CARIBBEAN SHRIMP SKEWERS
Zip off to the Caribbean with the tropical flavors of jerk spices, shrimp and pineapple! These easy skewers are perfect for a picnic, party or an anytime snack. Two of these satisfying skewers are less than 100 calories.
Provided by Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the allspice, thyme, cinnamon, cumin, nutmeg, cayenne, black pepper and salt in a bowl. Add the shrimp and toss thoroughly.
- Heat 1 teaspoon of the oil in a small nonstick skillet set over medium-high heat. Add the shrimp in a single, uncrowded layer and cook until no longer translucent in the center, 2 to 3 minutes per side. Transfer to a plate.
- Heat the remaining 1 teaspoon oil in the skillet. Add the pineapple and cook until lightly browned, about 1 minute. Turn and cook until again lightly browned on the underside, 1 minute more. Remove from the heat.
- Thread each skewer in the following order: mint leaf, pineapple chunk, shrimp, pineapple chunk and mint leaf. Serve warm or at room temperature.
Nutrition Facts : Calories 93 calorie, Fat 2.5 grams, SaturatedFat 0 grams, Cholesterol 116 milligrams, Sodium 735 milligrams, Carbohydrate 8.1 grams, Fiber 1.4 grams, Protein 10.7 grams, Sugar 6.6 grams
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.
BAHAMA SHRIMP SKEWERS
Rum, shrimps, pineapple...Just a few of the great flavors in this dish that remind you of a relaxing Summer vacation in the Islands :) I often adjust one of my recipes ( Recipe #367464 ) that I posted a while ago. But since it doesn't really resemble the original anymore I thought I'd post it as a seperate recipe. I never really measure when I cook, so these measurements are only estimates. You have to adjust the amounts depending on how spicy or sweet you like your shrimps. I get the best results using fresh ginger and lime juice but bottled works too. (Cook time includes marinating time) The perfect side dish would be Recipe #382390
Provided by Bellinda
Categories Caribbean
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix the first five ingredients in a bowl or zip top bag.
- Add all the spices, mix well, taste and adjust ingredients. Set a small amount of the marinade aside for basting later on.
- Add the shrimps, pineapple and veggies. Marinate in fridge for at least 3 hours.The longer the better.
- Put shrimps, pineapple and veggies onto skewers. If you use wooden ones, first soak them in lemon water to prevent burning.
- Grill on the BBQ for 12-15 minutes or until done. Keep turning and basting with the marinade you set aside earlier.
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.
CALYPSO SHRIMP SKEWERS
You'll enjoy these succulent and delicious shrimp at your next party. Look for salt-cured prosciutto in gourmet and Italian markets and large supermarkets. Courtesy of Better Homes Prizewinning Recipes!
Provided by Queenkungfu
Categories Hawaiian
Time 20m
Yield 30 shrimp, 15 serving(s)
Number Of Ingredients 9
Steps:
- Cut prosciutto into 1/2 inch wide by 7 inch long strips.
- Soak thirty 6-inch skewers in water for 30 minutes.
- Meanwhile, in a shallow dish combine honey and ginger and set aside.
- In another shallow dish combine peanuts and coconut and set aside.
- Drain skewers. thread shrimp lengthwise on skewers at tail end until they are straight.
- Brush each shrimp with honey mixture.
- Roll in coconut mixture wrap a piece of prosciutto around each shrimp.
- If grilling, cook shrimp until opaque.
- If cooking in oven, preheat to 375 degrees and bake 4 to 6 minutes.
- Stir together créme fraîche, lime peel, and enough lime juice to make the desired consistency.
Nutrition Facts : Calories 142.4, Fat 9.8, SaturatedFat 4.8, Cholesterol 46.9, Sodium 146.7, Carbohydrate 9.8, Fiber 0.8, Sugar 8.2, Protein 5.2
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15 DELICIOUS FOODS IN THE BAHAMAS YOU NEED TO TRY
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- Cracked conch. The Bahamas are famous for conch (pronounced “konk”), and you’ll find this mollusk prepared in lots of different ways throughout the islands.
- Peas n’ rice. Of all the foods in the Bahamas, peas n’ rice is the one you’ll likely see the most often. Served as a side dish with just about any meal, this traditional recipe evolved from the earlier peas n’ grits that were a typical meal made from staple crops.
- Rock lobster. As a native New Englander, I’ve eaten quite a few lobsters in my day. But the rock lobsters you’ll find in the Bahamas are a bit different from Maine lobsters in their appearance, taste, and texture.
- Conch salad. Fans of ceviche or poke will love trying conch salad in the Bahamas. This tasty salad traditionally made with fresh conch, chopped onions, tomatoes, and bell peppers is the perfect light dish for a hot day!
- Souse. Pronounced “sowse”, this hearty stew is well-known as a hangover cure (keep that in mind if you have too many Goombay Smashes at the beach bar!)
- Stew fish. Fish may not be a breakfast food in every culture, but stew fish is part of a traditional Bahamian breakfast! Originally made from turbot, today you might be likely to find this stew full of grouper or red snapper.
- Johnnycake. Sometimes written as Johnny cake, this cornbread recipe has been made in the Bahamas since just after the American Revolution. The recipe came from the enslaved people brought to the island with the fleeing Loyalists.
- Baked crab. During crab season, you’re bound to see vendors selling live crabs all over the islands—even on sidewalks and in parking lots! But I bet you’d prefer your crabs cooked, right?
- Benny cake. The first time I saw Benny cake on a dessert menu in the Bahamas, I wondered who Benny was and if his cake was any good. Then I tried it and found that it’s not a cake at all, it’s more like a candy.
- Grits. Familiar to those living in the southern US, grits are a staple breakfast food that’s also a traditional dish in the Bahamas. But if (like me) you live in a place where grits are rarely on the menu, give them a try when you’re visiting the islands!
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- Cracked Conch. Cracked conch is one the most popular dishes to eat in Bahamas. Conch (pronounced as “konk”) seashells are the ones you always see in a lot of these popular Bahamas photos.
- Conch Fritters. Conch fritters is another way of enjoying conch, which is the main delicacy of Bahamas. Conch fritters are of course deep fried and served with their dipping sauce (ketchup, lime juice, and mayonnaise).
- Conch Salad / Conch Ceviche. Conch Salad or Conch Ceviche is a popular way of eating the Conch, is as a Conch salad, sort of a ceviche type of dish. The Conch salad is not really a raw dish.
- Conch Chowder. Conch Chowder is perfect if you enjoy soup, this might be one of the conch dishes that you might love. The Conch chowder is a tomato based soup, flavored with various spices like thyme, basil, crushed red pepper, fennel, potatoes, plum tomatoes, garlic and many others.
- Fire Engine. Fire Engine is a popular breakfast choice in the Bahamas. The Fire Engine of the Bahamas, sometimes known to be a hangover cure (because who honestly doesn’t have a big drink in the Bahamian paradise?)
- Grit. Grit is another Bahamian breakfast food. Grit is a simple cornmeal, boiled with salt and topped with butter. Yes you can even eat this with your Bahamian Fire Engine, or just eat with steamed corned beef, tuna salad, sardines or Bologna / steamed sausage.
- Rock Lobsters / Bahamian Crawfish / Minced Crawfish. Bahamian crawfishes are much larger than the ones you’re probably used to. And Bahamian crawfishes is of course, due to the location of the Bahamas islands, crustaceans are the major exports of the islands, and a big part of the Bahamian cuisine.
- Lionfish. Lionfish is a new part of the Caribbean and Bahamian menus. You can now find Lionfish served in Bahamian cuisine. The spines are usually removed, then the buttery white meat of the lionfish is served in various ways.
- Bahamian Stew Fish / Bahamian Boiled Fish / Stew Conch. Bahamian Stew Fish: Have you heard of the term “catch of the day?” A lot of places offer this especially if you’re located very close to the sea.
- Fried Fish. Fried fish since we have the abundance of fish in the islands, you’d definitely expect the Bahamian cuisine to have fried fish. Serving the whole fish, usually, this can be seared or fried fresh and served with lemon and lime and some pepper.
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