ORANGE-AND-THYME GRILLED SHRIMP
Grilled shrimp burst with flavor when prepared with a marinade of oranges, thyme, garlic, and olive oil. It's an easy dinner to make for family or a crowd.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 45m
Number Of Ingredients 7
Steps:
- In a shallow dish, combine shrimp, 1 teaspoon zest, 1/4 cup juice, garlic, oil, 1 tablespoon thyme, 1/2 teaspoon salt, and teaspoon pepper; toss to coat. Marinate in the refrigerator for 30 minutes (or up to 8 hours). Soak eight 8-inch wooden skewers in water 30 minutes before cooking.
- In a small bowl, combine mayonnaise, remaining 1/2 teaspoon zest, remaining 1/4 cup juice, and remaining 1 teaspoon thyme; season dipping sauce with salt and pepper.
- Heat grill to medium; lightly oil grates. Thread shrimp onto skewers, and grill, turning once, until shrimp are opaque throughout, 3 to 4 minutes. Serve shrimp with dipping sauce.
Nutrition Facts : Calories 264 g, Fat 15 g, Protein 24 g
GRILLED SHRIMP, ORANGE, AND WATERMELON SALAD WITH PEPPERED PEANUTS IN A ZESTY CITRUS DRESSING
Steps:
- Preheat oven to 400 degrees F. Coat cooking grate of outdoor grill with cooking spray. Preheat outdoor grill to medium-high heat.
- In a small bowl, combine the peanuts, canola oil, sugar, 1/2 teaspoon pepper and 1/4 teaspoon salt.; spread mixture in a single layer on a baking sheet.
- Bake for 10 to 12 minutes, stirring once. Cool.
- Cook edamame in boiling water to cover 2 minutes or until crisp-tender, drain. Plunge into ice water to stop the cooking process, drain and set aside.
- Peel shrimp, leaving tails on; devein, if desired. Thread 4 shrimp onto each skewer. Set aside.
- Peel 4 oranges, and cut each into 6 (1/2-inch-thick) slices; set slices aside.
- Grate remaining orange to equal 1/2 teaspoon grated rind in a small bowl; squeeze juice from orange into bowl. Add hoisin sauce, lime juice, garlic and ginger to bowl, and stir until blended. Remove 2 tablespoons citrus dressing, and brush evenly on shrimp. Reserve remaining dressing.
- Grill shrimp skewers 2 minutes on each side or just until done. Sprinkle with salt and pepper to taste.
- Arrange lettuce and watercress on 4 serving plates, and top evenly with edamame, orange slices, watermelon, and green onions. Top each salad with a shrimp skewer. Sprinkle evenly with cilantro, basil, and peanut mixture; drizzle with reserved citrus dressing.
GRILLED ORANGE, HABANERO-MARINATED SHRIMP, AND OCTOPUS SKEWERS
I first tried these on a hot December day after arriving in Puerto Escondido. Of everything that I have eaten in Mexico, this simple dish made the biggest imprint.
Provided by Rick Martinez
Categories main-dish
Time 3h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Arrange a rack in the lower third of the oven and preheat to 300˚ F.
- In a large Dutch oven over medium-high, heat 2 tablespoons of the oil. Cook half of the octopus, turning with tongs occasionally, until browned on all sides, for 3 to 5 minutes. Transfer to a plate and repeat with the remaining octopus. To the pot, add the white onion, chile habanero and half of the garlic and cook, stirring, until browned, for 5 to 6 minutes. Add 2 cups water; bring to a boil. Add the octopus, orange zest and parsley. Cover the pot and transfer to the oven. Braise until the octopus is tender and a knife pierces the thickest tentacle with little resistance, for 1 1/2 to 2 hours.
- Uncover the pot and let the octopus cool in the liquid. Remove the octopus from the pot. Using a paper towel, wipe the skin off the tentacles, leaving the suckers intact. Cut the tentacles into 2-inch pieces, then cut the head into quarters. Discard the braising liquid.
- In a large bowl, whisk the lime juice, orange juice, chiles de árbol and the remaining garlic and 1/4 cup oil. Transfer 1/4 cup of the mixture to a small bowl; set aside. Whisk the salt into the remaining mixture in the large bowl. Add the octopus, raw shrimp, red onion, tomatoes and bell peppers and toss to coat. Cover the bowl and let marinate for 15 minutes.
- Thread the octopus and shrimp on metal skewers, alternating with the onion, peppers and tomatoes, and transfer to a baking sheet.
- Prepare a grill for high heat. Use tongs and an old, clean kitchen towel to brush the grates with oil. Grill the brochetas, turning occasionally, until lightly charred on all sides, for 4 to 6 minutes. Transfer the brochetas to a platter and brush with the reserved lime mixture.
GRILLED SHRIMP WITH ORANGE AIOLI
Make and share this Grilled Shrimp With Orange Aioli recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- marinate the shrimp: In a medium bowl, toss the shrimp with the olive oil, orange juice, garlic and a generous pinch of pepper.
- Cover and refrigerate the shrimp for 1 hour or overnight.
- make the aioli: Meanwhile, in a medium bowl, whisk the mayonnaise with the orange juice, orange zest, honey and garlic; season with salt.
- Light a grill or preheat a grill pan. Thread the shrimp onto 6 pairs of bamboo skewers and season with salt.
- Grill the shrimp over high heat, turning occasionally, until lightly charred and cooked through, 5 to 6 minutes.
- Transfer the shrimp skewers to plates and serve with the aioli.
Nutrition Facts : Calories 483.7, Fat 31.3, SaturatedFat 4.6, Cholesterol 245.7, Sodium 642.7, Carbohydrate 19, Fiber 0.1, Sugar 6.5, Protein 31.5
GRILLED SHRIMP SKEWERS WITH ORANGE GLAZE
The secret ingredient in these quick and tangy grilled shrimp skewers is orange-juice concentrate, which brings a sweet-tart intensity to the basting mixture that is balanced out by savory onion, sharp pickled jalapeños, and earthy thyme.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Heat oil in a small saucepan over medium-high. Add onion, garlic, and thyme; season with salt. Cook until onion is translucent, about 3 minutes. Add orange concentrate and brown sugar. Bring to a boil, then cook until syrupy and reduced to a scant 1 cup, 8 to 10 minutes. Add vinegar and jalapeños; cook 1 minute. Let cool 10 minutes. Set aside 1/4 cup glaze for serving.
- If using wooden skewers, first soak in water 30 minutes, then drain (to prevent burning). Lay 6 shrimp side by side; slide a skewer through head ends to secure together. Thread a second skewer through tail ends. Spread shrimp slightly so there are small gaps between them. Repeat with remaining shrimp.
- Preheat grill to high; brush grates with oil. Grill bread, flipping once, just until lightly charred and crisp in places, 1 to 2 minutes total. Transfer to a platter or board; brush with oil.
- Brush shrimp with half of remaining glaze and grill, turning once, until opaque and almost cooked through, about 3 minutes. Brush with more glaze, turning a few times to caramelize, until just cooked through, about 1 minute more. Remove from grill and brush with some of reserved glaze. Serve over grilled bread, with remaining reserved glaze on the side.
GRILLED SWORDFISH STEAKS WITH ORANGE THYME SAUCE
Steps:
- Wipe the swordfish steaks dry with paper towels. Coat on both sides with two tablespoons olive oil. Set aside.
- Heat the remaining olive oil in a skillet with one tablespoon butter. Add the shallots and garlic and cook until soft. Add the tomatoes and thyme and cook for three minutes.
- Add the orange juice and white wine and reduce slightly, cooking for five more minutes. Season with salt and pepper and set aside until the fish is about to be grilled.
- Preheat coals for grilling. Cook the fish about five minutes on each side, depending on the thickness of the steaks. Meanwhile, bring the sauce to a boil. Off heat, stir in the remaining butter. Pour the sauce over the steaks and serve.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 21 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 542 milligrams, Sugar 6 grams, TransFat 0 grams
TEQUILA-ORANGE GRILLED SHRIMP
This is one of those recipes that you will treasure. I make this allot for entertaining and everyone always RAVES about it. I ALWAYS make the Lime Cilantro Rice and Avocado Salad posted by me with this dish. The combination is a truly amazing meal. That is guaranteed to impress! Hint: DO NOT make this marinade ahead (like the day before) the zest will cause it to get very bitter tasting! Also it says to cook mixture 7-8 minutes until gets thick and syrupy. I low boil it for 20-25 minute and it still isn't that thick, but it works! This is a Martha Stewart recipe.
Provided by Reefbubbles
Categories Spicy
Time 55m
Yield 12-14 shrimp, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, combine shrimp, oil, half the jalapeno, half the garlic, and zest.
- Season with salt and pepper.
- Refrigerate, covered, for at least 15 minutes and up to 1 hour.
- In a shallow sauce pan, combine remaining jalapeno and garlic, 1 teaspoon salt, pepper, orange juice, tequila and shallots.
- Bring to a boil over medium high heat.
- Cook until mixture is thick and syrupy, 7-8 minutes.
- Stir in butter; keep warm.
- Heat a gas grill on high or stove-top grill pan over high heat.
- Grill shrimp, turning once, until just opaque, about 4 minutes.
- Transfer to a serving platter; pour tequila sauce over shrimp.
- Garnish with chives; serve immediately with lime wedges.
Nutrition Facts : Calories 269.1, Fat 15.1, SaturatedFat 3.6, Cholesterol 180.4, Sodium 190.2, Carbohydrate 8.7, Fiber 0.3, Sugar 5.4, Protein 23.8
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