SHRIMP SKEWERS
Provided by Ina Garten
Yield 8 to 10 for cocktails
Number Of Ingredients 9
Steps:
- Combine the parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
- Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp on 6-inch skewers and grill for 1 1/2 minutes on each side.
DIJON SHRIMP AND CHICKEN SKEWERS
Shrimp, chicken, red pepper and zucchini are marinated in a mustard, soy sauce and apple juice mixture, grilled on skewers and served with couscous.
Provided by My Food and Family
Categories Home
Time 2h35m
Yield Makes 6 servings, 2 skewers and 1 cup couscous each.
Number Of Ingredients 9
Steps:
- Mix shrimp, chicken, peppers and zucchini in large bowl. Combine mustard, apple juice, soy sauce and garlic in small bowl. Remove 1/3 cup of the mustard mixture; cover and refrigerate for later use. Pour remaining mustard mixture over chicken mixture. Cover. Refrigerate at least 2 hours to marinate.
- Preheat grill to medium-high heat. Thread shrimp, chicken, pepper and zucchini alternately onto 12 (10-inch) skewers. Grill 8 to 10 min. or until shrimp and chicken are cooked through, brushing with marinade and turning occasionally. Discard any remaining marinade.
- Meanwhile, heat the reserved 1/3 cup mustard mixture in saucepan on medium heat until heated through. Arrange skewers on serving platter over couscous; drizzle with mustard mixture.
Nutrition Facts : Calories 330, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g
GRILLED SHRIMP SKEWERS WITH MUSTARD-DILL DRESSING AND BLACK OLIVE YOGURT SAUCE
Provided by Bobby Flay
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat a grill to high. Thread 3 shrimp onto 2 skewers (so that the shrimp lie flat). Repeat with remaining shrimp. Brush with oil and season with paprika and salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 1 1/2 minutes per side.
- Whisk together the mayonnaise, white wine vinegar, mustards, and dill in a medium bowl and season with salt and pepper, to taste.
- Put the shrimp on a platter and immediately drizzle with the mustard vinaigrette.
- Combine the yogurt, olives, oregano, lemon juice, and garlic in a food processor and process until combined. Season with salt and pepper, to taste. Serve the shrimp with sauce on the side.
GRILLED SHRIMP AND CHICKEN SKEWERS WITH VEGETABLES
Delicious skewers of shrimp, chicken, pineapple, zucchini, bell peppers, cherry tomatoes, and red onion coated in a sweet and tangy honey sesame glaze.
Provided by Kim Peterson
Categories Dinner Main Course
Time 45m
Number Of Ingredients 14
Steps:
- Puree all ingredients in a blender until smooth. Season marinade with salt and black pepper to taste. Makes about 1 ¼ cups. Set aside. (Can be made 3 days ahead. Cover and refrigerate.)
- On each skewer, thread 2 shrimp, 2 chicken cubes, 2 pineapple cubes, 2 zucchini slices, 2 bell pepper squares, 2 cherry tomatoes, and 2 red onion wedges in any pattern you like.
- Place skewers on a large, rimmed baking sheet. Pour a third of the glaze over the skewers. (Can be prepped one day ahead. Cover and chill. Bring to room temperature before grilling.)
- Coat grill grates with nonstick spray or vegetable oil and preheat grill over medium.
- Grill skewers 4 minutes on one side then flip. Baste with another third of the glaze, keeping the remaining glaze separate for when serving.
- Continue grilling skewers until shrimp are opaque in the center, and chicken is no longer pink, another 3-4 minutes. Let skewers rest a few minutes before serving.
- Arrange skewers on platter. Garnish with sesame seeds, fresh herbs and lime wedges, if desired. Serve with remaining glaze. Enjoy!
Nutrition Facts : ServingSize 1 kabob, Calories 154 kcal, Carbohydrate 15 g, Protein 14 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 39 mg, Sodium 489 mg, Fiber 2 g, Sugar 12 g, UnsaturatedFat 2 g
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- If shrimp are still in the shell, use a sharp scissors and cut along the middle back of each shrimp, leaving the tail intact. Using a sharp paring knife, cut along the dark vein on the back of each shrimp and remove it. Rinse out the back of each shrimp and pat dry with paper towels.
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