Shrimp And Grits On The Barbie Recipes

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SHRIMP ON THE BARBIE



Shrimp on the Barbie image

Provided by Food Network

Categories     main-dish

Time 15m

Yield depends on amount of shrimp

Number Of Ingredients 10

Jumbo shrimp (10 to 15 count)
1/2 cup vegetable oil
1/4 cup white vinegar
1/4 cup orange juice
1/4 cup canned sweetened coconut cream
1/4 cup pineapple juice
1 teaspoon ground ginger
1 teaspoon ground cinnamon
2 tablespoons soy sauce
1 good shake hot sauce

Steps:

  • Combine all marinade ingredients.
  • Soak uncooked and unshelled shrimp in marinade for 1 to 1 1/2 hours turning periodically.
  • Place on hot grill and cook until just pink and blackened on the outside.
  • A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

BARBECUE SHRIMP AND GRITS



Barbecue Shrimp and Grits image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

2 cups heavy cream
1 stick (8 tablespoons) unsalted butter
1 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper
1 cup grits
1/4 pound bacon, diced
1/2 cup finely diced red onion
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 to 4 tablespoons whiskey, such as Southern Comfort
Two 14-ounce bottles ketchup, such as Heinz
1/2 cup brown sugar
Kosher salt and freshly ground white pepper
1 1/2 pounds large shrimp, peeled, tails removed and deveined
Shredded extra-sharp Cheddar, for serving
Diced scallions, for serving

Steps:

  • For the grits: Bring the cream and 2 cups water to a boil in a medium saucepan. Add the butter, salt and pepper. Slowly add the grits and reduce the heat to medium low. Cook, stirring continuously to keep the grits from getting lumpy and avoid scorching on the bottom of the pan, until the grits are rich, creamy and tender, about 20 minutes. Keep warm until ready to serve, stirring occasionally.
  • For the sauce and shrimp: Cook the bacon in a large skillet over medium-high heat until some of the fat has rendered and the bacon has started to crisp and is about three-quarters done, 5 to 7 minutes. Add the onion and peppers and cook, stirring, until softened, 5 to 7 minutes. Add the whiskey and carefully flambe. When the whiskey burns off, add the ketchup and brown sugar and season with salt and pepper. Simmer for 10 minutes, stirring occasionally. Add the shrimp to the sauce and simmer until just cooked through, about 1 minute.
  • To serve, put some grits in the middle of 6 shallow bowls, then place the shrimp in a halo around each serving of grits. Top off with some extra sauce and sprinkle with extra-sharp Cheddar and diced scallions.

SHRIMP AND GRITS ON THE BARBIE



Shrimp and Grits on the Barbie image

For our honeymoon, Aaron and I took a road trip down the east coast. We stopped in Charleston, SC and had shrimp grits for the first time. OH MAN! It was SOOOO good. Aaron ordered it as appetizer and we liked it so much he got it as an entree too! Since you can't find shrimp and grits on a menu anywhere in Richmond, VA, Aaron came up with his own recipe and topped it off with BBQ sauce. YUM, YUM, YUM!!!

Provided by Gast Family Recipes

Categories     Grits

Time 45m

Yield 6

Number Of Ingredients 9

8 slices of thick-cut bacon
1 ¼ pounds uncooked medium shrimp, peeled and deveined
¾ cup chopped green onion
3 large cloves garlic, crushed
6 cups water
¼ cup unsalted butter
2 cups quick-cooking grits
1 ½ cups shredded sharp Cheddar cheese
1 tablespoon barbeque sauce, or to taste

Steps:

  • Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cool bacon slices on a paper towel-lined plate; crumble. Reserve bacon drippings in skillet.
  • Heat a stovetop grill over medium heat and cook shrimp until pink and no longer translucent in the center, 8 to 10 minutes. Place cooked shrimp, green onion, garlic, and crumbled bacon in the bacon drippings left in the skillet. Turn heat to low and keep shrimp mixture warm.
  • Bring water to a boil in a large saucepan, melt butter in the water, stir in grits, and cook covered for 5 minutes. Turn heat to low. Stir shrimp mixture with bacon drippings into the grits; stir in Cheddar cheese until thoroughly melted and combined. Serve topped with barbeque sauce.

Nutrition Facts : Calories 529.8 calories, Carbohydrate 10.2 g, Cholesterol 228.4 mg, Fat 40.8 g, Fiber 0.5 g, Protein 29.6 g, SaturatedFat 18.6 g, Sodium 802.7 mg, Sugar 1.2 g

SHRIMP AND GRITS ON THE BARBIE



Shrimp and Grits on the Barbie image

For our honeymoon, Aaron and I took a road trip down the east coast. We stopped in Charleston, SC and had shrimp grits for the first time. OH MAN! It was SOOOO good. Aaron ordered it as appetizer and we liked it so much he got it as an entree too! Since you can't find shrimp and grits on a menu anywhere in Richmond, VA, Aaron came up with his own recipe and topped it off with BBQ sauce. YUM, YUM, YUM!!!

Provided by Gast Family Recipes

Categories     Grits

Time 45m

Yield 6

Number Of Ingredients 9

8 slices of thick-cut bacon
1 ¼ pounds uncooked medium shrimp, peeled and deveined
¾ cup chopped green onion
3 large cloves garlic, crushed
6 cups water
¼ cup unsalted butter
2 cups quick-cooking grits
1 ½ cups shredded sharp Cheddar cheese
1 tablespoon barbeque sauce, or to taste

Steps:

  • Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cool bacon slices on a paper towel-lined plate; crumble. Reserve bacon drippings in skillet.
  • Heat a stovetop grill over medium heat and cook shrimp until pink and no longer translucent in the center, 8 to 10 minutes. Place cooked shrimp, green onion, garlic, and crumbled bacon in the bacon drippings left in the skillet. Turn heat to low and keep shrimp mixture warm.
  • Bring water to a boil in a large saucepan, melt butter in the water, stir in grits, and cook covered for 5 minutes. Turn heat to low. Stir shrimp mixture with bacon drippings into the grits; stir in Cheddar cheese until thoroughly melted and combined. Serve topped with barbeque sauce.

Nutrition Facts : Calories 529.8 calories, Carbohydrate 10.2 g, Cholesterol 228.4 mg, Fat 40.8 g, Fiber 0.5 g, Protein 29.6 g, SaturatedFat 18.6 g, Sodium 802.7 mg, Sugar 1.2 g

GRILLED SHRIMP ON THE BARBIE



Grilled Shrimp on the Barbie image

Make and share this Grilled Shrimp on the Barbie recipe from Food.com.

Provided by Valerie in Florida

Categories     < 30 Mins

Time 16m

Yield 4 serving(s)

Number Of Ingredients 18

1/2 cup light mayonnaise
1 tablespoon minced celery
1 tablespoon green pepper
1 tablespoon scallion
1 tablespoon cider vinegar
1 tablespoon water
2 teaspoons ketchup
1/4 teaspoon celery salt
1/4 teaspoon paprika
1 tablespoon Old Bay Seasoning
1 tablespoon light brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
24 peeled deveined extra large shrimp
1/4 cup butter
2 crushed garlic cloves
4 slices dark whole wheat bread

Steps:

  • Heat an outdoor grill, stovetop grill pan or broiler. Have ready four 4-6 inch skewers.
  • Mix sauce ingredients in a bowl, cover and refrigerate until serving.
  • Thread 6 shrimp close together on each skewer.
  • Melt butter with garlic. Brush 1/2 the mixture on each bread slice.
  • Brush 1 side of shrimp with 1/2 the remaining garlic butter, then sprinkle with 1/2 the Spice Rub.
  • Grill or broil shrimp 3 minutes; turn and brush with remaining garlic butter; sprinkle with remaining spice rub.
  • Grill shrimp and bread 3 minutes, or until shrimp are cooked and the bread is toasted.
  • Slide the shrimp from each skewer onto a slice of garlic toast.

Nutrition Facts : Calories 336.9, Fat 23.4, SaturatedFat 9.2, Cholesterol 104.8, Sodium 562, Carbohydrate 21, Fiber 2.2, Sugar 7, Protein 11.8

SHRIMP ON THE BARBIE



Shrimp on the Barbie image

From the LCBO's Early Summer 2005 Food and Drink Magazine (by Lucy Waverman) Serve on a bed of lettuce with sticky rice on the side. NOTE: Preparation time does not include the 1 hour marinating time.

Provided by Dreamer in Ontario

Categories     Thai

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup coconut milk
1 teaspoon green curry paste (Thai)
2 teaspoons garlic, minced
2 tablespoons lime juice
2 tablespoons fish sauce
1 lb jumbo shrimp, peeled, deveined, tails on
4 stalks lemongrass
salt & freshly ground black pepper
1/4 cup vegetable oil
reserved marinade
2 teaspoons lime juice
1 teaspoon sugar
1 tablespoon chopped mint

Steps:

  • Combine coconut milk, curry paste and garlic in a saucepan and bring to boil, reduce heat and simmer for 8 to 10 minutes or until coconut milk has thickened slightly.
  • Stir in lime juice and fish sauce, cool then toss with shrimp and marinate for 1 hour.
  • Remove shrimp from marinade and thread shrimps onto lemon grass stalks, spearing shrimps in 2 places so that they don't turn on the skewers. Season with salt and pepper. (Reserve marinade.).
  • Preheat grill to high.
  • Brush shrimp with extra oil and grill about 2 minutes per side or until shrimps are cooked.
  • While shrimp is cooking, place reserved marinade in a small pot over high heat, bring to a boil and boil for 3 minutes or until quite thick (like mayonnaise).
  • Remove from heat, stir in extra lime juice and sugar.
  • Drizzle over grilled shrimp and sprinkle with mint.

Nutrition Facts : Calories 477.7, Fat 26.9, SaturatedFat 13.3, Cholesterol 143, Sodium 1376.5, Carbohydrate 43.2, Fiber 0.3, Sugar 39.7, Protein 16.9

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