BUTTERY GARLIC & GARDEN HERB GRILLED JUMBO SHRIMP
Have napkins ready for this starter course! Peel these bad boys at the table and lick the garlic and herb butter from your fingers! Caribbean rum really adds a wonderful flavor! WINE: Crack open a bottle of Viognier, the dry fruity wine is lovely with the garlic and shrimp.
Provided by NcMysteryShopper
Categories < 30 Mins
Time 18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pulse parsley, basil, garlic and shallots in food processor until finely minced (or mince with knife).
- Add minced mixture to small sauce pan with butter until butter can be stirred and ingredients combined; medium heat.
- Light a grill or heat a grill pan.
- Spread Shrimp open and season with salt & pepper, and brush liberally with the herb butter.
- Grill over a medium-hot flame, shell side down, until slightly charred, about 1 minute. Turn and grill the other side until lightly browned, about 40 seconds. Flip again and lather with more herb butter, sprinkle with rum and grill until barely cooked through and bubbling, about 1 minute longer.
- Serve at once.
Nutrition Facts : Calories 234.3, Fat 23.3, SaturatedFat 14.7, Cholesterol 103.9, Sodium 215.9, Carbohydrate 2, Fiber 0.3, Sugar 0.1, Protein 5.3
GRILLED JUMBO SHRIMP WITH GARLIC-HERB BUTTER
A very simple recipe with just enough seasoning to enhance the flavor of the grilled shrimp without overpowering it. The best way to eat the shrimp is to peel them at the table and dip in extra butter sauce left over from the recipe. I have prepared the recipe with and without the rum - I do not find the rum to add anything special.
Provided by WannaBcook5792
Categories Very Low Carbs
Time 28m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the butter with the parsley, basil, garlic and shallot and melt over low heat.
- Light a grill or heat a grill pan.
- Halve the shrimp lengthwise, leaving them attached 1 inch below the head (if the head is left on). Devein the shrimp and spread them open. Season with salt and pepper, then brush liberally with the herb butter.
- Grill the shrimp over a medium-hot fire, shell side down, until lightly charred, about 1 minute.
- Turn and grill the other side until lightly browned, about 40 seconds. Turn the shrimp again. Brush them liberally with more herb butter, sprinkle with rum and grill until barely cooked through and bubbling, about 1 minute longer.
- Serve at once.
GARLIC & HERB ROASTED SHRIMP
Steps:
- Preheat the oven to 400 degrees.
- Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
- Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.
OUR BACKYARD GRILLED GARLIC-BUTTER SHRIMP
Simple flavors... Grilled shrimp, finished in a basic, yet 'oh, so good' garlic and butter sauce. I am not a shells-on gal but they make heck of a difference. Pick them off the serving plate and enjoy! Get a napkin--you'll need it.
Provided by FrackFamily5 CA->CT
Categories Seafood Shellfish Shrimp
Time 2h20m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 1.5 g, Cholesterol 155.7 mg, Fat 20.6 g, Fiber 0.3 g, Protein 12.9 g, SaturatedFat 10.5 g, Sodium 704.2 mg, Sugar 0.1 g
BUTTERFLIED GRILLED GARLIC SHRIMP
This is a great recipe to serve as an appetizer or as a side dish with steak for a great surf and turf. Be sure to serve with a crusty bread to soak up the sauce. Prep time includes marinating time.
Provided by Kate in Ontario
Categories Canadian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine butter, garlic,onions and lemon pepper Add shrimp, tossing to coat.
- Marinate for 30 minutes in refrigerator.
- Preheat gas grill to medium heat.
- Pour shrimp mixture into foil pie pan and grill for 5 minutes or until shrimp are pink and curled.
Nutrition Facts : Calories 226.6, Fat 13.5, SaturatedFat 7.7, Cholesterol 203.3, Sodium 250.4, Carbohydrate 2, Fiber 0.1, Sugar 0.2, Protein 23.4
GRILLED SHRIMP WITH ROASTED GARLIC-HERB SAUCE
Categories Garlic Herb Fourth of July Shrimp Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Stir first 3 ingredients in medium bowl until sugar dissolves. Add shrimp. Refrigerate at least 1 hour and up to 3 hours. Drain and rinse shrimp.
- Using shears, cut shrimp shells down center of back all the way to tail section. Using sharp knife, cut shrimp in their shells along the full length of the back (do not cut all the way through). Remove vein and pull off legs. Open shrimp.
- Whisk olive oil, white wine, garlic, parsley, and crushed red pepper in clean medium bowl. Add shrimp and stir; let stand 30 minutes.
- Prepare barbecue (medium-high heat). Place shrimp, flesh side down, on grill. Grill shrimp until pink and cooked through, about 2 minutes per side. Transfer to platter and serve, passing Roasted Garlic-Herb Sauce separately.
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
GRILLED GARLIC SHRIMP
If you like garlic and shrimp, then I think you will enjoy this. We had this at a party, and couldn't get enough of it. I told a friend about how good it was, and she offered me this recipe. I make this often, we still can't get enough of it.
Provided by bratty
Categories Very Low Carbs
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Light fire, and let coals ash, you want a slow-med fire.
- Sauté garlic in butter.
- Remove from heat and add lemon juice, salt, pepper, Worcestershire, and chives.
- Stir.
- Add shrimp.
- Marinate for 30 minutes.
- Put shrimp on skewers.
- Put foil on grill and lay shrimp skewers on foil.
- Grill for 6-10 minutes or until done.
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 BUTTER-FLIED JUMBO SHRIMP
What a great BBQ this will be !! Ass a few veggies and nice tossed salad, and away we go for a fantastic meal -
Provided by Chef mariajane
Time P5DT15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Whisk the chili sauce with the butter and orange juice in a saucepan set over medium heat. Bring to a boil. Stir in the rum, half of each the chives, and the coriander, mustard, vanilla and garlic. Remove from the heat and cool completely.
- Slice lengthwise through the top of each shrimp shell and almost all the way through the meat of each shrimp so that they can lie flat. Toss the shrimp with half the sauce mixture. Set aside.
- Preheat the grill to medium-high and grease lightly. Grill shrimp for 3-5 minutes per side or until cooked through. Baste shrimp often with the reserved sauce. Gently toss hot, cooked shrimp, with any remaining sauce mixture. Sprinkle with remaining chives and coriander.
- TWISTS:.
- TWIST 1: For a delicious surf and turf meal, serve the shrimp alongside grilled steaks brushed eith BBQ sauce.
- TWIST 2: For another tropical taste experience, use pineapple juice instead of orange juice.
- TWIST 3: For a flavorful alcohol-free version, omit the rum and substitute for more chili sauce.
Nutrition Facts : Calories 207.7, Fat 8.1, SaturatedFat 4.1, Cholesterol 188.3, Sodium 273.1, Carbohydrate 3.4, Fiber 0.3, Sugar 0.9, Protein 23.6
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 JUMBO SHRIMP
At your next barbecue, skip the burgers and toss these zippy marinated shrimp on the grill. Grace Yaskovic, a field editor from Lake Hiawatha, New Jersey, dresses up their great grilled flavor with a hint of orange and dashes of ginger and red pepper.
Provided by Taste of Home
Categories Dinner
Time 21m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine first seven ingredients. Cover and refrigerate 2 tablespoons for basting. Pour remaining marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Alternately thread shrimp and tomatoes onto metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning and basting occasionally with reserved marinade. Serve with rice if desired.
Nutrition Facts : Calories 262 calories, Fat 10g fat (1g saturated fat), Cholesterol 230mg cholesterol, Sodium 838mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
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- In a small saucepan, combine the butter with the parsley, basil, garlic and shallot and melt over low heat.;
- Light a grill or heat a grill pan. Halve the shrimp lengthwise, leaving them attached 1 inch below the head. Devein the shrimp and spread them open. Season with salt and pepper, then brush liberally with the herb butter.
- Grill the shrimp over a medium-hot fire, shell side down, until lightly charred, about 1 minute. Turn and grill the other side until lightly browned, about 40 seconds. Turn the shrimp again. Brush them liberally with more herb butter, sprinkle with rum and grill until barely cooked through and bubbling, about 1 minute longer. Serve at once.
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