SHRIMP SKEWERS
Provided by Ina Garten
Yield 8 to 10 for cocktails
Number Of Ingredients 9
Steps:
- Combine the parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
- Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp on 6-inch skewers and grill for 1 1/2 minutes on each side.
GRILLED SHRIMP SKEWERS
"This recipe is similar to a barbecue shrimp dish I love at a restaurant in Florida," writes Sandy Lutz from North Canton, Ohio. "I serve it as an entree with brown rice and a salad, but it could work as an appetizer, too."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the first eight ingredients; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade., On two metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat for 4-5 minutes on each side or until shrimp turn pink, turning once.
Nutrition Facts : Calories 308 calories, Fat 20g fat (2g saturated fat), Cholesterol 252mg cholesterol, Sodium 628mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 27g protein.
SKEWERED SHRIMP
Joan Morris combines four ingredients to create a ginger mixture that's used as both a marinade and a sauce for these barbecued shrimp. "Serve them with toothpicks as an appetizer or stir the shrimp into pasta for an entree," suggests the Lillian, Alabama cook.
Provided by Taste of Home
Categories Appetizers Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine the soy sauce, lemon juice, chili sauce and ginger; mix well. Pour half into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from shrimp. Thread onto metal or soaked wooden skewers. Grill, uncovered, over medium heat for 6-8 minutes or until shrimp turn pink, turning once. Serve with reserved marinade.
Nutrition Facts :
GRILLED SHRIMP SKEWERS
Steps:
- Put the olive oil, garlic and chile flakes in a small skillet. Turn the heat to low and let the mixture heat for about 10 minutes; the oil should just barely simmer around the garlic in the last few minutes. Remove from the heat and cool slightly. Transfer to a blender, add the 1 tablespoon oregano and some salt and pepper, and blend until the garlic and oregano are finely chopped. Set aside half of the chile-garlic oil for serving.
- Heat the grill to high. Thread the shrimp onto skewers, about 4 or 5 shrimp per skewer, threading so that the skewers goes through the tail and thick end of each shrimp. Brush the shrimp with some of the chile-garlic oil and season with salt and pepper. Grill until lightly golden brown on both sides and opaque, 1 to 1 1/2 minutes per side. Transfer the skewers to a platter and immediately drizzle with some of the reserved chile-garlic oil (not the oil you used for brushing the raw shrimp). Garnish with oregano, and serve with more of the reserved oil.
SKEWERED SESAME SHRIMP
Skewered shrimp is easy to turn during cooking; you can also saute shrimp on their own. These shrimp are perfect with buttered rice or noodles and sauteed greens. Regular or sugar snap peas would also be a good choice.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Thread 3 shrimp onto each of eight 6-inch bamboo skewers. Combine soy sauce and vinegar in a shallow dish, and put sesame seeds on a plate. Dip each skewer of shrimp into the soy-vinegar mixture, and then dip both sides in the sesame seeds.
- In a large skillet, heat oil over medium-high heat. Add skewered shrimp, and cook until shrimp are opaque, about 3 minutes on each side. Transfer skewers to a plate. Pour the remaining soy-vinegar mixture into the hot pan, and cook, stirring, until slightly thickened, about 15 seconds. Drizzle sauce over shrimp, and serve warm or at room temperature.
Nutrition Facts : Calories 209 g, Fat 10 g, Protein 25 g
SKEWERED COCONUT SHRIMP
These shrimp skewers are a party favourite. Make sure thay are at yours! This tropical treat is a Ricardo Larrivée recipe. Enjoy!
Provided by Nif_H
Categories Coconut
Time 20m
Yield 20 skewers
Number Of Ingredients 9
Steps:
- Preheat the oil in the fryer to 180°C (350°F). Line a baking sheet with paper towels.
- In a deep plate or shallow bowl, combine the flour, garlic salt and cayenne. Season with pepper. Place the eggs in another bowl and the coconut in a third.
- Thread 1 shrimp on each skewer.
- Dredge the shrimp in the flour mixture and shake to remove any excess. Dip in the beaten eggs then roll in the coconut, pressing firmly.
- Fry half the shrimp at a time until golden brown, about 1 minute. Drain on the paper towels.
- Serve immediately. For fun, you can have the skewers sticking out of something, like a pineapple or watermelon.
Nutrition Facts : Calories 59.9, Fat 3.1, SaturatedFat 2.4, Cholesterol 26.2, Sodium 59.7, Carbohydrate 6.2, Fiber 0.5, Sugar 3.1, Protein 2.1
HONEY-GARLIC SHRIMP AND PINEAPPLE SKEWERS
Steps:
- Combine butter, honey, lemon juice, pineapple juice, garlic, soy sauce, and red pepper flakes in a small saucepan over medium-low heat. Simmer until sauce begins to thicken, 3 to 4 minutes. Set aside 1/2 of the sauce for dipping.
- Thread pineapple, shrimp, and bell pepper alternately onto both skewers and baste with the remaining sauce.
- Preheat an outdoor grill for high heat (400 degrees F (200 degrees C)) and lightly oil the grate.
- Grill until shrimp are cooked through and opaque in color, turning halfway, 5 to 7 minutes. Serve with dipping sauce.
Nutrition Facts : Calories 515.7 calories, Carbohydrate 58.3 g, Cholesterol 230.7 mg, Fat 24.7 g, Fiber 2.8 g, Protein 20.5 g, SaturatedFat 14.9 g, Sodium 718.1 mg, Sugar 49.6 g
FIERY SKEWERED SHRIMP
Categories Ginger Shellfish Broil Low Carb Low Cal Backyard BBQ Shrimp Hot Pepper Fall Summer Grill/Barbecue Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Mix olive oil, garlic, minced ginger and crushed red pepper in shallow dish. Add shrimp, turning to coat with oil mixture. Let stand at room temperature 15 minutes or refrigerate up to 2 hours.
- Prepare barbecue (medium-high heat) or preheat broiler. Thread 4 shrimp on each of 4 skewers. Grill or broil just until cooked through, about 3 minutes per side. Sprinkle shrimp with chopped cilantro. Garnish with lemon or lime and serve immediately.
SIMPLE SKEWERED SHRIMP
Make and share this Simple Skewered Shrimp recipe from Food.com.
Provided by Lance in Tacoma
Categories Very Low Carbs
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and devein the shrimp; rinse and pat dry. In a bowl, combine all ingredients and stir well to mix. Let marinate at room temperature at least 20 minutes, stirring occasionally.
- Warm grill to high.
- Soak the skewers in water to avoid burning.
- Put 4-5 shrimp on each skewer, brush with any remaining marinade and grill for 4 to 5 minutes on each side, turning once.
Nutrition Facts : Calories 166.1, Fat 6.5, SaturatedFat 1, Cholesterol 172.8, Sodium 168.7, Carbohydrate 2.6, Fiber 0.1, Sugar 0.3, Protein 23.3
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