BARBECUED COLOSSAL SHRIMP
Make and share this Barbecued Colossal Shrimp recipe from Food.com.
Provided by Judikins
Categories Very Low Carbs
Time 28m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- THESE ARE THE COLOSSAL SIZE SHRIMP, NOT JUMBO AS IT SAYS IN THE INGREDIENTS (CAN'T SEEM TO GET COLOSSAL SIZE TO PRINT.).
- Using a sharp knife, butterfly each COLOSSAL shrimp through the back area where the vein has been removed.
- Place them shell side DOWN side by side flat on the perforated grill.
- Sprinkle each shrimp with lemon pepper, garlic salt and a couple drops of hot sauce (more if you like them real spicy).
- Baste each shrimp with a bit of olive oil using a brush.
- Begin cooking on barbecue set at ~350°F (temperature will drop slightly when the shrimp are added). Continue cooking ~18 minute or until when touched, shrimp meat will spring back.
- We serve these large beauties 3-4 on a plate and allow our guests to remove the shell part themselves. (You can also remove the shells prior to serving.).
- This is great on a hot summer evening with vegetable salads, some crusty bread and a great bottle of wine. Hope you enjoy!
Nutrition Facts : Calories 240.6, Fat 3.9, SaturatedFat 0.7, Cholesterol 345, Sodium 336, Carbohydrate 2.1, Protein 46.1
GRILLED BBQ BACON SHRIMP
Provided by Sunny Anderson
Categories appetizer
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat grill to medium.
- Soak skewers in water while preparing the BBQ sauce. In a medium saucepan melt butter and saute onions and jalapeno, until tender. Season with cayenne, and salt and pepper. Add ginger, brown sugar, orange juice and ketchup in that order making sure to blend each ingredient completely before adding the next ingredient. Let simmer until the edges begin to caramelize, about 15 minutes. Set aside and let cool. Once cool, remove half of the sauce and reserve for dipping. The other half is for brushing on the shrimp when grilling. Cut bacon in thirds. Thread each shrimp onto a skewer, starting from the tail end. Bend the shrimp as you thread it so it lies in 1 straight line on the skewer, removing its natural curve. Wrap the center of each shrimp with a piece of bacon. Brush with BBQ sauce and place skewers with bacon, seam side down, onto the grill. Cook over medium heat until bacon crisps and shrimp is cooked through, about 8 minutes.
CHEF JOHN'S NEW ORLEANS-STYLE BARBEQUED SHRIMP
This indigenous American shellfish dish, cooked on the stovetop, has plenty of big flavors from garlic, rosemary, and freshly cracked black pepper. Serve over hot cooked rice. Use the largest shrimp you can get.
Provided by Chef John
Categories Seafood Shellfish Shrimp
Time 1h50m
Yield 4
Number Of Ingredients 15
Steps:
- Peel shrimp and place into a mixing bowl; set shrimp shells aside in a saucepan.
- Drizzle vegetable oil over shrimp and season with black pepper, smoked paprika, cayenne pepper, and seafood seasoning. Mix shrimp to coat with spices and cover bowl with plastic wrap; refrigerate shrimp to absorb flavors, at least 1 hour.
- Place reserved shrimp shells in saucepan over medium-high heat with 1 tablespoon butter; cook and stir until shells are pink and fragrant, 1 to 2 minutes. Pour in chicken stock, bring to a boil, and reduce heat to low; simmer until shrimp shells have given off their flavor, 20 to 30 minutes.
- Strain shrimp stock through a fine mesh strainer into a bowl and add lemon juice, Worcestershire sauce, and hot sauce. Stir to combine.
- Place a large skillet over high heat until pan is very hot; sear shrimp in the very hot, dry pan until shrimp are browned, about 1 minute per side.
- Stir 3 tablespoons cold butter, garlic, and minced rosemary into shrimp; cook and stir until shrimp are opaque in the middle and garlic is fragrant, 1 minute. Pour in shrimp stock.
- Transfer shrimp from skillet to a bowl, using a slotted spoon; reserve sauce in skillet. Bring sauce to a boil and cook until reduced slightly, about 5 minutes. Adjust seasoning to taste. Return shrimp to pan, reduce heat to low, and warm through, about 1 minute. Serve shrimp drizzled with pan sauce; garnish with a rosemary sprig.
Nutrition Facts : Calories 307.9 calories, Carbohydrate 7.8 g, Cholesterol 289.8 mg, Fat 18.6 g, Fiber 2 g, Protein 29 g, SaturatedFat 8.6 g, Sodium 836.7 mg, Sugar 1.2 g
GRILLED JUMBO SHRIMP
At your next barbecue, skip the burgers and toss these zippy marinated shrimp on the grill. Grace Yaskovic, a field editor from Lake Hiawatha, New Jersey, dresses up their great grilled flavor with a hint of orange and dashes of ginger and red pepper.
Provided by Taste of Home
Categories Dinner
Time 21m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine first seven ingredients. Cover and refrigerate 2 tablespoons for basting. Pour remaining marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Alternately thread shrimp and tomatoes onto metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning and basting occasionally with reserved marinade. Serve with rice if desired.
Nutrition Facts : Calories 262 calories, Fat 10g fat (1g saturated fat), Cholesterol 230mg cholesterol, Sodium 838mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
BARBECUE SHRIMP
Very easy and one of my favorite shrimp recipes. Makes enough for 2 moderate appetites. My husband could eat the entire thing by himself, so servings depend on your cooking audience. The recipe refers to this as an appetizer, but that just seems downright silly to me. Make sure you serve this with hot bread to soak up the sauce.
Provided by ratherbeswimmin
Categories Spicy
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Add all ingredients to an oven-proof skillet; stir to combine.
- Bake at 450° for 10 minutes or until shrimp turn pink.
- Serve shrimp with hot French bread, cold beer or iced tea, and lots of napkins.
Nutrition Facts : Calories 760, Fat 51.2, SaturatedFat 30.1, Cholesterol 553.3, Sodium 767, Carbohydrate 19.9, Fiber 3.5, Sugar 3.9, Protein 59.5
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