GRILLED GULF SHRIMP
Steps:
- Preheat your grill to medium heat.
- Slide the shrimp onto skewers, putting 4 shrimp on each. Sprinkle the skewers with salt and pepper. Grill the shrimp until they are opaque and fully cooked through, about 2 to 3 minutes on each side. Remove the shrimp from the grill and brush with barbeque sauce. Serve immediately.
GULF SHRIMP IN EXOTIC SPICE
Provided by Christine Muhlke
Categories weekday, appetizer
Time 30m
Yield Serves 4 as an appetizer
Number Of Ingredients 8
Steps:
- In a large pot, bring 1 gallon of water to a boil over high heat. In a large skillet, melt 8 tablespoons of butter over medium heat until the butter starts to separate. Add the Vadouvan Exotique and brown the butter over low heat until it begins to smell nutty, 8 to 10 minutes. Let cool until lukewarm, then mix in the remaining butter until incorporated. Stir in the grapefruit juice and season with sea salt.
- Season the boiling water with the kosher salt and vinegar. Add the shrimp, cover with a lid and turn off the heat. Poach for 4 minutes, then drain. When cool enough to handle, peel the shrimp, leaving the heads on, and devein.
- Toss the shrimp in the spiced butter. Serve with the remaining sauce and, if you choose, grapefruit segments.
GULF-STYLE CITRUS SHRIMP
The tang of citrus gives wonderful flavor to this special shrimp recipe. It calls for the refrigerated, fresher, fettucine but could substitute 4 1/2 ounces of the boxed dry type of fettucine.
Provided by diner524
Categories < 30 Mins
Time 19m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Remove zest of lime and orange using citrus zester or fine grater. Juice lime; reserve 2 tablespoons juice. Juice orange; reserve juice.
- Melt 2 tablespoons butter in 10-inch skillet until sizzling; add green onions, cumin and pepper sauce. Cook over medium-high heat until onions are softened (1 to 2 minutes). Add shrimp; continue cooking until shrimp turn pink (2 to 3 minutes). Remove shrimp; set aside.
- Increase heat to high. Add reserved lime juice and orange juice to same skillet. Cook until mixture is reduced to 1/3 cup (4 to 5 minutes). Remove from heat. Stir in remaining butter, 1 tablespoon at a time. Stir in lime and orange zest and cilantro. Add shrimp; stir to coat.
- To serve, spoon shrimp mixture over hot cooked fettuccine.
GULF SPICES (IBZAR)
From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Arabian Gulf
Provided by Engrossed
Categories Low Cholesterol
Time 5m
Yield 1 cup, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients and store in a tightly covered container.
Nutrition Facts : Calories 23.9, Fat 1, SaturatedFat 0.1, Sodium 5.8, Carbohydrate 4.4, Fiber 2.1, Sugar 0.1, Protein 0.9
BOBBY FLAY'S GULF SHRIMP AND GRITS
Steps:
- Bring the shrimp stock and 2 teaspoons salt to a boil in a medium saucepan over high heat. Slowly whisk in the cornmeal and bring to a boil. Reduce the heat to medium and cook, whisking every few minutes, until the grits are soft and have lost their gritty texture, 25 to 30 minutes. If the mixture becomes too thick, add a little more stock.
- Meanwhile, cook the bacon in a medium skillet over medium heat until it is golden brown and crisp and the fat has rendered, about 8 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.
- Remove all but 3 tablespoons of the bacon fat from the skillet, and return it to high heat. Season the shrimp with salt and pepper. Add the shrimp, garlic, and thyme, in batches, if necessary, to the skillet and sauté until the shrimp are light golden brown on both sides and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Reserve the garlic oil left in the skillet.
- Stir the cheese and heavy cream into the cooked grits, and whisk until smooth; season with salt and pepper.
- Divide the grits among 4 bowls, and top each with 5 shrimp. Drizzle with some of the garlic oil from the skillet, and sprinkle with the green onions.
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