BUFFALO MEXICAN SHRIMP SKEWERS
Provided by Nancy Fuller
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat a grill or grill pan to medium-high heat.
- In a medium saucepan add the butter, hot sauce and chili powder over medium-high heat. Once the butter melts, add the garlic and vinegar, and saute until it sizzles and is fragrant, about 3 minutes. Remove from the heat. Reserve a few tablespoons of the sauce for a later use.
- Stick 3 shrimp on each skewer. Sprinkle the shrimp with salt and pepper on both sides. Place the shrimp on the grill and cook for 3 to 4 minutes on each side, basting with the sauce the last few minutes of grilling.
- Remove the shrimp to a platter and drizzle the reserved sauce over the skewers. Serve the shrimp skewers with carrots, celery sticks and creamy blue cheese dressing.
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.
SWEET GRILLED SHRIMP SKEWERS
Steps:
- Combine brown sugar, lemon juice, molasses, basil, vegetable oil, mustard, honey, clove, ranch dressing, chili powder, and garlic in a large bowl. Toss in shrimp to coat, cover, and refrigerate for 2 hours. Meanwhile, soak wooden skewers in hot water to prevent burning on the grill.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Thread shrimp tightly on to skewers. Cook on the top rack of the grill for approximately 4 minutes, or until the shrimp turns pink on one side. Flip shrimp and cook for an additional 2 to 4 minutes, or until there are no signs of grey. Use a fork to remove shrimp from the skewers.
Nutrition Facts : Calories 431.9 calories, Carbohydrate 56 g, Cholesterol 346.2 mg, Fat 6.5 g, Fiber 0.3 g, Protein 37.4 g, SaturatedFat 1.2 g, Sodium 461.7 mg, Sugar 47 g
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.
GRILLED SHRIMP AND APPLE SKEWERS
Steps:
- Whisk together the honey, olive oil, basil, strawberry jam, red pepper flakes, garlic, red wine vinegar, lemon juice and white sugar in a small bowl. Place the apples and shrimp into a large resealable plastic bag. Pour the marinade over the shrimp and apples, seal the bag, and shake to coat; refrigerate for 30 minutes.
- Preheat an outdoor grill for medium-high heat.
- Thread the shrimp and apples alternately on 4 metal or soaked wooden skewers. Discard the remaining marinade.
- Cook the skewers on the preheated grill until the shrimp are opaque, about 5 minutes per side.
Nutrition Facts : Calories 306.9 calories, Carbohydrate 29.1 g, Cholesterol 213 mg, Fat 11.5 g, Fiber 1.8 g, Protein 23.2 g, SaturatedFat 1.7 g, Sodium 246.5 mg, Sugar 25.3 g
GRILLED CAJUN SHRIMP SKEWERS
Add some veggies like red and orange bell pepper rings on a bed of salad greens for a healthy, elegant meal. -Bridget Coulter, San Diego, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8 skewers.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the first nine ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for at least 30 minutes., On eight metal or soaked wooden appetizer skewers, thread shrimp and lemon wedges. Grill, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once.
Nutrition Facts : Calories 89 calories, Fat 4g fat (1g saturated fat), Cholesterol 69mg cholesterol, Sodium 69mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
GRILLED SHRIMP SKEWERS WITH MEXICAN CORN ELOTES SALAD #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. One of my favorite street foods from Mexico is "elotes", which is corn on the cob with various toppings. I've lightened it up with Greek yogurt and paired it with grilled shrimp. Delicious!
Provided by YoshiS
Categories Weeknight
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, combine the shrimp, olive oil, and Hidden Valley Original Ranch Seasoning Mix. Mix well and allow to marinate for 15 minutes.
- Heat your grill to high heat. Grill the corn, about 10 minutes, until the husks are brown. Carefully remove the corn husks and silk. Cut the corn kernels from the cob and place in a large bowl. Add the lemon juice, shallots, jalapenos, cotija cheese, Greek yogurt, and cayenne. Gently mix together. Season with salt & pepper, to taste.
- Skewer the shrimp on metal or bamboo skewers. Grill for 1 minute per side, until cooked through. Serve the grilled shrimp skewers with the Mexican corn elotes salad. Enjoy!
Nutrition Facts : Calories 416.6, Fat 17.2, SaturatedFat 7.2, Cholesterol 177.9, Sodium 1021.1, Carbohydrate 42.9, Fiber 4.6, Sugar 10.2, Protein 29
OAXACAN GRILLED SHRIMP
We watched these being cooked right by our table while in Huatulco. The smell when the marinade was brushed on the jumbo shrimp while on the grill filled the air - so good! This is our version. Enjoy! **Preparation time includes 30 minute marinading time (****edit June 25/07 - it was suggested that lime juice would be good instead of lemon juice so I tried it out and I prefer it that way. Thank you for that!) ***NOTE : ) Aug. 7/10 - discovered an even better way to enjoy this recipe! Ran out of skewers so just threw the prawns with all the marinade into a foil pan and threw that on the bbq stirring and turning for about 5 to 7 minutes (depending on size of your prawns). They turned out wonderfully moist and tasty and the resulting sauce was fabulous to dip a crusty bread onto. The sauce is also very tasty ladled on top of linguine. So fast and easy. Cuts the prep time down to basically nothing.
Provided by Debi9400
Categories Mexican
Time 1h
Yield 35-40 shrimp, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Thaw shrimp, if frozen. Shell and devein. Set aside.
- Soak skewers in water.
- Throw all the ingredients, except for the shrimp, into a blender and process until a fine puree.
- In a large glass bowl, sit together shrimp and marinade. Cover and chill for 1/2 an hour.
- Drain shrimp and reserve marinade. Thread shrimp on skewers.
- Grill skewers medium high heat just until they turn pink, turning frequently and brushing with reserved marinade. Takes about 15 minutes.
Nutrition Facts : Calories 232, Fat 15.2, SaturatedFat 2.1, Cholesterol 179.1, Sodium 954.3, Carbohydrate 3.9, Fiber 0.6, Sugar 0.6, Protein 19.8
3-INGREDIENT GRILLED MEXICAN STREET CORN (ELOTE)
Make this street food favorite at home using just flavor-packed chipotle mayonnaise and crumbly Cotija cheese.
Provided by Katherine Sacks
Categories 3-Ingredient Recipes Grill Grill/Barbecue Summer Side Corn Cheese Mayonnaise
Yield 4 servings
Number Of Ingredients 6
Steps:
- Prepare a grill for medium-high heat or heat a grill pan over medium-high; oil grate or pan. Lightly brush corn with oil and season with salt and pepper. Grill, covered, until tender and well charred, 4-5 minutes per side (16-20 minutes total). Let cool slightly.
- Spread each ear with 1 Tbsp. mayonnaise and sprinkle with 1 Tbsp. cheese.
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