Grilled Shrimp And Sweet Potatoes Recipes

GRILLED SHRIMP RECIPE

Steps:

• In a bowl, whisk together the oil, melted butter, minced garlic, honey and lime juice.
• In a separate bowl combine dry seasoning ingredients.
• Pat shrimp completely dry.
• Toss the shrimp in the butter garlic and honey marinade.
• Sprinkle dry seasonings over the shrimp. Set aside to marinate 10 minutes.
• Add shrimp onto grilling skewers.
• Grill shrimp for about 2-3 minutes per side, until no longer translucent.

THAI PEANUT SWEET POTATO NOODLES WITH SHRIMP

Steps:

• Preheat the oven to 375 degrees F.
• Place the sweet potato noodles on a large baking sheet and bake "naked" until slightly crispy and yielding, about 10 minutes.
• Meanwhile, whisk together the peanut butter, soy sauce, lime juice, honey, rice wine vinegar, ginger, sesame oil, garlic and fish sauce. Adjust the seasoning if necessary. If it's too thick, add up to 1/4 cup warm water.
• Season the shrimp with the chile lime seasoning and some salt and pepper. Place the shrimp on top of the par-cooked noodles. Roast until the shrimp turn opaque, 8 to 10 minutes more.
• Toss half of the peanut sauce with the warm sweet potato noodles straight from the oven. Transfer to a large serving platter. Top with the shrimp, crushed peanuts, scallions and fresh mint and serve with more peanut sauce alongside.

GRILLED SHRIMP AND SWEET POTATOES

Steps:

• 1. In a mixing bowl, combine all the ingredients for the spiced rum grilled shrimp. Thread shrimp on pre-soaked skewers. Let shrimp marinate for 30 minutes up to an hour.
• 2. On a hot grill cooke shrimp 1-2 minutes on the first side then flip and bush shrimp with the marinade and cook second side about 30-45 seconds. Do not over cook. Place skewers on a platter.
• 3. Boil sweet potatoes until fork tender. Set potatoes aside to cool. Remove skins and slice in 1/4 inch slices. Brush both sides of the sweet potatoes with extra virgin olive oil.
• 4. In a small mixing bowl, combine maple syrup, lime juice and cinnamom. Whisk well.
• 5. On a hot grill, cook potatoes 2-3 minutes on each side. Place grilled sweet potatoes on a warm platter.
• 6. Drizzle the maple syrup mixture on the potatoes. Top off with the pecan pieces and goat cheese. Garnish with cilantro.

SWEET AND SPICY GRILLED SHRIMP

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Stir chile-garlic sauce and honey together in a small bowl.
• Thread shrimp onto soaked bamboo skewers, piercing through the head and tail ends.
• Cook the skewers on the preheated grill, frequently turning and basting with the sauce mixture, until shrimp are firm and pink on all sides, about 10 minutes.

GRILLED BEER AND BUTTER SHRIMP WITH POTATOES

Steps:

• Preheat a grill to medium high. Stack 2 large sheets of heavy-duty foil; spread the potatoes and onion wedges in the center. Fold up the sides to form a bowl shape. Dot the vegetables with2 tablespoons butter and sprinkle with 1/2 teaspoon salt; pour in about two-thirds of the beer. Lay another large sheet of foil on top; crimp the edges to seal. Set the foil packet on the grill; cover and cook until the potatoes are fork-tender, 20 to 25 minutes. Meanwhile, stack 2 more large sheets of foil and spread the shrimp in the center. Fold up the sides to form a bowl shape. Dot the shrimp with the remaining 1 tablespoon butter, sprinkle with the Old Bay and pour in the remaining beer. Top with another sheet of foil; crimp the edges to seal. When the vegetables are almost done, add the shrimp foil packet to the grill; cover and cook until the shrimp are pink, 6 to 8 minutes. Sprinkle the vegetables with the parsley, and salt to taste. Serve with the shrimp and the cooking liquid from the packets.

BLACKENED SHRIMP WITH MASHED SWEET POTATOES AND ANDOUILLE CREAM

Steps:

• For the sweet potatoes, in a one-gallon saucepot, add the potatoes and cover with water. Bring to a boil and cook until fork tender. When cooked, strain potatoes. In a large bowl, while potatoes are still hot, add honey, butter, cinnamon, salt, and pepper. Mash together and reserve on stovetop with low heat.
• For the andouille cream, in a large saute pan with the olive oil, sweat the garlic and shallots. Add the celery and saute for one minute. Add the white wine, sausage, and thyme. Reduce for about one minute to half. Add heavy cream and reduce mixture by half again. Stir in Cajun seasoning and butter, saute for one minute. Stir in parsley and season. Be sure to remove thyme sprig before serving. Reserve on stovetop with low heat.
• For the shrimp, dredge shrimp in blackening spice. Season each side of the shrimp with salt and ground black pepper. In a hot saute pan with olive oil, pan sear shrimp. Be sure not to burn the blackening spice, or it will turn very bitter in taste.
• For the presentation, spoon the potatoes in the center of a serving plate. Then stand three shrimp on the potatoes, with the tails in on top. Lastly, spoon a portion of the andouille cream on top of the shrimp and potatoes.

MINI SHRIMP & SWEET POTATO KABOBS

Steps:

• Preheat oven to 400°. Peel and cut potatoes into 1-inch cubes (about 24 cubes). Toss with 2 tablespoons oil, rosemary and 1/2 teaspoon chili powder. Transfer to a greased 15x10x1-in. baking pan. Roast 20-25 minutes or until almost tender, stirring occasionally. Cool slightly., Meanwhile, in a small bowl, whisk lemon juice and the remaining oil and chili powder until blended. Reserve 2 tablespoons marinade for basting. Add shrimp to remaining marinade and toss to coat. Refrigerate, covered, 20 minutes., On each of 12 soaked wooden appetizer skewers, thread sweet potato and shrimp. Brush reserved marinade over kabobs; sprinkle with salt and pepper., Grill, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink.

CAJUN SHRIMP WITH POTATOES

Steps:

• In a 2-1/2-qt. microwave-safe dish, combine onion and oil. Cover and microwave on high for 1-3 minutes. Stir in green onions and celery; cover and cook 1-2 minutes longer. Add the potatoes, salt, Cajun seasoning and pepper. , Cover and cook for 7-9 minutes or until potatoes are nearly tender. Stir in shrimp and bacon. Cover and cook on high for 3-1/2 minutes or until shrimp is pink and potatoes are tender.

SHRIMP & SWEET POTATO SKEWERS

Steps:

• Preheat oven to 450°. Place sweet potatoes in a greased 15x10x1-in. baking pan. Mix 1 tablespoons oil, rosemary and 1/2 teaspoon paprika; drizzle over potatoes. Toss to coat. Roast 25-35 minutes or just until just tender, stirring occasionally., On six metal or soaked wooden skewers, alternately thread shrimp and sweet potatoes; sprinkle with salt and pepper. Grill, covered, over medium heat 5-7 minutes or until shrimp turn pink, turning once., Meanwhile, in a small bowl, whisk lemon juice and the remaining oil and paprika until blended. Serve skewers with couscous and drizzle with lemon mixture.