GRILLED SHRIMP WITH HONEY-GINGER BARBECUE SAUCE
Grilling shrimp on the barbecue is definitely the best way to eat seafood in the summer.This recipe is courtesy of Epicurious.
Provided by Hannah Hoskins
Yield 8
Number Of Ingredients 10
Steps:
- Stir together all the sauce ingredients in a heavy saucepan. Place over a medium-high heat. Simmer uncovered, stirring occasionally, until thickened and reduced to about 1 ¼ cups, about 25-30 minutes.
- Thread about 6 shrimp on to each skewer.
- Prepare grill for direct heat cooking, over medium-hot charcoal.
- Brush shrimp with vegetable oil and sprinkle with salt.
- Lightly oil the grill rack. Grill shrimp, and after 2 minutes, turn them over.
- Brush shrimp with some of the sauce, and turn them again. Brush with additional sauce, and grill until just cooked, about 1-2 minutes. Serve with the remaining sauce.
Nutrition Facts : ServingSize 1 serving, Calories 317 calories, Sugar 21 g, Fat 9 g, Carbohydrate 25 g, Cholesterol 286 mg, Fiber 0.2 g, Protein 31 g, SaturatedFat 1 g, Sodium 1493 mg
GRILLED SHRIMP WITH HONEY-GINGER BARBECUE SAUCE
Of all the ways to prepare shrimp, the grill delivers the best flavor. Although unadorned "shrimp on the barbie" are great, an easily assembled gingery barbecue sauce makes them that much better. You can save time by buying already shelled and deveined shrimp, but our recipe developer, Alexis Touchet, who grew up in shrimp country in southwest Louisiana, thinks shell-on shrimp are better quality. Depending on where you live and what's in your market, you may not have much choice. Freshness trumps all, so don't hesitate to use your nose in deciding which shrimp to buy.
Provided by Alexis Touchet
Categories Shellfish Fourth of July Backyard BBQ Dinner Seafood Shrimp Summer Grill Grill/Barbecue Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- For the Shrimp:
- If necessary, pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure.
- Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.
- Lightly oil grill rack. Grill shrimp, covered only if using a gas grill, turning over once, 2 minutes. Brush shrimp with some sauce from the saucepan, then turn. Brush shrimp with additional sauce then grill until just cooked through, 1 to 2 minutes. Serve with reserved sauce.
MARINATED PRAWNS (SHRIMP) FOR THE BBQ / GRILL
Super easy and tasty. Allow at least 30 minutes marinating time. You can use a large zip-lock bag to cut down on the washing up. You can use any seafood of your choice for this recipe. It's even pretty good with marinara mix.
Provided by Jubes
Categories Australian
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Place prawns in a shallow dish or large plastic ziplock bag.
- Blend together all the remaining ingredients and pour over the prawns. Turn to coat well and marinate for at least 30 minutes.
- BBQ prawns for 4 to 5 minutes or until cooked. Do not overcook as they will become tough. Baste during the first couple of minutes of cooking time.
- Serve sprinkled with some extra chopped coriander, parsley or shallots with either some rice or a salad.
BBQ KING PRAWNS
Make and share this BBQ King Prawns recipe from Food.com.
Provided by Rita1652
Categories Australian
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel prawns, leaving tails intact; devein.
- Finely chop parsley. Place in a bowl and combine with oil, sauce, juice, honey, garlic and chives.
- Add prawns, stir until combined. Cover, refrigerate at 1 hour.
- Cook prawns on a preheated barbecue grill for 3 minutes or until just cooked through, turning once.
Nutrition Facts : Calories 448.8, Fat 18.6, SaturatedFat 2.8, Cholesterol 431.3, Sodium 484.2, Carbohydrate 9.6, Fiber 0.3, Sugar 4.9, Protein 58.1
COCONUT PRAWNS WITH CORIANDER MAYONNAISE
I served this as a stater to a three course meal I did the other night, I used large king prawns and allowed for 2 per person as a starter. I love coconut prawns and I make them several ways, I think my favourite is a curry dipping sauce I make when doing a larger platter of coconut prawns. As this was for a dinner party and that sauce takes more time, I decided to go for a more simplistic one that I could make quickly without fuss. This sauce still goes very well with the coconut prawns and takes no time at all, if you end up having leftovers this will keep in the fridge and does go well with meats in sandwiches also.
Provided by The Flying Chef
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Shell and devein prawns, leaving tails intact (makes for better presentation, you will notice from my photo Mine do not as I had to buy them already shelled from my fish store so didn't have a choice.).
- Dip prawns in egg, coat in coconut (I like to double dip so I really get a good coating of coconut, if you do not do this you may need less coconut.)Place prawns on a plate, cover, refrigerate about 20 Min's. Or make ahead of time and store till needed, only same day use though.
- Heat some oil in a frying pan, add prawns, cook on both sides until browned and crisp. Serve with coriander mayonnaise and over roti, if desired. I served mine over crab and zucchini fritters.
- Coriander Mayonnaise.
- Blend turmeric with the water in a small bowl. Stir in remaining ingredients. This can be made ahead of time and just stored in the fridge.
Nutrition Facts : Calories 228, Fat 16.7, SaturatedFat 5.9, Cholesterol 134.7, Sodium 295.8, Carbohydrate 13.7, Fiber 0.8, Sugar 7.2, Protein 6.7
SALT & PEPPER PRAWNS WITH LEMON-GRASS MAYONNAISE
Make and share this Salt & Pepper Prawns With Lemon-Grass Mayonnaise recipe from Food.com.
Provided by Sonya01
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- To make the mayonnaise, combine the water, lemon grass and lime rind in a saucepan over high heat. Bring to the boil. Cook for 5 minutes or until liquid has reduced to 1 tablespoonful. Set aside for 15 minutes to cool.
- Strain the lemon-grass mixture through a fine sieve into a small bowl. Add the mayonnaise and basil and stir to combine.
- Thread the prawns, tail-end first, onto the bamboo skewers.
- Preheat a barbecue grill on high. Combine the Sichuan pepper, black pepper and salt in a bowl. Sprinkle the pepper mixture over the prawns and cook on grill for 1-2 minutes each side or until prawns change colour. Transfer to a serving platter. Serve with lemon-grass mayonnaise and lime wedges.
Nutrition Facts : Calories 180.6, Fat 11, SaturatedFat 1.7, Cholesterol 127.1, Sodium 348.4, Carbohydrate 3.4, Fiber 0.1, Sugar 1.2, Protein 15.8
HONEY GRILLED SHRIMP
My husband was given this super-simple recipe by a man who sold shrimp at the fish market. It's now become our family's absolute favorite easy shrimp recipe. We've even served it to company often, with great success. Enjoy! -Lisa Blackwell, Henderson, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, combine the salad dressing, honey and garlic; set aside 1/2 cup. Pour remaining marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate reserved marinade for basting., Drain shrimp, discarding marinade from bag. Thread shrimp onto eight metal or soaked wooden skewers. On a greased grill rack, grill, uncovered, over medium heat or broil 4 in. from the heat for 1-1/2 to 2 minutes on each side. Baste with reserved marinade. Grill or broil 2-3 minutes longer or until shrimp are pink and firm, turning and basting frequently.
Nutrition Facts : Calories 175 calories, Fat 5g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 383mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges
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