GRILLED SHRIMP WITH CHILI COCKTAIL SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the first 7 ingredients in a bowl, and season with pepper, to taste. Refrigerate until ready to use.
- Heat a grill pan or grill to medium-high.
- Dress the shrimp with extra-virgin olive oil, salt and pepper, to taste, and smoked paprika. Skewer the shrimp onto metal skewers, to ease in turning them, and grill until the shrimp are opaque and firm, about 7 to 8 minutes. Pile the shrimp on a serving platter, and drizzle with the sauce or pass the sauce at the table.
SHRIMP COCKTAIL
Provided by Food Network Kitchen
Categories appetizer
Time 38m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.
- Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving.
- To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve.
- Optional Tip: To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top. Gently push the skewer through the shell and then lift up to remove the vein.
- Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix well, then refrigerate until ready to serve.
- Yield: 1 1/2 cups
BBQ SHRIMP COCKTAILS
Provided by Ree Drummond : Food Network
Time 15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- For the shrimp: Preheat a grill or grill pan over medium-high heat.
- Toss the shrimp with the olive oil and BBQ rub seasoning until evenly coated; set aside.
- For the white BBQ sauce: Whisk together the mayonnaise, vinegar, horseradish, mustard, brown sugar, garlic powder and Worcestershire sauce. Stir in the chives and parsley. Season with salt and pepper.
- Grill the shrimp until just cooked through, 2 to 3 minutes per side.
- Divide the sauce among 4 martini glasses. Cut a small slit halfway through each lemon round and place 2 slices on the rim of each glass. Place 4 shrimp on the edge of each glass. Garnish with chives and parsley.
SHRIMP WITH COCKTAIL SAUCE
Steps:
- Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve.
- For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp.
GRILLED SHRIMP SKEWERS WITH MEXICAN CORN ELOTES SALAD #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. One of my favorite street foods from Mexico is "elotes", which is corn on the cob with various toppings. I've lightened it up with Greek yogurt and paired it with grilled shrimp. Delicious!
Provided by YoshiS
Categories Weeknight
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, combine the shrimp, olive oil, and Hidden Valley Original Ranch Seasoning Mix. Mix well and allow to marinate for 15 minutes.
- Heat your grill to high heat. Grill the corn, about 10 minutes, until the husks are brown. Carefully remove the corn husks and silk. Cut the corn kernels from the cob and place in a large bowl. Add the lemon juice, shallots, jalapenos, cotija cheese, Greek yogurt, and cayenne. Gently mix together. Season with salt & pepper, to taste.
- Skewer the shrimp on metal or bamboo skewers. Grill for 1 minute per side, until cooked through. Serve the grilled shrimp skewers with the Mexican corn elotes salad. Enjoy!
Nutrition Facts : Calories 416.6, Fat 17.2, SaturatedFat 7.2, Cholesterol 177.9, Sodium 1021.1, Carbohydrate 42.9, Fiber 4.6, Sugar 10.2, Protein 29
GRILLED MARINATED SHRIMP SKEWERS
The secret to this outstanding shrimp is the tomato paste and seasoned salt, you can double the complete recipe but keep the fresh garlic at 2 tablespoons. Plan ahead the shrimp will need to marinade for 2 hours, but no more than that or the acid in the fresh lemon juice will start to "cook" the shrimp!
Provided by Kittencalrecipezazz
Categories Summer
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl whisk together all marinade ingredients until well blended (remove 3-4 tablespoons to brush on the shrimp while cooking).
- Pour the marinade into a large resealable plastic bag; add in the shrimp, seal bag and toss to coat the marinade with the shrimp.
- Refrigerate for 2 hours.
- Soak the wooden skewers in cold water 30 minutes before threading.
- Set grill heat to medium-low.
- Thread the shrimp onto the skewers piercing once near the tail and once near the head; discard the marinade.
- Grease the grill grate.
- Cook shrimp for about 5 minutes per side or until opaque, brushing frequently with the reserved marinade.
Nutrition Facts : Calories 366.7, Fat 29.1, SaturatedFat 4.1, Cholesterol 172.5, Sodium 279, Carbohydrate 2.9, Fiber 0.4, Sugar 0.5, Protein 23.4
GRILLED GARLIC SHRIMP WITH ROMESCO SAUCE
Make and share this Grilled Garlic Shrimp With Romesco Sauce recipe from Food.com.
Provided by Genius Kitchen
Categories Spanish
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large mixing bowl, combine the shrimp, olive oil, sugar, pimento, salt, garlic and lemon zest. Let the shrimp marinate for 20 minutes.
- Preheat a grill pan over high heat.
- When the grill pan is hot, grill the shrimp until they are just cooked through and turning pink, about 2 minutes per side. Serve immediately with the Romesco Sauce.* (See Cook's Note).
- Romesco Sauce:.
- In a food processor, process the toasted almonds until ground. Add the roasted red peppers, olive oil, vinegar, cayenne pepper, bread and garlic. Process until the mixture is smooth. Season the sauce with salt and pepper and transfer it to a serving bowl to serve alongside the grilled shrimp. ** (See Cook's Note).
- Cook's Notes:.
- *The sugar in the marinade helps to caramelize the shrimp. This is a great tip to use when trying to get those char marks on your grilled foods.
- **If the consistency of the sauce is too thick, try adding more olive oil or vinegar to achieve the consistency you like.
- Wine suggestion for this recipe:.
- Pinot Grigio.
Nutrition Facts : Calories 293.9, Fat 18.4, SaturatedFat 2.3, Cholesterol 190.5, Sodium 2061.4, Carbohydrate 10, Fiber 1.8, Sugar 2.1, Protein 22.8
BARBECUED SHRIMP & PEACH KABOBS
Shrimp grilled with peaches and green onions really sets off fireworks! The spicy seasonings even helped me win a ribbon at a county fair. -Jen Smallwood, Portsmouth, Virginia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Mix brown sugar and seasonings. Place shrimp, peaches and green onions in a large bowl; sprinkle with brown sugar mixture and toss to coat. On four or eight metal or soaked wooden skewers, alternately thread shrimp, peaches and green onions., Lightly spritz both sides of kabobs with cooking spray. Grill, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink. Squeeze lime wedges over kabobs.
Nutrition Facts : Calories 170 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 289mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
More about "grilled shrimp with peach cocktail sauce food"
GRILLED SHRIMP COCKTAIL WITH HOMEMADE COCKTAIL SAUCE
From bestrecipebox.com
SHRIMP WITH PEACH COCKTAIL SAUCE RECIPE | EPICURIOUS
From epicurious.com
Servings 4Author Condé Nast
BEST GRILLED SHRIMP WITH PEACH COCKTAIL SAUCE RECIPES
From foodnetwork.ca
5/5 (2)Total Time 30 minsServings 4-6
GRILLED SHRIMP WITH PEACH COCKTAIL SAUCE – GIADZY
From giadzy.com
Servings 6Total Time 30 minsAuthor Giada De Laurentiis
SHRIMP KEBAB RECIPE WITH OKRA AND GRILLED PEACHES - FOOD & WINE
From foodandwine.com
GRILLED SHRIMP COCKTAIL RECIPE | TRAEGER GRILLS
From traeger.com
30 BEST GRILLED SHRIMP RECIPES - HOW TO GRILL SHRIMP - DELISH
From delish.com
BEST GRILLED SHRIMP COCKTAIL RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
THEE BEST GRILLED SHRIMP | THE RECIPE CRITIC
From therecipecritic.com
GRILLED SHRIMP WITH PEACH COCKTAIL SAUCE – GIADZY
From flightsby.com
THE BEST GRILLED SHRIMP COCKTAIL RECIPE L A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
GIADA DE LAURENTIIS’ CLASSIC SEAFOOD RECIPES FOR AN ITALIAN …
From foodnetwork.ca
GRILLED SHRIMP WITH PEACH COCKTAIL SAUCE - BIGOVEN.COM
From bigoven.com
CHILE-LIME GRILLED TIGER SHRIMP WITH AVOCADO COCKTAIL SAUCE
From bhg.com
GRILLED SHRIMP WITH PEACH COCKTAIL SAUCE – RECIPES NETWORK
From recipenet.org
GRILLED SHRIMP COCKTAIL RECIPE | EPICURIOUS
From epicurious.com
8 SAUCES FOR GRILLED SHRIMP - FOOD & WINE
From foodandwine.com
GRILLED SHRIMP WITH PEACH COCKTAIL SAUCE | RECIPE | INGREDIENTS …
From pinterest.ca
LOW CARB SIRLOIN STEAK WITH QUESO SHRIMP SAUCE - FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love