Grilled Jumbo Shrimp With Garlic Herb Butter Recipes

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BUTTERY GARLIC & GARDEN HERB GRILLED JUMBO SHRIMP

Have napkins ready for this starter course! Peel these bad boys at the table and lick the garlic and herb butter from your fingers! Caribbean rum really adds a wonderful flavor! WINE: Crack open a bottle of Viognier, the dry fruity wine is lovely with the garlic and shrimp.

Provided by NcMysteryShopper

Categories     < 30 Mins

Time 18m

Yield 4 serving(s)

Number Of Ingredients 9



Buttery Garlic & Garden Herb Grilled Jumbo Shrimp image

Steps:

  • Pulse parsley, basil, garlic and shallots in food processor until finely minced (or mince with knife).
  • Add minced mixture to small sauce pan with butter until butter can be stirred and ingredients combined; medium heat.
  • Light a grill or heat a grill pan.
  • Spread Shrimp open and season with salt & pepper, and brush liberally with the herb butter.
  • Grill over a medium-hot flame, shell side down, until slightly charred, about 1 minute. Turn and grill the other side until lightly browned, about 40 seconds. Flip again and lather with more herb butter, sprinkle with rum and grill until barely cooked through and bubbling, about 1 minute longer.
  • Serve at once.

Nutrition Facts : Calories 234.3, Fat 23.3, SaturatedFat 14.7, Cholesterol 103.9, Sodium 215.9, Carbohydrate 2, Fiber 0.3, Sugar 0.1, Protein 5.3

1/4 cup fresh parsley
1/4 cup fresh basil
3 -4 garlic cloves (minced jarred is fine)
1 shallot
1/2 cup butter
16 large shrimp, in the shell preferably with heads left on (Halved lengthwise, leaving them attached 1 inch below the head and deveined)
salt
fresh ground black pepper
white rum, for sprinkling

CHEF JOHN'S GRILLED GARLIC AND HERB SHRIMP

This grilled garlic and herb shrimp recipe is very easy, IF you can just walk out into the backyard, and pick a handful of your own fresh, green sprigs. However, these are so amazingly delicious, if you don't have a garden, then do splurge and buy a bunch of all the herbs. And get the extra large shrimp so they can grill longer and get maximum caramelization.

Provided by Chef John

Categories     Seafood     Shellfish     Shrimp

Time 3h

Yield 6

Number Of Ingredients 16



Chef John's Grilled Garlic and Herb Shrimp image

Steps:

  • Place salt, lemon zest, and 3 cloves garlic in bowl of a mortar and pestle. Pound with the pestle until mixture begins to form a paste, about 2 minutes. Add chopped basil, parsley, oregano, and thyme and pound with pestle until mixture begin to come together, about 5 minutes.
  • Drizzle about 1 tablespoon of the olive oil into herb mixture. Grind together until mixture begins to form a sauce for marinating, about 1 minute. Pour in the remaining 3 tablespoons olive oil. Stir mixture with a spoon until mixture is thoroughly combined, adding additional olive oil as needed. Mixture should be fairly thick but pourable.
  • Place shrimp in a large bowl and mix in about 2/3 of the sauce, reserving 1/3 for serving. Stir until shrimp are evenly coated with the sauce, about 2 minutes. Transfer shrimp to a resealable plastic bag. Refrigerate 2 to 3 hours. Cover and refrigerate remaining sauce.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Thread shrimp onto skewers (pierce each twice, once through large part of shrimp, once through small part). Place skewers on hot grill. Cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side. Transfer skewers to serving platter.
  • Pour remaining sauce into mixing bowl. Whisk in 1 tablespoon olive oil, lemon juice, red pepper flakes, cayenne pepper, salt and black pepper. Spoon sauce over shrimp. Serve with lemon wedges.

Nutrition Facts : Calories 223.2 calories, Carbohydrate 1.9 g, Cholesterol 230.4 mg, Fat 12.6 g, Fiber 0.7 g, Protein 25.1 g, SaturatedFat 1.9 g, Sodium 772.5 mg, Sugar 0.1 g

1 ½ teaspoons kosher salt
½ teaspoon lemon zest
3 cloves garlic, thinly sliced
3 tablespoons chopped fresh basil leaves
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh lemon thyme leaves
4 tablespoons olive oil, divided, or as needed
2 pounds extra large shrimp (16-20), peeled and deveined, tail left on
skewers
1 tablespoon olive oil
½ lemon, juiced
½ teaspoon red pepper flakes
1 pinch cayenne pepper
salt and ground black pepper to taste
1 lemon, cut into wedges

GRILLED GARLIC AND HERB SHRIMP

My dad gave me this recipe, and every time I make it I have people begging me for the recipe.

Provided by berly15216

Categories     Seafood     Shellfish     Shrimp

Time 2h15m

Yield 4

Number Of Ingredients 9



Grilled Garlic and Herb Shrimp image

Steps:

  • Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
  • Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
  • Remove shrimp from marinade, drain excess, and discard marinade.
  • Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

Nutrition Facts : Calories 336.4 calories, Carbohydrate 10.2 g, Cholesterol 345.6 mg, Fat 15.7 g, Fiber 1.1 g, Protein 37.8 g, SaturatedFat 2.4 g, Sodium 400.8 mg, Sugar 7 g

2 teaspoons ground paprika
2 tablespoons fresh minced garlic
2 teaspoons Italian seasoning blend
2 tablespoons fresh lemon juice
¼ cup olive oil
½ teaspoon ground black pepper
2 teaspoons dried basil leaves
2 tablespoons brown sugar, packed
2 pounds large shrimp (21-25 per pound), peeled and deveined

GRILLED JUMBO SHRIMP WITH GARLIC-HERB BUTTER

A very simple recipe with just enough seasoning to enhance the flavor of the grilled shrimp without overpowering it. The best way to eat the shrimp is to peel them at the table and dip in extra butter sauce left over from the recipe. I have prepared the recipe with and without the rum - I do not find the rum to add anything special.

Provided by WannaBcook5792

Categories     Very Low Carbs

Time 28m

Yield 4 serving(s)

Number Of Ingredients 8



Grilled Jumbo Shrimp With Garlic-Herb Butter image

Steps:

  • In a small saucepan, combine the butter with the parsley, basil, garlic and shallot and melt over low heat.
  • Light a grill or heat a grill pan.
  • Halve the shrimp lengthwise, leaving them attached 1 inch below the head (if the head is left on). Devein the shrimp and spread them open. Season with salt and pepper, then brush liberally with the herb butter.
  • Grill the shrimp over a medium-hot fire, shell side down, until lightly charred, about 1 minute.
  • Turn and grill the other side until lightly browned, about 40 seconds. Turn the shrimp again. Brush them liberally with more herb butter, sprinkle with rum and grill until barely cooked through and bubbling, about 1 minute longer.
  • Serve at once.

1/2 cup unsalted butter
1/4 cup finely chopped parsley (optional)
1/4 cup finely chopped basil (optional)
3 garlic cloves, finely chopped
1 shallot, finely chopped
16 jumbo shrimp, in the shell preferably with heads left on
salt & freshly ground black pepper
white rum, for sprinkling (optional)

GRILLED SHRIMP WITH HERB BUTTER

Provided by Pierre Franey

Categories     dinner, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8



Grilled Shrimp With Herb Butter image

Steps:

  • Preheat outdoor grill or oven broiler to high.
  • In a bowl, combine the shrimp with the red pepper, mustard, olive oil, lemon juice, thyme, salt and pepper, and blend well.
  • Arrange 6 shrimps on each of 4 skewers. Brush the sides with oil.
  • Place the shrimp on the grill or under the broiler about 4 inches from the heat source. Cook for about 2 minutes and turn, continue grilling for about 2 minutes more. Serve with herb butter sauce.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 438 milligrams, Sugar 0 grams, TransFat 0 grams

24 jumbo shrimp, about 2 pounds, shelled and deveined
1/4 teaspoon red pepper flakes
4 tablespoons Dijon mustard
2 tablespoons olive oil, plus extra for brushing
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh thyme or 1 teaspoon dried
Salt and freshly ground pepper to taste
Herb butter (see recipe)

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