Aug 14 # 1 of 18
Since I have this new fish cooker, I was thinking about grilling shrimp. Is that realistic? Anyone got a good recipe for seasoning shirmp for the barbie?
Aug 14 # 2 of 18
Yields: 4 Servings
3 teaspoons salt
3 cloves garlic crushed
1 1/2 cups olive oil
2 teaspoons liquid smoke
2 lbs. shrimp (peeled and deveined)
Pour marinade over shrimp and cover well for at least one hour. Place in skillet and cook (sauté) until shrimp is done (three to five minutes). Liquid smoke can be used if not cooking on the grill. Shrimp can also be put on skewers and placed on the grill, without liquid smoke.
Grilled Shrimp Kabobs
1/3 cup worcestershire sauce
1/2 cup nonfat mayonnaise
1/2 cup lemon juice
2 cups clam juice --or chicken broth
1 tablespoon brown sugar
1/4 cup fresh chopped cilantro --or dill or basil or other herbs --or 4 teaspoons dried herbs
1 1/2 pound large shrimp -- peeled and deveined --or 1 1/2 pound large scallops
2 green bell peppers -- seeded --cut into 1-inch squares
2 red bell peppers -- seeded --cut into 1-inch squares
1 large spanish onion -- peeled --cut into wedges
12 mushrooms --stem ends trimmed --wiped clean with moist paper towel
1. In oblong baking dish long enough to contain skewers, combine Worcestershire sauce, mayonnaise, lemon juice, clam juice, brown sugar and herbs, stirring briskly with fork to blend.
2. On 6 long or 12 small skewers, arrange shrimp or scallops alternately with vegetables, ending with a mushroom to anchor (use 2 mushrooms if using long skewers, one at each end). Place skewers in pan with marinade, cover and let stand 20 minutes, or refrigerate up to 2 days, turning often to coat all sides.
3. Prepare grill until coals turn gray, or follow directions for gas or electric grill. Remove kabobs from marinade and drain, reserving marinade.
4. Cook kabobs over hot coals, about 4 minutes on each side, until seafood is cooked but still tender and vegetables are lightly browned. Heat remaining marinade in small saucepan on side of grill and spoon over skewers before serving.
Grilled Shrimp With Bacon and Jalapenos
Prep: 20 min., Soak: 30 min., Grill: 6 min. If you're in a hurry, try the fully cooked bacon slices. Don't use flat, thin wooden picks--use thick, round ones.
16 thick, round wooden picks
16 unpeeled, large fresh shrimp
2 jalapeno peppers
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
8 thick-cut bacon slices, halved
Soak round wooden picks in water 30 minutes.
Peel shrimp, leaving tails on; devein, if desired. Set shrimp aside.
Cut each pepper lengthwise into 8 pieces; remove seeds.
Toss together shrimp, jalapeno peppers, olive oil, salt, and black pepper in a large bowl. Set aside.
Microwave bacon slices on HIGH 30 seconds.
Wrap 1 bacon slice half around 1 shrimp and 1 piece of jalapeÃ±o pepper. Secure with a wooden pick. Repeat procedure with remaining bacon slices, shrimp, and jalapeno pepper pieces.
Grill, without grill lid, over medium-high heat (350° to 400°) for 4 to 6 minutes or until shrimp turn pink, turning once.
Yield: Makes 8 servings
Grilled Shrimp with Chile Cream Sauce
Makes 2 servings
1 pound large shrimp, peeled and deveined
juice and zest of one lime
1 tablespoon toasted sesame oil
salt and freshly ground black pepper
1 tablespoon olive oil
1 medium white onion, diced
1 garlic clove, minced
3 Roma tomatoes, roasted
2 tablespoons chipotle from canned chipotle in adobo sauce (more if you like it hotter)
1/3 cup dry white wine
1/2 cup heavy cream
Season the shrimp with the lime juice, sesame oil, salt and pepper. Set aside to marinate for about 30 minutes. Reserve the marinade liquid.
To make the sauce:
Heat the oil in a saute pan. Add the diced onion and cook until soft (about 3 minutes). Add the garlic and cook for another minute. In a blender, blend the roasted tomatoes and chipotles. Add the tomato/chipotle mixture, the wine and the reserved marinade to the sautÃ© pan and cook over high heat for about 6 minutes, stirring and scraping the bottom of the pan to prevent sticking, Reduce heat to low and stir in the cream. Heat thoroughly (about two more minutes).
Prepare the grill. Either skewer* the shrimp or use a grill wok or grill basket. My favorite method is to use a grill basket as it is easier. When the grill is ready cook the shrimp until they turn bright pink (about two minutes). Turn and cook another two minutes. Serve with the sauce.
* If you are using skewers, soak them in water for about 20 minutes to prevent burning.
Aug 14 # 3 of 18
Recipe for grilled shrimp with a marinade of lemon juice green onions, parsley, garlic and oil.
* 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
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.
Aug 14 # 4 of 18
I grill shrimp now and then. You've got to watch them carefully because they cook so fast and you don't want them to be tough, but you get a really nice flavor.
Aug 14 # 5 of 18
I have never had grilled shrimp. Or made it, but I have seen them do it on the food network. It looks really good. And these are some good recipes