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
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.
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
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
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.
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
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.
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
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
CHARRED LEMON SHRIMP SKEWERS
Make and share this Charred Lemon Shrimp Skewers recipe from Food.com.
Provided by Dan Churchill
Categories < 4 Hours
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a medium bowl, whisk to combine red wine vinegar, lemon zest and olive oil. Pour half of marinade into a bowl with the rosemary sprigs, red bell peppers, onions, mushrooms, zucchini, salt and pepper and toss well to combine. Keep in bowl or transfer to a large resealable bag and marinate for a minimum 2 hours and up to 4 hours.
- Pour remaining marinade in a bowl with shrimp. Season with with smoked paprika, salt and pepper and combine well. Keep in bowl or transfer to a resealable bag and marinate, refrigerated, for 2 hours.
- For the garlic green sauce, combine garlic cloves, almonds, parsley, mint, anchovies, olive oil and lemon juice in a blender or mortar and pestle and blitz until combined.
- Soak 8-12 wooden skewers in warm water for 20 minutes before threading 5-6 shrimp on each one, repeating with remaining shrimp. Thread vegetables onto separate skewers, alternating between ingredients.
- Grill vegetables skewers on a high heat grill (350-400 F.) uncovered, turning 3-4 times for 10-12 minutes or until charred and slightly tender, set aside.
- Apply shrimp to the heat and constantly turn for 2-3 minute or until golden red and cooked, then cook the 2 lemons, cut side down, for 4 minutes or until charred.
- To serve, place half the garlic green sauce down on a serving dish, place the skewers down and finish with more green sauce on top. Serve charred lemons on the side.
Nutrition Facts : Calories 702.9, Fat 68.7, SaturatedFat 9.3, Cholesterol 39.5, Sodium 297.1, Carbohydrate 16.6, Fiber 5.5, Sugar 6.1, Protein 10.5
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
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.
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
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.
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RECIPE: ROSEMARY-SKEWERED SHRIMP - WHOLE FOODS MARKET
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- Light a grill or heat a grill pan. Alternately thread 2 shrimp and 2 red pepper squares onto each rosemary branch.
- In a small bowl, combine the olive oil, lemon juice and parsley. Lightly brush the skewers with some of the olive oil mixture and season with salt and pepper.
- Grill the skewers over high heat, brushing with the oil mixture, until the shrimp are just cooked through, about 1 1/2 minutes per side. Serve right away.
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