GRILLED SHRIMP WITH GARLIC MAYO
Steps:
- Preheat grill to medium.
- Pat shrimp dry with paper towels, and place on bamboo skewers.
- Brush shrimp with 1/4 cup dressing, sprinkle with a generous amount of salt and pepper and place on the grill.
- Grill 2 to 3 minutes per side, or until shrimp are opaque and cooked through. Baste once, if desired.
- In a small bowl, combine mayonnaise with remaining 1 tablespoon of roasted garlic dressing, 1 teaspoon minced garlic, and 1 teaspoon paprika. Serve as a dip for the shrimp.
MAUI WOWIE SHRIMP
Steps:
- Preheat outdoor grill for medium heat, and lightly oil the grate.
- Thread shrimp onto skewers. Season both sides of shrimp with garlic salt and black pepper; if using cayenne, see Cook's Note.
- Generously coat both sides of shrimp with mayonnaise.
- Cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown, 5 to 10 minutes on each side. Serve with lemon wedges.
Nutrition Facts : Calories 381 calories, Carbohydrate 1.3 g, Cholesterol 244.4 mg, Fat 30.4 g, Fiber 0.1 g, Protein 25.1 g, SaturatedFat 4.7 g, Sodium 528 mg, Sugar 0.4 g
MARK BITTMAN'S SHRIMP IN GREEN SAUCE
Green sauce means different things to different cooks, but I like the Iberian interpretation best. It draws its color from parsley and its impact from chilies, scallions, and, mostly, garlic. I find it difficult to use too much garlic here, and have never really reached the outer limit; my recipe calls for six cloves, but twice that amount is not unreasonable. Shrimp is the perfect candidate for this green sauce: it can withstand high heat, it gives off some juices while it cooks, and its pink hue is absolutely gorgeous when surrounded by the flecks of green. This dish won't take you much more than half an hour. And although it's a perfect week-night meal, divided into eight it makes an impressive starter for a dinner party.
Provided by Mark Bittman
Categories dinner, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 500 degrees. Combine garlic and oil in a small food processor and blend until smooth, scraping down sides as necessary. Add scallions and parsley and pulse until mixture is minced. Toss with shrimp, salt, pepper and chilies.
- Put shrimp in a large roasting pan. Add liquid and place pan in oven. Roast, stirring once, until mixture is bubbly and hot, and shrimp all pink, 10 to 15 minutes. Serve.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 1298 milligrams, Sugar 1 gram, TransFat 0 grams
SHRIMP IN GREEN MAYO
A blend of fresh parsley and dried oregano leaves puts the green in this easy recipe for Shrimp in Green Mayo.
Provided by My Food and Family
Categories Meal Recipes
Time 1h20m
Yield Makes 10 servings, about 4 shrimp each.
Number Of Ingredients 5
Steps:
- Mix mayo, parsley, capers and oregano in medium bowl.
- Add shrimp; stir gently until well blended. Cover.
- Refrigerate at least 1 hour or until ready to serve.
Nutrition Facts : Calories 130, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 10 g
SHRIMP APPETIZERS WITH GREEN MAYONNAISE
Get the party started with shrimp appetizers! These are dressed in a creamy mayo seasoned with parsley, green onions and lime zest.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield Makes 1-1/2 doz. or 6 servings, three topped crackers.
Number Of Ingredients 6
Steps:
- Mix mayo, parsley, onions and zest. Add shrimp; toss to coat. Refrigerate at least 1 hour.
- Spoon onto crackers just before serving.
Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
SWEET SHRIMP WITH MAYONNAISE SAUCE
Provided by Elaine Louie
Categories side dish
Time 3h5m
Yield 2 to 4 servings, if accompanying other dishes
Number Of Ingredients 11
Steps:
- Wash clean the shrimp, drain and pat dry with paper towels and put in a bowl.
- Add salt and baking powder to shrimp and mix. Let sit, covered, for at least one hour and no more than three hours in the refrigerator.
- Meanwhile, mix together the mayonnaise, milk, pineapple and lemon juice in a bowl. Cover and place in the refrigerator and chill one hour, or until the sauce becomes firm.
- Wash the shrimp in cold, running water for three minutes, to cleanse it of the baking powder and salt. Drain and dry with paper towels. Put the shrimp in a bowl.
- Heat the oil to 400 degrees.
- Beat the egg yolk and add to the shrimp, mixing thoroughly to coat. Pour off any excess egg yolk. Now, add the cornstarch to the shrimp and mix.
- Fry the shrimp in the oil for about 3 minutes, or until they turn golden yellow.
- Remove the shrimp and drain on paper towels.
- Mix the shrimp with the mayonnaise sauce, sprinkle sesame seeds on top, if desired, and serve immediately.
TAPAS - SHRIMP IN GREEN MAYO
Place stacks of coloured napkins & a supply of fancy toothpicks nearby - no need for dishes & cutlery at a tapas party!
Provided by CountryLady
Categories Spanish
Time 5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix first 5 ingredients in a medium sized serving bowl.
- Add shrimp& gently stir until completely mixed.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 95.2, Fat 4.7, SaturatedFat 0.7, Cholesterol 72.2, Sodium 168.6, Carbohydrate 3.5, Fiber 0.1, Sugar 0.8, Protein 9.4
SHRIMP AND VEGETABLES WITH GARLIC MAYONNAISE
In this dish, the garlic mayonnaise is served alongside instead of being drizzled on top beforehand; you can spoon some over the top of your salad or use it as a dip.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 45m
Number Of Ingredients 13
Steps:
- Make aioli: In small bowl, stir together mayonnaise, yogurt, lemon juice, mustard, garlic, and paprika. Set aside.
- In large saucepan, cover potatoes with salted water. Bring to a simmer; cook, partially covered, until fork-tender, 20 to 25 minutes. Drain, and quarter.
- In a medium saucepan, cover carrots with salted water. Bring to a simmer; cook until tender, about 5 minutes. Transfer to a plate with a slotted spoon. Cook beans in the water until tender, 6 to 8 minutes. Transfer to plate. Cook shrimp until pink, 1 to 2 minutes. Drain.
- Divide the aioli among 4 bowls. Arrange eggs, vegetables, and shrimp on plates. Garnish with parsley. Serve warm, with the aioli on the side.
PERFECTLY POACHED SHRIMP WITH GREEN GODDESS SAUCE
Provided by Rozanne Gold
Categories Food Processor Shellfish Poach Cocktail Party Buffet Mayonnaise Shrimp Summer Tarragon Chive Parsley Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 12
Steps:
- For sauce:
- Finely chop garlic in food processor. Add all remaining ingredients; blend until smooth and pale green. Season sauce to taste with salt and pepper. Transfer sauce to serving bowl. Cover and refrigerate until cold. (Can be prepared 2 days ahead. Keep refrigerated.)
- For shrimp:
- Fill 2 large bowls with ice water; set aside. Bring very large pot of water to boil over high heat. Add 1/2 cup coarse salt to boiling water; return to boil. Rub shrimp in another large bowl with remaining 1/4 cup salt. Add shrimp to boiling salted water and cook just until cooked through, about 3 minutes (water will not return to boil). Immediately drain shrimp in colander, then quickly divide between prepared bowls of ice water; cool completely. Drain well. Peel and devein shrimp, leaving tails intact. Arrange shrimp on platter. (Can be made 4 hours ahead. Cover and refrigerate.) Serve shrimp with sauce.
COLD SHRIMP SALAD
A 'summery' cold shrimp salad without mayo that's hard to resist any time of year. Add a little lemon or vinegar to brighten the flavors, if you like.
Provided by Allrecipes Member
Categories Shrimp Salad
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 4.7 g, Cholesterol 177.1 mg, Fat 14.9 g, Fiber 2.1 g, Protein 19.9 g, SaturatedFat 2.2 g, Sodium 323.4 mg, Sugar 1.4 g
GRILLED SEAFOOD BURGERS WITH OLD BAY MAYONNAISE
Tender cod and sweet shrimp transform into juicy seafood burgers that are perfect for easy summer grilling. The shrimp do double duty here: They act as a natural binder, eliminating the need for bread crumbs and eggs and giving the burgers a pure seafood essence. They also lend a snappy, firm texture to the patties. A quick cook on the grill imparts great smoky notes that complement the fish, and an Old Bay mayo sauce highlights the seafood flavors even further.
Provided by Kay Chun
Categories dinner, burgers, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a grill to medium and oil the grates.
- In a food processor, pulse the shrimp a few times just until finely chopped and a coarse paste forms. Transfer to a large bowl and add the cod, 1/4 cup of the scallions, the salt and pepper, and mix until well blended. (Hands work best.) Moisten your hands with water, then form the mixture into 4 (½-inch-thick) patties. Coat patties lightly with the oil.
- Grill the burgers until lightly charred and just cooked through, 4 to 5 minutes per side. (Resist the temptation to prod or flip the burgers unnecessarily. They will release easily once they are cooked on each side.)
- Meanwhile, in a small bowl, combine the mayonnaise, Old Bay and the remaining 2 tablespoons scallions; mix well.
- Smear some of the Old Bay mayonnaise on the buns. Top each bottom bun with a burger and squeeze lemon on top. Top with some of the lettuce and pickles, close the burgers and enjoy.
SHRIMP IN GREEN MAYONNAISE
Thie recipe is the last one from the KF tapas party. I am posting this for ZWT III, but my family taste tested the recipe before posting. However, I have to warn those who (like me) don't know this: green peppercorns look a LOT like capers, and my grocery store has them right next to each other on the shelf. Make sure you grab the capers, because trying to finely chop peppercorns is cause for extreme cussing. :) Modified to remove brand names. Edit: I had planned on changing the amount of mayo in this recipe after we tried it, but before it went public. The review from SusieD showed that I had forgotten to do that, so I am editing now.
Provided by CraftScout
Categories Spanish
Time 5m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Mix mayonnaise, parsley, capers, and oregano in medium bowl.
- Add shrimp to bowl and gently stir until completely mixed.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 71.9, Fat 2.8, SaturatedFat 0.4, Cholesterol 70.7, Sodium 126.7, Carbohydrate 2, Fiber 0.1, Sugar 0.4, Protein 9.3
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