Gulf Shrimp In Exotic Spice Recipes

GRILLED GULF SHRIMP

Grilled Gulf Shrimp image

Provided by Food Network

Time 11m

Yield 4 servings

Number Of Ingredients 3

Ingredients

16 medium shrimp, shell on
Salt and freshly ground pepper
Barbeque sauce (your favorite brand)

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

Gulf Shrimp in Exotic Spice image

Provided by Christine Muhlke

Categories weekday, appetizer

Time 30m

Yield Serves 4 as an appetizer

Number Of Ingredients 8

Ingredients

12 tablespoons unsalted butter, softened
1/4 cup Vadouvan Exotique spice mix
1/4 cup red-grapefruit juice
1 pinch sea salt or fleur de sel
1/3 cup kosher salt
2 tablespoons white-wine vinegar
1 pound head-on large gulf shrimp or 9 ounces head-off (12 to 15 count per pound)
1 red grapefruit, peeled and segmented, optional

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

Gulf-Style Citrus Shrimp image

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

Ingredients

1 lime
1 medium orange
6 tablespoons butter
1/4 cup green onion, chopped
3/4 teaspoon ground cumin
1/4 teaspoon red pepper sauce
1 lb medium fresh raw shrimp, peeled and deveined (31 to 35 count)
1/4 cup fresh cilantro, chopped
9 ounces fettuccine pasta, cooked (package refrigerated)

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)

Gulf Spices (Ibzar) image

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

Ingredients

4 tablespoons ground cumin
4 tablespoons ground black pepper
4 tablespoons ground coriander
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground cayenne pepper
1 teaspoon turmeric
1/2 teaspoon ground nutmeg
1/2 teaspoon ground mace

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

Bobby Flay's Gulf Shrimp and Grits image

Categories Side Shrimp Boil

Yield serves 4

Number Of Ingredients 11

Ingredients

4 cups shrimp stock (see page 180), or more if needed
Kosher salt
1 cup stone-ground yellow cornmeal
8 ounces thick-cut double-smoked bacon, cut into 1-inch-long matchsticks
20 large (21- to 24-count) shrimp, shelled and deveined
Freshly ground black pepper
3 cloves garlic, finely chopped
2 teaspoons chopped fresh thyme leaves
1 1/2 cups (6 ounces) grated white cheddar cheese
1/4 cup heavy cream
2 green onions (green parts only), thinly sliced, for garnish

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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