GARLIC SHRIMP KABOBS
Steps:
- Rinse and dry shrimp.
- Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.
- Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer.
- Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 0.7 g, Cholesterol 115 mg, Fat 9.7 g, Fiber 0.1 g, Protein 12.4 g, SaturatedFat 1.4 g, Sodium 132.8 mg, Sugar 0.1 g
GRILLED LEMON-DILL SHRIMP
This grilled shrimp is one of my go-to recipes when I stare at the freezer and draw a blank. Add veggies if desired, but grill them separately. -Jane Whittaker, Pensacola, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk the first 6 ingredients until blended. Reserve 3 tablespoons marinade for basting. Add shrimp to remaining marinade; toss to coat. Refrigerate, covered, 15 minutes., Drain shrimp, discarding any remaining marinade. Thread shrimp onto 4 or 8 metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 2-4 minutes on each side, basting with reserved marinade during the last minute of cooking.
Nutrition Facts : Calories 221 calories, Fat 15g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 578mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
LEMON-DILL SHRIMP
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
- Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to one of the pans and turn the heat to high. When the foam subsides, invert a pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other shrimp. Cook the shrimp, without moving them, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the zest, juice, and dill to each pan, and shake the pan to combine.
- Divide the shrimp among 4 plates or arrange on a platter. Serve hot or at room temperature.
LEMON-DILL SHRIMP KABOBS
Make and share this Lemon-Dill Shrimp Kabobs recipe from Food.com.
Provided by Gingerbear
Categories Very Low Carbs
Time 42m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel, devein and rinse shrimp.
- Place shrimp in medium-sized deep bowl.
- For marinade, combine Lemon juice, chopped dill, oil, garlic, salt and black pepper in small bowl.
- Pour over shrimp.
- Marinate at room temperature 30 minutes or in refrigerator 1 to 2 hours.
- Meanwhile, cook zucchini in small amount of boiling water in small covered saucepan 2 minutes.
- Drain.
- Drain shrimp, reserving marinade.
- Thread shrimp, zucchini and bell pepper on 8 metal skewers.
- Grill kabobs on rack of uncovered grill directly over medium coals 10 to 12 minutes or until shrimp turn pink and vegetables are tender, turning once and brushing occasionally with some marinade during first half of cooking.
- Or, broil on unheated rack of broiler pan 3 to 4 inches from heat 10 to 12 minutes, turning once and brushing occasionally with some marinade during the first half of cooking.
- Discard any remaining marinade.
- Garnish with fresh dill sprigs if desired.
SHRIMP SCAMPI KABOBS
These garlicky and lemon-kissed shrimp kabobs are sure to be a hit at your next cookout. Be sure to marinate the shrimp for just 30 minutes, otherwise the acid from the vinegar and lemon juice could make the shrimp mealy if they marinate too long.
Provided by Kardea Brown
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Stir together the oil, tarragon, parsley, Dijon, honey, vinegar, whole-grain mustard, garlic and lemon juice in a large bowl. Add the shrimp and toss to coat well. Cover and refrigerate 30 minutes.
- Remove the shrimp from the marinade, reserving the marinade. Thread the shrimp alternately with the lemon slices onto skewers. Sprinkle the shrimp lightly with salt and pepper.
- Pour the marinade into a small saucepan. Bring to a boil and simmer 5 minutes or until very hot. Reserve the marinade for serving.
- Preheat a grill to medium-high heat. Grill the shrimp kabobs until cooked through, 2 to 3 minutes on each side. Transfer to a platter and garnish with fresh parsley. Serve with the reserved marinade.
LEMON & DILL SHRIMP SANDWICHES
Our family took a once-in-a-lifetime trip to Norway, where we got to eat incredible shrimp sandwiches like these. The crustier the bread, the better. -Monica Kolva, Millville, New Jersey
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 sandwiches.
Number Of Ingredients 9
Steps:
- Hollow out bun bottoms, leaving a 1/2-in. shell (save removed bread for another use). In a large skillet, heat butter over medium heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink., In a small bowl, mix mayonnaise, lemon juice, dill, salt and pepper until blended. Add shrimp; toss to coat. Spoon shrimp mixture into bun bottoms. If desired, top with lettuce and tomato. Replace bun tops.
Nutrition Facts : Calories 534 calories, Fat 31g fat (6g saturated fat), Cholesterol 156mg cholesterol, Sodium 992mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.
SHRIMP AND LEMON SKEWERS WITH FETA DILL SAUCE
I adopted this recipe after the original poster left Zaar. I haven't tried the recipe, yet, but will make any necessary edits when I do. The original comments: "From Food and Wine June 2004. I made these for my Memorial day Party and everyone wanted the recipe. They are fabulous! The Feta Dill sauce has a nice clean, summery taste to it."
Provided by Ms B.
Categories Greek
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Light the grill.
- In a medium mixing bowl, mix the yogurt with the scallion, 1/4 of the garlic and 1/2 tablespoon of the dill.
- Stir in the Feta, mashing it slightly.
- season with salt and pepper.
- In a large bowl, combine the remaining minced garlic and 2 tablespoons of dill and olive oil.
- Add shrimp and lemon, season with salt and pepper.
- Toss to coat well.
- Thread 3-4 shrimp with 2 lemon wedges per skewer.
- Season with salt and pepper.
- Grill over medium-hot fire, turning occasionaly, until the shrimp are charred and cooked through, about 5 minutes.
- Transfer skewers onto a platter and serve at once with Feta-Dill Sauce.
Nutrition Facts : Calories 305.1, Fat 14.6, SaturatedFat 3.8, Cholesterol 242.3, Sodium 377.8, Carbohydrate 10.5, Fiber 1.8, Sugar 4.5, Protein 34.1
GARLIC-LEMON SHRIMP KABOBS
Infuse your next barbecue with some excitement with our Garlic-Lemon Shrimp Kabobs. These marinated Garlic-Lemon Shrimp Kabobs grill up a great big taste.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine all ingredients except shrimp. Reserve half the tomato sauce mixture for later use.
- Thread shrimp onto 6 skewers; place in shallow dish. Pour remaining tomato sauce mixture over shrimp; turn to evenly coat shrimp. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Remove shrimp from marinade; discard marinade. Grill shrimp 3 to 5 min. or until shrimp turn pink, turning every 2 min.
- Serve shrimp with reserved tomato sauce mixture.
Nutrition Facts : Calories 110, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 13 g
SEAFOOD KABOBS
"This recipe is delicious, easy and fast!" Fresh seafood picks up lemon and olive oil flavor during marinating. This special kabob is great for a special family meal. -Michelle Armistead, Marlboro, New Jersey
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the lemon juice, oil, 1 teaspoon dill, salt and pepper. , Place the halibut, shrimp and scallops in a large resealable plastic bag; place the peppers in another large resealable plastic bag. Divide marinade between both bags. Seal bags and turn to coat; refrigerate for 15-20 minutes. Drain and discard marinade., On six metal or soaked wooden skewers, alternately thread the halibut, shrimp, scallops and peppers. Sprinkle with remaining dill. Broil 6 in. from the heat or grill, covered, over medium heat for 4-5 minutes on each side or until halibut flakes easily with a fork, shrimp turn pink and scallops are firm and opaque.
Nutrition Facts : Calories 310 calories, Fat 13g fat (2g saturated fat), Cholesterol 111mg cholesterol, Sodium 391mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 40g protein.
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- Thaw shrimp, if frozen. Peel and devein the shrimp, leaving tails intact if desired. Rinse the shrimp; pat dry with paper towels.
- Combine olive oil, lemon peel, lemon juice, and parsley in a large bowl. Set aside half of the oil mixture. Toss the shrimp with the remaining oil mixture. Cover and marinate in the refrigerator for 15 minutes (do not marinate any longer).
- Drain the shrimp, discarding the marinade. Thread the shrimp onto eight 8-inch skewers (see Tip).
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