OLD BAY MARINATED AND GRILLED SHRIMP
These shrimp marinate for only 30 minutes in a flavorful mix of lemon juice, garlic and the powerhouse spice blend, Old Bay seafood seasoning. Don't be tempted to let them sit in the sauce any longer than that because the lemon juice will start to cook the shrimp and make them tough. Serve with some boiled or roasted potatoes for a grill-lover's version of a shrimp boil.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Juice half of the lemon and add the juice to a medium glass bowl. Finely grate the garlic and add to the bowl along with the Old Bay seasoning, olive oil and shrimp. Toss to combine.
- Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lemon half into wedges and reserve for serving.
- Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels. In batches, cook the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Remove from the heat and transfer to a large plate.
- Serve the shrimp with the reserved lemon wedges and hot sauce.
BROILED SHRIMP WITH TUNISIAN SPICE
Make and share this Broiled Shrimp With Tunisian Spice recipe from Food.com.
Provided by januarybride
Categories African
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Using a sharp knife, butterfly the shrimp by splitting them down the middle - but not all the way through, leaving the tails intact (the original recipe said to just use kitchen scissors and cut them down the middle and leave the tails intact. . up to you which method to use).
- Lay the shrimp in a single layer in a large shallow dish. In small bowl, mix remaining ingredients, except lemon wedges. Pour over shrimp and let marinate for 2 hours.
- Preheat broiler. Broil shrimp for 4 minutes or until pink. Serve with lemon wedges.
Nutrition Facts : Calories 240.1, Fat 15, SaturatedFat 2.2, Cholesterol 220.9, Sodium 258.9, Carbohydrate 1.5, Fiber 0.6, Sugar 0.2, Protein 24.1
BROILED SHRIMP WITH GARLIC BUTTER
Steps:
- Preheat the broiler. Place the butter in a small bowl and stir in the garlic, shallots, parsley, lemon juice and salt. Cut the shrimp in half lengthwise, leaving them attached at the tail. Spread the shrimp open and arrange them in a shallow, oval flameproof casserole. Top the shrimp with generous dabs of the butter mixture and pour fumet or water into the dish. Broil the shrimp until they are cooked through, about 4 minutes. Arrange the shrimp in a line across 4 plates, so that the tail of each shrimp fits inside the shrimp in front of it. Whisk the liquid in the casserole dish and pour it over the shrimp. Serve immediately.
- Remove the gills and eyes from the fish or have your fish store do it. Cut the heads and bones across into 4-inch pieces. Put them in a shallow pan and cover with cold water. Let stand for 1 hour, changing the water twice. Drain. Heat the oil in a large pot over medium heat. Add the onion, fennel, leek, peppercorns, salt, parsley and bay leaf. Turn the heat to medium-low and cook until the vegetables are softened but not browned, about 4 minutes. Add the fish bones and cook, stirring from time to time, until the bones and any flesh around the bones turn from translucent to white, about 12 minutes. Add the wine and water and bring to a boil. Boil for 10 minutes, skimming off the foam as it rises to the top. Remove from the heat and let rest for 10 minutes. Strain the fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible. If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups. Store, tightly covered, in the refrigerator for up to 3 days or in the freezer for up to 2 months.
TUNISIAN SHAKSHUKA WITH SHRIMP
The Arabic word shakshuka loosely translates to "all mixed up" in English, and rightly so, as the dish usually includes a colorful array of ingredients that are traditionally served in a cast-iron skillet. Made with eggs poached in a bright, peppery tomato sauce, it is a staple of Tunisian home cooking. Shrimp shakshuka is popular on the Mediterranean Coast, where shrimp are fresh and plentiful, but you could substitute merguez or skip the protein entirely for a vegetarian option. It is easy to make and can be eaten for breakfast, lunch or dinner.
Provided by Jamel Charouel
Categories brunch, dinner, lunch, one pot, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon oil in a large cast-iron skillet or heavy pan over medium. Add 1 teaspoon garlic and sauté until tender, about 1 minute. Add shrimp to pan, season with salt and pepper and sauté until shrimp turns pink all over, 4 to 5 minutes, then set aside.
- In the same pan, add the remaining 1 tablespoon olive oil, the onion and the rest of the garlic. Season with salt and pepper. Cook the onion and garlic, stirring frequently, until onion becomes translucent, about 3 minutes. Add the tomatoes, bell pepper, tomato paste and harissa to the pan and sauté for 5 minutes.
- Add the ras el hanout, caraway, coriander and 1/2 cup warm water and stir to thoroughly combine. Reduce the heat to low, cover and cook, stirring occasionally, for 5 minutes.
- Set the shrimp on top of the sauce, spacing evenly apart, and using a spoon, make shallow craters in the tomato mixture for the eggs. Crack the eggs into the craters, cover, and let simmer 6 to 8 minutes, or until eggs are cooked to your liking. Serve with warm baguette, and olives, pickled peppers and cornichons, if desired.
CAJUN-STYLE BROILED SHRIMP
Shrimp, the most versatile seafood, is now the most popular in America, and there is no wrong way to eat it. Wild shrimp from the Pacific or the Gulf of Mexico is a treat if you can find it. Fresh local shrimp from Maine or the Carolinas is an even rarer gem. (These are all preferable from a sustainability perspective.) A vast majority, of course, is farmed and frozen. If you buy it ''individually quick frozen'' in resealable bags, you can take out only as many as you want and thaw them by leaving the shrimp in the fridge for 24 hours or running them under cool water for an hour or less. Here, it is made Cajun with cayenne, paprika and garlic and quickly broiled.
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, main course
Time 15m
Number Of Ingredients 9
Steps:
- Turn on the broiler, and put the rack close to heat.
- Mash 1 garlic clove with 1 teaspoon salt until it forms a paste.
- Add to it 1/2 teaspoon cayenne, 1 teaspoon paprika, 1 tablespoon lemon juice, 2 tablespoons olive oil and lots of black pepper.
- Rub paste all over 1 1/2 pounds peeled shrimp.
- Broil, 2 to 3 minutes per side.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 964 milligrams, Sugar 0 grams, TransFat 0 grams
BROILED MEXICAN-STYLE SHRIMP WITH GARLIC AND LIMES
A great appetizer or main dish. Servings below are for appetizer portions. Another adopted recipe originally submitted by Mean Chef.
Provided by iris5555
Categories Mexican
Time 35m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- To prepare the shrimp, with a very sharp paring knife, split each shrimp down the back through the shell.
- Leave the legs intact.
- Open the shrimp (like butterflies) and flatten them; the legs will be on the bottom side.
- Arrange the split shrimp in a single layer on a sheet pan.
- Cover and refrigerate until ready.
- Place the garlic in a small saucepot with enough water to cover them.
- Bring the water to a boil, and then lower to a simmer until the garlic cloves are soft (about 20 minutes).
- Drain the water and refresh the garlic cloves with cold water.
- Allow to cool.
- Mince the cooked garlic.
- Just before broiling the shrimp, combine the minced garlic with the minced serrano chiles, minced cilantro, lime juice and hot melted butter.
- Remove the shrimp from the refrigerator.
- Brush the shrimp with the melted garlic/cilantro butter.
- Place the shrimp under a hot broiler and cook just until the shrimp are done (about 5 minutes depending on the broiler and height of the rack).
- Transfer the shrimp to a platter and drizzle any remaining garlic butter over the shrimp.
- Serve with lots of paper napkins and an empty bowl for the shells.
Nutrition Facts : Calories 184.3, Fat 10.8, SaturatedFat 6.1, Cholesterol 162.7, Sodium 201, Carbohydrate 2.3, Fiber 0.1, Sugar 0.1, Protein 18.8
~ SPICY HERB BROILED SHRIMP ~
Another awesome shrimp recipe. This can be served as an appetizer or main dish. Serve with lemon slices. This is my own concoction. Enjoy!
Provided by Cassie *
Categories Seafood
Time 15m
Number Of Ingredients 7
Steps:
- 1. Peel, devein and rinse shrimp. Pat dry in paper towels.
- 2. In a small saucepan, over low heat, melt butter. Stir in all other ingredients, except for shrimp...stirring often for about 3 minutes. Make sure not to burn. Remove from heat.
- 3. Place the shrimp on a broiler pan and brush generously with the butter mixture.
- 4. Broil about 5 inches from broiler flame, for 3 - 5 minutes or until turn pink, then turn and brush again with butter, turning one last time and buttering.
- 5. Plate and pour any remaining seasoned butter over the shrimp. Serve with lemon slices.
BROILED SHRIMP WITH HONEY-SESAME SAUCE
These are delicious and the sauce also works great with Asian prepared tofu, vegetable stir-frys, and rice.
Provided by Mrs. Kulik
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all the ingredients for sauce together in a bowl and whisk until the honey dissolves.
- Stir in the shrimp and marinate for at least 30 minutes.
- Preheat a broiler to high.
- Thread shrimp onto skewers, reserving the marinade in a saucepan.
- Stir in 1 tbsp cornstarch and boil the marinade until thick and syrupy.
- Baste the shrimp with the sauce and save any extra sauce for serving time.
- Place the shrimp under the broiler for about 3-4 minutes per side.
BROILED SHRIMP
Make and share this Broiled Shrimp recipe from Food.com.
Provided by MizzNezz
Categories European
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Put shrimp in lg. bowl
- Add all other ingredients.
- Toss well to coat shrimp.
- Place on shallow baking sheet.
- Broil 7 in from heat for about 6-7 min, turning once.
- Serve with sauce from pan.
- Add a little butter if you like.
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