Martha Stewarts Shrimp Kabobs With Lemon And Cilantro Recipes

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MARTHA STEWART'S SHRIMP KABOBS WITH LEMON AND CILANTRO



Martha Stewart's Shrimp Kabobs with Lemon and Cilantro image

Make and share this Martha Stewart's Shrimp Kabobs with Lemon and Cilantro recipe from Food.com.

Provided by Derf2440

Categories     Canadian

Time 18m

Yield 8 serving(s)

Number Of Ingredients 6

1/2 cup loosely packed cilantro leaf, chopped
1/2 cup extra virgin olive oil
2 lbs large shrimp (about 40)
4 lemons, each cut into 8 wedges
1 teaspoon coarse salt
1/4 teaspoon ground pepper

Steps:

  • Combine cilantro and olive oil in a large bowl.
  • Set aside.
  • Peel shrimp to first knuckle, devein.
  • Rinse, pat dry.
  • Place in bowl with cilantro oil mixture, and coat.
  • Thread four to five shrimp, alternately with lemon wedges, on each of eight skewers.
  • Gently brush with a little of the olive oil remaining in the bowl.
  • Season with salt and pepper.
  • Arrange skewers, off direct heat, on a medium hot grill.
  • Grill, rotating skewers and brushing with olive oil as necessary to prevent sticking, until cooked through, about 6 minutes, depending on the heat of grill.
  • Lemons should be soft and slightly charred.

Nutrition Facts : Calories 251.1, Fat 15.6, SaturatedFat 2.3, Cholesterol 172.8, Sodium 461.3, Carbohydrate 6.9, Fiber 2.6, Protein 23.8

SHRIMP KEBABS WITH LEMON WEDGES AND CILANTRO



Shrimp Kebabs with Lemon Wedges and Cilantro image

Kabobs are, by nature, informal. Your guests can nibble or unskewer their dinners by pulling with a fork.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 6

1/2 cup loosely packed cilantro leaves, chopped
1/2 cup extra-virgin olive oil
2 pounds large shrimp (about 40)
4 lemons, each cut into 8 wedges
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Combine cilantro and olive oil in a large bowl. Set aside. Peel shrimp to first knuckle; devein. Rinse; pat dry. Place in bowl with cilantro-oil mixture, and coat.
  • Thread 4 shrimp, alternating with lemon wedges, on 8 skewers. Gently brush with a little of the olive oil remaining in the bowl. Season with salt and pepper.
  • Arrange skewers, off direct heat, on a medium-hot grill. Grill, rotating skewers and brushing with olive oil as necessary to prevent sticking, until cooked through, about 6 minutes, depending on heat of grill. Lemons should be soft and slightly charred. Serve with choice of condiments.

SHRIMP-AND-PINEAPPLE SKEWERS



Shrimp-and-Pineapple Skewers image

Pineapple isn't only for fruit salads and upside-down cakes. In Hawaii, shrimp and pineapple are a natural pair; thread them on skewers and toss them on the grill for a fun luau-inspired dish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 30m

Number Of Ingredients 7

Vegetable oil, for grilling
6 tablespoons honey
3 tablespoons low-sodium soy sauce
3 tablespoons rice vinegar
1 pound large or jumbo shrimp, peeled and deveined (tails left on)
1/2 pineapple, cut into 1 1/2-inch pieces
2 bunches scallions (white and light-green parts only), cut into 2-inch pieces

Steps:

  • Soak 8 to 10 wooden skewers in water, 15 minutes. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Whisk together honey, soy sauce, and vinegar. Reserve half the sauce for serving.
  • Thread shrimp, pineapple, and scallions onto skewers. Grill until shrimp begin to turn opaque, 2 minutes. Brush with sauce, flip, and brush again. Grill until shrimp are opaque throughout and pineapple and scallions are lightly charred, about 3 minutes. Serve with reserved sauce.

Nutrition Facts : Calories 279 g, Fat 2 g, Fiber 2 g, Protein 25 g

SHRIMP KABOBS WITH LEMON WEDGES AND CILANTRO



Shrimp Kabobs with Lemon Wedges and Cilantro image

Yield Makes 8

Number Of Ingredients 6

1/2 cup loosely packed cilantro leaves, chopped
1/2 cup extra-virgin olive oil
2 pounds large shrimp (about 32)
4 lemons, each cut into 8 wedges
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Combine the cilantro and olive oil in a large bowl. Set aside. Peel the shrimp to the first knuckle; devein. Rinse; pat dry. Place in the bowl with the cilantro-oil mixture, and coat.
  • Thread 4 shrimp, alternating with lemon wedges, on 8 skewers. Gently brush with a little olive oil remaining in the bowl. Season with salt and pepper.
  • Arrange the skewers, off direct heat, on a medium-hot grill. Grill, rotating the skewers and brushing with olive oil as necessary to prevent sticking, until cooked through, about 6 minutes, depending on the heat of the grill. Lemons should be soft and slightly charred.

GRILLED SHRIMP SKEWERS WITH ORANGE GLAZE



Grilled Shrimp Skewers with Orange Glaze image

The secret ingredient in these quick and tangy grilled shrimp skewers is orange-juice concentrate, which brings a sweet-tart intensity to the basting mixture that is balanced out by savory onion, sharp pickled jalapeños, and earthy thyme.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 40m

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil, plus more for brushing
3/4 cup minced onion (from 1 small)
1 tablespoon minced garlic (from 3 cloves)
1 tablespoon minced fresh thyme leaves
Kosher salt
1 1/2 cups orange-juice concentrate, thawed (from a 12-ounce container)
1/4 cup packed light-brown sugar
1 tablespoon distilled white vinegar
1 to 2 tablespoons chopped pickled jalapeños
24 large shrimp, peeled and deveined (1 pound)
4 thick slices rustic bread, such as pan Pugliese

Steps:

  • Heat oil in a small saucepan over medium-high. Add onion, garlic, and thyme; season with salt. Cook until onion is translucent, about 3 minutes. Add orange concentrate and brown sugar. Bring to a boil, then cook until syrupy and reduced to a scant 1 cup, 8 to 10 minutes. Add vinegar and jalapeños; cook 1 minute. Let cool 10 minutes. Set aside 1/4 cup glaze for serving.
  • If using wooden skewers, first soak in water 30 minutes, then drain (to prevent burning). Lay 6 shrimp side by side; slide a skewer through head ends to secure together. Thread a second skewer through tail ends. Spread shrimp slightly so there are small gaps between them. Repeat with remaining shrimp.
  • Preheat grill to high; brush grates with oil. Grill bread, flipping once, just until lightly charred and crisp in places, 1 to 2 minutes total. Transfer to a platter or board; brush with oil.
  • Brush shrimp with half of remaining glaze and grill, turning once, until opaque and almost cooked through, about 3 minutes. Brush with more glaze, turning a few times to caramelize, until just cooked through, about 1 minute more. Remove from grill and brush with some of reserved glaze. Serve over grilled bread, with remaining reserved glaze on the side.

CURRIED-SHRIMP SKEWERS WITH RICE SALAD



Curried-Shrimp Skewers with Rice Salad image

This dish plays with exotic and fragrant flavors like madras curry powder, cilantro, and mint for an easy, healthy meal that's a cinch to put together.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 10

1 cup basmati rice
2 lemons
1/3 cup chopped fresh mint leaves
1/3 cup chopped fresh cilantro leaves
1/3 cup chopped fresh flat-leaf parsley leaves
1 1/2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound (about 24) large shrimp
2 teaspoons curry powder, preferably madras

Steps:

  • Heat grill until very hot. Place rice and 1 3/4 cups water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer, covered, about 20 minutes. Let sit 5 minutes, fluff with a fork, and let cool.
  • Grate zest from 1 lemon into a large bowl; squeeze both lemons to yield 6 tablespoons juice. Add to the bowl, then add rice, mint, cilantro, parsley, 1 tablespoon olive oil, salt, and pepper; toss to combine.
  • Leaving tails intact, peel and devein shrimp; transfer to a medium bowl. Add remaining 1/2 tablespoon olive oil and curry powder. Toss until shrimp are well coated. Thread shrimp onto skewers, and place on hot grill. Cook until pink and opaque; serve over rice.

Nutrition Facts : Calories 371 g, Cholesterol 172 g, Fat 8 g, Protein 27 g, Sodium 574 g

GARLIC SHRIMP KABOBS



Garlic Shrimp Kabobs image

This is a quick and easy shrimp kabob recipe, perfect for beginners. Requires minimal ingredients, but is bursting with flavor. Serve over a bed of rice with fresh lemon wedges.

Provided by Darlene Gould

Categories     Seafood     Shellfish     Shrimp

Time 2h20m

Yield 6

Number Of Ingredients 8

1 pound frozen shrimp, thawed and peeled
¼ cup olive oil
1 tablespoon minced garlic
2 teaspoons lemon juice
¼ teaspoon pepper
1 pinch finely chopped parsley
metal skewers
cooking spray

Steps:

  • Rinse and dry shrimp.
  • Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.
  • Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer.
  • Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.

Nutrition Facts : Calories 141.2 calories, Carbohydrate 0.7 g, Cholesterol 115 mg, Fat 9.7 g, Fiber 0.1 g, Protein 12.4 g, SaturatedFat 1.4 g, Sodium 132.8 mg, Sugar 0.1 g

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Top Asked Questions

How to cook lemon herb grilled shrimp?
Chef Emeril Lagasse's lemon-herb grilled shrimp recipe is simple and versatile. Marinate the shrimp in a mixture of lemon, olive oil, garlic, rosemary, and thyme for an hour, leaving on the shells for more flavor. Grill for a few minutes per side and then serve with corn on the cob, grilled vegetables, or a rice pilaf.
What is the best way to make shrimp salad?
Since the recipe calls for chopped shrimp, buy smaller shrimp, which is more cost-effective than larger sizes. Mix with a combination of sour cream and light mayonnaise, along with scallions, parsley, lemon juice, and salt and pepper, and serve with crostini or crackers.
What's in a jumbo shrimp salad?
This salad is hearty enough for lunch or dinner, thanks to bright pink jumbo shrimp, boiled potatoes, and a hard-boiled egg. The contrasting colors and textures create an all-around appealing bite. We've said it before and we'll say it again—you don't need to order takeout when you make one of our delicious Asian-inspired recipes.
What are the best leftovers from a kebab?
The skewers also make killer leftovers. Give grilled shrimp a tropical twist by pairing it with pineapple. A marinade of honey, soy sauce, and rice vinegar gives the kebabs a salty-sweet snap.

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