GRILLED SHRIMP WITH GARLIC & HERBS
Make and share this Grilled Shrimp With Garlic & Herbs recipe from Food.com.
Provided by Rita1652
Categories Summer
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 240.8, Fat 9.2, SaturatedFat 1.2, Cholesterol 286.5, Sodium 1288.9, Carbohydrate 7, Fiber 0.3, Sugar 3.5, Protein 31.2
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.
Nutrition Facts : Calories 336.4 calories, Carbohydrate 10.2 g, Cholesterol 345.6 mg, Fat 15.7 g, Fiber 1.1 g, Protein 37.8 g, SaturatedFat 2.4 g, Sodium 400.8 mg, Sugar 7 g
GRILLED FISH WITH GARLIC, WHITE WINE AND BUTTER SAUCE
Recipe Adapted from Chef Bobby Flay - Food Network. An excellent recipe to prepare fish or shrimps over cooked pasta with a delicious taste.
Provided by pink cook
Categories Very Low Carbs
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small pot, whisk together white wine, shallots and garlic.
- Cook over high heat until reduced to half. Remove from heat, cool slightly. When mixture is warm, cut in butter and whisk together. Add parsley and season with salt and pepper.
- Cover with plastic wrap and refrigerate for at least 30 minutes. Bring to room temperature before grill them. Heat grill over high heat.
- Brush fillets with olive oil and season with salt and pepper. Grill fish for 4 minutes per side, or until golden brown and fish flakes easily with a fork.
- Place fish in plates and top with the butter sauce. Serve immediately over warm pasta or with shrimp instead of fish, if you prefer.
- Thanks for your reviews and suggestions to correct this recipe.
GRILLED SHRIMP WITH ROASTED GARLIC-HERB SAUCE
Categories Garlic Herb Fourth of July Shrimp Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Stir first 3 ingredients in medium bowl until sugar dissolves. Add shrimp. Refrigerate at least 1 hour and up to 3 hours. Drain and rinse shrimp.
- Using shears, cut shrimp shells down center of back all the way to tail section. Using sharp knife, cut shrimp in their shells along the full length of the back (do not cut all the way through). Remove vein and pull off legs. Open shrimp.
- Whisk olive oil, white wine, garlic, parsley, and crushed red pepper in clean medium bowl. Add shrimp and stir; let stand 30 minutes.
- Prepare barbecue (medium-high heat). Place shrimp, flesh side down, on grill. Grill shrimp until pink and cooked through, about 2 minutes per side. Transfer to platter and serve, passing Roasted Garlic-Herb Sauce separately.
GRILLED MARINATED SHRIMP
This makes the best shrimp! Remove from skewers and serve on a bed of pasta with sauce for a great meal.
Provided by Robbie Rice
Categories Appetizers and Snacks Tapas
Time 2h40m
Yield 6
Number Of Ingredients 11
Steps:
- In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
- Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.
Nutrition Facts : Calories 447.1 calories, Carbohydrate 3.7 g, Cholesterol 230.4 mg, Fat 37.5 g, Fiber 1.4 g, Protein 25.3 g, SaturatedFat 5.3 g, Sodium 800 mg, Sugar 0.4 g
GRILLED SHRIMP AND SAUSAGE SKEWERS WITH SMOKY PAPRIKA GLAZE
These delicious kebabs are a Spanish take on surf and turf. Because the skewers aren't on the grill long enough to cook fresh sausages, fully cooked sausages are used here.
Provided by Jeanne Kelley
Categories Low Cal High Fiber Backyard BBQ Dinner Sausage Shrimp Summer Grill Grill/Barbecue Paprika Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Whisk oil, garlic, thyme, smoked paprika, Sherry wine vinegar, salt, black pepper, and crushed red pepper in medium bowl to blend for glaze. Transfer half of glaze to small bowl and reserve for serving.
- Alternately thread shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges on each of 6 long metal skewers. Arrange skewers on large rimmed baking sheet. DO AHEAD: Can be made up to 6 hours ahead. Cover and chill skewers and bowls of glaze separately.
- Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Brush skewers on both sides with glaze from 1 bowl. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes.
- Arrange skewers on platter. Serve with remaining bowl of glaze.
- * Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from latienda.com.
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