SHRIMP SKEWERS
Provided by Ina Garten
Yield 8 to 10 for cocktails
Number Of Ingredients 9
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.
BROILED SHRIMP SKEWERS
Any gathering will be special when you serve flavorful and juicy shrimp skewers. They're easy to assemble and broil to perfection. -Anthony Glazik, Peotone, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the chutney, cilantro, lime juice, oil, pepper sauce and garlic. Cover and refrigerate., Cut bacon strips in half lengthwise and widthwise. In a skillet, partially cook the bacon for 2 minutes on each side; drain. Wrap a piece of bacon around each shrimp. , On 10 metal or soaked wooden skewers, alternately thread the shrimp, papaya, pineapple, tomatoes and green onions. Brush with half the chutney mixture. Turn and brush with remaining chutney mixture. Cover and refrigerate for at least 30 minutes. , Broil 4-5 in. from the heat for 5 minutes. Turn and broil until shrimp turn pink, 5-7 minutes.
Nutrition Facts : Calories 343 calories, Fat 6g fat (1g saturated fat), Cholesterol 91mg cholesterol, Sodium 523mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 3g fiber), Protein 15g protein.
GARLIC SHRIMP KABOBS
Steps:
- Rinse and dry shrimp.
- Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.
- Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer.
- Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 0.7 g, Cholesterol 115 mg, Fat 9.7 g, Fiber 0.1 g, Protein 12.4 g, SaturatedFat 1.4 g, Sodium 132.8 mg, Sugar 0.1 g
SHRIMP & VEGGIE KABOBS (GRILLED/OVEN-ROASTED)
This is one of our favorite ways to prepare some of the summer veggies from our garden along with one of our favorite seafoods. Either way, on the grill or in the oven, these shrimp and vegetable kabobs are absolutely delicious. I highly recommend using the Louisiana Cajun seasoning, but any of your favorite seasoned salts would...
Provided by Tere Gill
Categories Seafood
Time 1h
Number Of Ingredients 8
Steps:
- 1. Gather all ingredients. Thaw shrimp if using frozen. Rinse and dry vegetables. Line a rimmed sheetpan with aluminum foil. Preheat oven to 425 degrees F.
- 2. Prep vegetables: Remove stem and seeds from bell peppers; cut into 1 to 1 1/2 inch squares. Remove dry outer skin and root from onion; cut the onion into 1 inch chunks (approximately; see photo.) Slice off blossom end and stem of zucchini; cut into 1 inch chunks (approximately; see photo.)
- 3. Insert flat stainless steel or bamboo/chopstick skewer into centers of the vegetables and through the head end and tail of shrimp, beginning with a square of bell pepper, then onion, shrimp, zucchini and cherry tomato, ensuring at least 3 shrimp per skewer; place on prepared sheetpan; repeat until all skewers are full (see photos.)
- 4. Brush kabobs with oil to thoroughly coat each piece on all sides.
- 5. Sprinkle all sides of kabobs with Louisiana Cajun Seasoning (contains salt, so extra is unnecessary.)
- 6. Roast in preheated 425 degree F oven for 15 minutes; Turn kabobs over and roast for additional 12 to 15 minutes or until vegetables are tender to your preference (I usually go to 15.) If, at any point, you think they are getting too brown, reduce the heat to 400 degrees until done.
- 7. **NOTE: If skewers are long enough, and your oven is large enough, place both ends of skewers up on the rim of the baking sheet; if not, lightly oil the foil in pan. There may be a little smoke from the vegetable juices on the foil when the oven is first opened. Sometimes, a couple of the tomatoes will fall off the skewers...oh well, they still taste good! :-) If grilling, follow steps 1 thru 5, allowing time for soaking bamboo/chopstick skewers in water for 15 to 20 minutes, if using; cook over indirect heat until veggies are tender and shrimp are pink and no longer translucent, carefully turning kabobs several times, then over direct heat just long enough to add a little char, if desired.
- 8. Use a fork to slide the shrimp and vegetables off of the skewers. Serve as soon as possible. Great with just about anything! Try serving over rice or buttered noodles. Delish!
OVEN ROASTED PESTO SHRIMP SKEWERS
Make and share this Oven Roasted Pesto Shrimp Skewers recipe from Food.com.
Provided by Recipe Reader
Categories < 30 Mins
Time 25m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Soak 30 small wooden skewers in water to cover for 10 minutes and then drain.
- Position a rack in the upper third of the oven and preheat to 400 degrees.
- Line a large baking sheet with parchment paper.
- In a large bowl, combine the shrimp and pesto and toss until the shrimp are evenly coated.
- Thread 2 shrimp onto each skewer. (The skewers can be prepared up to this point, covered with plastic wrap and refrigerated for up to 24 hours.).
- Arrange the skewers in a single layer on the prepared baking sheet. Sprinkle with the red pepper flakes.
- Roast the shrimp until just opaque throughout, 8 to 10 minutes.
Nutrition Facts : Calories 53.9, Fat 0.8, SaturatedFat 0.1, Cholesterol 95.5, Sodium 429, Carbohydrate 0.7, Protein 10.3
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