GRILLED JUMBO SHRIMP
At your next barbecue, skip the burgers and toss these zippy marinated shrimp on the grill. Grace Yaskovic, a field editor from Lake Hiawatha, New Jersey, dresses up their great grilled flavor with a hint of orange and dashes of ginger and red pepper.
Provided by Taste of Home
Categories Dinner
Time 21m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine first seven ingredients. Cover and refrigerate 2 tablespoons for basting. Pour remaining marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Alternately thread shrimp and tomatoes onto metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning and basting occasionally with reserved marinade. Serve with rice if desired.
Nutrition Facts : Calories 262 calories, Fat 10g fat (1g saturated fat), Cholesterol 230mg cholesterol, Sodium 838mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
GRILLED JUMBO SHRIMP
Grilled Jumbo Shrimp are easy to make, delicious tasting, and fun to eat for the whole family! Grilling jumbo shrimps with a simple drizzle of extra virgin olive oil and freshly squeezed lemon juice is all you need to get all their natural flavors along with hints of lemon and olive oil. Makes outdoor entertaining a pleasure!
Provided by 2 sisters recipes
Categories Seafood Recipes
Time 35m
Number Of Ingredients 3
Steps:
- You will need two bricks and a fire-proof rack to place over the bricks.
- First, place 2 bricks onto your outside grill, and place a safe rack onto the two bricks. This elevates the shrimp while cooking to prevent the shrimp from burning.
- Next, turn on the heat to "HIGH" - close the lid of the grill to heat for a few minutes.
- Using good quality metal skewers to skew the shrimps one next to each other.
- Quick Note: If you plan to use wooden skewers, you will need to soak them in water for at least 15 to 30 minutes. But we prefer metal skewers. Wooden skewers tend to burn and fall apart while grilling.
- Place the skewers onto the elevated grill. Close with the cover of the grill, for 7 to 10 minutes.
- Then open the lid, and use kitchen tongs to turn over each skewer. Close the lid for another 7 to 10 minutes.
- Drizzle extra virgin olive oil and freshly squeezed lemon juice over the skewers while grilling.
- Turn them over one last time for additional 3 minutes and then turn them again for additional 3 minutes. Then remove it from the grill. The shells should have a bright red-orange color.
- Squeeze an additional lemon, and a drizzle of olive oil over them before serving. Then at the table with each serving, anyone can add additional lemon over shrimp once they remove their shells.
- Yields: 5 to 6 servings
Nutrition Facts : Calories 84 calories, Protein 18 grams protein, ServingSize 3 to 4 jumbo shrimps
GRILLED JUMBO SHRIMP WITH LEMON-HERB MARINADE
Steps:
- Gather the ingredients.
- Peel and devein shrimp. Blot dry with paper towels and place in a resealable plastic bag.
- Combine marinade ingredients: oil, cilantro, lemon juice, shallot, minced garlic, chopped basil, salt, and white pepper (if using) in a bowl or large mixing cup.
- Pour mixture over shrimp. Seal bag and place in the refrigerator for 20 to 30 minutes-but no longer than that because the acid from the lemon juice will begin to soften the shrimp.
- Preheat the grill to medium-high heat. Right before placing shrimp on the grill, oil the grill grates well-use tongs and paper towels dipped in oil. Make about 4 passes to create a nonstick surface.
- Remove shrimp from the bag and discard marinade. Place shrimp on the grill and allow to cook for 2 to 3 minutes on each side or until they appear pink and firm all the way around.
- Remove from heat and serve immediately with a little extra chopped cilantro or basil on top. Enjoy!
Nutrition Facts : Calories 235 kcal, Carbohydrate 4 g, Cholesterol 299 mg, Fiber 0 g, Protein 33 g, SaturatedFat 2 g, Sodium 1383 mg, Sugar 1 g, Fat 9 g, ServingSize 2 1/2 pounds (6 servings), UnsaturatedFat 0 g
GRILLED BUTTER-FLIED JUMBO SHRIMP
What a great BBQ this will be !! Ass a few veggies and nice tossed salad, and away we go for a fantastic meal -
Provided by Chef mariajane
Time P5DT15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Whisk the chili sauce with the butter and orange juice in a saucepan set over medium heat. Bring to a boil. Stir in the rum, half of each the chives, and the coriander, mustard, vanilla and garlic. Remove from the heat and cool completely.
- Slice lengthwise through the top of each shrimp shell and almost all the way through the meat of each shrimp so that they can lie flat. Toss the shrimp with half the sauce mixture. Set aside.
- Preheat the grill to medium-high and grease lightly. Grill shrimp for 3-5 minutes per side or until cooked through. Baste shrimp often with the reserved sauce. Gently toss hot, cooked shrimp, with any remaining sauce mixture. Sprinkle with remaining chives and coriander.
- TWISTS:.
- TWIST 1: For a delicious surf and turf meal, serve the shrimp alongside grilled steaks brushed eith BBQ sauce.
- TWIST 2: For another tropical taste experience, use pineapple juice instead of orange juice.
- TWIST 3: For a flavorful alcohol-free version, omit the rum and substitute for more chili sauce.
Nutrition Facts : Calories 207.7, Fat 8.1, SaturatedFat 4.1, Cholesterol 188.3, Sodium 273.1, Carbohydrate 3.4, Fiber 0.3, Sugar 0.9, Protein 23.6
CURRIED GRILLED JUMBO SHRIMP
Provided by Molly O'Neill
Categories dinner, main course
Time 2h30m
Yield Four servings
Number Of Ingredients 9
Steps:
- Use scissors to cut down the back of the shrimp, through the shell, to remove the vein. Gently loosen the shell around the shrimp, but keep it in place. Set aside. In a mortar, pound the garlic and chilies to a coarse paste (or use a mini food processor or chop to a paste with a knife). Add the sugar and salt and pound or chop to a finer paste. Stir in the coriander, curry and oil.
- Gently pull open the shell of each shrimp and, dividing the coriander paste evenly, push some of it down the back of the shrimp where the vein was and under the shell a bit. Close up the shell around the shrimp. Marinate at room temperature at least 2 hours or, covered, in the refrigerator up to 4 hours.
- Preheat a grill or broiler. Grill or broil the shrimp until the shells are charred on one side and the shrimp is cooked halfway through, about 3 minutes. Turn and cook on the other side for 1 to 3 minutes. Serve immediately with the rice.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 6 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 1 gram, Sodium 972 milligrams, Sugar 3 grams, TransFat 0 grams
GRILLED JUMBO SHRIMP
While a lexicographer might say that "jumbo shrimp" is an oxymoron, a chef knows it means something specific: Shrimp are marketed according to size, with different classifications depending on how many shrimp will constitute a pound. Jumbo shrimp are 11 to 15 per pound, and extra-large are 16 to 20 per pound; at the other end of the scale, miniature are 100 per pound, and small are 36 to 45\. In general, the larger the shrimp, the more expensive they are; but if you're peeling them or handling them in any way, the larger they are, the less work you have to do. A trade-off, like many things.
Yield 4 appetizer servings or 2 main course servings
Number Of Ingredients 3
Steps:
- Brush 1 teaspoon of oil over a barbecue rack or a ridged grill pan. Prepare a charcoal or gas grill for high heat or preheat the grill pan over a high flame. Using scissors, cut the shell down the center of the back of the shrimp. Brush the shrimp with the remaining 2 tablespoons of oil and sprinkle with salt. Grill the shrimp until just cooked through, about 3 minutes per side. Transfer the shrimp to a plate and serve.
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