CHEF JOHN'S GRILLED GARLIC AND HERB SHRIMP
This grilled garlic and herb shrimp recipe is very easy, IF you can just walk out into the backyard, and pick a handful of your own fresh, green sprigs. However, these are so amazingly delicious, if you don't have a garden, then do splurge and buy a bunch of all the herbs. And get the extra large shrimp so they can grill longer and get maximum caramelization.
Provided by Chef John
Categories Seafood Shellfish Shrimp
Time 3h
Yield 6
Number Of Ingredients 16
Steps:
- Place salt, lemon zest, and 3 cloves garlic in bowl of a mortar and pestle. Pound with the pestle until mixture begins to form a paste, about 2 minutes. Add chopped basil, parsley, oregano, and thyme and pound with pestle until mixture begin to come together, about 5 minutes.
- Drizzle about 1 tablespoon of the olive oil into herb mixture. Grind together until mixture begins to form a sauce for marinating, about 1 minute. Pour in the remaining 3 tablespoons olive oil. Stir mixture with a spoon until mixture is thoroughly combined, adding additional olive oil as needed. Mixture should be fairly thick but pourable.
- Place shrimp in a large bowl and mix in about 2/3 of the sauce, reserving 1/3 for serving. Stir until shrimp are evenly coated with the sauce, about 2 minutes. Transfer shrimp to a resealable plastic bag. Refrigerate 2 to 3 hours. Cover and refrigerate remaining sauce.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Thread shrimp onto skewers (pierce each twice, once through large part of shrimp, once through small part). Place skewers on hot grill. Cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side. Transfer skewers to serving platter.
- Pour remaining sauce into mixing bowl. Whisk in 1 tablespoon olive oil, lemon juice, red pepper flakes, cayenne pepper, salt and black pepper. Spoon sauce over shrimp. Serve with lemon wedges.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 1.9 g, Cholesterol 230.4 mg, Fat 12.6 g, Fiber 0.7 g, Protein 25.1 g, SaturatedFat 1.9 g, Sodium 772.5 mg, Sugar 0.1 g
GRILLED HERB SHRIMP
Steps:
- Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
- Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.
GARLIC & HERB ROASTED SHRIMP
Steps:
- Preheat the oven to 400 degrees.
- Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
- Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.
CITRUS GRILLED SHRIMP OVER GREENS
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium-high. Skewer shrimp on metal or wooden skewers or place in a grilling basket. Set aside.
- Zest lime, then slice in half and place on grill.
- In a small bowl, whisk together orange juice, lime juice, oil, mustard, lime zest, salt, and black pepper. Remove 3 tablespoons of citrus mixture and brush all over shrimp (reserve remaining mixture to use as a vinaigrette for the greens). Grill shrimp 3 minutes on 1 side. Flip and cook 1 to 3 more minutes, until shrimp are bright pink and cooked through.
- Add thyme and chives to reserved citrus mixture. Arrange lettuce on individual plates. Top lettuce with tomatoes and grilled shrimp. Spoon reserved citrus vinaigrette over top, squeeze juice from grilled lime and serve.
GRILLED HERB SHRIMP
A wonderful recipe from Barefoot Contessa, comfort foods preparer extraordinare!!! This smells devine on the grill.
Provided by Carrie in Indiana
Categories < 30 Mins
Time 18m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all the ingredients and allow them to marinate for 1 hour at room temperature (or cover and refegerate for up to 2 days).
- Skewer the shrimp. 3 to 4 shrimp on a 12 inch skewer.
- Heat grill and brush gill with oil to prevent sticking.
- Grill the shrimp for only 1 - 1 1/2 minutes on each side.
Nutrition Facts : Calories 257.6, Fat 11.9, SaturatedFat 1.8, Cholesterol 230.4, Sodium 827, Carbohydrate 5.1, Fiber 0.7, Sugar 1.1, Protein 31.4
GRILLED JUMBO SHRIMP WITH GARLIC-HERB BUTTER
A very simple recipe with just enough seasoning to enhance the flavor of the grilled shrimp without overpowering it. The best way to eat the shrimp is to peel them at the table and dip in extra butter sauce left over from the recipe. I have prepared the recipe with and without the rum - I do not find the rum to add anything special.
Provided by WannaBcook5792
Categories Very Low Carbs
Time 28m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the butter with the parsley, basil, garlic and shallot and melt over low heat.
- Light a grill or heat a grill pan.
- Halve the shrimp lengthwise, leaving them attached 1 inch below the head (if the head is left on). Devein the shrimp and spread them open. Season with salt and pepper, then brush liberally with the herb butter.
- Grill the shrimp over a medium-hot fire, shell side down, until lightly charred, about 1 minute.
- Turn and grill the other side until lightly browned, about 40 seconds. Turn the shrimp again. Brush them liberally with more herb butter, sprinkle with rum and grill until barely cooked through and bubbling, about 1 minute longer.
- Serve at once.
GRILLED SHRIMP WITH HERB BUTTER
Provided by Pierre Franey
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat outdoor grill or oven broiler to high.
- In a bowl, combine the shrimp with the red pepper, mustard, olive oil, lemon juice, thyme, salt and pepper, and blend well.
- Arrange 6 shrimps on each of 4 skewers. Brush the sides with oil.
- Place the shrimp on the grill or under the broiler about 4 inches from the heat source. Cook for about 2 minutes and turn, continue grilling for about 2 minutes more. Serve with herb butter sauce.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 438 milligrams, Sugar 0 grams, TransFat 0 grams
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 HERBED SHRIMP
How stunning is this simple shellfish starter? Marinate shrimp with fresh herbs such as cilantro and parsley, garlic, lemon, and jalapeño peppers, then grill until charred and perfectly pink.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 8h45m
Yield Makes about 20 shrimp
Number Of Ingredients 7
Steps:
- Combine all ingredients except shrimp in a large resealable plastic bag. Snip through each shrimp shell down the back, leaving last segment and tail intact, and devein with a paring knife, leaving shell intact. Add shrimp to bag and massage with marinade. Refrigerate at least 8 hours or up to overnight.
- Soak 10 short wooden skewers in water 30 minutes. Meanwhile, preheat grill for indirect heat, with coals to 1 side (or medium heat on a gas grill). Thread 2 shrimp onto each skewer and place on indirect side of grill. Cook, turning once, until shrimp are curled, slightly charred, and cooked through, about 5 minutes.
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4.9/5 (52)แคลอรี่ 155 ต่อหน่วยบริโภคประเภท Appetizer
- Trim the top of the garlic head to expose a bit of the cloves, but keep intact. Drizzle generously with olive oil and wrap in foil. Roast garlic head in heated oven for about 10-15 minutes or until slightly tender and fragrant. When ready, remove from the oven. Let cool briefly. Peel and crush or chop the roasted garlic as finely as possible. (See cook's tip #1)
- Now prepare the roasted garlic-cilantro sauce. In a small bowl, combine the roasted garlic with the remaining sauce ingredients of fresh cilantro, lime juice, white wine, extra virgin olive oil and chili sauce. Whisk together and set aside.
- To grill shrimp. Heat an indoor griddle or cast iron skillet over high heat. Pat shrimp dry and season with salt and pepper, drizzle a little extra virgin olive oil and toss. Arrange shrimp on heated griddle or skillet and grill on both sides for a total of 4 to 5 minutes. (Avoid overcooking shrimp, when it starts to turn pink on one side, turn it over and cook on the other side.)
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