ELECTRIC SMOKER SMOKED SHRIMP
Shrimp take on a smoky flavor nicely in the short time it takes to cook them, so I like to keep the seasoning simple so that the smoky flavor is the star. I use hickory chips but feel free to use wood of choice.
Provided by Soup Loving Nicole
Categories Seafood Shellfish Shrimp
Time 55m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat an electric smoker to 250 degrees F (120 degrees C).
- Place shrimp in a bowl. Add oil, paprika, and parsley and stir gently to coat. Transfer to a 6x8-inch baking sheet.
- Smoke shrimp in the preheated smoker until they are bright pink on the outside and the meat is opaque, about 45 minutes.
Nutrition Facts : Calories 151.9 calories, Carbohydrate 0.2 g, Cholesterol 255.4 mg, Fat 3.8 g, Fiber 0.1 g, Protein 27.5 g, SaturatedFat 0.7 g, Sodium 294.3 mg
SMOKIN' SHRIMP SKEWERS
I have a crazy growing rosemary bush in my backyard and II always have a bag of shrimp from Costco in my freezer. With just a few minutes prep time, I can have these for dinner any day of the week and they are so quick to cook they would work for a party appetizer too. This recipe also works to just grill in a grill pan without the rosemary skewers. From Marcella Valladolid.
Provided by cookiedog
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Remove the leaves from half of each rosemary sprig. Reserve the sprigs to use for skewers. Chop enough of the leaves to make 1 1/2 teaspoons. (Reserve the remaining leaves for another use.) Combine the olive oil, lime juice, garlic, cilantro, chili powder, and chopped rosemary in a medium bowl. Season the marinade with salt and pepper, to taste. Add the shrimp and toss until coated. Let stand for 5 - 10 minutes (not longer or they will be tough). Skewer 2 shrimp onto each rosemary sprig. (I had a lot of extra shrimp not on skewers that I was able to just cook in the grill pan without skewers and it was just as good).
- Heat a large, wide grill pan (or comal) over high heat. Add the skewers and cook for 1 minute per side, or just until the shrimp is cooked through and turns pink. Do not overcook. Transfer to a platter, garnish with the lime wedges and serve immediately.
- *Cook's Note: Make sure to buy rosemary sprigs with thick stems. Some rosemary twigs are very flimsy; you want the kind that are like a small twig, which will be strong enough to hold the shrimp.
- **Cook's Note: Use the exact same marinade on chicken breasts and whole chickens for roasting. It's also great on any white fish fillet; just add a couple of tablespoons of butter to the pan drippings after the fish has been cooked and removed. Drizzle the sauce over the fish and serve!
- ***Cook's Note: The chipotle chile is a smoked, dried jalapeno. They can be found dried, pickled or canned "in adobo" which is a sauce made with ground chiles, herbs, vinegar and spices. For this recipe, we will use the chipotle powder. Both types are sold in most supermarkets.
Nutrition Facts : Calories 318.3, Fat 16.7, SaturatedFat 2.5, Cholesterol 258.8, Sodium 265.4, Carbohydrate 6.8, Fiber 1.6, Sugar 0.8, Protein 35.3
CARIBBEAN SHRIMP SKEWERS
Zip off to the Caribbean with the tropical flavors of jerk spices, shrimp and pineapple! These easy skewers are perfect for a picnic, party or an anytime snack. Two of these satisfying skewers are less than 100 calories.
Provided by Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the allspice, thyme, cinnamon, cumin, nutmeg, cayenne, black pepper and salt in a bowl. Add the shrimp and toss thoroughly.
- Heat 1 teaspoon of the oil in a small nonstick skillet set over medium-high heat. Add the shrimp in a single, uncrowded layer and cook until no longer translucent in the center, 2 to 3 minutes per side. Transfer to a plate.
- Heat the remaining 1 teaspoon oil in the skillet. Add the pineapple and cook until lightly browned, about 1 minute. Turn and cook until again lightly browned on the underside, 1 minute more. Remove from the heat.
- Thread each skewer in the following order: mint leaf, pineapple chunk, shrimp, pineapple chunk and mint leaf. Serve warm or at room temperature.
Nutrition Facts : Calories 93 calorie, Fat 2.5 grams, SaturatedFat 0 grams, Cholesterol 116 milligrams, Sodium 735 milligrams, Carbohydrate 8.1 grams, Fiber 1.4 grams, Protein 10.7 grams, Sugar 6.6 grams
SMOKIN' SHRIMP SKEWERS
Provided by Marcela Valladolid
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Remove the leaves from half of each rosemary sprig. Reserve the sprigs to use for skewers. Chop enough of the leaves to make 1 1/2 teaspoons. (Reserve the remaining leaves for another use.) Combine the olive oil, lime juice, garlic, cilantro, chili powder, and chopped rosemary in a medium bowl. Season the marinade with salt and pepper, to taste. Add the shrimp and toss until coated. Let stand for 5 minutes. Skewer 2 shrimp onto each rosemary sprig.
- Heat a large, wide grill pan (or comal) over high heat. Add the skewers and cook for 1 minute per side, or just until the shrimp is cooked through and turns pink. Do not overcook. Transfer to a platter, garnish with the lime wedges and serve immediately.
Nutrition Facts : Calories 184 calorie, Fat 8.5 grams, SaturatedFat 1 grams, Cholesterol 214 milligrams, Sodium 1089 milligrams, Carbohydrate 2 grams, Protein 23 grams, Sugar 0 grams
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