EMERIL'S LEMON-HERB GRILLED SHRIMP
This shrimp recipe from Emeril Legasse is super simple and comes together easily-the lemon juice and herbs really put it over the top. Serve with corn on the cob, grilled vegetables, or a rice pilaf.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Using a pair of kitchen shears or a paring knife, cut through shell along the back of each shrimp. Devein shrimp, leaving shells on.
- In a small bowl, combine lemon juice, oil, garlic, rosemary, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Reserve 6 tablespoons lemon mixture for serving. Place shrimp and remaining lemon mixture in a resealable plastic bag; seal bag and shake to coat shrimp. Refrigerate 1 hour.
- Heat grill or grill pan to high. Clean and oil grill. Remove shrimp from marinade, wiping off excess. Grill until opaque throughout, 2 to 3 minutes per side. Serve shrimp drizzled with reserved lemon mixture.
Nutrition Facts : Calories 291 g, Fat 14 g, Protein 35 g
LEMON & DILL SHRIMP SANDWICHES
Our family took a once-in-a-lifetime trip to Norway, where we got to eat incredible shrimp sandwiches like these. The crustier the bread, the better. -Monica Kolva, Millville, New Jersey
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 sandwiches.
Number Of Ingredients 9
Steps:
- Hollow out bun bottoms, leaving a 1/2-in. shell (save removed bread for another use). In a large skillet, heat butter over medium heat. Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink., In a small bowl, mix mayonnaise, lemon juice, dill, salt and pepper until blended. Add shrimp; toss to coat. Spoon shrimp mixture into bun bottoms. If desired, top with lettuce and tomato. Replace bun tops.
Nutrition Facts : Calories 534 calories, Fat 31g fat (6g saturated fat), Cholesterol 156mg cholesterol, Sodium 992mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.
GRILLED SHRIMP WITH LEMON-DILL BUTTER AND ORZO SALAD
Provided by Bobby Flay
Categories appetizer
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Place lemon juice in a small non-reactive saucepan and reduce to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste. Mix well and scrape into a ramekin. Refrigerate for 1 hour.
- Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper, to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper, to taste.
- Preheat grill to high. Toss the shrimp in some olive oil and season with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice. Grill, turning once for 4 to 5 minutes. Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter. Garnish with fresh dill.
GRILLED SHRIMP WITH LEMON-DILL BUTTER AND ORZO SALAD
Steps:
- Place lemon juice in a small non-reactive saucepan and reduce to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste. Mix well and scrape into a ramekin. Refrigerate for 1 hour.
- Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper to taste.
- Preheat grill to high. Toss the shrimp in some olive oil and season with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice. Grill, turning once for 4 to 5 minutes. Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter. Garnish with fresh dill.
LEMON-DILL SHRIMP
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
- Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to one of the pans and turn the heat to high. When the foam subsides, invert a pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other shrimp. Cook the shrimp, without moving them, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the zest, juice, and dill to each pan, and shake the pan to combine.
- Divide the shrimp among 4 plates or arrange on a platter. Serve hot or at room temperature.
GRILLED LEMON DILL FISH
Make and share this Grilled Lemon Dill Fish recipe from Food.com.
Provided by Jolene Green
Categories Summer
Time 23m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- PREHEAT grill to medium heat. Mix mayo, lemon peel, lemon juice and dill.
- PLACE fish on greased grill grate. Brush with half of the mayo mixture.
- GRILL 5 min.; turn fish. Brush with the remaining mayo mixture. Grill an additional 5 to 8 minute or until fish flakes easily with fork.
Nutrition Facts : Calories 220.2, Fat 10.8, SaturatedFat 1.7, Cholesterol 72.8, Sodium 327.6, Carbohydrate 2.9, Fiber 0.1, Sugar 1.4, Protein 26.1
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