CHILE-GARLIC MARINATED AND GRILLED SHRIMP
This quick marinade is a cheater's version of Vietnamese nuoc mam cham, which is a mixture of Asian fish sauce, lime juice, sugar and chiles. Using crushed red pepper flakes rather than the fresh variety means less chopping, and finely grating the garlic into the marinade ensures it doesn't burn on the grill.
Provided by Food Network Kitchen
Time 45m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Zest and juice 2 of the limes (you should have about 1 tablespoon zest and about 1/4 cup juice) and add to a medium glass bowl. Finely grate the garlic and add to the bowl along with the fish sauce, canola oil, sugar, red pepper flakes and shrimp. Toss to combine.
- Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lime into wedges and reserve for serving.
- Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels. In batches, grill the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Transfer to a large plate.
- Top with the sliced scallions and cilantro and serve with the lime wedges.
GRILLED THAI-STYLE SHRIMP WITH PINEAPPLE
We recommend that you brine the shrimp before grilling to make them especially plump and juicy. To keep the shrimp from dropping through the cooking grate onto the hot coals, thread them on skewers. Use tongs to turn the skewered shrimp. Although a red Thai chile is authentic, any small, hot fresh chile can be used in this recipe. To save time, buy peeled and cored pineapple at the supermarket. If you prepare the pineapple yourself, reserve half a large pineapple for this recipe.
Provided by Cucina Casalingo
Categories Healthy
Time 42m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- For Dipping Sauce: Mix the water, fish sauce, lime juice, basil, sugar, vinegar, and chile in a small bowl. Set aside.
- For Shrimp: Dissolve the salt in 1 quart cold water in a gallon-size zipper-lock bag. Add the shrimp, press out as much air as possible from the bag, and seal. Let stand 20 to 25 minutes. Drain and rinse the shrimp thoroughly under cold running water. Open the back of the shells with manicure scissors and devein if desired. Toss the shrimp and oil in a medium bowl to coat.
- For Gas Grill: Turn on all the burners to high, close the lid, and heat the grill until very hot, about 15 minutes. Use a grill brush to scrape the cooking grate clean. Leave the burners on high.
- Thread the shrimp and pineapple on skewers. Grill the shrimp, covered, for gas grill, turning the skewers once, until the shells are barely charred and bright pink, 5 to 7 minutes.
- Serve immediately, passing the dipping sauce and the lime wedges.
- Skewering Shrimp with Pineapple: Thread the tail of the shrimp, then a chunk of pineapple, and finally the head of the shrimp onto a skewer, so that the shrimp forms a half-circle around the pineapple.
Nutrition Facts : Calories 364.2, Fat 10.9, SaturatedFat 1.7, Cholesterol 344.5, Sodium 4504.1, Carbohydrate 18.8, Fiber 1.8, Sugar 11.7, Protein 47.3
CHILE-GARLIC SHRIMP
Steps:
- Rinse the shrimp with cold water and pat dry with paper towls. Add the shrimp and seasoning mix to a plastic bag and shake to coat.
- Heat the butter, garlic, and red pepper flakes in a large skillet over medium heat until the butter has melted. Raise the heat to medium-high; when the butter begins to pop and sizzle add the shrimp to the pan. Cook and stir the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 to 5 minutes. Do not overcook.
- Remove the pan from the heat and stir in the cilantro and lime juice. Garnish with lime wedges and serve hot.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 9.9 g, Cholesterol 210.7 mg, Fat 15.4 g, Fiber 0.4 g, Protein 18.8 g, SaturatedFat 9.4 g, Sodium 910.9 mg, Sugar 4.4 g
GINGER AND CHILI GRILLED SHRIMP
Provided by Matt Lee And Ted Lee
Categories dinner, easy, appetizer, main course
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Pour buttermilk into medium bowl, and add ginger, chilies, garlic, salt and pepper. Whisk to combine. Add shrimp, and toss thoroughly with a wooden spoon to coat. Marinate 1 hour in refrigerator.
- Soak 6 wooden skewers in water for 10 minutes. Thread 3 shrimp and 2 pieces of mango onto each skewer, alternating shrimp and mango.
- Prepare a fire in the grill. When flames have subsided and coals are glowing, grill shrimp 4 to 6 minutes on each side, until shrimp is opaque. Serve each skewer with a wedge of lime.
Nutrition Facts : @context http, Calories 149, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 2 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 0 grams, Sodium 575 milligrams, Sugar 17 grams, TransFat 0 grams
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