GRILLED GARLIC AND HERB SHRIMP
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
GARLIC & HERB ROASTED SHRIMP
Steps:
- Preheat the oven to 400 degrees.
- Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
- Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.
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
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
ZESTY MARINATED SHRIMP
These easy shrimp look impressive on a buffet table and taste even better! The zesty sauce has a wonderful spicy citrus flavor. I especially like this recipe because I can prepare it ahead of time. -Mary Jane Guest, Alamosa, Colorado
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield about 4-1/2 dozen.
Number Of Ingredients 9
Steps:
- Place first eight ingredients in a large bowl; toss with shrimp. Refrigerate, covered, 4 hours, stirring occasionally. Drain before serving.
Nutrition Facts : Calories 28 calories, Fat 1g fat (0 saturated fat), Cholesterol 26mg cholesterol, Sodium 36mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
HERB MARINATED SHRIMP
Made these for my husbands Birthday and they were a big hit ! I have a huge herb garden and I love using fresh herbs in just about everything I cook. Hope you enjoy these as much as my family does !
Provided by Angela Gray
Categories Seafood
Time 45m
Number Of Ingredients 8
Steps:
- 1. Start by pre-soaking your wooden skewers. If using metal or broiling you can skip this obviously...
- 2. Combine first five ingredients in food processor; pulse until mixture is coarsely chopped.
- 3. Add olive oil and process until well blended.
- 4. Combine herb mixture and shrimp in a large zip lock bag and toss to coat.
- 5. Marinate shrimp in fridge for 30 minutes. Marinating any longer than 1 hr. can result in rubbery shrimp.
- 6. Go and pre-heat your grill, use upper rack if you have one. If broiling go ahead and start pre-heating your oven.
- 7. Remove shrimp from bag and thread onto skewers, you should have at least 6 shrimp to a skewer.
- 8. Place skewers on grill rack coated with cooking spray; grill three minutes on each side or until done. Make sure and DO NOT over cook, or you will have dry, chewy shrimp.
- 9. I like to serve these with flavored rice and a salad. Enjoy !
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
HERB-MARINATED SHRIMP
Provided by Monterey Salka
Categories main-dish
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- In a bowl, combine the shrimp with the herbs, lemon zest and juice, 1 tablespoon of the smoked paprika, some salt and pepper and enough canola oil to coat lightly. Marinate in the refrigerator for 15 minutes to 1 hour.
- Prepare a grill for medium-high heat. Preheat the oven to 400 degrees F.
- Thread the shrimp lengthwise onto soaked wooden skewers, straightening the shrimp as you go. Grill until the shrimp are grill-marked and opaque throughout, 3 minutes per side.
- Cut the cauliflower into 1/2-inch-thick slices, making sure to cut through the main stem so the slices stay intact. Oil the slices generously, season with salt and pepper, and sprinkle with the remaining 1 tablespoon smoked paprika.
- In a VERY HOT nonstick skillet, sear the cauliflower "steaks" in enough canola oil to coat the bottom of the pan. Once each side is golden brown, transfer to a baking sheet and roast until al dente.
- In a saucepan, combine the honey, sparkling wine and ginger and bring to a simmer. Add the kumquats and cook over low heat until jammy. Cool and reserve.
- Clean the watercress and then toss with the fennel fronds, sherry vinegar, fennel pollen and a generous drizzle of olive oil. Add salt and pepper to taste.
- Plate all elements and serve immediately.
FARFALLE WITH HERB-MARINATED GRILLED SHRIMP
Provided by Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- To butterfly shrimp, slice down back of shrimp with small sharp knife, almost completely through. Spread and flatten to form butterfly shape.
- Combine olive oil, vinegar, lemon juice, basil, parsley, oregano and red pepper flakes in shallow bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator 30 minutes.
- Remove shrimp from marinade, discarding marinade. Grill or broil shrimp, turning once, until shrimp turn pink.
- Spoon sauce over hot farfalle and top with shrimp. Garnish, if desired, with additional parsley.
- VARIATION: Substitute 1 lb. boneless, skinless chicken breasts for shrimp. Marinate and grill as above. Serve sliced chicken over hot farfalle.
GARLIC & HERB MARINADE FOR SHRIMP (GLUTEN FREE)
I designed this delicious sounding dish For the Fish & Seafood Forum Wild Card, Mixing Pot Challenge ZWT6.
Provided by UmmBinat
Categories Stew
Time 31m
Yield 1 lb, 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients except the lemon wedges & parsley springs in a zip-lock bag.
- Marinate for 20 minutes in the refrigerator.
- Grill on high heat for 5-6 minutes turning to char all sides.
- Serve garnished with lemon wedges and parsley springs.
FRESH HERB-MARINATED SHRIMP
Steps:
- In a small bowl, combine garlic, herbs, and oil, and season with salt and pepper. Store, refrigerated, in an airtight container, for up to 1 day. Add shrimp, and marinate for 1 hour.
- Heat a grill or grill pan to medium heat. Remove shrimp from marinade, and grill for 1 to 2 minutes per side.
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