and cook just until the edges turn translucent, 2 to 3 minutes. Remove the pan from the heat and drain the pork on paper towels. Coarsely chop the fat and set aside. If using egg white, start with step 2.
- Heat the oil in a small saucepan over moderate heat. Add the onion and shallots and saute until slightly wilted, about 1 minute. Transfer onion mixture (not the juice) to a bowl and add the fish sauce, salt, sugar, garlic, white pepper, cornstarch, baking powder, and pork fat. Add the shrimp and toss well.
- Transfer the shrimp mixture to a food processor and process until almost smooth but still lumpy. Transfer the paste to a bowl, scraping the work bowl clean. Stir in the scallions. (If the paste is not cold, refrigerate at this point to stiffen it.)
- Quarter the sugarcane pieces lengthwise, or halve them if they're small. Wet your hands with cold water. Place 2 tablespoons of the shrimp paste in the middle of your palm. Place a piece of the sugarcane on top and mold the paste around it. (The paste should be about 1/4 inch thick and about 2 1/2 inches long). Gently press the paste against the stick so that the edges are sealed. Set the shrimp stick aside on an oiled plate. Repeat with the remaining sugarcane and paste.
- Oil a steamer basket and place the sugarcane sticks in a single layer. (If necessary, steam in several batches.) Steam until the shrimp paste turns pink, 2 to 3 minutes. You can make this dish in advance up to this point. To finish, grill or broil the shrimp sticks until the paste is hot inside and slightly charred around the edges. Serve immediately with some lettuces, mustard leaves, and herbs, rice vermicelli and dipping sauce.
- Cut the chiles into thin rings. Remove one-third of the chiles and set aside for garnish. Place the remaining chiles, garlic, and sugar into a mortar and pound into a coarse, wet paste. Transfer to a small bowl and add the water, lime juice, and fish sauce. Stir well to dissolve. Add the reserved chiles and carrots. Set aside for 10 minutes before serving.
CAJUN GRILLED SHRIMP
The kicked-up marinade on these shrimp makes this a flavor-packed dish. Serve over rice, and make sure to squeeze those charred lemons over top-that makes them taste extra bright and delicious. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large shallow dish, combine the first 8 ingredients. Add shrimp and turn to coat. Cover; refrigerate for 15 minutes. , Drain shrimp, discarding marinade. On 12 metal or soaked wooden skewers, thread shrimp and lemon wedges., Grill, covered, over medium heat or broil 4 in. from the heat until shrimp turn pink, turning once, 6-8 minutes.
Nutrition Facts : Calories 168 calories, Fat 5g fat (1g saturated fat), Cholesterol 184mg cholesterol, Sodium 575mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic exchanges
GRILLED SHRIMP
Make and share this Grilled Shrimp recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 3h18m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except shrimp in a shallow dish; mix well.
- Add shrimp, tossing gently to coat.
- Cover and marinate shrimp 2-3 hours in the refrigerator, stirring occasionally.
- Remove shrimp from marinade, reserving marinade.
- Place shrimp on skewers; grill over medium-hot coals 3-4 minutes on each side, basting frequently with marinade.
EASY GRILLED SHRIMP
When you want a quick, easy dinner, nothing can beat shrimp to the table! The shrimp marinate in a tasty combination of flavors while the grill is preheating. The other dishes in your dinner need to be ready when the grill is, because the shrimp will only take about 4 minutes. Use this grilled shrimp as a main dish, with a side of yellow rice and a green veggie, or use them in yummy shrimp tacos, inside corn tortillas with your favorite toppings.
Provided by Bibi
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Combine olive oil, lemon juice, seafood seasoning, sugar, cayenne, and salt in a small bowl; stir until marinade is well mixed.
- Thread shrimp on metal skewers and pat dry. Brush with marinade and refrigerate.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cook shrimp on the hot grill until the edges begin to turn white, 1 to 2 minutes. Turn and continue grilling until shrimp is white and no longer translucent, 1 to 2 minutes longer. Serve warm.
Nutrition Facts : Calories 151.6 calories, Carbohydrate 0.8 g, Cholesterol 172.6 mg, Fat 7.7 g, Fiber 0.2 g, Protein 18.6 g, SaturatedFat 1.2 g, Sodium 373.3 mg, Sugar 0.4 g
GRILLED SHRIMP -- MMMMMM
Make and share this Grilled Shrimp -- Mmmmmm recipe from Food.com.
Provided by Steve_G
Categories Cajun
Time 16m
Yield 1 batch, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a 1 gal plastic food bag place shrimp and olive oil, toss to coat, sprinkle enough rub to coat the shrimp.
- The bag should look dark red.
- Refrigerate for 1-4 hrs, the longer you wait the hotter they'll be.
- Light the grill and while it's heating place shrimp on skewers.
- When coals are very hot, clean the area that the shrimp will be on and rub with a bit of canola oil on a rag (use a mitt please).
- Immediately place shrimp on greased grill for 2-3 minutes, turn and cook an additional 2-3 minutes.
- Remove from skewers and serve hot.
- No dipping sauce required.
- This rub works well on chicken wings too!
GRILLED SHRIMP TACOS WITH CREAMY CILANTRO SAUCE RECIPE BY TASTY
Here's what you need: shrimp, paprika, garlic powder, dried oregano, cumin, red pepper flakes, salt, skewers, olive oil, corn tortillas, sour cream, fresh cilantro, lime zest, salt, lime juice, green cabbage, red cabbage, jalapeño, lime wedge, fresh cilantro
Provided by Claire Nolan
Categories Lunch
Time 30m
Yield 12 tacos
Number Of Ingredients 20
Steps:
- In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.
- Using 2 bamboo or metal skewers, poke through the top and bottom of the shrimp and push down to the bottom of the skewer.
- Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.
- Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.
- Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes.
- Remove from skewers & set aside for taco assembly.
- In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.
- In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos.
- Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.
- Enjoy!
Nutrition Facts : Calories 268 calories, Carbohydrate 26 grams, Fat 10 grams, Fiber 4 grams, Protein 19 grams, Sugar 2 grams
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