Grilled Shrimp On Blackstone Food

BLACKSTONE GRIDDLE RECIPE SHRIMP

Steps:

• Make your kebabs by threading the shrimp through the stick.
• Start by turning on your Blackstone Griddle to HIgh. Let heat for about 5 minutes.
• Add the butter to the griddle, allow for it to melt.
• Add your shrimp, and season with salt, pepper, and seasonings.
• After about 3 minutes, flip your shrimp and then cook for another 3-4 minutes until fully cooked.
• Remove when fully cooked.
• Plate, serve, and enjoy!

COCONUT-LIME MARINATED AND GRILLED SHRIMP

Steps:

• Zest and juice 2 of the limes (you should have about 1 tablespoon zest and 1/4 cup juice) and add to a medium glass bowl. Peel and grate the ginger and garlic and add to the bowl along with the red pepper flakes, canola oil, coconut milk and 1 1/2 teaspoons salt. Stir to combine.
• Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lime into wedges. Reserve for serving.
• Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels; don't worry if the coconut milk has hardened while it was in the refrigerator. In batches, cook the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Remove from the heat and transfer to a large plate.
• Top with the sliced scallion and serve with the reserved lime wedges.

BLACKSTONE CHICKEN, STEAK AND SHRIMP FAJITA

Steps:

• Whisk together the lime juice, oil, garlic, chile powder, oregano, cumin and 3 tablespoons salt in a medium bowl. Combine all the onions and peppers in a large bowl. Put the chicken, steak and shrimp in 3 individual bowls and evenly divide the marinade between the vegetables and proteins (about 3 tablespoons each). Toss each to coat and set aside to marinate for 30 minutes.
• Set all 4 burners to high on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes.
• Spread a tablespoon of oil on the griddle and add the onions and peppers in a single layer. Cook, tossing with a large metal spatula occasionally, until starting to soften and brown in spots, about 3 minutes. Push the pepper mixture to one half of the griddle then add the chicken in a single layer to the empty half of the griddle; cook until browned on one side, 2 to 3 minutes, then flip and push closer to the peppers. Add the steak in a single layer and cook until browned on one side and the chicken is cooked through, 2 to 3 minutes. Place the chicken on top of the peppers and flip the steak so it is closer to the peppers. Add the shrimp in a single layer and cook until browned on one side and the steak is cooked through, 2 to 3 minutes. Toss everything together and spread in a single layer. The shrimp will continue to cook through. Cook, tossing occasionally until the peppers are soft and everything is well combined, about 3 minutes. Transfer to a large serving platter.
• Scrape the griddle clean with your spatula and cook the tortillas until hot and pliable, about 30 seconds per side.
• Serve the fajitas immediately with lime wedges, cilantro leaves, salsa, guacamole, sour cream and shredded cheese.

LEMON GARLIC SHRIMP ON THE BLACKSTONE GRIDDLE

Steps:

• In a small bowl combine the avocado oil, fresh garlic, salt and pepper.
• Next peel the shells from the shrimp. Personally I left the tails on but you can take them off if you'd like.
• Add the shrimp to a large baggie or bowl and then top with the avocado oil mixture.
• Make sure to coat evenly.
• Next heat the Blackstone grill over medium high heat.
• Once hot add the shrimp to the grill. Be carefully because these cook quick!
• Once the shrimp start to no longer be translucent flip the shrimp (2 minutes)
• Cook for an additional 1-2 until shrimp is fully cooked on the other side.
• Be careful to not overcook!
• Remove from the griddle and transfer to a plate.
• Squeeze fresh lemon and top with parsley or cilantro.