HONEY-GARLIC SHRIMP SKEWERS
Provided by Ree Drummond : Food Network
Time 16m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat a grill pan over medium-high heat and a large skillet over medium heat.
- For the shrimp: In a small bowl, mix together the honey, sriracha, crushed red pepper, garlic, lime zest and juice and 1 tablespoon of the parsley. Set the glaze aside.
- Thread the shrimp onto 4 metal skewers, 5 shrimp per skewer. Season both sides with salt and pepper. Place on the grill pan and cook for 2 minutes. Flip the shrimp, brush the top with the glaze and cook for an additional 2 minutes. Flip the glazed side down, brush the top with the glaze and cook for an additional minute. Flip, glaze and cook until the shrimp are cooked through, up to an additional minute per side. Remove from the grill and drizzle with any remaining glaze.
- For the spinach: Meanwhile, heat the oil in the skillet and add the spinach and garlic. Season with salt and pepper and cook until wilted, about 1 minute.
- Make a bed with the spinach on a serving platter. Top with the shrimp skewers and garnish with the remaining parsley.
HONEY GINGER GRILLED SHRIMP SKEWERS
These grilled shrimp skewers are an easy and flavorful summer dinner recipe that your whole family will love! The Honey and Ginger marinade will make you think your dinner table is a tropical paradise!
Provided by Jenni
Time 50m
Number Of Ingredients 9
Steps:
- If using wooden skewers, place them in water to soak before prepping the recipe.
- Combine all the ingredients in a large measuring cup and stir together with a small whisk.
- Place the shrimp in a large ziplock bag, then pour the marinade over the shrimp and set it inside the fridge to marinate for 20 minutes.
- Next prep the bell peppers. Cut the tops and bottoms off with the knife and remove the seeds by hand or by tapping the pepper over the counter or a garbage can. Cut the pepper in half, then slice each half into three pieces. Slice each of those three pieces in two and set aside.
- For the onion, slice it with the knife in half. Then depending on the size of the onion, make two or three cuts in the other direction. You want to divide the onion into roughly the same size pieces as the bell pepper (with the outer layers likely being a bit larger and the inner layers being quite a bit smaller).
- Prep the pineapple by slicing off the top, bottom, and the outer layers. Cut the pineapple from top to bottom twice, leaving 4 long piece. Slice the very tip of each piece off (the core of the pineapple), so the piece remaining does not contain any hard parts. Then cut each slice into roughly 1-inch pieces.
- Take half of the skewers and slide the produce onto them in whatever order you like, leaving a little bit of space between each one. When placing the onion pieces on, you can include two layers at a time for convenience. Place the finished skewers on a large plate or platter to easily carry them to the grill.
- Using a basting brush, lightly brush the vegetables and pineapple with a high heat oil (like avocado oil), making sure to get all sides of each piece.
- Once the shrimp is done marinating, remove it from the refrigerator. Take a piece and very gently shake off any residual marinade. Slide it onto a skewer, then repeat the process until all the shrimp is on a skewer. Be sure to leave a little room between each piece of shrimp to ensure more even cooking. Throw away any marinade left over from the meat.
- Oil the grill using a paper towel dipped in (but not saturated with) the same high heat oil. Then heat the grill to a medium heat (400 to 450 degrees F).
- If you have a large grill that heats evenly, you will be able to cook the produce and shrimp skewers at the same time. If you don't, you can cook the produce skewers first as they will take longer, then remove them and cook the shrimp skewers.
- Once the grill is at temperature, put an oven mitt on your hand and place the skewers on the grill and close the lid. Cook the produce ones for 4 to 5 minutes on all four sides (16 to 20 mins total). For the shrimp, cook 2 minutes on one side then flip and cook 2 to 3 minutes on the other side. The shrimp will be done when they are opaque all the way through.
- Service with a side, like rice or cauliflower rice.
Nutrition Facts : Calories 334 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 242 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 31 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 3100 milligrams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
HONEY-GINGER CHICKEN WINGS
Provided by Food Network
Categories appetizer
Time 9h35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together the honey, lime juice and zest, tamari, sesame oil, ginger, garlic, scallions, 1/4 teaspoon salt and 1/4 teaspoon pepper. Reserve 3/4 cup of the marinade for later use. Pour the remaining marinade into a 2-gallon ziptop bag. Add the chicken and seal the bag, pressing out as much air as possible; massage to distribute the marinade. Marinate, refrigerated, for at least 6 hours, preferably overnight.
- Remove the chicken wings from the refrigerator and let sit at room temperature for about 30 minutes.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Put the wings skin-side down on the baking sheet and spoon the marinade from the bag over the wings. Cook for 20 minutes, then flip the wings, baste with the pan drippings, rotate the pan and cook until the honey has caramelized and the skin is a dark amber, an additional 20 to 25 minutes.
- Pour the reserved 3/4 cup marinade into a small saucepan and bring to a boil over medium-high heat. Cook until the liquid is thick and syrupy and turns into a glaze, about 4 minutes. Coat the wings with the thickened marinade. Transfer to a serving platter and garnish with lime zest.
GRILLED SHRIMP WITH HONEY-GINGER BARBECUE SAUCE
Of all the ways to prepare shrimp, the grill delivers the best flavor. Although unadorned "shrimp on the barbie" are great, an easily assembled gingery barbecue sauce makes them that much better. You can save time by buying already shelled and deveined shrimp, but our recipe developer, Alexis Touchet, who grew up in shrimp country in southwest Louisiana, thinks shell-on shrimp are better quality. Depending on where you live and what's in your market, you may not have much choice. Freshness trumps all, so don't hesitate to use your nose in deciding which shrimp to buy.
Provided by Alexis Touchet
Categories Shellfish Fourth of July Backyard BBQ Dinner Seafood Shrimp Summer Grill Grill/Barbecue Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- For the Shrimp:
- If necessary, pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure.
- Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt.
- Lightly oil grill rack. Grill shrimp, covered only if using a gas grill, turning over once, 2 minutes. Brush shrimp with some sauce from the saucepan, then turn. Brush shrimp with additional sauce then grill until just cooked through, 1 to 2 minutes. Serve with reserved sauce.
HONEY GRILLED SHRIMP
Easy and delicious! Onions, peppers, and mushrooms are perfect when alternated with shrimp on the skewers. Just cut into bite-sized pieces and add them to the marinade with the shrimp. Serve with rice and a salad.
Provided by Kendra
Categories Seafood Shellfish Shrimp
Time 1h36m
Yield 3
Number Of Ingredients 10
Steps:
- In a large bowl, mix together garlic powder, black pepper, 1/3 cup Worcestershire sauce, wine, and salad dressing; add shrimp, and toss to coat. Cover, and marinate in the refrigerator for 1 hour.
- Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- In a small bowl, stir together honey, melted butter, and remaining 2 tablespoons Worcestershire sauce. Set aside for basting.
- Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste occasionally with the honey-butter sauce while grilling.
Nutrition Facts : Calories 434.4 calories, Carbohydrate 33.4 g, Cholesterol 279.5 mg, Fat 20.2 g, Fiber 0.2 g, Protein 29.9 g, SaturatedFat 10.2 g, Sodium 1017.3 mg, Sugar 28.4 g
HONEY GRILLED SHRIMP
My husband was given this super-simple recipe by a man who sold shrimp at the fish market. It's now become our family's absolute favorite easy shrimp recipe. We've even served it to company often, with great success. Enjoy! -Lisa Blackwell, Henderson, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, combine the salad dressing, honey and garlic; set aside 1/2 cup. Pour remaining marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate reserved marinade for basting., Drain shrimp, discarding marinade from bag. Thread shrimp onto eight metal or soaked wooden skewers. On a greased grill rack, grill, uncovered, over medium heat or broil 4 in. from the heat for 1-1/2 to 2 minutes on each side. Baste with reserved marinade. Grill or broil 2-3 minutes longer or until shrimp are pink and firm, turning and basting frequently.
Nutrition Facts : Calories 175 calories, Fat 5g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 383mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges
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