GARLIC & HERB ROASTED SHRIMP
Steps:
- Preheat the oven to 400 degrees.
- Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
- Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.
GRILLED HERB SHRIMP
From Ina Garten Barefoot Contessa Parties. Serve with mango salsa. See my posted menu Ina Garten Outdoor Grill. Prep time does not choose marinating times as there are options.
Provided by keeney
Categories < 30 Mins
Time 20m
Yield 6 skewers, 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine garlic, onion, parsley, basil, mustards, salt, pepper, olive oil and lemon juice. Add the shrimp and allow them to marinate for 1 hr 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 sticking. Skewer the shrimp. Ina uses 5-6 chrim on a 12-inch skewer for a dinner serving. Grill the shrim for 1 1/2 minutes on each side. Serve with Mango Salsa.
- You can also broil the shrimp 3 inches from the flame and 2 minutes per side.
Nutrition Facts : Calories 258.8, Fat 11.9, SaturatedFat 1.8, Cholesterol 230, Sodium 827.1, Carbohydrate 6.3, Fiber 1.4, Sugar 0.9, Protein 31.6
FENNEL & GARLIC SHRIMP
Provided by Ina Garten
Time 30m
Yield 2 to 3 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2 to 3 minutes, until the garlic just begins to color.
- Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until they¿re pink and just cooked through.
- Off the heat, sprinkle with the parsley, 1 tablespoon of chopped fennel fronds, the Pernod (if using), the fleur de sel, and black pepper and serve it with bread to soak up all the pan juices.
ROASTED SHRIMP AND ORZO
Steps:
- Preheat the oven to 400 degrees F.
- Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
- Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
- Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
GRILLED LEMON HERB SHRIMP
A fresh and delicious addition to your summer grilling menu. Got the recipe from a former co-worker; thanks Kevin! (Does not include marinating time.)
Provided by anovamom
Categories Very Low Carbs
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Pour olive oil, lemon peel, lemon juice, herbs, and S&P into a large ziplock bag.
- Add shrimp. Toss gently to coat.
- Marinate at least two hours or overnight.
- Grill for 2 minutes per side. (If desired, thread shrimp onto skewers.).
Nutrition Facts : Calories 661.6, Fat 57, SaturatedFat 8, Cholesterol 259.2, Sodium 253.7, Carbohydrate 2.6, Fiber 0.3, Sugar 0.2, Protein 34.7
CHEF JOHN'S GRILLED GARLIC AND HERB SHRIMP
This grilled garlic and herb shrimp recipe is very easy, IF you can just walk out into the backyard, and pick a handful of your own fresh, green sprigs. However, these are so amazingly delicious, if you don't have a garden, then do splurge and buy a bunch of all the herbs. And get the extra large shrimp so they can grill longer and get maximum caramelization.
Provided by Chef John
Categories Seafood Shellfish Shrimp
Time 3h
Yield 6
Number Of Ingredients 16
Steps:
- Place salt, lemon zest, and 3 cloves garlic in bowl of a mortar and pestle. Pound with the pestle until mixture begins to form a paste, about 2 minutes. Add chopped basil, parsley, oregano, and thyme and pound with pestle until mixture begin to come together, about 5 minutes.
- Drizzle about 1 tablespoon of the olive oil into herb mixture. Grind together until mixture begins to form a sauce for marinating, about 1 minute. Pour in the remaining 3 tablespoons olive oil. Stir mixture with a spoon until mixture is thoroughly combined, adding additional olive oil as needed. Mixture should be fairly thick but pourable.
- Place shrimp in a large bowl and mix in about 2/3 of the sauce, reserving 1/3 for serving. Stir until shrimp are evenly coated with the sauce, about 2 minutes. Transfer shrimp to a resealable plastic bag. Refrigerate 2 to 3 hours. Cover and refrigerate remaining sauce.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Thread shrimp onto skewers (pierce each twice, once through large part of shrimp, once through small part). Place skewers on hot grill. Cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side. Transfer skewers to serving platter.
- Pour remaining sauce into mixing bowl. Whisk in 1 tablespoon olive oil, lemon juice, red pepper flakes, cayenne pepper, salt and black pepper. Spoon sauce over shrimp. Serve with lemon wedges.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 1.9 g, Cholesterol 230.4 mg, Fat 12.6 g, Fiber 0.7 g, Protein 25.1 g, SaturatedFat 1.9 g, Sodium 772.5 mg, Sugar 0.1 g
GRILLED HERB SHRIMP
A wonderful recipe from Barefoot Contessa, comfort foods preparer extraordinare!!! This smells devine on the grill.
Provided by Carrie in Indiana
Categories < 30 Mins
Time 18m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all the ingredients and allow them to marinate for 1 hour at room temperature (or cover and refegerate for up to 2 days).
- Skewer the shrimp. 3 to 4 shrimp on a 12 inch skewer.
- Heat grill and brush gill with oil to prevent sticking.
- Grill the shrimp for only 1 - 1 1/2 minutes on each side.
Nutrition Facts : Calories 257.6, Fat 11.9, SaturatedFat 1.8, Cholesterol 230.4, Sodium 827, Carbohydrate 5.1, Fiber 0.7, Sugar 1.1, Protein 31.4
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