Guinness Broiled Shrimp Food

GUINNESS BROILED SHRIMP

Steps:

• Peel and devein shrimp, leaving tails intact.
• Combine Guinness and remaining ingredients in a large shallow dish; add shrimp, stirring gently to coat.
• Cover and marinate in refrigerator for about 2 hours, stirring occasionally.
• Drain shrimp, discarding marinade.
• Thread neck and tail of each shrimp onto six 14-inch skewers so shrimp will lie flat; place skewers on a lightly greased rack of a broiler pan.
• Broil 5½ inches from heat (with electric oven door partially opened) 3 minutes; turn and broil an additional 1 to 2 minutes or until shrimp turn pink.

BROILED SHRIMP WITH GARLIC BUTTER

Steps:

• Preheat the broiler. Place the butter in a small bowl and stir in the garlic, shallots, parsley, lemon juice and salt. Cut the shrimp in half lengthwise, leaving them attached at the tail. Spread the shrimp open and arrange them in a shallow, oval flameproof casserole. Top the shrimp with generous dabs of the butter mixture and pour fumet or water into the dish. Broil the shrimp until they are cooked through, about 4 minutes. Arrange the shrimp in a line across 4 plates, so that the tail of each shrimp fits inside the shrimp in front of it. Whisk the liquid in the casserole dish and pour it over the shrimp. Serve immediately.
• Remove the gills and eyes from the fish or have your fish store do it. Cut the heads and bones across into 4-inch pieces. Put them in a shallow pan and cover with cold water. Let stand for 1 hour, changing the water twice. Drain. Heat the oil in a large pot over medium heat. Add the onion, fennel, leek, peppercorns, salt, parsley and bay leaf. Turn the heat to medium-low and cook until the vegetables are softened but not browned, about 4 minutes. Add the fish bones and cook, stirring from time to time, until the bones and any flesh around the bones turn from translucent to white, about 12 minutes. Add the wine and water and bring to a boil. Boil for 10 minutes, skimming off the foam as it rises to the top. Remove from the heat and let rest for 10 minutes. Strain the fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible. If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups. Store, tightly covered, in the refrigerator for up to 3 days or in the freezer for up to 2 months.

SURF AND TURF FOR TWO

Steps:

• Whisk 1 tablespoon olive oil, butter, onion, wine, Worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and black pepper together in a bowl; add shrimp. Toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 15 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat steaks with 2 teaspoons olive oil; sprinkle with steak seasoning.
• Cook steaks until they are beginning to firm and have reached your desired doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a platter and loosely tent with a piece of aluminum foil.
• Remove shrimp from marinade and grill until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes per side.

CAJUN-STYLE BROILED SHRIMP

Steps:

• Turn on the broiler, and put the rack close to heat.
• Mash 1 garlic clove with 1 teaspoon salt until it forms a paste.
• Add to it 1/2 teaspoon cayenne, 1 teaspoon paprika, 1 tablespoon lemon juice, 2 tablespoons olive oil and lots of black pepper.
• Rub paste all over 1 1/2 pounds peeled shrimp.
• Broil, 2 to 3 minutes per side.

OUTRAGEOUSLY GOOD BROILED SHRIMP!

Steps:

• Butterfly shrimp and place on non-stick baking pan or line pan with aluminum foil for easier cleanup.
• Brush shrimp with melted butter.
• Sprinkle lightly with garlic salt.
• Mix together bread crumbs, Parmesan cheese and parsley.
• Sprinkle lightly over shrimp.
• Drizzle lightly with additional melted butter.
• Broil until light brown.

EASY GRILLED SHRIMP

Steps:

• Combine olive oil, lemon juice, seafood seasoning, sugar, cayenne, and salt in a small bowl; stir until marinade is well mixed.
• Thread shrimp on metal skewers and pat dry. Brush with marinade and refrigerate.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook shrimp on the hot grill until the edges begin to turn white, 1 to 2 minutes. Turn and continue grilling until shrimp is white and no longer translucent, 1 to 2 minutes longer. Serve warm.

BROILED BUTTERY SHRIMP

Steps:

• In a large bowl, combine the first eight ingredients; add shrimp and toss to coat. Arrange shrimp in a single layer in a greased 15x10x1-in. baking pan. , Broil 4-6 in. from the heat for 6-8 minutes or until shrimp turn pink, turning once.