South Texas Fiesta Grilled Shrimp
The smoke of a grill brings out the taste of shrimp. This zesty marinade adds more flavor. One pound of shrimp will feed four to six people.
Ingredients
- 3/4 cup fresh lime juice
- 1 tablespoon minced fresh ginger
- 1 tablespoon of lemongrass
- 2 garlic cloves, minced
- 2 shallots, finely chopped
- 2 tablespoons finely chopped cilantro
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon crushed red pepper flakes, or to taste
- 2 1/2 tablespoons lemon or lime marmalade
- 1/3 cup olive oil
- 1 cucumber, halved and seeded
- 4 carrots, peeled
- 1 head red leaf lettuce
- 2 tablespoons finely chopped cilantro
Instructions
Combine the lime juice, ginger, garlic, shallots, lemongrass, cilantro, salt, black pepper, red pepper flakes, and marmalade in a small mixing bowl. Whisk until all the ingredients are well combined. Slowly add the olive oil, whisking until thoroughly incorporated.
Thread the shrimp on short wooden skewers (4-6 to a skewer), and lay them flat in a shallow, non-aluminum dish. Pour half of the marinade over the shrimp and marinate for 1/2 hour, turning once or twice.
Meanwhile, shred the cucumber and carrots using the shredding blade of a food processor. Place in a medium mixing bowl. Add enough of the remaining marinade to moisten the vegetables; reserve the rest for dipping.
When ready to serve, prepare the barbecue for medium high heat grilling and place the skewered shrimp flat on the grill. Baste each side with the marinade and grill until just cooked, about 3 minutes on each side.
Arrange the red leaf lettuce on a 12 inch platter and mound the cucumber and carrot mixture on top. Place the skewered grilled shrimp on top of the vegetables and let guests help themselves, using small plates. Or arrange each serving separately, placing a lettuce leaf on each plate, adding the vegetable mixture, and then the shrimp, removed from skewers and arranged in a circle.
Garnish with the chopped cilantro. Remaining marinade can be used for dipping.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2011/11/05/south-texas-fiesta-grilled-shrimp-recipe/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
Categories: Recipes, Shrimp Recipes Tags: grilled shrimp, Shrimp, South Texas Fiesta Grilled Shrimp
Grilled Shrimp on Lemongrass Skewers
Delight friends and family with these plump, succulent shrimp touched with the tang of lime and nutty sesame. The unconventional use of lemongrass skewers makes for a refreshing twist and imparts subtle flavor. As an entrée or appetizer, this recipe brings fun and variety to your party or family dinner. Recipe Courtesy of Whole Foods Market®
Ingredients
- 4 stalks fresh lemongrass
- 1/4 cup fresh-squeezed lime juice
- 1/4 cup tamari soy sauce
- 1/4 cup sesame oil
- 1 1/2 lbs (24) jumbo shrimp, peeled with tails left on
- 2 TB toasted sesame seeds (optional)
Instructions
Peel any dry, brownish leaves from the lemongrass. Cut each stalk in half lengthwise to form eight skewers. Soak them in cold water for 15 minutes.
Whisk lime juice, tamari and sesame oil together. Skewer three shrimp on each stalk of lemongrass. You may need to pierce shrimp with a paring knife first to help in sliding them onto the lemongrass stalks. Lay flat in a non-reactive dish and pour sauce over top, turning skewers to coat the shrimp. Marinate 20 minutes.
Grill over hot coals or on an indoor grill for two to three minutes on each side, or until shrimp are just pink and slightly firm. Sprinkle with sesame seeds (optional) and serve.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2011/10/30/grilled-shrimp-on-lemongrass-skewers/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
Categories: Shrimp Recipes Tags: grilled shrimp, Lemongrass, skewers
