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
THE ULTIMATE GRILLED SHRIMP
Steps:
- Put a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal grill and get it very hot. If you're using an outdoor grill, take a few paper towels and fold them over several times to make a thick square. Blot a small amount of oil on the paper towel, then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface.
- Meanwhile, add the butter into a food processor with the basil leaves (reserve a few for garnish), the juice of 1 of the lemons, and salt and pepper. Puree. Stuff about half of the butter under the shells of the shrimp (about 1/2 tablespoon per shrimp). Lay the shrimp on the hot grill and cook for 3 minutes on each side, brushing with the remaining basil butter a few times as they cook.
- To serve, put the shrimp on plates and dot with the remaining basil butter. Squeeze the remaining lemon over the shrimp and garnish the plates with basil leaves.
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 AND PICKLED "GAZPACHO" ROLL-UPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a grill pan or outdoor grill to high. Place shrimp in shallow dish. Sprinkle garlic over shrimp. Drizzle shrimp with extra-virgin olive oil and season with salt, pepper and crushed red pepper. Grill 2 minutes on each side, until pink and opaque and head curls towards tail. Squeeze the juice of 1/2 lemon over shrimp and remove to platter to cool.
- In food processor, coarsely chop the giardiniera vegetables. Transfer to a bowl and stir in the lemon juice, parsley, tomato, and pepper until well combined. To serve, place 2 shrimp in a bibb lettuce leaf and sprinkle some gazpacho sauce over them. Roll them up like a mini-burrito and enjoy!
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.
GRILLED JUMBO SHRIMP
While a lexicographer might say that "jumbo shrimp" is an oxymoron, a chef knows it means something specific: Shrimp are marketed according to size, with different classifications depending on how many shrimp will constitute a pound. Jumbo shrimp are 11 to 15 per pound, and extra-large are 16 to 20 per pound; at the other end of the scale, miniature are 100 per pound, and small are 36 to 45\. In general, the larger the shrimp, the more expensive they are; but if you're peeling them or handling them in any way, the larger they are, the less work you have to do. A trade-off, like many things.
Yield 4 appetizer servings or 2 main course servings
Number Of Ingredients 3
Steps:
- Brush 1 teaspoon of oil over a barbecue rack or a ridged grill pan. Prepare a charcoal or gas grill for high heat or preheat the grill pan over a high flame. Using scissors, cut the shell down the center of the back of the shrimp. Brush the shrimp with the remaining 2 tablespoons of oil and sprinkle with salt. Grill the shrimp until just cooked through, about 3 minutes per side. Transfer the shrimp to a plate and serve.
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
CURRIED GRILLED JUMBO SHRIMP
Provided by Molly O'Neill
Categories dinner, main course
Time 2h30m
Yield Four servings
Number Of Ingredients 9
Steps:
- Use scissors to cut down the back of the shrimp, through the shell, to remove the vein. Gently loosen the shell around the shrimp, but keep it in place. Set aside. In a mortar, pound the garlic and chilies to a coarse paste (or use a mini food processor or chop to a paste with a knife). Add the sugar and salt and pound or chop to a finer paste. Stir in the coriander, curry and oil.
- Gently pull open the shell of each shrimp and, dividing the coriander paste evenly, push some of it down the back of the shrimp where the vein was and under the shell a bit. Close up the shell around the shrimp. Marinate at room temperature at least 2 hours or, covered, in the refrigerator up to 4 hours.
- Preheat a grill or broiler. Grill or broil the shrimp until the shells are charred on one side and the shrimp is cooked halfway through, about 3 minutes. Turn and cook on the other side for 1 to 3 minutes. Serve immediately with the rice.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 6 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 1 gram, Sodium 972 milligrams, Sugar 3 grams, TransFat 0 grams
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- 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.
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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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