GRILLED SHRIMP SKEWERS WITH TOMATO, GARLIC & HERBS
Shrimp marinated in a mix of olive oil, tomato paste, lemon, garlic & herbs and then grilled until slightly charred.
Provided by Jennifer Segal
Categories Dinner
Time 1h20m
Yield 4 - 6
Number Of Ingredients 11
Steps:
- To make the marinade, combine all of the ingredients except for the shrimp in a mini food processor or blender; blend until the mixture forms a smooth paste.
- Combine the shrimp and the marinade in a medium bowl and stir until shrimp are evenly coated. Let marinate at room temperature for 30 minutes - 1 hour.
- Preheat the grill to medium-high heat. Meanwhile, thread the shrimp onto skewers (going through the top and bottom of each shrimp). Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated. Grill the shrimp skewers about 1½ minutes per side. Be sure not to overcook! Serve hot, room temperature or cold.
- *If you're entertaining and want to get everything done ahead of time, you can thread the shrimp onto the skewers right after mixing with the marinade.
Nutrition Facts : Calories 251, Fat 15 g, Carbohydrate 7 g, Protein 21 g, SaturatedFat 2 g, Sugar 3 g, Fiber 1 g, Sodium 911 mg, Cholesterol 191 mg
GRILLED SHRIMP SKEWERS MARINATED IN AN ORANGE-CHAMPAGNE VINAIGRETTE
Steps:
- In a medium bowl, combine Champagne vinegar, orange olive oil, and dressing mix. Cut orange and squeeze for juice. Add shrimp and toss to coat. Set aside.
- Make rosemary skewers by stripping off all the leaves except the top of 5-inch rosemary stalks. Set aside.
- Skewer the shrimp and tomatoes by putting 1 shrimp followed by 1 cherry tomato on each rosemary skewer. Wrap the leafy end of the rosemary in the foil squares to prevent from burning during grilling.
- Grill on preheated grill for about 2 minutes per side or until the shrimp turns pink. Remove foil from ends of skewers and serve.
GRILLED SHRIMP WITH BACON, TOMATO AND SCALLION VINAIGRETTE
Steps:
- Put the bacon in a cast-iron skillet over medium heat and cook, stirring occasionally, until the bacon is crisp and the fat is rendered.
- When the bacon is just about done, heat the canola oil in a nonreactive skillet over medium-high heat. Add the tomatoes and salt and pepper and cook, stirring, just until slightly softened. Using a slotted spoon, transfer the bacon to the skillet with the tomatoes and add the cilantro, vinegar, thyme and green onions. Cook, stirring, until heated through, about 5 minutes. Set aside; keep warm.
- Heat a charcoal or gas grill to high for direct grilling.
- Brush the shrimp with canola oil and sprinkle with salt and pepper. Using two skewers at a time, thread four shrimp on the skewers near the tail and head ends--this makes it easier to flip the shrimp on the grill. Grill until slightly charred and cooked through, about 2 minutes per side.
- Remove the shrimp from the skewers and top with the warm vinaigrette.
Nutrition Facts : Calories 157 calorie, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 33 milligrams, Sodium 392 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 5 grams, Sugar 1 grams
TOMATO-BASIL SHRIMP SKEWERS
I promise you that these are THE best, most perfectly seasoned shrimp you will ever eat. My husband doesn't normally care for shrimp, but he raves over these! -Jennifer Fulk, Moreno Valley, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the first six ingredients; add shrimp. Seal bag and turn to coat; refrigerate for up to 30 minutes. , Drain and discard marinade. Thread shrimp onto six metal or soaked wooden skewers. Grill, covered, over medium heat for 3-5 minutes on each side or until shrimp turn pink, turning once.
Nutrition Facts : Calories 218 calories, Fat 13g fat (2g saturated fat), Cholesterol 224mg cholesterol, Sodium 302mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.
GRILLED SHRIMP SKEWERS WITH ROASTED RED PEPPER SAUCE
Fresh wild shrimp from the Gulf of Mexico (and the Atlantic coast off the Carolinas and Georgia) are the best option for shrimp lovers. Leave them in the shell, which keeps them juicy, before threading on skewers to grill. These are seasoned only with a little salt, then served with a spicy red pepper sauce that takes cues from the Catalan romesco.
Provided by David Tanis
Categories dinner, seafood, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Prepare a hot charcoal grill. Lay peppers directly on the grill and let them blister, turning frequently until blackened all over, about 8 minutes. Set aside on a plate until cool enough to handle. (Alternatively, roast peppers on the stovetop, directly on the flames of a gas burner.)
- Cut peppers in half lengthwise. Cut off stems, scrape away skins and seeds, and discard. Do not rinse; a bit of char is OK. Chop the peppers into 2-inch chunks.
- With a food processor or blender, whirl together peppers, almonds, pimentón, cayenne and garlic to form a rough paste. Season with salt and pepper. Slowly add olive oil to achieve the consistency of a thick milkshake. Taste, adjust seasoning and transfer to a serving bowl.
- In a medium saucepan, boil potatoes in well-salted water until just done, about 10 minutes. Drain.
- Place onion pieces on the grill skin-side down. Salt lightly. Cover with lid and cook until onions are soft, about 15 minutes. Set aside and keep warm.
- Place boiled potatoes on grill and cook until slightly charred, 8 to 10 minutes. Set aside and keep warm.
- Meanwhile, thread shrimp onto skewers, 4 or 5 shrimp per skewer, without crowding. (If using bamboo skewers, soak them in water to prevent burning.) Brush lightly with olive oil and sprinkle with salt.
- Lay skewers on grill over hot coals. Cook for about 3 minutes, then flip and cook until shrimp turn pink and are a bit charred, 3 minutes more
- Arrange shrimp, potatoes and onions on a large platter. Serve with the red pepper sauce and lemon wedges.
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