Pine Grilled Shrimp Recipes Recipe Recipe For Hand

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EASY GRILLED SHRIMP WITH PINEAPPLE BOURBON GLAZE



Easy Grilled Shrimp with Pineapple Bourbon Glaze image

Provided by Lisa Lotts

Categories     Main Course

Time 25m

Number Of Ingredients 12

2 tablespoons butter
2 large cloves garlic (thinly sliced)
1/2 cup packed brown sugar
1/2 cup bourbon ((I used Jim Beam))
1/4 cup pineapple juice
1/4 cup ketchup
1/2 lemon (juiced)
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
2 tablespoons olive oil
1 pound extra large shrimp (preferably fresh (not frozen) Gulf shrimp)
pinch kosher salt

Steps:

  • Melt the butter in a saucepan over medium heat. Add the garlic slices and cook until the butter is very foamy and just starting to brown, stirring constantly. Remove from heat and continue to stir the butter and garlic. The garlic will be fragrant and just starting to turn golden.
  • Add the brown sugar, bourbon, pineapple juice, ketchup, lemon juice, red pepper flakes and black pepper and stir well. Bring the pineapple mixture to a boil, reduce the heat to a bubbling simmer, stirring occasionally for about 5 minutes, or until the glaze thickens. Remove from heat.
  • Peel and devein the shrimp, leaving the last segment of the shell and the tails intact.
  • Thread the shrimp onto skewers piercing each shrimp twice, once through the top of the shrimp and the other through the tail. This will keep them in place on the skewer without spinning around. Transfer the shrimp to a sheet pan and brush lightly with olive oil. Sprinkle the shrimp with salt.
  • Heat the grill to medium high heat, about 400°-425°. Place the shrimp on the grill over direct heat and cook for 1-2 minutes. Flip the shrimp and brush with some of the glaze. Cook for an additional 1-2 minutes or until the shrimp turn a pinkish orange. Flip one more time and brush with additional glaze. Grill the shrimp for one minute (no more than 5-6 minutes TOTAL) and transfer to a platter.
  • Serve shrimp with additional glaze and fresh cilantro. Great over rice.

Nutrition Facts : Calories 430 kcal, Carbohydrate 35 g, Protein 24 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 301 mg, Sodium 1078 mg, Fiber 1 g, Sugar 32 g, ServingSize 1 serving

SWEET CHILI SHRIMP AND PINEAPPLE SKEWERS:



Sweet Chili Shrimp and Pineapple Skewers: image

I love grilling and I love seafood. When you're ready to spice up your grilling game make sure to try my Grilled Shrimp and Pineapple Skewers with a sweet chili sauce. They'll be the hit of your next get together!

Provided by Chef Dennis Littley

Categories     Entree

Time 25m

Number Of Ingredients 10

1 pound 16-20 Shrimp ( gulf or pacific shrimp peeled with tail on and deveined without cutting to far into the shrimp.)
Skewers ( If using wood soak them for one hour before use.)
2 cups fresh pineapple (cut into 1 inch cubes)
1 large green bell pepper (seeded and cut into 1 inch x 1 inch piece)
1 large red bell pepper (seeded and cut into 1 inch x 1 inch piece)
1 large red onion (peeled and cut into 1 inch x 1 inch chunks)
12 ounces sweet chili sauce
¼ cup lime juice
1 tablespoon cilantro ( finely chopped)
½ teaspoon sea salt

Steps:

  • If you're using wooden skewers, make sure to pre-soak them in water for at least 1 hour
  • Preheat a grill over medium heat (350º-400ºF)
  • Mix the sweet chili sauce, lime juice, cilantro and sea salt together in a medium bowl.
  • Thread the shrimp, pineapple, red onions and peppers onto the skewers alternating the red and green peppers as you go. Use two shrimp per skewer with veggies in between and on the outside of each shrimp.
  • Brush skewers with half the marinade and let sit for 5 minutes.
  • Place the skewers on the grill, and grill for 4-5 minutes per side, or until the shrimp is pink and cooked through. Brush the skewers with the remaining chili sauce as they cook.

Nutrition Facts : Calories 182 kcal, Carbohydrate 30 g, Protein 12 g, Fat 1 g, Cholesterol 142 mg, Sodium 1013 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving

GRILLED AVOCADO AND TOMATOES, BASIL OIL AND COTIJA CHEESE WITH PINE NUTS



Grilled Avocado and Tomatoes, Basil Oil and Cotija Cheese with Pine Nuts image

Provided by Bobby Flay | Bio & Top Recipes

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

3/4 cup extra-virgin olive oil
16 basil leaves
Salt and freshly ground black pepper
2 ripe beef steak tomatoes, halves and seeded and finely diced
1/2 small red onion
2 ripe Hass avocados, halved and peeled and pitted
Canola oil
1/4 cup pine nuts, lightly toasted
1/4 cup cotija cheese, grated
Basil leaves

Steps:

  • Combine oil, basil, salt and pepper in a blender and blend for 1 minute. Strain into a bowl, discard solids
  • Combine tomatoes and onion in a bowl, add a few tablespoons of the basil oil and season with salt and pepper. Reserve remaining basil oil for Shrimp recipe.
  • Heat grill to medium heat. Brush avocado with oil on grill and season with salt and pepper. Grill cut side down until lightly golden brown, about 2 minutes. Remove to a platter, cut side up. Place some of the tomato mixture on top of each avocado, drizzle with more of the oil and sprinkle with the pine nuts and cheese. Garnish with basil leaves.

GRILLED SHRIMP AND CILANTRO PESTO PIZZA



Grilled Shrimp and Cilantro Pesto Pizza image

Provided by Bobby Flay

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 19

1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
3/4 cup warm water (105 to 115 degrees F)
1 3/4 to 2 cups unbleached all-purpose flour, plus additional for kneading and dredging
1 1/2 teaspoons salt
2 teaspoons olive oil, plus 1 teaspoon for greasing the bowl
Cilantro Pesto, recipe follows
8 ounces buffalo mozzarella, thinly sliced
Grilled Shrimp, recipe follows
Fresh cilantro leaves, for garnish
3/4 cup fresh cilantro leaves
1/4 cup fresh parsley leaves
2 garlic cloves, coarsely chopped
2 tablespoons pine nuts
1/4 cup grated Parmesan
1/2 cup olive oil
Salt and freshly ground black pepper
16 large shrimp, peeled and deveined
Olive oil
Salt and freshly ground black pepper

Steps:

  • Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon of oil, add the dough, and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.
  • Preheat the grill to high. Once the dough has risen, divide it in half. Divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown. Spread a few tablespoons of the Cilantro Pesto over each pizza, top with a few slices of buffalo mozzarella, and then top with 4 shrimp and cilantro leaves. Place the pizza on the grill until the cheese melts. Serve hot.
  • Combine all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste.;
  • Preheat the grill to medium-high.
  • Brush each shrimp with oil and season with salt and pepper. Grill for 1 to 2 minutes per side or until just cooked through (shrimp will be opaque and turn pink).

GRILLED SHRIMP



Grilled Shrimp image

Well seasoned, delicious grilled shrimp. Great served for dinner with a salad.

Provided by Jennifer W

Categories     Seafood     Shellfish     Shrimp

Time 1h30m

Yield 4

Number Of Ingredients 9

¼ cup olive oil
2 tablespoons lime juice
2 tablespoons tequila
1 teaspoon garlic powder
1 teaspoon Cajun seasoning
1 teaspoon seasoned salt
½ teaspoon ground black pepper
15 large tiger shrimp, peeled and deveined
4 wooden skewers

Steps:

  • Whisk olive oil, lime juice, tequila, garlic powder, Cajun seasoning, seasoned salt, and black pepper in a bowl; pour into a resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 to 4 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for 30 minutes.
  • Remove shrimp from the marinade, and shake off excess. Discard the remaining marinade. Thread shrimp on skewers, piercing once near the tail and once near the head.
  • Arrange skewers on preheated grill; cook shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 6 to 8 minutes.

Nutrition Facts : Calories 184 calories, Carbohydrate 1.9 g, Cholesterol 79.9 mg, Fat 14 g, Fiber 0.3 g, Protein 8.8 g, SaturatedFat 2 g, Sodium 440.5 mg, Sugar 0.3 g

GRILLED GARLIC AND HERB SHRIMP



Grilled Garlic and Herb Shrimp image

My dad gave me this recipe, and every time I make it I have people begging me for the recipe.

Provided by berly15216

Categories     Seafood     Shellfish     Shrimp

Time 2h15m

Yield 4

Number Of Ingredients 9

2 teaspoons ground paprika
2 tablespoons fresh minced garlic
2 teaspoons Italian seasoning blend
2 tablespoons fresh lemon juice
¼ cup olive oil
½ teaspoon ground black pepper
2 teaspoons dried basil leaves
2 tablespoons brown sugar, packed
2 pounds large shrimp (21-25 per pound), peeled and deveined

Steps:

  • Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
  • Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
  • Remove shrimp from marinade, drain excess, and discard marinade.
  • Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

Nutrition Facts : Calories 336.4 calories, Carbohydrate 10.2 g, Cholesterol 345.6 mg, Fat 15.7 g, Fiber 1.1 g, Protein 37.8 g, SaturatedFat 2.4 g, Sodium 400.8 mg, Sugar 7 g

GRILLED SHRIMP WITH CHICKPEA FRIES, ZUCCHINI & PINE NUT SALAD



Grilled Shrimp with Chickpea Fries, Zucchini & Pine Nut Salad image

Categories     Salad     Nut     Side     Fry     Pine Nut     Shrimp     Chickpea     Zucchini     Chill     Raw     Boil

Yield serves: 4

Number Of Ingredients 16

for the chickpea fries
Kosher salt
1/2 cup chickpea flour
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 cup canned or cooked chickpeas, crushed
Extra virgin olive oil
for the salad
8 jumbo shrimp, peeled and deveined (I prefer the ones with the head on)
Extra virgin olive oil
Kosher salt
1 zucchini, green part only, julienned
1/2 red onion, sliced super-thin
2 cups baby arugula
1/2 cup pine nuts, toasted (see page 17)
Juice of 2 lemons

Steps:

  • FOR THE CHICKPEA FRIES
  • Put 2 cups water in a small saucepan, salt well, and bring to a boil (BTB) over high heat. Reduce the heat to low, whisk in the chickpea flour, and cook over low heat for 3 to 4 minutes, or until the mixture begins to thicken. Toss in the cumin, cayenne, and crushed chickpeas. When it's done, the mixture will be thick like mashed potatoes, about 15 minutes. Taste it-it should be REALLY good; if it isn't, reseason.
  • Spread the mixture out in a lightly oiled 9-inch baking dish and chill until fully set, at least an hour (this can be done in advance).
  • Cut the chilled mix into thick sticks, 3/4 to 1 inch wide. Coat a nonstick sauté pan with olive oil and bring to high heat. While the oil heats, set up your drying situation next to the stove by putting a couple layers of paper towels on a baking sheet. Working in batches, cook the fries on all sides until golden and crispy, 3 to 4 minutes per side. Remove and drain on the paper towels, sprinkle with salt, and keep warm in a low oven.
  • FOR THE SALAD
  • Preheat a grill.
  • In a medium bowl, toss the shrimp with olive oil to coat and season with salt.
  • Put the zucchini, onion, arugula, and pine nuts in a large bowl and toss with lemon juice and olive oil. Season with salt and make sure it tastes delicious!
  • Grill the shrimp, turning once, until no longer translucent, 4 to 6 minutes total.
  • Arrange the salad on serving plates and top each with a couple of chickpea fries and 2 shrimp.
  • note
  • When you go to a fish store you might see numbers next to the shrimp. These numbers correlate to how many shrimp are in a pound (for example, 12/15 means there are between twelve and fifteen shrimp in a pound). The bigger the number, the more shrimp per pound; the smaller the number, the bigger the shrimp! For this recipe I recommend really big shrimp.
  • ANNE ALTERNATE
  • These chickpea fries are also really good with aïoli-check out the recipe on page 82 for a Q&E (quick and easy) dipper for these lovelies!

GRILLED CHICKEN WITH SPINACH AND PINE NUT PESTO



Grilled Chicken With Spinach and Pine Nut Pesto image

Saw this on Everyday Italian, it looks soooo good and easy to make. Recipe from Giada De Laurentiis

Provided by Charlotte J

Categories     Spinach

Time 23m

Yield 4 serving(s)

Number Of Ingredients 9

2 boneless chicken breasts
2 cups lightly packed baby spinach leaves (about 2 ounces)
1/4 cup pine nuts, toasted
2 tablespoons fresh lemon juice
1 -2 teaspoon grated lemon peel
1/3 cup olive oil, plus
2 teaspoons olive oil
salt & freshly ground black pepper
1/3 cup freshly grated parmesan cheese

Steps:

  • Heat a grill pan on medium high heat.
  • Lightly oil the grill pan.
  • Sprinkle the chicken with salt and pepper.
  • Grill the chicken until cooked through, about 5 minutes per side.
  • Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor.
  • Lightly pulse.
  • With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy.
  • Add salt and pulse.
  • Put half of the pesto into ice cube trays and store in the freezer for future use.
  • Transfer the rest of the spinach mixture to a medium bowl.
  • Stir in the Parmesan.
  • Season the pesto with salt and pepper, to taste.
  • Spread the pesto over each piece of chicken and serve.

Nutrition Facts : Calories 401.7, Fat 35.1, SaturatedFat 6.6, Cholesterol 53.7, Sodium 185.5, Carbohydrate 2.7, Fiber 0.7, Sugar 0.6, Protein 19.9

GRILLED SHRIMP AND PINEAPPLE KABOBS



Grilled Shrimp and Pineapple Kabobs image

Make and share this Grilled Shrimp and Pineapple Kabobs recipe from Food.com.

Provided by gailanng

Categories     Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb uncooked jumbo shrimp
1/2 fresh pineapple
6 tablespoons orange marmalade, divided
1/2 cup water
1 tablespoon soy sauce
couple dashes hot sauce (optional)
1 (6 ounce) box long grain and wild rice blend, prepared according to package directions
1/4 cup snipped fresh cilantro

Steps:

  • In a small saucepan combine 4 tablespoons of the marmalade, water, soy sauce and optional hot sauce; set aside.
  • If skewers are wooden, pre-soak approximately 30 minutes.
  • Cut pineapple into 4 crosswise slices; core and cut each slice in quarters to make 16 small wedges.
  • Peel and devein shrimp.
  • Thread on 4 skewers the shrimp alternating with pineapple wedges. Brush some of the marmalade-soy sauce mixture on shrimp and pineapple.
  • Place skewers on rack of an uncovered grill directly over medium heat. Grill 8 to 10 minutes, turning once, until shrimp are opaque and pineapple is heated through. Remove from heat; cover to keep warm.
  • Heat remaining marmalade-soy sauce mixture and bring to a full boil; remove from heat source.
  • Transfer prepared rice mixture to a serving bowl; stir in remaining 2 tablespoons marmalade and cilantro.
  • Serve kabobs with rice and boiled marmalade-soy sauce mixture.

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