Grilled Shrimp Skewers:
Wooden Skewers (soak in water for 1 hour and dry off before using)
2 lbs of raw medium-sized shrimp, peeled, deveined, and tails intact
2 lemon, sliced into wedges for serving
Marinade:
3 tbsp melted butter (or olive oil)
1/4 cup fresh lemon
3 tbsp of lemon zest
3 garlic cloves, minced super fine
2 tbsp finely chopped thyme
1/4 cup chopped parsley
1/2 cup chopped cilantro
kosher salt
pepper
1 tbsp chili powder
1 tbsp Cayenne pepper
1/2 cup shredded coconut (optional)
In a large bowl combine all of the marinade ingredients: melted butter, lemon juice, garlic, salt, pepper, cayenne pepper, coconut, chili powder, parsley, cilantro, thyme. Let the marinade sit for 1 hour before mixing in the shrimp. Meanwhile clean the shrimp. Skewer the shrimp either 2 or 4 per skewer and lay in a shallow dish (baking dish or shallow baking sheet works too). Add the marinade (don't let the marinade sit on the shrimp for too long, twenty minutes tops).
Grill the shrimp until cooked through and the color is pink with no translucent flesh. Do no overcook the shrimp (they will be really rubbery). Transfer the cooked shrimp skewers to a platter. Melt 2 tbsp of butter and mix lemon juice with it. Squeeze juice over the skewers and serve warm. Use parsley/cilantro and lemon wedges for garnish.
2 lbs of raw medium-sized shrimp, peeled, deveined, and tails intact
2 lemon, sliced into wedges for serving
Marinade:
3 tbsp melted butter (or olive oil)
1/4 cup fresh lemon
3 tbsp of lemon zest
3 garlic cloves, minced super fine
2 tbsp finely chopped thyme
1/4 cup chopped parsley
1/2 cup chopped cilantro
kosher salt
pepper
1 tbsp chili powder
1 tbsp Cayenne pepper
1/2 cup shredded coconut (optional)
In a large bowl combine all of the marinade ingredients: melted butter, lemon juice, garlic, salt, pepper, cayenne pepper, coconut, chili powder, parsley, cilantro, thyme. Let the marinade sit for 1 hour before mixing in the shrimp. Meanwhile clean the shrimp. Skewer the shrimp either 2 or 4 per skewer and lay in a shallow dish (baking dish or shallow baking sheet works too). Add the marinade (don't let the marinade sit on the shrimp for too long, twenty minutes tops).
Grill the shrimp until cooked through and the color is pink with no translucent flesh. Do no overcook the shrimp (they will be really rubbery). Transfer the cooked shrimp skewers to a platter. Melt 2 tbsp of butter and mix lemon juice with it. Squeeze juice over the skewers and serve warm. Use parsley/cilantro and lemon wedges for garnish.
OR you can roast them in the oven...try this recipe if you do not have a grill. Roasted Herb Shrimp Skewers
Adapted from Ina Garten: Barefoot Contessa Parties
1 ½ Tbl. fresh garlic, minced
3 Tbl. (1 medium) shallot, minced
¼ cup fresh parsley, minced
¼ cup fresh basil leaves, minced
1 tsp. dry mustard
2 tsp. Dijon mustard
1 tsp. salt
½ tsp. black pepper
¼ cup olive oil
Juice of 1 lemon
2 lbs. large uncooked shrimp, peeled and deveined
Toss all of the ingredients together in a large mixing bowl. Cover and allow the shrimp to marinate in the fridge for at least 1 hour. I have left them in the fridge up to 5 hours with no problems.
Preheat the oven to 400 degrees. Soak 6-8 inch wooden skewers in warm water for 20 minutes. With the tails pointing in the same direction, skewer four shrimp on each rod. Discard the leftover marinade.
Place the skewers on an elevated rack in a small sheet pan. Roast at 400 degrees for 4-6 minutes until the shrimp are pink, juicy and tender. This recipe makes approximately 12-14 skewers of shrimp.
Adapted from Ina Garten: Barefoot Contessa Parties
1 ½ Tbl. fresh garlic, minced
3 Tbl. (1 medium) shallot, minced
¼ cup fresh parsley, minced
¼ cup fresh basil leaves, minced
1 tsp. dry mustard
2 tsp. Dijon mustard
1 tsp. salt
½ tsp. black pepper
¼ cup olive oil
Juice of 1 lemon
2 lbs. large uncooked shrimp, peeled and deveined
Toss all of the ingredients together in a large mixing bowl. Cover and allow the shrimp to marinate in the fridge for at least 1 hour. I have left them in the fridge up to 5 hours with no problems.
Preheat the oven to 400 degrees. Soak 6-8 inch wooden skewers in warm water for 20 minutes. With the tails pointing in the same direction, skewer four shrimp on each rod. Discard the leftover marinade.
Place the skewers on an elevated rack in a small sheet pan. Roast at 400 degrees for 4-6 minutes until the shrimp are pink, juicy and tender. This recipe makes approximately 12-14 skewers of shrimp.
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