Grilled Shrimp Recipe
Phyllis Said:
Does anyone have a great recipe for grilled shrimp?We Answered:
we take aluminum foil and pull off a piece about the size of notebook paper. place some shrimp on it in the middle, add butter and garlic, salt & and pepper & a little lemon juice- fold over the sides to make a closed pouch, place on grill with fold on the upside so butter wont run out into the flames..u can add barbeque sauce instead of butter, or italian dressing - they all make for a great shrim p dish. with it, serve rice, grilled mushrooms and veggies like squash (which is also excellent grilled in foil packets with butter and garlic) bell peppers, zuchinni, potato slices, onions, cherry tomatoes, etc. garlic mashed potatoes or cheddar mashed potatoes and a salad make good sides for shrimp.Maureen Said:
Does anyone have a really good recipe for grilled shrimp?We Answered:
SPICY LIME-GINGER GRILLED SHRIMPMARINADE AND DRESSING:
3/4 cup fresh lime juice
1 tablespoon minced fresh ginger
2 garlic cloves, minced
2 shallots, finely chopped
2 tablespoons finely chopped cilantro
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes, or to taste
2 1/2 tablespoons lemon or lime marmalade
1/3 cup olive oil
1 European cucumber, halved and seeded
4 carrots, peeled
1 head red leaf lettuce
2 tablespoons finely chopped cilantro
Leave a small portion of the cucumber peel on, if tender to add more color and nutrition. This can be done easily by peeling off portions in strips, leaving some strips of green attached. 1. If using bamboo skewers, soak in cold water for at least 1 hour. This will prevent them from burning when grilled.
2. Combine the lime juice, ginger, garlic, shallots, cilantro, salt, black pepper, red pepper flakes, and marmalade in a small mixing bowl. Whisk until all the ingredients are well combined. Slowly add the olive oil, whisking until thoroughly incorporated. Taste and adjust seasoning.
3. Thread the shrimp on short wooden skewers (4-6 to a skewer), and lay them flat in a shallow, non-aluminum dish. Pour half of the marinade over the shrimp and marinate for 1/2 hour, turning once or twice.
4. Meanwhile, shred the cucumber and carrots using the shredding blade of a food processor. Place in a medium mixing bowl. Add enough of the remaining marinade to moisten the vegetables; reserve the rest for dipping.
5. When ready to serve, prepare the barbecue for medium high heat grilling and place the skewered shrimp flat on the grill. Baste each side with the marinade and grill until just cooked, about 3 minutes on each side.
6. Arrange the red leaf lettuce on a 12 inch platter and mound the cucumber and carrot mixture on top. Place the skewered grilled shrimp on top of the vegetables and let guests help themselves, using small plates. Or arrange each serving separately, placing a lettuce leaf on each plate, adding the vegetable mixture, and then the shrimp, removed from skewers and arranged in a circle.
Garnish with the chopped cilantro and pass the remaining marinade for dipping.
ADVANCE PREPARATION: The marinade may be made a day in advance and refrigerated. The vegetables may be shredded and lightly dressed up to 4 hours in advance.
Theresa Said:
Recipe for Grilled Shrimp with rouille and Peppers?We Answered:
2 Poblano peppers1 pound cheddar cheese, grated
6 cups grits, cooked to package directions
Flour
Eggwash
Fresh bread crumbs for breading cakes
2 red bell peppers, diced very finely
1 tablespoon peanut oil, plus oil for frying cakes
4 tablespoons Grand Marnier
2 cups Karo, light corn syrup
2 to 4 anchovy fillets, to taste
1 tablespoon capers
1/4 teaspoon harissa or Chinese red pepper sauce
1 tablespoon chopped garlic
1 large lemon, juiced
1 cup homemade mayonnaise (commercial can be substituted, but use reduced sugar type to avoid too much sweetness)
12 U-12 shrimp (jumbo, the bigger the better)
3 tablespoons sliced scallion tops
For the Grit Cakes: Roast one poblano pepper over open flame on gas stove until completely charred, then cool and dice. Add pepper and cheese to grits. Stir to incorporate and spread in pan approximately 2 to 3 inches thick. Let sit and refrigerate until it is cold. Remove from refrigerator and cut with biscuit cutter to create cakes. Bread the cakes in flour, eggwash and bread crumbs. Keep in refrigerator until you are ready to cook the dish.
For the Pepper Jelly: Saute diced red peppers and remaining 1 poblano in 1 tablespoon peanut oil for 1 minute. Deglaze with Grand Marnier and add Karo syrup. Cook at moderate heat approximately 20 minutes, liquid should reduce by 2/3. Remove from heat and cool slightly.
For the Rouille: Combine anchovies, capers, pepper sauce, garlic and lemon juice in a blender until smooth. Fold in mayonnaise and refrigerate.
For plating: Deep fry the cakes. Place Pepper Jelly on the bottom of the plate. Grill shrimp only until firm and pink. Do not overcook. Briefly place fried cake on grill to score and flavor, being careful not to burn breading. Place cake on Pepper Jelly and top with 2 shrimp per person. Drizzle Rouille on top and sprinkle with scallions.
Options: Top the cake with a teaspoon of salmon caviar, which will add texture and richness.
Hugh Said:
Anyone got a recipe for Grilled Shrimp and Spinach Salad ? Like the one they make at Applebees.?We Answered:
Spinach, fresh diced tomatoes, bacon pieces, roasted red peppers, red onions, toasted sliced almonds and hot bacon vinaigrette—all topped with succulent garlic seasoned, grilled shrimpJaime Said:
Anyone have a really good grilled shrimp recipe?We Answered:
Grilled Shrimp and Tarragon Tartar SauceGrilled Shrimp
1 1/2 pounds fresh uncooked shrimp, peeled and deveined (I used shell on, easy peel, deveined large tiger prawns)
3/4 cup olive oil
1 medium onion grated (I chopped mine)
Juice of 2-4 lemons, depending on how much shrimp you have
1 clove garlic, finely chopped ( I use my microplane and grate the garlic--it's faster and gives more flavor)
1 tablespoon fresh thyme
1 tablespoon fresh basil- chopped
1/8 teaspoon ground cloves
1/2 teaspoon celery seed (I didn't have any so I subbed ground coriander seeds)
1/2 teaspoon chili powder
couple pinches of sea or kosher salt
couple of pinches of cayenne pepper--to your taste
Mix in a large bowl. Let marinade for a few hours if you have time. 30 minutes will give good flavor. Put shrimp on skewers (if needed). Grill.
Flip the shrimp when the pink spreads to the middle of the shrimp. The shrimp are done when they turn pink. Most people overcook shrimp. They will literally take 3-4 minutes or less depending on size. Serve with Tarragon Tartar Sauce.
Tarragon Tartar Sauce
1 cup mayonnaise
3 tablespoons sweet relish
1 tablespoon fresh lemon juice
3 tablespoons drained capers, rinsed
1 tablespoon chopped fresh tarragon
1 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
Stir together mayonnaise, relish, lemon juice, capers, tarragon, salt and pepper in a medium bowl. Sauce can be refrigerated in an airtight container up to one week. Makes 1¼ cups
(Dried tarragon doesn't have the same flavor as fresh--I'd leave it out if you don't have any fresh on hand. You could sub parsley or dill if you wanted.)
--“Let Us Keep The Feast in Historic Beaufort†cookbook, St. Paul’s Episcopal Church Women
Misty Said:
Looking for a tasty GRILLED SHRIMP recipe........?We Answered:
Recipe for grilled shrimp with a marinade of lemon juice green onions, parsley, garlic and oil.INGREDIENTS:
2 pounds jumbo shrimp
1/4 cup vegetable oil
2 to 3 Tbsp fresh lemon juice
1 bunch green onions, with a few inches of green, thinly sliced
1/4 cup chopped parsley
3 cloves garlic, finely minced
1 teaspoon dried basil
1 teaspoon dry mustard
1 teaspoon salt
PREPARATION:
Place shrimp in a glass bowl. Stir remaining ingredients together; pour over shrimp. Cover and marinate for 3 to 4 hours. Grill over hot coals for about 5 to 7 minutes, turning halfway through the cooking time.
Serves 4 to 6.
Julie Said:
What is the best recipe for grilled shrimp on the barbeque?We Answered:
Two recipes:Juice of one lime, salt/pepper to taste, 2 tbsp chopped cilantro, 1/4 cup olive oil and 1 minced garlic. Marinate shrimp for 45 minutes before grilling for only two minutes per side. (If you like spicy, add a minced pepper like jalepeno or bird chilis)
1/2 cup of dark soy sauce, 2 minced garlic cloves, 2 inch grated ginger, and a few dashes of fish sauce. Marinate for 30 minutes. Take out and brush with hoisin or thick teryaki sauce and grill quickly.