Grilled Shrimp Coated With Garlic And Herbs Food

CHEF JOHN'S GRILLED GARLIC AND HERB SHRIMP

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.

GRILLED GARLIC AND HERB SHRIMP

Steps:

• Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
• Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Remove shrimp from marinade, drain excess, and discard marinade.
• Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

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 SHRIMP COATED WITH GARLIC AND HERBS

Steps:

• Remove shells from the shrimp including tails; devein, rinse and thoroughly dry.
• Stir olive oil and garlic in oversized bowl large enough to hold all ingredients. Mix bread crumbs and parsley with the olive oil and garlic. Mixture should be moist.
• Coat the shrimp by tossing. Thread the shrimp onto skewers. Try not to overcrowd. Line them side by side on a sheet of plastic wrap or wax paper. When finished, sprinkle leftover breadcrumb mixture over the skewers and lightly press onto the shrimp equally on both sides. Seal the skewers in plastic wrap and refrigerate at least a few hours or overnight.
• Pre-heat the grill or broiler. Medium char the first side, about 2 to 3 minutes pending heat intensity. Flip over and cook until the shrimp is just cooked through, no longer translucent.
• Carefully removing shrimp from the skewers. Serve with lemon wedges.
• Notes: Although bamboo skewers are shown in the picture above, shrimp releases easier with metal skewers sprayed with non-stick.

GRILLED SHRIMP WITH GARLIC & HERBS

Steps:

• Mix all ingredient in a bag and marinate for 20 minutes in the refrigerator. Prepare grill to high heat and grill for 5-6 minutes turning to char all sides.

GRILLED HERB SHRIMP

Steps:

• Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
• Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.

GRILLED SHRIMP WITH GARLIC AND BREADCRUMBS

Steps:

• Stir shrimp, oil and garlic in a large dish to combine. Add breadcumbs and parsley and toss until shrimp are evenly coated. Place on plate and sprinkle with salt and pepper.
• Cover and refrigerate up to 3 hours.
• Grill shrimp on medium high heat until just opaque in the center and breadcrumbs begin to brown. About 2 minutes per side.
• Transfer skewers to platter, and surround with lemon wedges.

GRILLED JUMBO SHRIMP WITH GARLIC-HERB BUTTER

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.