Grilled Herb Shrimp Ina Garten Recipes

SHRIMP SKEWERS

Shrimp Skewers image

Provided by Ina Garten

Yield 8 to 10 for cocktails

Number Of Ingredients 9

Ingredients

1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
Juice of 1 lemon
2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on) and deveined

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.

GARLIC & HERB ROASTED SHRIMP

Garlic & Herb Roasted Shrimp image

Provided by Ina Garten

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 pound (1 stick) unsalted butter
2 tablespoons good olive oil
2 tablespoons minced garlic (6 cloves)
2 teaspoons minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 large lemons
2 pounds (8- to 10-count) shrimp, peeled with the tails on
1 teaspoon coarse sea salt
4 slices country bread, toasted

Steps:

Preheat the oven to 400 degrees.
Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.

GRILLED HERB SHRIMP

Grilled Herb Shrimp image

A wonderful recipe from Barefoot Contessa, comfort foods preparer extraordinare!!! This smells devine on the grill.

Provided by Carrie in Indiana

Categories < 30 Mins

Time 18m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs large shrimp, peeled and deveined (16-20 per pound)
3 garlic cloves, minced
1 medium yellow onion, small diced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1/4 cup olive oil
1 lemon, juice of

Steps:

Combine all the ingredients and allow them to marinate for 1 hour at room temperature (or cover and refegerate for up to 2 days).
Skewer the shrimp. 3 to 4 shrimp on a 12 inch skewer.
Heat grill and brush gill with oil to prevent sticking.
Grill the shrimp for only 1 - 1 1/2 minutes on each side.

Nutrition Facts : Calories 257.6, Fat 11.9, SaturatedFat 1.8, Cholesterol 230.4, Sodium 827, Carbohydrate 5.1, Fiber 0.7, Sugar 1.1, Protein 31.4

GRILLED HERB SHRIMP

Grilled Herb Shrimp image

From Ina Garten Barefoot Contessa Parties. Serve with mango salsa. See my posted menu Ina Garten Outdoor Grill. Prep time does not choose marinating times as there are options.

Provided by keeney

Categories < 30 Mins

Time 20m

Yield 6 skewers, 6 serving(s)

Number Of Ingredients 11

Ingredients

3 garlic cloves, minced
1 medium yellow onion, diced
1/4 cup fresh parsley, minced
1/4 cup fresh basil, minced
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1/4 teaspoon pepper, freshly ground
1/4 cup olive oil
1 lemon, juiced
2 lbs jumbo shrimp, peeled and tails left on

Steps:

Combine garlic, onion, parsley, basil, mustards, salt, pepper, olive oil and lemon juice. Add the shrimp and allow them to marinate for 1 hr 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 sticking. Skewer the shrimp. Ina uses 5-6 chrim on a 12-inch skewer for a dinner serving. Grill the shrim for 1 1/2 minutes on each side. Serve with Mango Salsa.
You can also broil the shrimp 3 inches from the flame and 2 minutes per side.

Nutrition Facts : Calories 258.8, Fat 11.9, SaturatedFat 1.8, Cholesterol 230, Sodium 827.1, Carbohydrate 6.3, Fiber 1.4, Sugar 0.9, Protein 31.6

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