Shrimp On A Stick Recipes

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SHRIMP ON A STICK



Shrimp on a Stick image

My sister-in-law gave me this recipe. I have been dying to try it. *prep does not include marinade time

Provided by Sureglad

Categories     < 30 Mins

Time 21m

Yield 4 serving(s)

Number Of Ingredients 10

1 (10 ounce) can pineapple chunks in syrup
1/2 cup soy sauce
1/2 cup sugar
1/4 cup vegetable oil
3 medium garlic cloves, minced
1 teaspoon grated fresh ginger
1 teaspoon pepper
2 tablespoons sesame seeds, toasted
4 green onions, chopped (green part only)
1/2 lb jumbo shrimp, peeled and deveined, leave tails on

Steps:

  • Drain pineapple chunks, reserving syrup. Combine soy sauce, sugar, oil, garlic, ginger, pepper, sesame seeds, onions and reserved pineapple syrup in a gallon-size zip-top plastic freezer bag.
  • Seal bag tightly and shake to blend thoroughly. Transfer 1 cup of the marinade to a bowl.
  • Add shrimp to bag.
  • Seal tightly and shake to coat thoroughly.
  • Refrigerate 2 to 3 hours, but no longer than 4 hours.
  • Preheat grill to high.
  • Thread wooden skewers, alternating shrimp and pineapple.
  • Place on the grill rack 4 to 5 inches from heat source.
  • Grill until shrimp is opaque in the center, about 3 minutes on each side, basting with the reserved marinade.

Nutrition Facts : Calories 350.3, Fat 16.6, SaturatedFat 2.2, Cholesterol 71.5, Sodium 2336.5, Carbohydrate 40, Fiber 1.8, Sugar 34.9, Protein 13

SHRIMP ON A STICK



Shrimp on a Stick image

not set

Provided by BigOven Cooks

Categories     Main Dish

Time 45m

Yield 1

Number Of Ingredients 8

2 c Canola oil
3/4 oz Baking Powder
8 oz Cold water
12 Shrimp; peeled and deveined
2 tb Jamaican jerk paste
10 oz Flour
; (16 to 20 count)
1 oz Lemon oil

Steps:

  • In a large pot heat canola oil to 350 degrees. Slice shrimp 3/4 of the way through the back and fill with jerk paste. Mix the water, baking powder, and 3/4 of the flour to create batter. Dip the shrimp in the remaining flour and then into the batter. Fry the shrimp until golden brown. Drain on paper towels, skewer, drizzle with lemon oil and serve. Per serving: 4974 Calories (kcal); 440g Total Fat; (78% calories from fat); 44g Protein; 222g Carbohydrate; 109mg Cholesterol; 2373mg Sodium Food Exchanges: 14 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 87 Fat; 1/2 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0016 Converted by MM_Buster v2.0n.

Nutrition Facts : Calories 5003 calories, Fat 450.7782532638 g, Carbohydrate 221.459387076425 g, Cholesterol 0 mg, Fiber 7.69689565746472 g, Protein 29.306319504625 g, SaturatedFat 36.39589760805 g, ServingSize 1 1 Serving (1000g), Sodium 1690.44833679379 mg, Sugar 213.76249141896 g, TransFat 20.29287950075 g

BACON BASIL SHRIMP ON A STICK



Bacon Basil Shrimp on a Stick image

Provided by Food Network

Categories     appetizer

Time 26m

Yield 24 pieces, serving 6 to 8 as a

Number Of Ingredients 3

24 extra large shrimp (about 1 1/2 pounds), peeled and deveined
24 fresh basil leaves
24 thin strips bacon, each 6 to 7 inches long

Steps:

  • Hold a shrimp into a straight position in your left hand (or right hand, if you're left handed). Starting at the tail end, insert a skewer running the length of the shrimp. Place a basil leaf on the "back" (the formerly rounded part) of the shrimp. Wrap the shrimp in bacon, tucking in the ends. Skewer and wrap the remaining shrimp the same way.
  • Set up the grill for direct grilling and preheat to high.
  • Arrange the shrimp on a grate, placing an aluminum foil protector under the exposed portion of the skewers to keep them from burning. Grill the kebabs until the bacon is nicely browned and the shrimp are cooked through, 1 to 2 minutes per side, 4 to 6 minutes in all, turning the kebabs to ensure even cooking.

SHRIMP ON A STICK



Shrimp on a Stick image

Provided by Michael Symon : Food Network

Number Of Ingredients 7

2 cups canola oil
12 (16 to 20 count) shrimp, peeled and deveined
2 tablespoons Jamaican jerk paste
8 ounces cold water
3/4 ounce baking powder
10 ounces flour
1 ounce lemon oil

Steps:

  • In a large pot heat canola oil to 350 degrees. Slice shrimp 3/4 of the way through the back and fill with jerk paste. Mix the water, baking powder, and 3/4 of the flour to create batter. Dip the shrimp in the remaining flour and then into the batter. Fry the shrimp until golden brown. Drain on paper towels, skewer, drizzle with lemon oil and serve.;

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Top Asked Questions

How do you make marinated shrimp in a plastic bag?
Combine soy sauce, sugar, oil, garlic, ginger, pepper, sesame seeds, onions and reserved pineapple syrup in a gallon-size zip-top plastic freezer bag. Seal bag tightly and shake to blend thoroughly. Transfer 1 cup of the marinade to a bowl. Add shrimp to bag.
How to cook shrimp skewers on the grill?
Grill pan: Heat 1 to 2 tablespoons of oil in a grill pan over medium-high heat. Grill the skewers, in batches if necessary, for about 2 minutes on each side or until they're cooked through. Shrimp cooks incredibly quickly—only about 2 minutes per side for large shrimp such as this recipe calls for—so be sure to keep a close eye on it.
How do you cook shrimp without it burning on the grill?
Then set up your grill so you have one side that is hot, and another cool. Put the shrimp over the hot side, and the exposed skewers over the cool side. That way the shrimp cook quickly and the skewers don't burn. Once you take the shrimp off the grill, immediately brush them with garlic butter, while the shrimp are still hot.
How do you cook frozen shrimp without it getting salty?
Add 1 cup of ice and the shrimp, and let it sit for 30 minutes (no longer or the shrimp will get too salty). If you brine the shrimp, skip seasoning them with salt as directed in Step 2. We recommend leaving the tails on the shrimp for a nice presentation.

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