GRILLED SHRIMP PO' BOY
Provided by Patrick and Gina Neely : Food Network
Time 1h15m
Yield 1 huge sandwich or 4 small sandwiches
Number Of Ingredients 25
Steps:
- Arrange about 4 shrimp on each skewer and add to a 13 by 9-inch casserole dish.
- Add the olive oil, garlic, lemon juice, smoked paprika, cayenne, Worcestershire, hot sauce, salt and pepper, to taste, to a measuring cup. Whisk well and pour over the shrimp in the casserole. Cover the dish and let the shrimp marinate in refrigerator for 20 minutes.
- Preheat the grill to medium-high heat.
- Grill the shrimp skewers over medium-high heat for about 4 minutes total, flipping once halfway through. Add the baguette to the grill and toast.
- Remove the shrimp from the grill and add to the butter sauce, discarding the skewers. Toss to coat the shrimp in the Butter Sauce.
- Spread both sides of bread with the Sweet Pickle Mayonnaise and top evenly with the shrimp, shredded lettuce and sliced tomatoes. Slice the baguette in fourths, if desired, and serve immediately.
- Melt the butter in a small saucepan on the grill grates. Add the lemon juice, hot sauce and Worcestershire. Stir together with a wooden spoon until well mixed. Remove from heat and set aside.
- Add all the ingredients to a bowl and mix well. Cover and refrigerate until needed.
STEAK AND SHRIMP KABOBS
You'll make any get-together special with these attractive kabobs. Cubes of marinated steak are skewered with shrimp, mushrooms, tomatoes, green peppers and onions, then grilled. For picnics, I assemble the kabobs at home and carry them in a large container. -Karen Mergener, St. Croix, Minnesota
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard. On metal or soaked wooden skewers, alternately thread the beef, shrimp, mushrooms, green peppers, onions and tomatoes; set aside. In a small saucepan, combine cornstarch and reserved marinade until smooth. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place kabobs over drip pan and grill, covered, over indirect medium heat for 6 minutes, turning once. Baste with sauce. Continue turning and basting for 8-10 minutes or until shrimp turn pink and beef reaches desired doneness.
Nutrition Facts :
GRANVILLE GRILL SAUCE (FOR BEEF, SHRIMP OR POULTRY)
From The Cranberry Connection cookbook by Beatrice Ross Buszek, compiled at the Cranberry Cottage in Granville Centre, Nova Scotia. Haven't made it yet but sounds good.
Provided by Oolala
Categories Sauces
Time 1m
Yield 2 1/2 cups
Number Of Ingredients 5
Steps:
- Mix well.
- Use as a grill sauce for beef, shrimp or poultry.
Nutrition Facts : Calories 220.9, Fat 0.5, SaturatedFat 0.1, Sodium 84.8, Carbohydrate 55.3, Fiber 3.7, Sugar 48.6, Protein 2.3
CHICKEN AND SHRIMP SATAY
I lightened up a recipe that I found in a cookbook, and these grilled kabobs were the tasty result. The scrumptious peanut butter dipping sauce is always a hit. -Hannah Barringer of Loudon, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 20
Steps:
- On 12 metal or soaked wooden skewers, alternately thread shrimp and chicken. Place in a large shallow dish; set aside. , In a small skillet, saute green onions in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in the parsley, wine , lemon juice and lime juice. Remove from the heat; cool slightly. Pour over skewers and turn to coat. Cover and refrigerate for 4 hours, turning occasionally., In a small saucepan, saute onion in butter. Add the remaining sauce ingredients; cook and stir until blended. Remove from the heat; set aside., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat. Grill skewers, covered, covered, over indirect medium heat or broil 4 in. from the heat for 7 to 8 minutes, turning often. Brush with 1/4 cup sauce during the last minute of grilling. Serve with remaining sauce.
Nutrition Facts : Calories 190 calories, Fat 7g fat (3g saturated fat), Cholesterol 126mg cholesterol, Sodium 339mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
AWESOME MARINADE FOR SHRIMP CHICKEN OR BEEF
In our opinion this is best on shrimp, second for chicken. A friend of mine got this from a cancer awareness book and it's become a big time hit in our family. Some people save part of it and use it over rice as well. It's VERY good.
Provided by CandyTX
Categories Low Protein
Time 10m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Whisk all ingredients together.
- Use as a marinade - best to let it set for 4-8 hours. Will work for about 2 pounds of your chosen meat.
Nutrition Facts : Calories 1201.6, Fat 82.4, SaturatedFat 11.3, Sodium 1716.4, Carbohydrate 119.4, Fiber 1.9, Sugar 108.9, Protein 2.6
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