EASY GRILLED SHRIMP
When you want a quick, easy dinner, nothing can beat shrimp to the table! The shrimp marinate in a tasty combination of flavors while the grill is preheating. The other dishes in your dinner need to be ready when the grill is, because the shrimp will only take about 4 minutes. Use this grilled shrimp as a main dish, with a side of yellow rice and a green veggie, or use them in yummy shrimp tacos, inside corn tortillas with your favorite toppings.
Provided by Bibi
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Combine olive oil, lemon juice, seafood seasoning, sugar, cayenne, and salt in a small bowl; stir until marinade is well mixed.
- Thread shrimp on metal skewers and pat dry. Brush with marinade and refrigerate.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cook shrimp on the hot grill until the edges begin to turn white, 1 to 2 minutes. Turn and continue grilling until shrimp is white and no longer translucent, 1 to 2 minutes longer. Serve warm.
Nutrition Facts : Calories 151.6 calories, Carbohydrate 0.8 g, Cholesterol 172.6 mg, Fat 7.7 g, Fiber 0.2 g, Protein 18.6 g, SaturatedFat 1.2 g, Sodium 373.3 mg, Sugar 0.4 g
CHARCOAL GRILLED SHRIMP AND CALAMARI WITH GRILLED LEMONS AND SMOKED TOMATO-BLACK OLIVE RELISH
Provided by Bobby Flay
Time 1h55m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the relish: Soak the hickory chips in water for at least 1 hour.
- Put a handful of hot coals in the bottom of a smoker. Scatter the hickory chips over the top. Put a try of ice on the bottom grate. Put the cooking grate above the ice tray. Once the temperature of the smoker reaches 100 degrees F, brush the tomatoes with canola oil, season with salt and pepper and put them on the top grate. Close the smoker and smoke the tomatoes for 10 to 20 minutes, depending how smoky you want them.
- Coarsely chop the tomatoes, place in a bowl and add the olive oil, olives, dill, lemon juice, parsley, vinegar, honey, onions and season with salt and pepper. Let the relish sit at room temperature until ready to use.
- For the seafood: Prepare a charcoal grill at least 30 minutes before cooking by lighting a chimney starter filled with hard wood and let burn until covered with gray ash.
- Toss the shrimp and calamari with the lemon juice, olive oil and garlic and let marinate for 15 minutes. Brush the cut side of each lemon half with canola oil and sprinkle with salt and pepper.
- Skewer the shrimp and kalamari tentacles onto different skewers. Sprinkle with salt and pepper. Grill the shrimp for about 2 minutes per side and the calamari tentacles for about 30 seconds per side. Put the calamari bodies directly on the grill and cook for about 15 seconds per side. Grill the lemons, cut-side down, until slightly charred. Remove to a platter.
- Arrange the skewers and bodies on a large platter. Top with the relish. Drizzle a little more olive oil over the top and squeeze a grilled lemon half over all. Garnish the platter with the remaining grilled lemons.
BLACK SQUID INK RISOTTO WITH GRILLED PRAWNS, LOBSTER AND GREEN ONION VINAIGRETTE
Provided by Bobby Flay
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat olive oil in medium saucepan over medium-high heat. Add onions and garlic and saute until soft. Add the rice and mix to coat with the oil and cook for 2 minutes. Raise the heat to high, add the wine and cook until all the liquid has evaporated. Place the stock and the squid ink in a large saucepan over high heat and stir to combine. Begin adding the hot squid stock 1 1/2 cups at a time and cook until the liquid is absorbed. Continue until the stock is gone and the rice is al dente. Add the squid and cook for 2 to 3 minutes. Stir in the parsley and season with salt and pepper to taste.
- Preheat grill or grill pan. Toss prawns in olive oil and season with salt and pepper. Grill for 2 to 3 minutes on each side until just cooked through.
- Blanch the scallions for 30 seconds in a large pot of boiling salted water over high heat. Drain and shock in cold water. Combine the scallions, onion, garlic, and vinegar in a blender and process until pureed. With the motor running, slowly add the oil until emulsified. Add the honey, season to taste with salt and pepper and pour into a squeeze bottle.
- Assemble: Spoon the risotto into 4 bowls. Top each bowl with 2 prawns and drizzle with the green onion vinaigrette and some of the chopped lobster.
GRILLED SHRIMP AND SQUID
A great way to cook shrimp is to grill them whole, with heads and shells intact. The unpeeled shrimp cook in their own juices, staying moist, and the shells pick up a little char, releasing a sweet, toasty aroma. Since I also like grilled squid, I often serve a mixed grill of squid and shrimp. Squid with tubes only about five inches long are especially tender. The best shrimp to grill are big white ones that have edible thin shells. To find them, head to an Asian market, where you will also find the squid. Before cooking the shrimp, follow Vietnamese tradition and neatly trim them. Then, cut the squid to create fringe that will curl back during grilling, to resemble trumpet flowers. I recommend cleaning the squid yourself because the flavor is superior to that of precleaned squid. To create a full menu, add one of the canh soups (pages 58 to 66) and some grilled summer squash (see the Note that accompanies Grilled Chicken on page 81).
Yield serves 4 to 6 with 2 or 3 other dishes
Number Of Ingredients 7
Steps:
- Using scissors, snip off the antennae, pointy tip, jagged rostrum, legs, and feet of each shrimp (see page 115). Set aside.
- To prepare the squid tubes, lay a tube flat on a cutting board. Holding it down on the pointed end, use a sharp knife to make 3 cuts about 3/4 inch long at the open end, creating fringe. Make sure to cut through both layers. With your hand, roll the tube to check for wide sections where another fringe or two may need to be cut. Repeat with the remaining the squid tubes and set aside.
- To make the marinade, in a bowl, whisk together the sugar, fish sauce, lime juice, and oil. Add the shrimp and squid and toss to coat well. Marinate for 15 minutes, or until the grill is ready.
- Prepare a medium-hot charcoal fire (you can hold your hand over the rack for only 3 to 4 seconds) or preheat a gas grill to medium-high. Grill the shrimp for about 3 minutes on each side and the squid for about 2 minutes on each side. The shrimp are cooked when they are a brilliant color, a bit charred, and toasty smelling. The squid are ready when they are opaque and the fringe has curled.
- Transfer the shrimp and squid to a plate and serve with the dipping sauce. If you are new to eating shrimp with their heads on, here is how it is done: First twist off the head and suck the opened end, where the heady reddish orange brains are. Whether or not you eat the rest of the head is up to you. Eat the remainder as usual.
FRIED SHRIMP WITH SQUID
Steps:
- To make the batter, place the flour, salt and pepper in a mixing bowl. Add 2 egg yolks. Start beating with a whisk and stir in the beer, the tablespoon of vegetable oil and curry powder. Blend well. Cover and let stand.
- In another bowl, beat the egg whites until they form soft peaks. Using a rubber spatula, fold them into the batter. Let the mixture stand, covered, until ready to use.
- In a mixing bowl, add the remaining egg yolk, the garlic, mustard, Tabasco sauce, vinegar, salt and pepper. Blend well and add one cup of olive or vegetable oil in a thin stream while beating vigorously. When the mixture is thick and smooth, stir in the basil or other herb. Cover and refrigerate until ready to serve.
- Cut the squid bodies into very thin rounds about a quarter-inch thick. Slice the tentacles into bite-size pieces.
- Heat the oil to 360 degrees in a deep fryer. Place the shrimp and squid in the batter and stir to coat well. Drop the shrimp and squid pieces into the oil a few at a time without crowding them. Fry and stir until they are crisp and lightly golden brown, about one minute for each batch. Remove them and drain on paper towels. Keep warm and continue cooking in batches until all the pieces are done. Serve immediately with the sauce.
Nutrition Facts : @context http, Calories 938, UnsaturatedFat 57 grams, Carbohydrate 34 grams, Fat 66 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 6 grams, Sodium 1129 milligrams, Sugar 0 grams, TransFat 0 grams
GRILLED SEAFOOD SALAD
This easy recipe combines shrimp with tender bay scallops, calamari, crisp arugula, and radicchio. Tossed with a lemony dressing, it makes a flavorful summer lunch or dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together oil, lemon juice, and parsley until well combined; set vinaigrette aside.
- Heat a grill that has a fine-mesh grill basket, or a grill pan, over medium-high heat. Place calamari, shrimp, and scallops in a medium bowl. Add 2 tablespoons reserved vinaigrette, and toss to coat. Grill seafood in batches until browned and cooked through, about 2 minutes on each side for shrimp and calamari, and 1 minute for scallops. Slice grilled calamari bodies into rings, and place in a clean bowl with remaining grilled seafood. Add shredded radicchio and arugula, and toss with remaining vinaigrette. Season with salt and pepper, and serve at room temperature on small plates or scallop shells.
Nutrition Facts : Calories 185 g, Cholesterol 227 g, Fat 7 g, Protein 26 g, Sodium 168 g
More about "grilled shrimp and squid recipes"
18 TOP-RATED GRILLED SHRIMP RECIPES
From allrecipes.com
Author Carl Hanson
- Grilled Marinated Shrimp. To make this marinade, mix together olive oil, parsley, lemon juice, hot sauce, garlic, and tomato paste. "This makes the best shrimp!"
- Spicy Coconut and Lime Grilled Shrimp. "This is a fantastic (and fantastically easy) recipe," writes RushedCook. "The only thing I changed was to set aside a few tablespoons of the marinade to brush on while grilling."
- Chef John's Grilled Garlic and Herb Shrimp. "Chopped basil, parsley, oregano, and thyme are ground in a mortar and pestle with garlic, lemon zest, and olive oil," a reviewer says.
- Basil Shrimp. This marinade combines olive oil, melted butter, lemon juice, Dijon mustard, fresh basil, and garlic. "A great recipe for grilling shrimp," home chef Katie says.
- Margarita Grilled Shrimp. For the marinade, combine olive oil, cilantro, lime juice, garlic, tequila, and cayenne pepper. "This recipe is absolutely fabulous," reviewer smileygal75 says.
- Grilled Shrimp Scampi. Shrimp bathe briefly in olive oil, lemon juice, parsley, garlic, and crushed red pepper flakes. "A definite favorite!" reviewer Donna Jean says.
- Thai Spiced Barbecue Shrimp. Lemon juice, soy sauce, Dijon mustard, garlic, brown sugar, and curry paste. "What a burst of flavors!" LIZCANCOOK raves.
- Marinated Grilled Shrimp. Garlic, olive oil, tomato sauce, red wine vinegar, basil, and cayenne pepper. "This recipe is AWESOME!" Crystal S. says.
- Amazing Spicy Grilled Shrimp. "Wow, these definitely are amazing spicy grilled shrimp," Jillian raves. "If you like things spicy, these are for you.
- Grilled Teriyaki Shrimp and Pineapple Skewers. "These savory-sweet shrimp skewers are easy to make and cook in just a few minutes," recipe creator France C. says.
GRILLED BEEF WITH SQUID AND SHRIMP ( Bò NướNG Vỉ )
From eatwithemily.com
Cuisine VietnameseCategory Main DishServings 5
- Boil the Vermicelli Rice Stick noodles according to the directions on the back of the package. Let it dry in the colander then place some of the noodles on a plate or in a bowl and set on the dinner table. Boiling instructions are also available on my website at www.EatWithEmily.com .
- Peel and devein the shrimp. Place the shrimp in a large bowl of cold water and add a tablespoon of salt. Swish the shrimp around the bowl . Then rinse a few times to remove any of the salt. Drain and place on a plate. Then set the plate on the dinner table.
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