GARLIC BUTTER SHRIMP AND CORN SHEET PAN DINNER
This sheet pan dinner is loaded with summer corn, tomatoes, fennel and shrimp. The whole thing is broiled together, so you can have it on the table in a flash. Top with feta, fresh basil and a squeeze of lemon juice for the perfect summer weeknight meal.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to broil and line a rimmed baking sheet with aluminum foil.
- Toss the corn, fennel, olive oil, 1/2 teaspoon salt and 1/4 teaspoon of the red pepper flakes on the prepared baking sheet until evenly coated and combined. Spread into an even layer. Broil until crisp-tender and starting to brown in spots, tossing halfway through, about 8 minutes. Remove from the oven.
- Meanwhile, stir the melted butter, garlic, lemon zest, 1/4 teaspoon salt and remaining 1/4 teaspoon red pepper flakes together in a medium bowl until combined. Add the shrimp and tomatoes and toss to combine. Spread the shrimp mixture on top of the corn and fennel, then broil until the shrimp are opaque throughout and the tomatoes start to burst, about 6 minutes.
- Top with the reserved fennel fronds, feta and basil. Serve with lemon wedges for squeezing.
HABANERO BBQ SHRIMP
Quick and easy grilled shrimp recipe with apricot preserves, habanero pepper, and ginger from Son of a Southern Chef.
Provided by Lazarus Lynch
Categories Shrimp Grill/Barbecue Shellfish Seafood Apricot Jam or Jelly Chile Pepper Soy Sauce Ginger Summer Juneteenth Fourth of July
Yield Serves 4
Number Of Ingredients 8
Steps:
- In a small bowl, mix together the apricot preserves, lime juice, habanero, soy sauce, garlic, and ginger. Transfer half the sauce to a large zip-top bag and add the shrimp. Seal the bag and refrigerate for 10 minutes.
- Heat a grill to high or heat a large grill pan over high heat. Brush the grates or the pan with oil. Soak bamboo skewers in water and a wedge lime.
- Thread 5 shrimp onto a bamboo or metal skewer (discard the sauce in the bag) and grill until charred on both sides, 4 to 5 minutes. Do not overcook, please.
- Serve with the remaining sauce on the side for dipping and lime wedges.
ANCHO GRILLED SHRIMP WITH SMOKED CORN & TOMATO REL
Steps:
- PREPARATION: -IN A MIXING BOWL ADD ANCHO PASTE, ½ OF THE OLIVE OIL, ½ OF THE CILANTRO, GARLIC, BBQ SEASONING, AND MIX TOGETHER. -ADD SHRIMP AND COAT WITH MARINADE. -SOAK CORN IN WATER (WITH HUSKS) AND 1t. OF LIQUID SMOKE FOR AT LEAST ONE HOUR. -GRILL CORN AND YELLOW PEPPER TILL THE HUSKS AND SKIN OF THE PEPPER ARE ALMOST BLACK. PEEL AND SET ASIDE TO COOL. -IN ANOTHER MIXING BOWL PLACE DICED AVOCADO, DICED TOMATO, CHOPPED GREEN ONION, LEMON JUICE, 1 t. OF LIQUID SMOKE AND CORN CUT OFF THE COB. MIX TOGETHER AND SET ASIDE FOR THE RELISH. -SEED THE YELLOW PEPPER AND PLACE IN A BLENDER WITH OLIVE OIL, SALT AND PEPPER TILL SMOOTH. USE AS THE SAUCE. PUT IN A SQUEEZE BOTTLE AND USE TO GARNISH PLATE WITH -REMOVE SHRIMP FROM MARINADE AND GRILL TILL COOKED AND ASSEMBLE THE PLATE BY USING THE YELLOW PEPPER SAUCE AND SMOKED CORN RELISH. I SERVE THIS WITH POLENTA OR GRITTS WITH BROWN BUTTER AND GARNISH WITH A SPRIG OF CILANTRO.
CHILE-RUBBED SHRIMP WITH AVOCADO CORN COCKTAIL
Provided by Steven Raichlen
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- 1. Rinse the shrimp under cold running water, then blot them dry with paper towels.
- 2. Place the chile powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. Stir in the olive oil. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour.
- 3. Cook the shrimp, following the instructions below for any of the grills, until just cooked through. When done the shrimp will turn pinkish white and will feel firm to the touch.
- 4. Spoon the Avocado and Corn Salsa into 4 large martini glasses or serving bowls. Drape 4 of the hot shrimp over the edge of each glass or bowl and serve at once. Or for a cold shrimp cocktail, let the cooked shrimp cool to room temperature. Refrigerate the shrimp, covered, until they are chilled before serving them with the salsa. The cooked shrimp can be refrigerated for up to 2 days.
- CONTACT GRILL:
- Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the marinated shrimp on the hot grill, then close the lid. The shrimp will be done after cooking 1 to 3 minutes.
- GRILL PAN:
- Place the grill pan on the stove and preheat it to high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Place the marinated shrimp in the hot grill pan. They will be done after cooking 1 to 3 minutes per side.
- BUILT-IN GRILL:
- Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the marinated shrimp on the hot grate. They will be done after cooking 1 to 3 minutes per side.
- FREESTANDING GRILL:
- Preheat the grill to high; there's no need to oil the grate. Place the marinated shrimp on the hot grill. They will be done after cooking 2 to 4 minutes per side.
- FIREPLACE GRILL:
- Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron. Place the marinated shrimp on the hot grate. They will be done after cooking 1 to 3 minutes per side.
GRILLED SHRIMP WITH ANCHO PASILLA SAUCE
Categories Backyard BBQ Shrimp Hot Pepper Grill Grill/Barbecue Healthy Gourmet
Yield Makes 16 to 24 tacos
Number Of Ingredients 8
Steps:
- Soak skewers in water at least 30 minutes and up to several hours.
- Shell and devein shrimp. Holding 2 skewers parallel and slightly apart, thread 6 shrimp onto them (this will facilitate turning them on the grill). Thread remaining shrimp onto pairs of skewers in same manner. Brush both sides of shrimp with ancho pasilla sauce and discard any remaining sauce. Marinate shrimp, covered and chilled, at least 30 minutes and up to 6 hours.
- Prepare grill.
- Grill shrimp on a well-oiled rack set 5 to 6 inches over glowing coals 2 minutes on each side, or until just cooked through. (Alternatively, shrimp may be broiled on rack of a broiler pan under a preheated broiler about 3 inches from heat 3 to 4 minutes on each side.)
- Remove shrimp from skewers and serve with accompaniments.
SUMMER SHRIMP SCAMPI WITH TOMATOES AND CORN
Shrimp get along well with garlic, butter and lemon, and so do tomatoes and corn. Combine them, and you get a summery shrimp scampi that comes together in one skillet. A searing hot pan helps the tomatoes blister and the corn caramelize before they are coated in a garlic-lemon butter sauce. This is a meal in and of itself, but if you want to serve it with pasta or bread, they'd be welcome additions.
Provided by Ali Slagle
Categories dinner, lunch, quick, weekday, seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
- Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
- Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
- Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
- Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
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THREE-CHILE-DUSTED SHRIMP WITH QUICK CORN RELISH RECIPE
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- Combine 2 teaspoons sugar, chili powder, chile powders, and 1/4 teaspoon salt in a shallow dish. Add shrimp to spice mixture; toss well to coat.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1/2 cup onion, bell pepper, garlic, and ginger to pan; sauté 3 minutes. Add remaining 1 1/2 teaspoons sugar and corn to pan; cook 3 minutes, stirring occasionally. Stir in vinegar; cook 30 seconds. Transfer corn mixture to a bowl; stir in remaining 1/4 teaspoon salt and 1/2 cup green onions.
- Wipe pan with a paper towel. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add shrimp to pan; sauté 3 minutes or until done, turning once. Serve with corn mixture.
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