Yogurt Marinated Shrimp Kuwait Gulf States Recipes

Steps:

• Juice half of the lemon and add the juice to a medium glass bowl. Finely grate the garlic and add to the bowl along with the Old Bay seasoning, olive oil and shrimp. Toss to combine.
• Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lemon half into wedges and reserve for serving.
• Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels. In batches, cook the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Remove from the heat and transfer to a large plate.
• Serve the shrimp with the reserved lemon wedges and hot sauce.

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook until golden (about 30 seconds), stirring constantly.
• Stir in water, cumin, coriander, and turmeric. Cover, reduce heat, and simmer 7 minutes.
• Add shrimp and cook 3 minutes.
• Combine flour, sugar, salt, and yogurt in a small bowl and stir with a whisk.
• Stir the yogurt mixture into shrimp mixture. Cover and cook 4 minutes or until shrimp are done. Stir in onions.

Steps:

• Combine the marinade ingredients. Add the shrimp and turn to coat each piece with the marinade. Cover and refrigerate for 2 hours or longer.
• Thread onto skewers and grill or oven broil, basting with the marinade.

Steps:

• Preheat your grill to medium heat.
• Slide the shrimp onto skewers, putting 4 shrimp on each. Sprinkle the skewers with salt and pepper. Grill the shrimp until they are opaque and fully cooked through, about 2 to 3 minutes on each side. Remove the shrimp from the grill and brush with barbeque sauce. Serve immediately.

Steps:

• In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
• Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
• Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Steps:

• Rinse the shrimp and pat dry.
• Mix the yogurt, tobasco, garlic and spices.
• Add shrimp and mix well.
• Cover and refrigerate for 1/2 hour.
• Heat oil in lg skillet.
• Add mushrooms; cook and stir for 2 minutes.
• Add shrimp mixture and cook gently, stirring, until shrimp changes color, 2-3 minutes.