BBQ SHRIMP
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
- In a mixing bowl, whisk together the olive oil, brown sugar, paprika, salt, cumin, coriander, cayenne and lime zest and juice. Add the shrimp and allow to marinate for 15 minutes at room temperature and up to 3 hours refrigerated.
- Remove the shrimp from the marinade and place on a cooling rack in a single layer. Put the cooling rack on the grill and cook the shrimp, pulling the cooling rack off the grill to flip them, until charred and cooked through, 2 to 3 minutes per side.
- To serve: Add the shrimp to a platter and garnish with lime wedges.
BARBECUE SHRIMP STIR-FRY
"I created this recipe for shrimp stir-fry in a barbecue sauce while driving home one night," recalls Elizabeth Gellise of Bay City, Michigan. "It's been a favorite ever since."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a nonstick skillet coated with cooking spray, saute onion and green pepper for 3-4 minutes or until crisp-tender. Combine the barbecue sauce, honey, basil, garlic powder and pepper; pour over vegetables. Bring to a boil over medium-high heat, stirring constantly. Add shrimp; cook and stir for 3-5 minutes or until shrimp turn pink. Serve with rice.
Nutrition Facts :
SAUCY BARBECUE SHRIMP
This old, rustic Cajun dish is one of our family favorites. Don't remove the shells from the shrimp-the beauty of this dish is peeling the shrimp and dipping it in the sauce. We've doubled and even tripled this barbecue shrimp to feed crowds and it's always perfect! -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Categories Appetizers Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large saucepan, melt butter over medium-high heat. Add onion; cook and stir until tender, 8-10 minutes. Stir in barbecue sauce and beer., Place shrimp in a 13x9-in. baking dish. Pour barbecue mixture over top. Bake, uncovered, until shrimp turn pink, 20-25 minutes, stirring halfway through cooking. Serve with baguette slices.
Nutrition Facts : Calories 339 calories, Fat 14g fat (8g saturated fat), Cholesterol 168mg cholesterol, Sodium 883mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 1g fiber), Protein 19g protein.
BEST BBQ SHRIMP EVER
Steps:
- Whisk together the canola oil, hot pepper sauce, garlic, chili sauce, lemon juice, and oregano in a large glass or ceramic bowl. Add the shrimp and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 1 hour.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade. Thread about 4 shrimp onto each skewer.
- Cook on the preheated grill until pink on the outside and no longer translucent in the center, about 3 minutes per side.
Nutrition Facts : Calories 125.4 calories, Carbohydrate 3.9 g, Cholesterol 172.8 mg, Fat 3.8 g, Fiber 0.8 g, Protein 19 g, SaturatedFat 0.5 g, Sodium 324.7 mg, Sugar 1 g
BARBECUED SHRIMP AND CHICKEN
Make and share this Barbecued Shrimp and Chicken recipe from Food.com.
Provided by Susie in Texas
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Peel shrimp and cut chicken into 1 inch cubes.
- Combine garlic, onion powder, cumin and melted butter.
- Marinate shrimp and chicken while preparing grill.
- String shrimp and chicken onto separate skewers. Cook about 5 inches above hot coals, allowing 5 minutes for shrimp and 10 minutes for chicken.
- Turn once or twice while cooking and baste often with remaining marinade.
PERFECTLY GRILLED SHRIMP
Steps:
- Heat your grill to high.
- Place the shrimp in a large bowl. Toss the shrimp with the oil and season with the salt and pepper.
- Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer. Remove the shrimp to a platter.
BBQ SHRIMP
This New Orleans classic happens to be one of my favorite ways to eat shrimp. Sweet Carolina shrimp bathe in a spicy butter sauce that's perfect for soppin' up with slices of grilled bread. You've got to try it.
Provided by Kardea Brown
Categories main-dish
Time 1h15m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- Toss the shrimp with 1 tablespoon Cajun seasoning in a medium bowl. Cover and refrigerate 30 minutes.
- Meanwhile, heat the oil in a very large cast-iron skillet over medium heat. Add the onion, garlic and reserved shrimp heads and shells. Cook until the onion and garlic are tender, about 5 minutes. Add the sherry and cook until the liquid evaporates, about 1 minute. Add the rosemary, bay leaf, stock, lemon juice, Worcestershire sauce and remaining tablespoon Cajun seasoning. Bring to a boil, then reduce the heat to low and simmer until the sauce reduces by half, 15 to 20 minutes. Pour the sauce through a wire mesh strainer over a liquid measuring cup. Reserve the strained liquid and discard the solids.
- Melt the butter in the skillet. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, 3 to 4 minutes. Add the reserved sauce and cook until the shrimp are done, 2 to 3 more minutes. Sprinkle with the parsley and serve with the grilled bread.
BBQ SHRIMP COCKTAILS
Provided by Ree Drummond : Food Network
Time 15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- For the shrimp: Preheat a grill or grill pan over medium-high heat.
- Toss the shrimp with the olive oil and BBQ rub seasoning until evenly coated; set aside.
- For the white BBQ sauce: Whisk together the mayonnaise, vinegar, horseradish, mustard, brown sugar, garlic powder and Worcestershire sauce. Stir in the chives and parsley. Season with salt and pepper.
- Grill the shrimp until just cooked through, 2 to 3 minutes per side.
- Divide the sauce among 4 martini glasses. Cut a small slit halfway through each lemon round and place 2 slices on the rim of each glass. Place 4 shrimp on the edge of each glass. Garnish with chives and parsley.
GRILLED SHRIMP AND CHICKEN PASTA
A wonderful creamy pasta in a delicious wine sauce, loaded with grilled shrimp and chicken. This recipe is similar to that of a famous steakhouse which shall remain anonymous! Don't be a 'chicken' - try it!
Provided by Joyce
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- In a small bowl, mix together the poultry seasoning, cayenne pepper, white pepper, onion powder, and garlic powder. Divide spice mixture in half.
- In a small skillet, melt butter over low heat. Slowly stir in cream and milk, and 1/2 of spice mixture. Continue cooking over low heat, stirring frequently, until slightly reduced and thickened to desired sauce consistency. Remove from heat, and set aside.
- Preheat grill to high heat. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and set aside.
- In a large skillet, heat olive oil over medium-high heat. Carefully stir in wine and remaining spice mixture. Place chicken breasts in the skillet, and cook for 16 to 20 minutes, or until no longer pink in center and juices run clear. Remove from heat and set aside.
- Lightly oil grill grate. Cook shrimp on preheated grill for 3 to 4 minutes, or until slightly opaque. Serve each chicken breast on a bed of linguine topped with grilled shrimp. Ladle generously with cream sauce. Garnish with Romano cheese, if desired. Enjoy!
Nutrition Facts : Calories 936.6 calories, Carbohydrate 88.5 g, Cholesterol 257 mg, Fat 39.2 g, Fiber 4.1 g, Protein 53.2 g, SaturatedFat 20.6 g, Sodium 307 mg, Sugar 6.2 g
BBQ SHRIMP AND GRITS
Fire up those grills and get ready to make this amazing BBQ shrimp and grits recipe that is sure to be a crowd favorite.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the grill to high heat.
- Heat 1 tablespoon of olive oil in a large pot on medium-high heat. Add the onions and brown, about 6 to 8 minutes. Add in the grits and 6 cups of water and stir over medium-low heat until the grits have absorbed the water and are cooked through, about 20 to 25 minutes. Whisk the cheese into the grits and season with salt and pepper. Keep warm.
- Line a hot grill with Reynolds Wrap® Heavy Duty Aluminum Foil.
- Combine the shrimp, paprika, cumin, and remaining 3 tablespoons of olive oil in a bowl and mix.
- Place the shrimp right onto the foil on the grill and cook for 3 to 4 minutes on each side or until browned and cooked throughout.
- Pour the BBQ sauce on top of the shrimp and mix.
- Serve shrimp with the cheesy grits.
Nutrition Facts : Calories 821.7 calories, Carbohydrate 78.1 g, Cholesterol 374.7 mg, Fat 28.1 g, Fiber 2 g, Protein 60.4 g, SaturatedFat 8.7 g, Sodium 2328.8 mg, Sugar 9.4 g
BARBECUED BOURBON SHRIMP WITH CHEDDAR CHEESE GRITS
F&W Magazine From: Pairing Kendall-Jackson Wines with Kentucky Cooking, Pairing of the Day: 04/2008 edition By happy accident, Amber Huffman combined leftovers of two low-country staples-barbecue and cheddar cheese grits-for a quick Southern fusion meal. It became a Jesse Jackson favorite. Here, Huffman tops her grits with grilled shrimp slicked with a tangy, bourbon-based barbecue sauce. "I seriously have received three marriage proposals over a bowl of my cheese grits," says Huffman. "I've accepted none so far." Huffman's rich cheese grits need a wine with some substance, but one that isn't so tannic and massive that it will overwhelm the sweet shrimp-in other words, Pinot Noir. Kendall-Jackson makes a very good, black cherry-inflected, single-vineyard Pinot, the 2005 Highland Estates Seco Highlands that would be perfect; or look for Kendall-Jackson's lighter, more peppery 2006 Vintner's Reserve.
Provided by Manami
Categories One Dish Meal
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- SHRIMP:.
- In a medium saucepan, melt the butter.
- Add the onion and cook over moderate heat until softened, about 5 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme and cayenne.
- Simmer over low heat, until thickened, about 40 minutes.
- Transfer the barbecue sauce to a blender and puree until smooth.
- Season with salt and pepper.
- Pour 1/3 cup of the sauce into a small bowl and reserve the rest.
- Preheat a grill pan.
- Season the shrimp with salt and pepper and brush on both sides with the 1/3 cup of barbecue sauce.
- Grease the grill pan with the oil.
- Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes.
- CHEESE GRITS:.
- In a medium saucepan, bring the chicken broth & crushed red pepper flakes, if using, to a boil.
- Add the garlic and slowly stir in the grits.
- Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes.
- Remove the saucepan from the heat and stir in the cheese, butter, and cream.
- Transfer to plates and serve with cheese grits and the remaining barbecue sauce.
Nutrition Facts : Calories 543.6, Fat 24.7, SaturatedFat 13.3, Cholesterol 200.5, Sodium 1383.7, Carbohydrate 49, Fiber 1.6, Sugar 21.9, Protein 26.8
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- In a large zipper-top bag (about 1 gallon), combine the chicken, garlic powder, cumin bell peppers, the juice of one of the limes, oil and one tablespoon of the cilantro. Shake well to combine everything and properly coat the chicken with the seasonings.
- Transfer the bag contents to a large cast iron skillet (or barbecue pan) and place the pan on your pre-heated barbecue. Grill for approximately 20-30 minutes. You want the chicken to be almost done cooking.
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