Shrimp on the barbie???

[maureen k]

Would love to have any of your favorite recipes for grilled shrimp. I'm hopeful that we're going to have a warm day on Sunday and I thought I'd grill some shrimp and serve it with a Grilled Apple And Bread Salad with arugula and bleu cheese. Possibly grilled aspaagus with a little olive oil and balsamic dressing and shaved romano.

[kwormann]

And what time will dinner be??????

tee hee,
Kim

I havent had this for a very long time, but I remember it being VERY good!


* Exported from MasterCook *

Shrimp Kebabs with Jalapeño-Lime Marinade

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Fish And Shellfish June '98


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds large shrimp -- peeled, deveined, and butterflied
1 cup thawed orange juice concentrate -- undiluted
2 teaspoons grated lime rind
1/2 cup fresh lime juice
1/2 cup honey
4 teaspoons ground cumin
1/2 teaspoon salt
6 garlic cloves -- minced
4 jalapeños -- seeded and chopped
4 red bell peppers -- cut into 1-inch cubes
Lime wedges (optional)
Cooking spray

Combine first 9 ingredients in a large zip-top plastic bag; seal and
marinate in refrigerator 30 minutes. Remove shrimp from bag, reserving
marinade. Thread the shrimp, bell pepper cubes, and lime wedges (if
desired) onto 12 skewers.

Prepare grill or broiler. Place skewers on grill rack or broiler pan
coated with cooking spray; cook 4 minutes on each side or until shrimp are
done, basting frequently with the marinade.

Serving Size: 1 kebab

Source:
"Cooking Light, June 1998, p.96"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 261 Calories; 3g Fat (10.0%
calories from fat); 32g Protein; 27g Carbohydrate; 1g Dietary Fiber; 230mg
Cholesterol; 316mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat;
1/2 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates.

NOTES : You can substitute 3 pounds of skinned, boned chicken breast or
pork tenderloin, cut into 1-inch cubes, for the shrimp, if
preferred.
Nutr. Assoc. : 0 1007 0 0 0 0 0 620 26360 4695 0 0



[This message has been edited by kwormann (edited 04-20-2001).]

[gabbyh]

Maureen,
My Aussie husband says to tell you they're actually called "prawns"...and we'll be there on Sunday ;-}}

[maureen k]

The more the merrier! All this talk about margaritas has given me a good idea for cocktails.

Thanks for the recipe, Kim. It sounds awesome. And I absolutely love grilled red peppers!!

I'll let you know how it turns out unless, of course, you show up on my doorstep and celebrate the coming of Spring with us! http://www.cookinglight.com/bbs/smile.gif

Maureen

[schuh]

Do you like spicy shrimp? There's a great recipe from Cooks Illustrated that I could dig up.

[sneezles]

I have posted this a couple of times but I love it so will post it again! It is from The Fusion Cookbook:

Firecracker Shrimp
1 lb. large shrimp
1/4 cup minced green onion
1/4 cup chopped fresh cilantro
2 tbs minced garlic
1 tbs minced fresh ginger
1 tsp grated tangerine zest
1/2 cup hoisin sauce
2 tbs thin soy sauce
2 tbs honey
1 tbs dark sesame oil
1 tbs white wine vinegar
1 tbs Asian chile sauce
1 tbs white sesame seeds, lightly toasted

Using scissors, cut the shrimp shells along the back and rinse away the veins, leaving the shell intact. In a bowl, combine all the remaining ingredients and stir well. Reserve 1/4 cup sauce to sprinkle over the shrimp after they are cooked.

Using your fingers, insert the remaining sauce under the shells and marinate for 1 hour.

If using a barbeque, gas-preheat to 350º; charcoal or wood, prepare a fire. When the grill is ready (woood or charcoal fire is ash-covered) brush the rack with oil and place the shrimp on it. Grill about 2 minutes on each side, brushing with more marinade throughout the cooking process, until the shells turn pink and the shrimp feel firm. Be sure not to overcook the shrimp. Remove from the grill and toss with the reserved marinade.

And BTW, after having lived in Singapore for two years and eaten prawns there...most sold in the US are not prawns-those suckers Down Under are like lobster tails!!!

[maureen k]

Schuh, I LOVE spicy food and would really like that recipe also if you can find it.

Thanks Sneezles for the Fusion Shrimp recipe. It sounds awesome, too!

Decisions, decisions......

[Mamasue]

I think I may have posted this before, but here is one that we enjoy.

* Exported from MasterCook *

Rosemary-Skewered Shrimp

Recipe By : Mamasue
Serving Size : 0 Preparation Time :0:00
Categories : Appertizer Fish/Shellfish
Quick Meals

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds 30-count shrimp -- shelled
1/2 cup olive oil
1/4 cup lime juice
1/4 cup fresh rosemary leaves -- chopped
2 teaspoons Salt
1 teaspoon Ground cumin
4 cloves garlic -- finely chopped
50 long fresh rosemary springs or bamboo skewers -- (6 inch)

In large bowl, combine shrimp, oil, lime juice, rosemary leaves, salt, cumin, and garlic. Cover and refrigerate shrimp 1 to 2 hours to marinate.

Meanwhile, strip rosemary sprigs of all leaves except for a tuft at the end. In shallow pan, cover rosemary or bamboo skewers with water and let soak at least 30 minutes.

Heat charcoal or gas grill. Drain skewers. Thread shrimp onto skewer so that each shrimp is pierced through the center to stay flat. Lay the skewers on the grill so that the tufts of rosemary leaves lie outside the grill, where they will not burn. Cook shrimp until opaque-about 3 to 4 minutes, turning several times.
Serve as appetizer or as main entrée with salad, crusty bread

[maureen k]

Oh gosh....so many choices.

Thanks Mamasue. Rosemary is up there in my "top-five-favorite-herbs" list!

Maureen