Shrimp On Rosemary Skewers Recipes

GRILLED ROSEMARY SHRIMP SKEWERS

Provided by Patrick and Gina Neely : Food Network

Categories appetizer

Time 31m

Yield 4 to 6 servings

Number Of Ingredients 12

Grilled Rosemary Shrimp Skewers image

Steps:

In a food processor blend together the garlic, mayonnaise and lemon juice. Remove to a small serving bowl and stir in the chives.
For the roasted garlic dipping sauce: Heat a cast-iron grill pan.
Add the garlic, rosemary, olive oil, lemon juice, red pepper flakes, salt and pepper together in a large bowl. Add the shrimp and toss to coat. Let the shrimp sit at room temperature 15 minutes.
For the grilled rosemary shrimp: Skewer the shrimp on the bamboo skewers, about 3 per skewer. Grill the shrimp until cooked through, about 3 minutes on each side. Place the skewers on the platter and garnish with rosemary sprigs. Serve the shrimp with the roasted garlic dipping sauce.

Ingredients

1 head roasted garlic
1 cup mayonnaise
1/2 lemon, juiced
1 tablespoon thinly sliced fresh chives
3 cloves garlic, finely chopped
2 tablespoons chopped fresh rosemary leaves, plus more for garnish
1/3 cup olive oil
1/2 lemon, juiced
Pinch of red pepper flakes
Pinch of salt and freshly ground pepper
1 pound extra-large shrimp (16 to 20 shrimp to the pound), peeled and deveined
Bamboo skewers, soaked in water for 30 minutes

SHRIMP ON ROSEMARY SKEWERS

Fresh springs of rosemary are the clever skewers for these shrimp kabobs. You can serve this as an appetizer or as a main course. -Amber Joy Newport, Hampton, Virginia

Provided by Taste of Home

Categories Appetizers Dinner

Time 40m

Yield 8 skewers.

Number Of Ingredients 6

Shrimp on Rosemary Skewers image

Steps:

Soak rosemary sprigs in water for 30 minutes. In a small bowl, combine the marmalade, coconut, pepper flakes and minced rosemary; set aside 1/4 cup for sauce. , Thread shrimp onto rosemary sprigs. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning once and basting occasionally with remaining marmalade mixture. Serve with sauce.

Nutrition Facts : Calories 145 calories, Fat 3g fat (2g saturated fat), Cholesterol 126mg cholesterol, Sodium 172mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 14g protein. Diabetic Exchanges

Ingredients

8 fresh rosemary sprigs, about 6 inches long
1/2 cup orange marmalade
1/2 cup sweetened shredded coconut, chopped
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon minced fresh rosemary
1-1/2 pounds uncooked large shrimp, peeled and deveined

LIME-ROSEMARY SHRIMP SKEWERS

I had a big bunch of rosemary, so I turned the stems into skewers for grilling shrimp. Serve with rice or couscous and lime wedges. -Leah Lenz, Los Angeles, California

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

Lime-Rosemary Shrimp Skewers image

Steps:

In a large bowl, mix the first eight ingredients. For skewers, strip leaves from bottom portion of rosemary sprigs, leaving 1-2 in. of leaves attached at top; reserve 1 tablespoon of the removed leaves. Finely chop reserved leaves; add to parsley mixture. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes., Thread shrimp onto rosemary stems; discard remaining marinade. Grill, covered, 2-3 minutes on each side or until shrimp turn pink. If desired, serve with lime wedges.

Nutrition Facts : Calories 103 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 184mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges

Ingredients

2 tablespoons minced fresh parsley
2 tablespoons dry white wine or orange juice
4 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon grated lime zest
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon pepper
12 fresh rosemary sprigs (4-6 inches)
1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
Lime wedges, optional

SMOKIN' SHRIMP SKEWERS

Provided by Marcela Valladolid

Categories appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

Smokin' Shrimp Skewers image

Steps:

Remove the leaves from half of each rosemary sprig. Reserve the sprigs to use for skewers. Chop enough of the leaves to make 1 1/2 teaspoons. (Reserve the remaining leaves for another use.) Combine the olive oil, lime juice, garlic, cilantro, chili powder, and chopped rosemary in a medium bowl. Season the marinade with salt and pepper, to taste. Add the shrimp and toss until coated. Let stand for 5 minutes. Skewer 2 shrimp onto each rosemary sprig.
Heat a large, wide grill pan (or comal) over high heat. Add the skewers and cook for 1 minute per side, or just until the shrimp is cooked through and turns pink. Do not overcook. Transfer to a platter, garnish with the lime wedges and serve immediately.

Nutrition Facts : Calories 184 calorie, Fat 8.5 grams, SaturatedFat 1 grams, Cholesterol 214 milligrams, Sodium 1089 milligrams, Carbohydrate 2 grams, Protein 23 grams, Sugar 0 grams

Ingredients

15 fresh rosemary sprigs* (See Cook's Note)
1/4 cup olive oil
1 1/2 tablespoons fresh lime juice
2 garlic cloves, minced
3 tablespoons chopped fresh cilantro leaves
1 teaspoon chipotle chili powder*** (See Cook's Note)
Salt and freshly ground black pepper
1 1/2 pounds raw medium-sized shrimp, peeled, deveined, tails left intact
2 limes, sliced into wedges, for serving

SKEWERED ROSEMARY SHRIMP WITH MINT PESTO

Categories Appetizer Broil Quick & Easy Feta Mint Rosemary Pine Nut Shrimp Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield Makes 24

Number Of Ingredients 18

Skewered Rosemary Shrimp with Mint Pesto image

Steps:

For mint pesto:
Combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. (Can be made 1 day ahead; cover and refrigerate.)
For shrimp:
Preheat broiler. Sprinkle shrimp with salt and pepper. Whisk oil, garlic, and parsley in medium bowl to blend. Add shrimp; toss to coat. Let stand at room temperature 15 minutes. Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 minutes per side. Transfer to large bowl; sprinkle with lemon juice and toss with 1/2 cup mint pesto. Starting at base end of rosemary, skewer 1 shrimp on each sprig. Arrange on platter and serve.

Ingredients

Mint pesto
1/2 cup pine nuts, toasted
3 garlic cloves, peeled
2 tablespoons (packed) feta cheese
2 tablespoons (packed) Parmesan cheese
1 tablespoon coarsely chopped jalapeño chile
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (packed) fresh mint leaves
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
Shrimp
24 large uncooked shrimp (about 2 pounds), peeled, deveined, tails left intact
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
3 tablespoons fresh lemon juice
24 4-inch-long woody rosemary sprigs

GRILLED ROSEMARY GARLIC SHRIMP

I believe this is a variation of a recipe from Gourmet. It's an awesome dish that can be used as an appetizer OR main course. The key is using fresh rosemary and lots of garlic. You can increase the amount of garlic if you wish. The only negative is peeling the shrimp which can be a bit messy but it is worth it!

Provided by Kimke

Categories High Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Grilled Rosemary Garlic Shrimp image

Steps:

In a large bowl stir together garlic, minced rosemary, and 3 TBSP olive oil and add shrimp.
Marinate shrimp (with shells on), covered and chilled, at least 4 hours or overnight.
Soak skewers in water for 30 minutes.
To grill, put 4 shrimp on each skewer and brush with additional oil.
Grill shrimp (with shells on) 3 to 4 minutes on each side, or until just cooked through.
Garnish shrimp with rosemary sprigs if desired.

Ingredients

1/4 cup chopped garlic, mashed to a paste with
1 teaspoon coarse salt
2 tablespoons minced fresh rosemary leaves, plus sprigs for garnish
3 tablespoons olive oil, plus oil for brushing shrimp
16 jumbo shrimp (about 10 per pound)
four 12 inch bamboo skewer

SHRIMP WRAPPED IN PROSCIUTTO AND BASIL ON ROSEMARY SKEWERS

My family and friends just love this simple, yet elegant entree. I have been making it for years, and it never fails to impress! The rosemary skewers are so fragrant on the grill, and give the shrimp a wonderful flavor! I have a huge hedge of rosemary in my yard and select the mature, wood sticks and remove the leaves, except the tops. ENJOY this simple dish...........

Provided by tweetyfan

Categories Summer

Time 25m

Yield 3-6 serving(s)

Number Of Ingredients 5

Shrimp Wrapped in Prosciutto and Basil on Rosemary Skewers image

Steps:

Peel and devein jumbo shrimp.
Brush dijon mustard evenly on shrimp.
Wrap one big basil leaf around shrimp.
Wrap 1/2 slice of prosciutto over basil.
Thread shrimp onto cleaned rosemary skewer (I like to leave the leaves on the top for effect and flavor) Heat grill to medium-hot and place skewers on grill and cook about 3 minutes per side, or when when shrimp is pink.
Serve over bead of rice or cous cous.
YUMMY!

Nutrition Facts : Calories 258.8, Fat 5.5, SaturatedFat 0.5, Cholesterol 382, Sodium 2345.4, Carbohydrate 6.5, Fiber 2.3, Sugar 0.6, Protein 44.6

Ingredients

1 lb thin sliced italian prosciutto
2 lbs raw shrimp, jumbo size,peeled and deveined
2 cups fresh basil leaves, washed and dried
2/3 cup Dijon mustard
12 skewers (I use fresh mature rosemary twings or sticks, stripped of leaves except tops)

GRILLED ROSEMARY GARLIC SHRIMP

Categories Garlic Herb Shellfish Appetizer Marinate Kid-Friendly Dinner Rosemary Shrimp Summer Grill Grill/Barbecue Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates

Yield Serves 4

Number Of Ingredients 6

Grilled Rosemary Garlic Shrimp image

Steps:

In a large bowl stir together garlic, minced rosemary, and 3 tablespoons oil and add shrimp. Marinate shrimp, covered and chilled, at least 4 hours or overnight.
In a shallow dish soak skewers in water to cover 30 minutes and prepare grill.
To grill, thread 4 shrimp on each skewer and brush with additional oil. Grill shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to 4 minutes on each side, or until just cooked through.
Alternatively, brush shrimp with additional oil and grill in a hot well-season ridged grill pan, covered, over moderately high heat 3 to 4 minutes on each side, or until cooked through.
Garnish shrimp with rosemary sprigs and serve with lemon wedges.

Ingredients

1/4 cup finely chopped garlic, mashed to a paste with 1 teaspoon coarse salt
2 tablespoons minced fresh rosemary leaves plus sprigs for garnish
3 tablespoons olive oil plus oil for brushing shrimp
16 jumbo shrimp (about 10 per pound)
four 12-inch bamboo skewers
lemon wedges as an accompaniment

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