Garlic Broiled Shrimp Recipes

Steps:

• Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
• Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Remove shrimp from marinade, drain excess, and discard marinade.
• Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

Steps:

• Combine oil, lemon juice, garlic cloves, parsley, basil, garlic, salt, and pepper in the bowl of a food processor. Blend until marinade is smooth, about 20 seconds.
• Pour marinade into a resealable gallon-sized plastic bag. Add shrimp to the bag and toss to coat with the marinade. Seal bag and chill in the refrigerator for 30 minutes.
• Soak wooden skewers in cold water while shrimp is marinating.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove shrimp from marinade and thread onto skewers, 5 to 6 shrimp per skewer. Cook the shrimp on the preheated grill until they are bright pink on the outside and no longer transparent in the center, about 3 minutes per side.

Steps:

• In small bowl, beat Aioli ingredients; set aside.
• Spray 18x13-inch rimmed baking pan with cooking spray. Position oven rack 4 inches from broiling element. Set oven control to broil.
• In 1-quart saucepan, melt butter over medium heat. Remove from heat; stir in Worcestershire sauce, pepper flakes and 3 cloves chopped garlic. Brush baguette slices on both sides with about 2 tablespoons of the butter mixture; place on baking pan. Broil 3 to 4 minutes, turning once, until toasted. Transfer to serving bowl or platter.
• Add shrimp to same baking pan. Pour remaining butter mixture over shrimp; carefully toss to coat. Broil shrimp 4 to 6 minutes or until shrimp are pink and firm; transfer to serving platter or bowl. Sprinkle with parsley. Serve shrimp with bread and aioli.

Steps:

• 1. Combine next butter, olive oil, fresh chopped parsley, green onion, garlic, and lemon juice in a large shallow dish. Add shrimp, tossing well to coat. Cover and marinate at least 30 minutes, stirring occasionally
• 2. Place shrimp in a pan and spread sauce over it. Broil shrimp 4 inches from heat for 3 to 4 minutes; Toss and broil an additional 1 to 2 minutes or until done. Sprinkle with salt and pepper.
• 3. Optional: Reserve 1/4 c. pan drippings and toss with a side of angel hair pasta if desired.

Steps:

• Preheat the broiler. Place the butter in a small bowl and stir in the garlic, shallots, parsley, lemon juice and salt. Cut the shrimp in half lengthwise, leaving them attached at the tail. Spread the shrimp open and arrange them in a shallow, oval flameproof casserole. Top the shrimp with generous dabs of the butter mixture and pour fumet or water into the dish. Broil the shrimp until they are cooked through, about 4 minutes. Arrange the shrimp in a line across 4 plates, so that the tail of each shrimp fits inside the shrimp in front of it. Whisk the liquid in the casserole dish and pour it over the shrimp. Serve immediately.
• Remove the gills and eyes from the fish or have your fish store do it. Cut the heads and bones across into 4-inch pieces. Put them in a shallow pan and cover with cold water. Let stand for 1 hour, changing the water twice. Drain. Heat the oil in a large pot over medium heat. Add the onion, fennel, leek, peppercorns, salt, parsley and bay leaf. Turn the heat to medium-low and cook until the vegetables are softened but not browned, about 4 minutes. Add the fish bones and cook, stirring from time to time, until the bones and any flesh around the bones turn from translucent to white, about 12 minutes. Add the wine and water and bring to a boil. Boil for 10 minutes, skimming off the foam as it rises to the top. Remove from the heat and let rest for 10 minutes. Strain the fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible. If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups. Store, tightly covered, in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Steps:

• Place parsley and olive oil into a resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours. Soak skewers in water during the last 30 minutes or so.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove shrimp from the marinade and thread onto skewers. Season generously with seasoned salt. Place parsley and remaining marinade in a grill-safe pan with butter and garlic.
• Grill skewers until shrimp are pink and firm, about 3 minutes per side. In the meantime, place the grill pan on the grate; melt and simmer the butter-parsley mixture until butter is just golden-brown, 4 to 5 minutes.
• Remove shrimp from skewers and drop into the butter-parsley mixture. Toss to coat. Serve immediately.