GRILLED TEXAS SPICY SHRIMP RECIPE | TRAEGER GRILLS
Onion, garlic, and jalapenos are sautéed and then mixed with Traeger's Texas Spicy BBQ before being mixed with grilled shrimp.
Provided by Traeger Kitchen
Categories Seafood
Number Of Ingredients 10
Steps:
- When ready to cook, set Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
- Meanwhile, make the sauce: Heat the olive oil in a medium saucepan over medium-low heat. Add the onion, garlic, and jalapeño and sauté until softened, 5-7 minutes. Stir in the Traeger Texas Spicy BBQ Sauce. Remove the pot from the heat and cover to keep warm.
- Rinse the shrimp under cold running water, then drain and pat dry with paper towels. Transfer to a large bowl and gently toss with 2 tablespoons of olive oil until well-coated, then season generously with salt and pepper.
- Arrange the shrimp directly on the grill grates or in a grill basket. Close the lid and cook, flipping once, until the shrimp is firm, opaque and cooked through, 2-3 minutes per side.
- Transfer the grilled shrimp to the sauce. Add the cilantro and stir gently to coat. Serve immediately. Enjoy!
BBQ SHRIMP
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
- In a mixing bowl, whisk together the olive oil, brown sugar, paprika, salt, cumin, coriander, cayenne and lime zest and juice. Add the shrimp and allow to marinate for 15 minutes at room temperature and up to 3 hours refrigerated.
- Remove the shrimp from the marinade and place on a cooling rack in a single layer. Put the cooling rack on the grill and cook the shrimp, pulling the cooling rack off the grill to flip them, until charred and cooked through, 2 to 3 minutes per side.
- To serve: Add the shrimp to a platter and garnish with lime wedges.
BUD AND ALLEY'S BARBEQUED SHRIMP
Provided by Food Network
Time 15m
Yield 1 serving
Number Of Ingredients 12
Steps:
- For the seasoning: Mix together the all-purpose seasoning, cayenne pepper and celery salt. Store in an airtight container.
- For the shrimp: Heat a large skillet over medium-high heat. Add the vegetable oil, sausage and shrimp. Cook for 1 minute, and then turn the shrimp over and continue cooking. Add the garlic and rosemary sprig and cook for another minute.
- Pour in the wine to deglaze, and then add the butter and 1/2 teaspoon of the BBQ seasoning. Reduce the heat to medium and swirl the pan to incorporate the butter. Taste and add 1/2 teaspoon more of the seasoning, if needed. Reserve the remaining seasoning in an airtight container for another use.
- Transfer the shrimp and sausage to a serving bowl and garnish with a slice of grilled Tuscan bread.
GRILLED TEXAS SHRIMP
Make and share this Grilled Texas Shrimp recipe from Food.com.
Provided by JenniferK2
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Peel and devein shrimp, leaving tails intact.
- Mix all ingredients in shallow glass dish; cover and refrigerate 1 hour.
- Thread shrimp on skewers; reserve marinade. Grill shrimp over medium coals 2-3 minutes per side until pink.
- Heat reserved marinade in a non-aluminum saucepan to boiling; reduce heat and simmer about 5 minutes until pepper is tender; serve with shrimp.
Nutrition Facts : Calories 121.8, Fat 9.8, SaturatedFat 1.3, Cholesterol 42.6, Sodium 151.6, Carbohydrate 2.9, Fiber 0.9, Sugar 1, Protein 6.1
PAN-BARBECUED SHRIMP
This Southern recipe, although called ''barbecue,'' is actually prepared in a hot cast-iron skillet.
Provided by Bryan Miller And Pierre Franey
Categories dinner, one pot, main course
Time 10m
Yield Four servings
Number Of Ingredients 12
Steps:
- In a large cast-iron skillet or frying pan, melt eight tablespoons of the butter over high heat. Add all the remaining ingredients except the remaining eight tablespoons of butter, the shrimp, clam juice and wine. Stir well and add the shrimp. Cook about three minutes, stirring and shaking the pan.
- Add the remaining eight tablespoons of butter, clam juice and wine. Cook, stirring and shaking the pan, for three more minutes. Remove from the heat and serve immediately with the hot butter from the pan and French bread or rice.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 46 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 29 grams, Sodium 773 milligrams, Sugar 0 grams, TransFat 2 grams
BARBECUED SHRIMP
Provided by Molly O'Neill
Categories dinner, easy, main course
Time 15m
Yield Four servings
Number Of Ingredients 8
Steps:
- In a bowl, combine the peppers, Tabasco and salt; whisk in the olive oil and lemon juice. Add the shrimp and toss to cover. Cover the bowl and refrigerate for at least 3 and up to 24 hours before cooking.
- Heat a charcoal grill or a broiler. Cook the shrimp in their shells until pink, about 3 to 4 minutes on each side. Serve in the shell, or allow to cool and shell before serving.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 6 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 1 gram, Sodium 1286 milligrams, Sugar 0 grams, TransFat 0 grams
SOUTHERN BARBECUE SHRIMP
I adapted this recipe from one I found in Gourmet Magazine grilling issue. I added a bit more brown sugar to the sauce to take some of the bite out of the Worcestershire. The original recipe called for the shrimp to be broiled in their shells. Today happened to be in the high 90's, so I decided to cook these, peeled, in the sauce over the stove...ANYTHING to not have to turn the broiler on!! I think they turned out great. Next time I think I will definitely try these on the grill.
Provided by Kozmic Blues
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a sauce pan over low heat, melt butter, Worcestershire sauce, lemon juice, brown sugar, and Old Bay seasoning.
- Whisk until brown sugar is dissolved.
- Add about 1/2 the sauce to a large skillet over medium heat.
- Add shrimp and cook for about 5-7 minutes, or until shrimp turn pink and are cooked through.
- as the shrimp were finishing, I turned the heat up a bit under the remaining sauce until it just bubbled a bit.
- Transfer cooked shrimp to platter and serve with lemon wedges, and remaining sauce.
Nutrition Facts : Calories 324, Fat 19.2, SaturatedFat 11.3, Cholesterol 218.6, Sodium 398.3, Carbohydrate 15.1, Fiber 0.1, Sugar 10.5, Protein 23.4
TEX-MEX GRILLED SHRIMP AND SALSA
Steps:
- Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more.
- Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins.
- Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.
- Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.
Nutrition Facts : Calories 151.6 calories, Carbohydrate 7.5 g, Cholesterol 172.6 mg, Fat 4.7 g, Fiber 1.6 g, Protein 19.9 g, SaturatedFat 0.8 g, Sodium 789.8 mg, Sugar 2.8 g
SOUTH OF THE BORDER SHRIMP AND GRITS
This shrimp and grits can usually be made with on-hand ingredients. The best part...it's ready in under 30 minutes.
Provided by thedailygourmet
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp Shrimp and Grits Recipes
Time 30m
Yield 3
Number Of Ingredients 10
Steps:
- Combine evaporated milk, grits, chicken broth, and butter in a saucepan over medium-high heat; bring to a boil. Cook, stirring constantly, until thickened, 5 to 7 minutes. Add Cheddar cheese and stir until incorporated. Remove from the heat and set aside.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp and browned, about 3 minutes per side. Drain bacon slices on paper towels and chop when cool enough to handle.
- Add bell peppers to the bacon grease. Add shrimp and taco seasoning. Cook and stir until peppers are heated through and shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Stir in chopped bacon.
- Place a dollop of grits in each bowl and top with shrimp mixture and hot sauce.
Nutrition Facts : Calories 468.6 calories, Carbohydrate 39.7 g, Cholesterol 147.5 mg, Fat 22.3 g, Fiber 2.1 g, Protein 27.2 g, SaturatedFat 12.3 g, Sodium 866.7 mg, Sugar 13.2 g
SOUTHERN "BARBECUE" SHRIMP
Provided by Charlotte Fekete
Categories Citrus Broil Shrimp Summer Bon Appétit
Yield Makes 2 to 4 servings
Number Of Ingredients 8
Steps:
- Preheat broiler. Cover rimmed baking sheet with foil and spread shrimp on sheet. Mix melted butter, Worcestershire sauce, lemon juice, brown sugar, and Old Bay seasoning in medium bowl for sauce. Pour half of sauce over shrimp and stir to coat. Broil until shrimp are just opaque in center, about 2 1/2 minutes per side. Transfer to platter; serve with lemon wedges, baguette slices, and remaining sauce.
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- For the jalapeno jack grits: In a large stockpot, bring 4 c. chicken stock to a boil. Shake in the cornmeal whisking well to prevent lumps from forming. Add the granulated garlic and salt. Cook the cornmeal for about 30-40 minutes over low-medium. Stir the cornmeal with a spatula often to prevent the cornmeal from sticking and burning the bottom.
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- For the shrimp: If the shrimp hasn't been cleaned, begin by removing all of the shells and giving the shrimp a quick rinse in a colander.
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