Barbecued Shrimp With Thai Dipping Sauce Food

SHRIMP WITH THAI DIPPING SAUCE

Steps:

• Combine first 10 ingredients in large bowl. (Can be prepared up to 1 day ahead. Cover and refrigerate.)
• Bring pot of water to boil. Add shrimp and cook 2 minutes until opaque. Drain. Refresh under cold water and drain. Add shrimp to sauce mixture and let stand 45 minutes. Chill in refrigerator 1 hour.(Can be prepared up to 4 hours ahead. Cover.)
• Transfer shrimp to platter. Pour sauce into decorative bowl; place sauce in center of platter and serve.

THAI GRILLED TOM YUM SHRIMP RECIPE

Steps:

• Gather the ingredients.
• Place the lemongrass, garlic, ginger, chili, cilantro, fish sauce, oil, soy sauce, shrimp paste, lime juice, sugar, and onion in a mini-chopper or food processor and blend to create a smooth paste. (Or you can prepare by hand-simply mince the ingredients well and stir together.)
• Place shrimp and scallops, if using, in a large bowl and pour 1/2 to 3/4 of the marinade over the seafood. Mix, ensuring all the seafood is coated. Reserve any remaining marinade for the side sauce.
• Marinate the shrimp and scallops, if using, 10 to 12 minutes. If using wooden satay sticks, soak them in water in a shallow baking dish for 10 minutes to prevent burning.
• Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Remove the seafood from the marinade. Pour the marinade into a small bowl. Slide the shrimp and scallops onto the prepared skewers.
• Grill the skewers, turning once, about 4 minutes total, or until shrimp are pink and plump and have firmed up. Baste the shrimp the first time you turn them with a little of the reserved marinade.
• If making the side sauce, place reserved marinade from the food processor in a small saucepan over medium heat. Simmer the paste for 30 seconds to 1 minute to warm through. Add the coconut milk , stirring to create a sauce. Taste-test the sauce, adding more sugar if too sour. If too spicy for your taste, add more coconut milk. If too salty, add more lime juice. Add more chili for a spicier sauce.
• Serve the shrimp hot off the grill garnished with cilantro and the warm coconut dipping sauce.

BARBECUED SHRIMP WITH THAI DIPPING SAUCE RECIPE

Steps:

• Heat a grill to high heat. Barbecue the shrimp with shells intact for 1 to 2 minutes on each side or until pink and the shells start to char very slightly. The cooking time of the shrimps will vary depending on their size.
• Remove shrimp from grill and serve with dipping sauce on the side.

GARLICKY GRILLED SHRIMP WITH SPICY AVOCADO DIPPING SAUCE

Steps:

• Mix olive oil, red pepper flakes, and garlic.
• Process through blender or processor.
• Set Aside.
• Rinse out food processor or blender and add avocado, jalapeno or chipotle pepper sauce, light shake of seasoning salt, and lime.
• Process or blend until smooth texture.
• Set aside and refrigerate.
• Thread shrimp on skewers and brush with garlic& olive oil mixture and lightly season with seasoning salt.
• Grill over medium heat@ 2 1/2-3 minutes each side.
• Serve with Avocado dipping sauce.
• Note- do not make avocado dip too salty.

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.

SAUCY BARBECUE SHRIMP

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.