BUTTERY GRILLED SHRIMP
This is easy and delicious! These shrimp are great with steak, but for a special occasion, brush the sauce on lobster tails and grill. -Sheryl Shenberger, Albuquerque, New Mexico
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the first 5 ingredients; set aside 1/4 cup. Thread shrimp onto 8 metal or soaked wooden skewers., Grill shrimp, covered, over medium heat 3-5 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture. Remove from grill; brush with reserved butter mixture.
Nutrition Facts : Calories 201 calories, Fat 13g fat (8g saturated fat), Cholesterol 168mg cholesterol, Sodium 295mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein.
OUR BACKYARD GRILLED GARLIC-BUTTER SHRIMP
Simple flavors... Grilled shrimp, finished in a basic, yet 'oh, so good' garlic and butter sauce. I am not a shells-on gal but they make heck of a difference. Pick them off the serving plate and enjoy! Get a napkin--you'll need it.
Provided by FrackFamily5 CA->CT
Categories Seafood Shellfish Shrimp
Time 2h20m
Yield 6
Number Of Ingredients 7
Steps:
- Place parsley and olive oil into a resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours. Soak skewers in water during the last 30 minutes or so.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove shrimp from the marinade and thread onto skewers. Season generously with seasoned salt. Place parsley and remaining marinade in a grill-safe pan with butter and garlic.
- Grill skewers until shrimp are pink and firm, about 3 minutes per side. In the meantime, place the grill pan on the grate; melt and simmer the butter-parsley mixture until butter is just golden-brown, 4 to 5 minutes.
- Remove shrimp from skewers and drop into the butter-parsley mixture. Toss to coat. Serve immediately.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 1.5 g, Cholesterol 155.7 mg, Fat 20.6 g, Fiber 0.3 g, Protein 12.9 g, SaturatedFat 10.5 g, Sodium 704.2 mg, Sugar 0.1 g
BUTTERY GRILLED SHRIMP
Make and share this Buttery Grilled Shrimp recipe from Food.com.
Provided by TasteTester
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, combine the first five ingredients, and set aside 1/4 cup of the mixture. Thread the shrimp onto eight metal or soaked wooden skewers.
- Grill the shrimp, covered, over medium heat for 3-5 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture. Remove from the grill and brush with reserved butter mixture. Serve.
Nutrition Facts : Calories 248.3, Fat 17, SaturatedFat 9.9, Cholesterol 231.3, Sodium 1103.4, Carbohydrate 2.6, Fiber 0.4, Sugar 0.3, Protein 20.9
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.
GRILLED BEER AND BUTTER SHRIMP WITH POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat a grill to medium high. Stack 2 large sheets of heavy-duty foil; spread the potatoes and onion wedges in the center. Fold up the sides to form a bowl shape. Dot the vegetables with2 tablespoons butter and sprinkle with 1/2 teaspoon salt; pour in about two-thirds of the beer. Lay another large sheet of foil on top; crimp the edges to seal. Set the foil packet on the grill; cover and cook until the potatoes are fork-tender, 20 to 25 minutes. Meanwhile, stack 2 more large sheets of foil and spread the shrimp in the center. Fold up the sides to form a bowl shape. Dot the shrimp with the remaining 1 tablespoon butter, sprinkle with the Old Bay and pour in the remaining beer. Top with another sheet of foil; crimp the edges to seal. When the vegetables are almost done, add the shrimp foil packet to the grill; cover and cook until the shrimp are pink, 6 to 8 minutes. Sprinkle the vegetables with the parsley, and salt to taste. Serve with the shrimp and the cooking liquid from the packets.
Nutrition Facts : Calories 418 calorie, Fat 12 grams, SaturatedFat 6 grams, Cholesterol 283 milligrams, Sodium 526 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 38 grams
GRILLED SHRIMP WITH LEMON-DILL BUTTER AND ORZO SALAD
Steps:
- Place lemon juice in a small non-reactive saucepan and reduce to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste. Mix well and scrape into a ramekin. Refrigerate for 1 hour.
- Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper to taste.
- Preheat grill to high. Toss the shrimp in some olive oil and season with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice. Grill, turning once for 4 to 5 minutes. Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter. Garnish with fresh dill.
THE ULTIMATE GRILLED SHRIMP
Steps:
- Put a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal grill and get it very hot. If you're using an outdoor grill, take a few paper towels and fold them over several times to make a thick square. Blot a small amount of oil on the paper towel, then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface.
- Meanwhile, add the butter into a food processor with the basil leaves (reserve a few for garnish), the juice of 1 of the lemons, and salt and pepper. Puree. Stuff about half of the butter under the shells of the shrimp (about 1/2 tablespoon per shrimp). Lay the shrimp on the hot grill and cook for 3 minutes on each side, brushing with the remaining basil butter a few times as they cook.
- To serve, put the shrimp on plates and dot with the remaining basil butter. Squeeze the remaining lemon over the shrimp and garnish the plates with basil leaves.
GRILLED SHRIMP WITH GARLIC BUTTER DIPPING SAUCE
Takes you to a quiet beach off the Mexico coast with the sun setting and the surf breaking...A favorite of ours when grilling in Mexico (or anywhere for that matter) - where the shrimp are so fresh and so cheap! Great with a cold beer in hand or a frothy, frozen concoction!
Provided by dukeswalker
Categories Very Low Carbs
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine marinade ingredients- cover and chill for 2 hours.
- Combine butter sauce in small saucepan over low heat until melted and well combined- can also be done in the microwave.
- Remove shrimp from marinade and grill until no longer pink and they turn an opaque color.
- For large shrimp this usually takes about 12-15 minutes.
- Serve with garlic butter sauce for dipping- YUM!
- The servings are approximate- as we have used this both as an appetizer and as a meal.
- Prep time is only good if your shrimp are already peeled/deveined- add additional time if you need to do this yourself.
GRILLED SHRIMP WITH HERB BUTTER
Provided by Pierre Franey
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat outdoor grill or oven broiler to high.
- In a bowl, combine the shrimp with the red pepper, mustard, olive oil, lemon juice, thyme, salt and pepper, and blend well.
- Arrange 6 shrimps on each of 4 skewers. Brush the sides with oil.
- Place the shrimp on the grill or under the broiler about 4 inches from the heat source. Cook for about 2 minutes and turn, continue grilling for about 2 minutes more. Serve with herb butter sauce.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 438 milligrams, Sugar 0 grams, TransFat 0 grams
BUTTERFLIED GRILLED GARLIC SHRIMP
This is a great recipe to serve as an appetizer or as a side dish with steak for a great surf and turf. Be sure to serve with a crusty bread to soak up the sauce. Prep time includes marinating time.
Provided by Kate in Ontario
Categories Canadian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine butter, garlic,onions and lemon pepper Add shrimp, tossing to coat.
- Marinate for 30 minutes in refrigerator.
- Preheat gas grill to medium heat.
- Pour shrimp mixture into foil pie pan and grill for 5 minutes or until shrimp are pink and curled.
Nutrition Facts : Calories 226.6, Fat 13.5, SaturatedFat 7.7, Cholesterol 203.3, Sodium 250.4, Carbohydrate 2, Fiber 0.1, Sugar 0.2, Protein 23.4
BUTTERY GARLIC & GARDEN HERB GRILLED JUMBO SHRIMP
Have napkins ready for this starter course! Peel these bad boys at the table and lick the garlic and herb butter from your fingers! Caribbean rum really adds a wonderful flavor! WINE: Crack open a bottle of Viognier, the dry fruity wine is lovely with the garlic and shrimp.
Provided by NcMysteryShopper
Categories < 30 Mins
Time 18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pulse parsley, basil, garlic and shallots in food processor until finely minced (or mince with knife).
- Add minced mixture to small sauce pan with butter until butter can be stirred and ingredients combined; medium heat.
- Light a grill or heat a grill pan.
- Spread Shrimp open and season with salt & pepper, and brush liberally with the herb butter.
- Grill over a medium-hot flame, shell side down, until slightly charred, about 1 minute. Turn and grill the other side until lightly browned, about 40 seconds. Flip again and lather with more herb butter, sprinkle with rum and grill until barely cooked through and bubbling, about 1 minute longer.
- Serve at once.
Nutrition Facts : Calories 234.3, Fat 23.3, SaturatedFat 14.7, Cholesterol 103.9, Sodium 215.9, Carbohydrate 2, Fiber 0.3, Sugar 0.1, Protein 5.3
GRILLED JUMBO SHRIMP WITH GARLIC-HERB BUTTER
A very simple recipe with just enough seasoning to enhance the flavor of the grilled shrimp without overpowering it. The best way to eat the shrimp is to peel them at the table and dip in extra butter sauce left over from the recipe. I have prepared the recipe with and without the rum - I do not find the rum to add anything special.
Provided by WannaBcook5792
Categories Very Low Carbs
Time 28m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the butter with the parsley, basil, garlic and shallot and melt over low heat.
- Light a grill or heat a grill pan.
- Halve the shrimp lengthwise, leaving them attached 1 inch below the head (if the head is left on). Devein the shrimp and spread them open. Season with salt and pepper, then brush liberally with the herb butter.
- Grill the shrimp over a medium-hot fire, shell side down, until lightly charred, about 1 minute.
- Turn and grill the other side until lightly browned, about 40 seconds. Turn the shrimp again. Brush them liberally with more herb butter, sprinkle with rum and grill until barely cooked through and bubbling, about 1 minute longer.
- Serve at once.
EASY GRILLED SHRIMP
When you want a quick, easy dinner, nothing can beat shrimp to the table! The shrimp marinate in a tasty combination of flavors while the grill is preheating. The other dishes in your dinner need to be ready when the grill is, because the shrimp will only take about 4 minutes. Use this grilled shrimp as a main dish, with a side of yellow rice and a green veggie, or use them in yummy shrimp tacos, inside corn tortillas with your favorite toppings.
Provided by Bibi
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Combine olive oil, lemon juice, seafood seasoning, sugar, cayenne, and salt in a small bowl; stir until marinade is well mixed.
- Thread shrimp on metal skewers and pat dry. Brush with marinade and refrigerate.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cook shrimp on the hot grill until the edges begin to turn white, 1 to 2 minutes. Turn and continue grilling until shrimp is white and no longer translucent, 1 to 2 minutes longer. Serve warm.
Nutrition Facts : Calories 151.6 calories, Carbohydrate 0.8 g, Cholesterol 172.6 mg, Fat 7.7 g, Fiber 0.2 g, Protein 18.6 g, SaturatedFat 1.2 g, Sodium 373.3 mg, Sugar 0.4 g
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Category ShrimpTotal Time 30 mins
- In a small skillet, melt 3 tablespoons of the butter. Add the onion and cook over moderate heat until softened, 3 minutes. Whisk in the crushed red pepper and shrimp paste and cook, stirring, until fragrant, 2 minutes. Whisk in the lime juice and the remaining 3 tablespoons of butter and season with salt. Keep the shrimp butter warm.
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