GRILLED GARLIC AND HERB SHRIMP
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.
Nutrition Facts : Calories 336.4 calories, Carbohydrate 10.2 g, Cholesterol 345.6 mg, Fat 15.7 g, Fiber 1.1 g, Protein 37.8 g, SaturatedFat 2.4 g, Sodium 400.8 mg, Sugar 7 g
LEMON-BASIL GRILLED SHRIMP & COUSCOUS
The basil and lemon in this dish complement each other so nicely. Using fresh ingredients really makes a big difference. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook couscous according to package directions; remove from heat. Meanwhile, in a large bowl, whisk lemon juice, oil, mustard, garlic, salt and pepper until blended; stir in 1/4 cup basil. Stir 1/4 cup dressing into cooked couscous; reserve remaining dressing., Thread shrimp onto metal or soaked wooden skewers. Grill shrimp, covered, on an oiled rack over medium-high heat until pink, 2-3 minutes on each side., Remove shrimp from skewers; toss with reserved dressing. Serve with couscous. Sprinkle with lemon zest and remaining basil.
Nutrition Facts : Calories 363 calories, Fat 12g fat (2g saturated fat), Cholesterol 184mg cholesterol, Sodium 497mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
GRILLED JUMBO SHRIMP WITH LEMON AND OREGANO
Steps:
- Snip through shells of shrimp along middle of back using kitchen shears, exposing vein and leaving tail and adjoining segment of shell intact. Devein shrimp, leaving shells in place.
- Mince and mash garlic to a paste with salt using a large heavy knife or a mortar and pestle. Transfer to a blender along with lemon juice and pepper and blend until smooth. With motor running, add oil in a slow stream, blending until emulsified. Transfer dressing to a bowl and stir in chopped oregano.
- Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
- Toss shrimp with 1/4 cup dressing in a large bowl and marinate no more than 15 minutes. (Texture of shrimp will change if marinated too long.)
- Lightly brush lemon wedges with some of remaining dressing and grill, turning over once, until grill marks appear, 3 to 5 minutes. Transfer to a large platter.
- Grill shrimp on lightly oiled grill rack (covered only if using a gas grill), turning over once, until just cooked through, 7 to 8 minutes total. Transfer to platter with lemons as grilled. Serve with remaining dressing.
GRILLED SHRIMP WITH BASIL AND LEMON
Easy and elegant, this four-ingredient shrimp recipe comes together in a flash. Marinate the shrimp for 15 minutes, grill, and add to a bright summer salad for a delicious lunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 5
Steps:
- Place shrimp, basil, lemon juice, and olive oil in a large bowl; toss to combine. Season with salt and pepper; let marinate 15 minutes.
- Preheat a grill pan over high heat. Add shrimp and cook, turning once, until opaque, about 2 minutes per side.
CHEF JOHN'S GRILLED GARLIC AND HERB SHRIMP
This grilled garlic and herb shrimp recipe is very easy, IF you can just walk out into the backyard, and pick a handful of your own fresh, green sprigs. However, these are so amazingly delicious, if you don't have a garden, then do splurge and buy a bunch of all the herbs. And get the extra large shrimp so they can grill longer and get maximum caramelization.
Provided by Chef John
Categories Seafood Shellfish Shrimp
Time 3h
Yield 6
Number Of Ingredients 16
Steps:
- Place salt, lemon zest, and 3 cloves garlic in bowl of a mortar and pestle. Pound with the pestle until mixture begins to form a paste, about 2 minutes. Add chopped basil, parsley, oregano, and thyme and pound with pestle until mixture begin to come together, about 5 minutes.
- Drizzle about 1 tablespoon of the olive oil into herb mixture. Grind together until mixture begins to form a sauce for marinating, about 1 minute. Pour in the remaining 3 tablespoons olive oil. Stir mixture with a spoon until mixture is thoroughly combined, adding additional olive oil as needed. Mixture should be fairly thick but pourable.
- Place shrimp in a large bowl and mix in about 2/3 of the sauce, reserving 1/3 for serving. Stir until shrimp are evenly coated with the sauce, about 2 minutes. Transfer shrimp to a resealable plastic bag. Refrigerate 2 to 3 hours. Cover and refrigerate remaining sauce.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Thread shrimp onto skewers (pierce each twice, once through large part of shrimp, once through small part). Place skewers on hot grill. Cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side. Transfer skewers to serving platter.
- Pour remaining sauce into mixing bowl. Whisk in 1 tablespoon olive oil, lemon juice, red pepper flakes, cayenne pepper, salt and black pepper. Spoon sauce over shrimp. Serve with lemon wedges.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 1.9 g, Cholesterol 230.4 mg, Fat 12.6 g, Fiber 0.7 g, Protein 25.1 g, SaturatedFat 1.9 g, Sodium 772.5 mg, Sugar 0.1 g
GRILLED LEMON PRAWNS
Categories Marinate Low Cal Backyard BBQ Lemon Shrimp Grill Chill Grill/Barbecue Gourmet
Yield Serves 8
Number Of Ingredients 9
Steps:
- In a large bowl stir together the oil, the herbs, the zest, the salt, and the pepper, add the prawns, and toss them to coat them well.
- Let the prawns marinate, covered and chilled, for at least 1 hour or overnight. Stir in the lemon juice, let the mixture stand at room temperature for 30 minutes, and drain the prawns in a fine sieve.
- Grill the herb-coated prawns on a rack set about 4 inches over glowing coals for 3 minutes on each side, or until they are cooked through. (Alternatively, the prawns may be broiled on the rack of a broiler pan under a preheated broiler about 4 inches from the heat for 4 minutes on each side.) Divide the prawns among 8 plates and serve them with the lemon wedges.
FLASH-FRIED PRAWNS WITH CHILLI, LEMON & PARSLEY
Juicy butterflied prawns quickly sizzled in a pan with Mediterranean flavours - perfect for a tapas spread
Provided by Jennifer Joyce
Categories Buffet, Starter
Time 15m
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large frying pan. Season the prawns and set aside. Cook the garlic over medium-low heat until it just starts to colour. Increase heat to high and add the prawns and chilli. Stir quickly and keep turning prawns in the pan.
- After 1 min, pour in the lemon juice. Toss until prawns are opaque - about 1 min more. Sprinkle over lemon zest and parsley and serve with crusty bread.
Nutrition Facts : Calories 73 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Protein 9 grams protein, Sodium 0.3 milligram of sodium
GRILLED GIANT PRAWNS WITH LEMON AND BASIL
Categories Citrus Shellfish Appetizer Low Carb Grill/Barbecue
Yield Serves 4 as an appetizer
Number Of Ingredients 7
Steps:
- Wash prawns and pat dry. Using kitchen shears, snip down the centre back of each shell to the tail. Do not remove the shell. With a sharp knife, cut a deep slit lengthwise down the centre of the meat, but do not cut all the way through to the legs. Remove the vein. With a microplane or fine grater zest one of the lemons. Slice the other lemon into wedges and set aside for garnish. In a small bowl, toss the zest, basil, parsley and salt to combine. Add the garlic and canola oil, then crush mixture with a fork to release the flavours. Divide the herb mixture into four equal portions and press into the slits of the four prawns. Grill prawns over medium heat until the shells turn pink and the meat becomes opaque. Take care not to let the shells burn. Serve with lemon wedges.
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GRILLED JUMBO SHRIMP - WEEKEND AT THE COTTAGE
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3.4/5 (65)Total Time 16 minsCategory Grilling & Barbeque
- To devein: Rinse shrimp and pat dry using a paper towel. Draw a sharp knife lengthwise along the back of the shrimp, cutting through the shell. Gently open the shrimp and remove the vein. Transfer deveined shrimp into a medium-sized bowl.
- Make the marinade: Place the remaining ingredients, with the exception of the olive oil, into a food processor fitted with a cutting blade. Pulse until roughly chopped. Slowly add olive oil and pulse until the sauce has a smooth but still slightly chunky consistency.
- Marinade the shrimp: Pour half the sauce onto the shrimp and rub the marinade into the flesh, gently lifting the shell to disperse the sauce evenly. Cover and refrigerate for one hour.
- Grill the shrimp: Preheat your grill to 450°F. Place shrimp onto a hot grill and allow to cook for approximately two to three minutes per side. Transfer cooked shrimp to service platter, brush with remaining sauce and garnish with lemon wedges. Serve immediately.
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