Barbecued Shrimp With Rice Food

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SPICY GRILLED SHRIMP WITH CUCUMBER CILANTRO RICE



Spicy Grilled Shrimp with Cucumber Cilantro Rice image

My mom's shrimp is one of my favorite Aussie recipes. The marinade is a lovely mix of honey, spices, citrus and fresh herbs, so for this version, I took those same building blocks and gave the dish a different flavor profile. Pair the shrimp with herbaceous cucumber cilantro rice and you've got a complete meal.

Provided by Claire Thomas : Food Network

Categories     main-dish

Time 1h15m

Yield 3 to 4 servings

Number Of Ingredients 20

1/3 cup vegetable oil
1 1/2 tablespoons honey
1 1/2 tablespoons chili sauce (such as Heinz)
1 tablespoon fresh lemon juice
1/4 red onion, finely chopped
2 tablespoons finely chopped cilantro
2 tablespoons minced garlic
1/4 teaspoon ancho chile powder
1 pound medium shrimp, peeled and deveined
8 wooden skewers
1 tablespoon unsalted butter
1 cup long-grain rice
2 cloves garlic, minced
2 cups chicken broth, heated until hot
Kosher salt and freshly ground black pepper
1 1/2 cups chopped cucumber
1/2 cup chopped cilantro
2 tablespoons finely chopped scallions
3 tablespoons olive oil
1 tablespoon rice wine vinegar

Steps:

  • For the shrimp: Combine all of the ingredients except the shrimp in a medium bowl; whisk together. Add the shrimp and toss to combine. Let marinate in the fridge for 1 to 2 hours, if time allows. Meanwhile, soak the skewers in water so they don't burn on the grill.
  • Prepare a grill for medium-high heat or a grill pan for high heat. Thread about 4 shrimp onto each skewer, reserving the marinade for basting. Grill the shrimp until just firm, brushing with the marinade, 1 to 2 minutes per side (up to 3 minutes per side, if using a grill pan).
  • For the rice: In a medium pot, melt the butter over medium heat and add the rice and garlic. Cook, stirring, until the rice smells a little nutty and is opaque, 1 to 2 minutes. Add the chicken broth, 1/2 teaspoon salt and 1/2 teaspoon pepper, and increase the heat to high. Bring to a boil, then reduce the heat to low, cover and cook the rice according to the package directions (usually 15 to 25 minutes). Fluff the rice with a fork then fold in the cucumber, cilantro, scallions, olive oil and vinegar. Taste for seasoning.
  • Serve the rice with the shrimp skewers.

AVOCADO LIME RICE WITH GRILLED SHRIMP



Avocado Lime Rice With Grilled Shrimp image

This recipe combines veggies, grains, and protein for a meal that is ready in just over a half hour (including prep), and serves four.

Provided by Mary Jenny

Categories     Rice

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

2 cups minute rice premium long grain white rice
1 ripe avocado, peeled, pitted and mashed
2 tablespoons lime juice
1 teaspoon ground cumin
1/2 teaspoon salt, divided
2 tablespoons chopped fresh cilantro or 2 tablespoons parsley, divided
20 peeled and de-veined frozen shrimp, thawed (U 16-20)
2 tablespoons olive oil
1 tablespoon minced garlic
2 teaspoons lime zest

Steps:

  • Cook rice according to package directions. Meanwhile mix avocado with lime juice, cumin and half the salt and half the cilantro or parsley. Stir into rice.
  • Meanwhile, preheat grill to high, grease grate well. Toss shrimp with oil, garlic, lime zest and remaining salt. Thread evenly onto metal or soaked wooden skewers. Grill skewers, for 2 to 3 minutes per side or until shrimp start to curl and turn pink.
  • Serve rice with shrimp skewers. Garnish with remaining cilantro or parsley.

Nutrition Facts : Calories 517.5, Fat 15.3, SaturatedFat 2.2, Cholesterol 58, Sodium 561, Carbohydrate 80.2, Fiber 4.7, Sugar 0.6, Protein 14.1

GRILLED SHRIMP WITH RICE NOODLES



Grilled Shrimp with Rice Noodles image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon vegetable oil, plus more for the grill
1 8-ounce package thin rice noodles, such as vermicelli
1 1/4 pounds peeled and deveined large shrimp
2 tablespoons Thai red curry paste
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
1/4 cup drained pickled ginger, chopped, plus 1 tablespoon brine
Kosher salt
1 seedless cucumber, cut into matchsticks
1 yellow bell pepper, thinly sliced
1 carrot, grated
1/2 cup fresh cilantro, roughly chopped

Steps:

  • Preheat a grill to medium high; oil the grates. Bring a medium pot of water to a boil. Add the noodles and cook as the label directs. Drain and rinse under cold water. Toss the shrimp with 1 tablespoon curry paste and the vegetable oil. Let sit at room temperature, about 15 minutes.
  • Meanwhile, whisk the remaining 1 tablespoon curry paste, the peanut butter, vinegar, ginger brine, 2 tablespoons water and a pinch of salt in a large bowl until smooth and thick. Add the cucumber, bell pepper, carrot, most of the cilantro, the ginger and a generous pinch of salt; toss well until the sauce loosens. Cut the noodles into shorter pieces with kitchen shears and add to the vegetables; season with salt and toss well.
  • Grill the shrimp until just cooked through, 2 to 3 minutes per side. Serve on top of the noodle mixture. Top with the remaining cilantro.

Nutrition Facts : Calories 500, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 179 milligrams, Sodium 1268 milligrams, Carbohydrate 67 grams, Fiber 4 grams, Protein 25 grams, Sugar 7 grams

CHEF JOHN'S NEW ORLEANS-STYLE BARBEQUED SHRIMP



Chef John's New Orleans-Style Barbequed Shrimp image

This indigenous American shellfish dish, cooked on the stovetop, has plenty of big flavors from garlic, rosemary, and freshly cracked black pepper. Serve over hot cooked rice. Use the largest shrimp you can get.

Provided by Chef John

Categories     Seafood     Shellfish     Shrimp

Time 1h50m

Yield 4

Number Of Ingredients 15

1 ½ pounds colossal shrimp, EZ-peel type (deveined and shells split down the back)
1 ½ tablespoons vegetable oil
1 tablespoon freshly ground black pepper, or to taste
¼ teaspoon smoked paprika
⅛ teaspoon cayenne pepper
⅛ teaspoon seafood seasoning (such as Old Bay®)
1 tablespoon butter
2 cups chicken stock
lemon, juiced
2 tablespoons Worcestershire sauce, or more to taste
2 dashes hot sauce, or to taste
3 tablespoons cold butter, cut into chunks
6 cloves garlic, minced
1 tablespoon minced fresh rosemary
1 sprig fresh rosemary for garnish

Steps:

  • Peel shrimp and place into a mixing bowl; set shrimp shells aside in a saucepan.
  • Drizzle vegetable oil over shrimp and season with black pepper, smoked paprika, cayenne pepper, and seafood seasoning. Mix shrimp to coat with spices and cover bowl with plastic wrap; refrigerate shrimp to absorb flavors, at least 1 hour.
  • Place reserved shrimp shells in saucepan over medium-high heat with 1 tablespoon butter; cook and stir until shells are pink and fragrant, 1 to 2 minutes. Pour in chicken stock, bring to a boil, and reduce heat to low; simmer until shrimp shells have given off their flavor, 20 to 30 minutes.
  • Strain shrimp stock through a fine mesh strainer into a bowl and add lemon juice, Worcestershire sauce, and hot sauce. Stir to combine.
  • Place a large skillet over high heat until pan is very hot; sear shrimp in the very hot, dry pan until shrimp are browned, about 1 minute per side.
  • Stir 3 tablespoons cold butter, garlic, and minced rosemary into shrimp; cook and stir until shrimp are opaque in the middle and garlic is fragrant, 1 minute. Pour in shrimp stock.
  • Transfer shrimp from skillet to a bowl, using a slotted spoon; reserve sauce in skillet. Bring sauce to a boil and cook until reduced slightly, about 5 minutes. Adjust seasoning to taste. Return shrimp to pan, reduce heat to low, and warm through, about 1 minute. Serve shrimp drizzled with pan sauce; garnish with a rosemary sprig.

Nutrition Facts : Calories 307.9 calories, Carbohydrate 7.8 g, Cholesterol 289.8 mg, Fat 18.6 g, Fiber 2 g, Protein 29 g, SaturatedFat 8.6 g, Sodium 836.7 mg, Sugar 1.2 g

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