Grilled Texas Shrimp Food

GRILLED TEXAS SPICY SHRIMP RECIPE | TRAEGER GRILLS

Steps:

• When ready to cook, set Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
• Meanwhile, make the sauce: Heat the olive oil in a medium saucepan over medium-low heat. Add the onion, garlic, and jalapeño and sauté until softened, 5-7 minutes. Stir in the Traeger Texas Spicy BBQ Sauce. Remove the pot from the heat and cover to keep warm.
• Rinse the shrimp under cold running water, then drain and pat dry with paper towels. Transfer to a large bowl and gently toss with 2 tablespoons of olive oil until well-coated, then season generously with salt and pepper.
• Arrange the shrimp directly on the grill grates or in a grill basket. Close the lid and cook, flipping once, until the shrimp is firm, opaque and cooked through, 2-3 minutes per side.
• Transfer the grilled shrimp to the sauce. Add the cilantro and stir gently to coat. Serve immediately. Enjoy!

GRILLED GARLIC BUTTER SHRIMP

Steps:

• Melt butter in a small skillet over medium heat. Stir in shallot, garlic and red pepper flakes until fragrant, about 2 minutes; season with salt and pepper, to taste. Thread shrimp onto skewers; season with salt and pepper, to taste. Brush with 2 tablespoons butter mixture. Preheat grill to medium high heat. Add skewers to grill, and cook, turning occasionally, until the shrimp are pink and opaque, about 3-4 minutes. Add lemons to grill, cut side down, during the last 2 minutes of cooking time. Serve immediately, drizzled with remaining butter mixture, garnished with lemons and parsley, if desired.

SHRIMP TACOS

Steps:

• Preheat an outdoor grill or grill pan over high heat.
• Mix the brown sugar, chili, cumin, paprika and lime zest together in a medium bowl. Stir 2 teaspoons of the sugar-spice mixture into the sour cream and set aside. Put the remaining spice mixture in a medium bowl and add the shrimp and olive oil and toss to coat and set aside to marinate for 15 minutes.
• Toss the coleslaw mix with the spiced sour cream until well coated and season with salt and pepper. Toast the tortillas on the grill, about 1 minute per side. Transfer to a plate and wrap with foil to keep warm.
• Remove the shrimp from the marinade and sprinkle with salt. Lightly oil the grill grates. Grill the shrimp, flipping once, until just cooked through, 2 to 3 minutes per side. Serve the shrimp in the warm tortillas with the slaw, whole cilantro leaves, and lime wedges on the side.

GRILLED SHRIMP WITH GARLIC (GAMBAS AL AJILLO)

Steps:

• Heat the grill to medium.
• Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade.
• Place the remaining 1/2 cup of the oil in a small saucepan, add the sliced garlic and cook until the sliced garlic is lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.
• Increase the heat of the grill to high.
• Remove the shrimp from the marinade, season with salt and pepper and grill until golden brown on each side, about 1 1/2 minutes per side. Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. Sprinkle with the remaining thyme and garnish with oregano leaves.

GRILLED TEXAS SHRIMP

Steps:

• Peel and devein shrimp, leaving tails intact.
• Mix all ingredients in shallow glass dish; cover and refrigerate 1 hour.
• Thread shrimp on skewers; reserve marinade. Grill shrimp over medium coals 2-3 minutes per side until pink.
• Heat reserved marinade in a non-aluminum saucepan to boiling; reduce heat and simmer about 5 minutes until pepper is tender; serve with shrimp.

GRILLED SHRIMP

Steps:

• Preheat griddle or grill pan over high heat.
• Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat.
• Brush shrimps with oil, season with salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque.
• Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.

SPICY GRILLED SHRIMP

Steps:

• Preheat grill for medium heat.
• In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
• Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

GRILLED TEXAS STYLE SHRIMP

Steps:

• 1. Rinse, peel and devein all of the shrimp and set aside. Cut bacon into half slices and refrigerate until ready to use.
• 2. Mix all remaining ingredients in a very large bowl. BEFORE ADDING SHRIMP, remove 1/2 cup marinade to be used to baste shrimp while grilling.
• 3. Add shrimp to marinade and toss until all of the shrimp is well coated. Cover and refrigerate for at least one hour but not longer than 3 hours. Any longer may result in your shrimp becoming rubbery!
• 4. If using a charcoal grill, make sure your charcoal is completely ash grey before placing shrimp on the grill. If using a propane grill, set your grill to 350 degrees or a medium heat setting.
• 5. Lay out a (heavy duty) foil covered cookie sheet. Place your bacon and toothpicks next to your cookie sheet. When shrimp has marinated for at least one hour, remove the shrimp one at a time from the marinade and wrap with 1 of the 1/2 slices of bacon and secure by inserting a toothpick through the center. Continue until all of the shrimp is wrapped. DISCARD LEFTOVER MARINADE!!!
• 6. If using metal skewers, run the skewer through the tail end and the head end of each shrimp to secure firmly while grilling. If NOT using skewers, simply slide the foil with the shrimp on it off the cookie sheet onto the grill surface.
• 7. Cook your shrimp for 10 min., basting once with reserved marinade, turn the shrimp and continue cooking for additional 5 to 7 minutes or until shrimp is white in color and bacon is crisp.
• 8. Remove shrimp from grill, serve immediately! The shrimp may be kept warm for up to 30 min. or so in a 200 degree oven when TIGHTLY wrapped in heavy duty foil.
• 9. Shrimp may be served alone as an appetizer or on a bed of rice pilaf as a side to grilled steaks for a main dish! Store leftover shrimp for up to 2 days in a tightly sealed container. Reheat in microwave at 20 sec. intervals until desired tempature or in a heavy skillet over medium heat. ENJOY!!

GRILLED TEXAS SHRIMP KABOBS

Steps:

• Mix all ingredients except shrimp in shallow glass dish; stir in shrimp. Cover and refrigerate for about 1 hour. Remove shrimp from marinade and reserve it.
• Thread 4 shrimp on each of six metal skewers. (*If using bamboo skewers, remember to soak them in hot water for about 30 minutes, so won't burn.)
• Grill over medium coals, turning once, until pink for about 2 to 3 mts. on each side. Do not overcooked.
• Heat reserved marinade to boiling in a non-aluminium saucepan; reduce heat to low. Simmer uncovered until bell pepper is tender, about 5 minutes. Serve with shrimp.
• NOTE: to broil the kabobs in the oven: set oven control to boil.
• Place skewered shrimp on rack in broiler pan. Broil with tops about 4 inches from heat, turning once until pink, 2 to 3 minutes on each side.