SHRIMP 2 WAYS: SOY SAUCE-GRILLED SHRIMP WITH SPINACH SALAD AND NEW-STYLE SCAMPI
Provided by Bobby Flay | Bio & Top Recipes
Categories appetizer
Time 1h5m
Yield 4 servings
Number Of Ingredients 25
Steps:
- For Soy-Sauce Grilled Shrimp:
- Whisk the soy, lime juice, honey, ginger, garlic and canola oil in a medium bowl until combined. Transfer half to a food processor fitted with the blade attachment and set aside. Add the shrimp to the marinade in the bowl and toss to coat. Cover and refrigerate for 15 minutes.
- While the shrimp marinates, whisk together the rice vinegar, soy sauce, canola and sesame oils, scallion and cilantro in a small bowl.
- Heat the grill to high. Remove the shrimp from the marinade, brush with canola oil, and season with salt and pepper. Skewer the shrimp and grill for 2 to 3 minutes per side, until just cooked through.
- Toss the spinach with some of the vinaigrette and mound in the center of a serving platter. Arrange shrimp around spinach and spoon over more of the dressing. Scatter the peanuts over the salad and shrimp.
- For the New-Style Scampi:
- Add the butter and red pepper flakes to the marinade in the food processor, and pulse until combined. Scrape the mixture into a small saucepan and put on the grill just to melt the butter.
- Trim the ends from the limes and halve. Brush with canola oil, season with salt and pepper, and grill, flesh side down, until marked and slightly softened, 4 to 5 minutes.
- Skewer the remaining shrimp, brush with canola oil, and season with salt and pepper. Grill for 2 to 3 minutes per side, until just cooked through. Slide the shrimp from the skewers into a shallow bowl, pour over some butter sauce, and toss to coat. Scatter the cilantro over the top, and arrange the grilled limes around the shrimp.
SHRIMP AND SPINACH SALAD WITH HOT BACON DRESSING
When I meet former co-workers for lunch at our favorite restaurant, we always order this salad. I wanted to share it with my husband, so I made it my mission to re-create it. Mission accomplished! -Lisa Bynum, Brandon, Mississippi
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Sprinkle shrimp with steak seasoning. On 4 metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next 6 ingredients; bring to a boil. Remove from heat., In a large serving bowl, combine spinach and dressing; toss to coat. Layer with shrimp and pepper slices; top with cooked bacon and almonds.
Nutrition Facts : Calories 212 calories, Fat 10g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 739mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic exchanges
GRILLED SHRIMP SKEWERS WITH SPINACH SALAD
An elegant and easy dish to make, that will have your tastebuds tingling. Serve this with chunks of fresh homemade bread.
Provided by SueVM
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine olive oil, seasoning, lime juice and shrimp in a heavy plastic bag, refrigerate for at least 4 hours.
- Place spinach in a large salad bowl, peel orange with a knife so very little of the white pith remain, slice into segments and cut into small quarters.
- Add orange pieces, red bell pepper, avocado and green onions to spinach.
- Add balsamic vinaigrette, toss and coat well.
- Prepare grill. Thread 2 shrimp onto each skewer. Grill 3 to 4 minutes per side or until cooked through.
- Put spinach mixture onto plates, sprinkle each with orange zest and goat cheese.
- Top each with shrimp skewers. Drizzle with more vinaigrette if needed.
Nutrition Facts : Calories 295.2, Fat 16.4, SaturatedFat 2.4, Cholesterol 172.8, Sodium 197.6, Carbohydrate 13.3, Fiber 5.7, Sugar 5.1, Protein 25.7
GRILLED SHRIMP KABOBS WITH ORANGE SPINACH SALAD
Grilled shrimp, oranges and onion make a tasty trio to top spinach greens. An orange ginger mix marinates the shrimp and dresses the salad.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Cut 2 of the oranges into 8 wedges each. Peel and section remaining 2 oranges; reserve sections. Mix all Orange Marinade and Dressing ingredients; reserve half for dressing. In shallow glass or plastic dish or heavy-duty resealable food-storage plastic bag, place shrimp and remaining marinade. Cover dish or seal bag and refrigerate 15 minutes.
- Heat coals or gas grill for direct heat. Cut one onion half into wedges; separate into pieces. Thinly slice remaining onion half; separate into pieces and set aside. Remove shrimp from marinade; reserve marinade for basting. Thread shrimp, orange wedges and onion wedges alternately on each of eight 8-inch or four 15-inch metal skewers, leaving space between each piece.
- Grill kabobs uncovered 4 to 6 inches from medium heat 6 to 8 minutes, turning frequently and brushing with reserved basting marinade, until shrimp are pink and firm. Discard any remaining basting marinade.
- In large bowl, gently toss spinach, reserved orange sections, reserved thinly sliced onion and reserved dressing. Serve with kabobs.
Nutrition Facts : Calories 330, Carbohydrate 21 g, Cholesterol 160 mg, Fat 1, Fiber 5 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 490 mg
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