Smokin Shrimp Skewers Recipes
SHRIMP SKEWERS
Provided by Ina Garten
Yield 8 to 10 for cocktails
Number Of Ingredients 9
Steps:
- Combine the parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
- Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp on 6-inch skewers and grill for 1 1/2 minutes on each side.
SMOKIN' SHRIMP SKEWERS
I have a crazy growing rosemary bush in my backyard and II always have a bag of shrimp from Costco in my freezer. With just a few minutes prep time, I can have these for dinner any day of the week and they are so quick to cook they would work for a party appetizer too. This recipe also works to just grill in a grill pan without the rosemary skewers. From Marcella Valladolid.
Provided by cookiedog
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
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 - 10 minutes (not longer or they will be tough). Skewer 2 shrimp onto each rosemary sprig. (I had a lot of extra shrimp not on skewers that I was able to just cook in the grill pan without skewers and it was just as good).
- 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.
- *Cook's Note: Make sure to buy rosemary sprigs with thick stems. Some rosemary twigs are very flimsy; you want the kind that are like a small twig, which will be strong enough to hold the shrimp.
- **Cook's Note: Use the exact same marinade on chicken breasts and whole chickens for roasting. It's also great on any white fish fillet; just add a couple of tablespoons of butter to the pan drippings after the fish has been cooked and removed. Drizzle the sauce over the fish and serve!
- ***Cook's Note: The chipotle chile is a smoked, dried jalapeno. They can be found dried, pickled or canned "in adobo" which is a sauce made with ground chiles, herbs, vinegar and spices. For this recipe, we will use the chipotle powder. Both types are sold in most supermarkets.
Nutrition Facts : Calories 318.3, Fat 16.7, SaturatedFat 2.5, Cholesterol 258.8, Sodium 265.4, Carbohydrate 6.8, Fiber 1.6, Sugar 0.8, Protein 35.3
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- Add the olive oil, lemon juice, herbs, garlic, and spices to a small mixing bowl and whisk together.
- Place the shrimp in a bowl and pour 3/4 of the marinade on top of the shrimp. Mix together gently until the shrimp are well coated.
- Thread the shrimp on the skewers and make sure to get all the good garlic and herbs from the bowl and spread on to the shrimp.
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