Alambre De Camarones Grilled Shrimp Skewers Recipes

MEXICAN GRILLED SHRIMP SKEWERS

Steps:

• Peel and devein shrimp, leaving the last tail section intact
• Soak wooden skewers (best done overnight) or use metal ones.
• Mix up the marinade, marinate shrimp 30 minutes.
• Skewer shrimp and grill several minutes on each side, basting with extra marinade. You can griddle or cook inside in a skillet if you prefer.
• Serve hot, with toasted garlic bread.

GUERO'S SHRIMP ALAMBRES

Steps:

• If using wooden skewers, soak them in water for at least 30 minutes before skewering food.
• Cut onions, tomatillos, and bell peppers into large, skewer-sized pieces. Assemble skewers, alternating 1 piece of each vegetable between 5 shrimps on each skewer. Arrange skewers in a large non-reactive baking dish and pour the marinade over. Submerge skewers in marinade, and marinate, covered, in the refrigerator, for 4 to 6 hours.
• Preheat a grill to medium-high heat. Grill skewers for approximately 6 minutes, turning as needed. Remove from the grill and serve.
• Combine all ingredients together in a large bowl and mix well. Pour marinade over skewers as directed above.

ALAMBRE DE CAMARONES (GRILLED SHRIMP SKEWERS)

Steps:

• Marinade: Add first 7 ingredients into a blender or food processor and blend until smooth.
• Marinade shrimp for 10 minutes or up to 2 hours.
• Skewers: Cut onion into bite-sized chunks. Add 1 chili to skewer.
• Add 1 shrimp, a chunk of onion and a cherry tomato on to each skewer; repeat two times.
• Add second chili to end of skewer.
• Season with salt.
• Heat the electric or gas grill over high heat.
• Place skewers on grill and close grill cover.
• Cook skewers for about 5 minutes on each side until the onions are tender and the shrimp is cooked through.

ALAMBRE DE CAMARONES

Steps:

• In a blender or mini food processor, process all marinade ingredients until smooth. Toss shrimp with marinade in a bowl to coat well. Set aside at least 10 minutes, or up to 2 hours. Cut onion into 8 wedges, then cut each wedge lengthwise into thirds. Thread 1 chile onto each skewer. (If you prefer metal skewers, be sure to spray them first with a vegetable-oil cooking spray so shrimp and vegetables don't stick.) Add 1 shrimp, a chunk of onion and a cherry tomato to each skewer; repeat twice. Finish each skewer with a second chile. Season skewers with salt.
• Heat a cast-iron grill pan or an electric or gas grill over high heat. Cook skewers, covered, turning once, until shrimp are cooked through and onions are charred and just tender, about 5 minutes per side. (You can use a charcoal grill, but shrimp will cook faster.) Serve with >epi:recipeLink id="335501"> Pico de Gallo Amarillo.
• The skinny 176 calories per 2 skewers 3.5 g fat (0.8 g saturated), 7 g carbs, 1.4 g fiber, 23.9 g protein

GRILLED SHRIMP SKEWERS WITH SOY SAUCE, FRESH GINGER AND TOASTED

Steps:

• Soak 4-inch wooden skewers in cold water for 1 hour.
• Thread shrimp onto each skewer so that the shrimp lie flat.
• Whisk together the soy, garlic, ginger, sesame oil, white wine vinegar, lime juice and peanut oil together in a small bowl.
• Place shrimp skewers onto a plate and drizzle with peanut oil to lightly coat.
• Season with salt and pepper.
• Heat grill.
• Grill shrimp 2 minutes per side or until just cooked through.
• Place shrimp on a platter, drizzle with vinaigrette and sprinkle with sesame seeds.

CAMARONES EMBARAZADOS (ADOBO GRILLED SHRIMP)

Steps:

• In a medium saucepan, combine the whole tomatoes, guajillo chiles, chiles de árbol and garlic cloves, and cover with water by an inch or two. Bring to a boil over medium-high heat, then reduce heat to medium and simmer until the tomatoes are very soft and their skins start to break, 8 to 10 minutes. (The chiles should rehydrate and plump up.) Using a slotted spoon, transfer the solids to a blender, and add the scallions, oregano, allspice, cumin, thyme, vinegar, butter, Mexican chocolate and salt. (Discard the cooking water.) Purée until completely smooth, then scrape the adobo into a large bowl and let cool completely.
• Place the shrimp in the bowl with the cooled adobo and toss to coat. Cover and refrigerate for at least 1 hour and up to 24 hours.
• When ready to eat, take the shrimp out of the refrigerator. Prepare an outdoor charcoal or gas grill for direct grilling over high heat. Thread the shrimp onto skewers and place on a sheet pan. If using head-on shrimp or shell-on shrimp, insert the skewer where the head meets the body, thread the skewer through the body while straightening it out, then push it out through the tail end. If using peeled shrimp, thread the skewer through the tops and bottoms of the shrimp without passing it through the length of the bodies. Once all are skewered, generously douse the shrimp with more adobo (reserve some for serving) and sprinkle a bit of salt on top.
• Scrape the remaining adobo into a small saucepan or skillet and set over medium heat. Bring to a simmer and continue simmering, stirring constantly, for 3 to 4 minutes. Scrape into a serving bowl and set aside.
• Set the skewers on the hot grill grate. For head-on shrimp, cook, flipping once, until the shells have crisped, browned and achieved some charring, and the bodies have cooked through, 3 to 4 minutes per side. For headless shell-on shrimp, grill for about 3 minutes per side, and for peeled shrimp, about 2 minutes per side. (If using a gas grill, close the lid between flips.)
• Transfer the skewers to a platter and serve with the reserved adobo sauce and lime wedges. Let everyone eat by dipping the shrimp in the adobo sauce and squeezing fresh lime juice on top. The shrimp can be eaten in their entirety - heads, shells, tails and everything in between - or peeled.