SHRIMP ON A STICK
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
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 STOCK
Provided by Emeril Lagasse
Time 1h10m
Yield about 2 1/2 quarts
Number Of Ingredients 8
Steps:
- Rinse the shrimp shells under cold running water and place them in a 1-gallon stockpot with the remaining ingredients. Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer. Simmer the stock for 45 minutes to 1 hour.
- When the stock is completed, strain the stockpot and immediately cool the stock using an ice bath of water and ice. Use the amount of stock you need, and refrigerate or freeze the rest.
SHRIMP ON A STICK
Provided by Michael Symon : Food Network
Number Of Ingredients 7
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.;
SHRIMP STOCK
Great shrimp stock to use as a base for gumbo, etouffee, or any other seafood dish. Freeze in ice cube trays to thaw as needed for later use.
Provided by TRB
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Combine shrimp shells, onion, lemon, chopped celery, celery leaves, garlic, peppercorns, thyme, and bay leaves in a saucepan. Cover with water. Bring to a boil and reduce heat to low. Simmer until reduced by 1/2, skimming off foam as necessary, 45 minutes to 1 hour. Strain and use or freeze for later use.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 6 g, Cholesterol 89.6 mg, Fat 0.9 g, Fiber 1.9 g, Protein 11.8 g, Sodium 148.8 mg, Sugar 1 g
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