GRILLED SHRIMP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat griddle or grill pan over high heat.
- Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat.
- Brush shrimps with oil, season with salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque.
- Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.
CHEF JOHN'S GRILLED GARLIC AND HERB SHRIMP
This grilled garlic and herb shrimp recipe is very easy, IF you can just walk out into the backyard, and pick a handful of your own fresh, green sprigs. However, these are so amazingly delicious, if you don't have a garden, then do splurge and buy a bunch of all the herbs. And get the extra large shrimp so they can grill longer and get maximum caramelization.
Provided by Chef John
Categories Seafood Shellfish Shrimp
Time 3h
Yield 6
Number Of Ingredients 16
Steps:
- Place salt, lemon zest, and 3 cloves garlic in bowl of a mortar and pestle. Pound with the pestle until mixture begins to form a paste, about 2 minutes. Add chopped basil, parsley, oregano, and thyme and pound with pestle until mixture begin to come together, about 5 minutes.
- Drizzle about 1 tablespoon of the olive oil into herb mixture. Grind together until mixture begins to form a sauce for marinating, about 1 minute. Pour in the remaining 3 tablespoons olive oil. Stir mixture with a spoon until mixture is thoroughly combined, adding additional olive oil as needed. Mixture should be fairly thick but pourable.
- Place shrimp in a large bowl and mix in about 2/3 of the sauce, reserving 1/3 for serving. Stir until shrimp are evenly coated with the sauce, about 2 minutes. Transfer shrimp to a resealable plastic bag. Refrigerate 2 to 3 hours. Cover and refrigerate remaining sauce.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Thread shrimp onto skewers (pierce each twice, once through large part of shrimp, once through small part). Place skewers on hot grill. Cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side. Transfer skewers to serving platter.
- Pour remaining sauce into mixing bowl. Whisk in 1 tablespoon olive oil, lemon juice, red pepper flakes, cayenne pepper, salt and black pepper. Spoon sauce over shrimp. Serve with lemon wedges.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 1.9 g, Cholesterol 230.4 mg, Fat 12.6 g, Fiber 0.7 g, Protein 25.1 g, SaturatedFat 1.9 g, Sodium 772.5 mg, Sugar 0.1 g
EMERIL'S MARJORAM, THYME, ROSEMARY & LEMON GRILLED SHRIMP
I found this recipe on the back of a bag of Emeril's Louisana Shrimp.I haven't tried it yet but rest assured I WILL try it as soon as I can! I just love Emeril and this sounds SOOOO delicious! I guessed at the servings since the recipe didn't specify. Of course if you REALLY LOVE shrimp, it could be one or two servings! ;)
Provided by Mickey D
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Use a pair of kitchen shears or scissors to cut the backs of the shrimp and remove the vein. Set aside.
- Combine the remaining ingredients in a medium-sized bowl. Stir well to combine. Add the shrimp to the bowl and toss to evenly coat. Place in the refrigerator and let marinate for at least 20 minutes and up to 1 hour.
- Set a grill or grill pan over medium-high heat and spray with cooking spray. Once the grill is hot, remove the shrimp from the marinade and place on the grill. Cook for 4 to 5 minutes per side and serve sprinkled with kosher salt and wedges of lemon.
GRILLED SHRIMP WITH MARJORAM
Steps:
- Peel and devein shrimp. Place in a large casserole dish. In a medium bowl, combine the olive oil, lemon juice, marjoram, lemon zest, salt and pepper. Whisk together and drizzle the marinade over the shrimp. Cover and refrigerate for 2 to 8 hours, turning occasionally. Remove shrimp from marinade and grill or broil on high heat for 3.5 minutes per side. Serve with parsley and lemon wedges.
GRILLED HERBED SHRIMP
How stunning is this simple shellfish starter? Marinate shrimp with fresh herbs such as cilantro and parsley, garlic, lemon, and jalapeño peppers, then grill until charred and perfectly pink.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 8h45m
Yield Makes about 20 shrimp
Number Of Ingredients 7
Steps:
- Combine all ingredients except shrimp in a large resealable plastic bag. Snip through each shrimp shell down the back, leaving last segment and tail intact, and devein with a paring knife, leaving shell intact. Add shrimp to bag and massage with marinade. Refrigerate at least 8 hours or up to overnight.
- Soak 10 short wooden skewers in water 30 minutes. Meanwhile, preheat grill for indirect heat, with coals to 1 side (or medium heat on a gas grill). Thread 2 shrimp onto each skewer and place on indirect side of grill. Cook, turning once, until shrimp are curled, slightly charred, and cooked through, about 5 minutes.
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
COLD POACHED SHRIMP WITH MARJORAM PESTO
Steps:
- Place shrimp in a saucepan with water to cover and a large pinch of salt. Bring to a boil, and turn off the heat; let shrimp sit in the water about 5 minutes, then rinse in cold water until cool. Peel (and devein if you like), then arrange on a platter.
- Combine marjoram and garlic in a blender or small food processor. Process until finely minced, scraping down sides with a rubber spatula once or twice if necessary. Add vinegar and most of the oil, and process until smooth.
- Add capers and anchovies, and pulse the machine on and off a few times so that the capers and anchovies are minced but not pureed.
- Stir in remaining oil, along with salt and pepper to taste. Serve with cold shrimp.
Nutrition Facts : @context http, Calories 357, UnsaturatedFat 17 grams, Carbohydrate 19 grams, Fat 22 grams, Fiber 11 grams, Protein 27 grams, SaturatedFat 3 grams, Sodium 1035 milligrams, Sugar 1 gram, TransFat 0 grams
GRILLED CURRIED SHRIMP
Here's a spicy start to dinner. Toss the shrimp in a combination of olive oil, curry powder, paprika, and salt, then grill until charred. Serve these spicy shrimp as hors d'oeuvres with a tangy mango chutney for dipping.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- In a medium bowl, combine oil, salt, sugar, curry powder, and paprika. Add shrimp; toss until well coated. Place in refrigerator; let marinate 1 hour.
- Heat a grill pan over medium-high heat. Remove shrimp from refrigerator; letting excess marinade drip into bowl, transfer shrimp to grill pan, working in batches, if necessary.
- Grill until shrimp are opaque and slightly browned on the outside, about 2 minutes on each side. Transfer to a platter; serve hot with chutney.
GRILLED FISH WITH TANGERINE AND MARJORAM
Provided by Eric Werner
Categories Fish Herb Fourth of July Father's Day Backyard BBQ Dinner Spring Summer Grill Grill/Barbecue Healthy Tangerine Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 to 4 servings
Number Of Ingredients 5
Steps:
- Prepare a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. Make 3 diagonal slices spaced about 1 1/2" apart on each side of fish. Season skin and cavity with salt and pepper. Stuff each fish with 4 herb sprigs and segments from 1/2 tangerine. Rub each fish with 1 tablespoon oil.
- Grill fish until skin no longer sticks, 3-4 minutes. Using a metal spatula, carefully turn fish and grill until cooked through, about 3-4 more minutes. Transfer to platters and garnish with remaining tangerine segments and marjoram leaves.
LEMON FRIED SHRIMP WITH MARJORAM
The shrimp picks up such a delicious flavor from soaking in the marinade and being cooked in its own shell. These can also be done over a grill instead of frying. My family had fun peeling and eating these until they all were gone...... The calorie and fat content are not as high as the nutritional facts show because you discard most of the marinade, which contains most of the calories and fat.
Provided by David04
Categories Lemon
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place whole shrimp in a large shallow dish.
- Whisk olive oil, lemon juice, marjoram, lemon zest salt and pepper in a medium bowl.
- Pour the marinade over the shrimp.
- Cover the shrimp and refrigerate up to 2 hours. Turn the shrimp to the other side half way through the marinade.
- Remove the shrimp from the marinade and place in a large frying pan over medium heat.
- Cook for 2-3 minutes per side.
- Remove from the pan once the shrimp turn orange in color.
- Season the shrimp with the salt and chopped parsley.
- Garnish with lemon wedges.
Nutrition Facts : Calories 505.5, Fat 38.7, SaturatedFat 5.3, Cholesterol 318.6, Sodium 2207.1, Carbohydrate 4.4, Fiber 0.5, Sugar 0.6, Protein 34.6
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