Grilled Shrimp Escabeche Recipes

Steps:

• Toss together onion, vinegar, oregano, and 1 teaspoon salt in a shallow glass or ceramic dish.
• Simmer oil, bay leaves, garlic, and peppercorns in a small saucepan 10 minutes, then let stand until ready to use.
• Add shrimp to a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water), then remove from heat and let stand, uncovered, until just cooked through, about 5 minutes. Drain well, then stir into onion mixture along with oil mixture.
• Chill shrimp in escabeche, covered when cool, stirring occasionally, at least 12 hours. Discard bay leaves and serve shrimp cold or at room temperature.

Steps:

• Put the shrimp in a large baking dish.
• Combine the canola oil, garlic, red pepper flakes and fennel seed in a small food processor and process until the garlic is somewhat paste-like. Pour this mixture over the shrimp and let them marinate for 30 minutes.
• Light a grill to high heat.
• Strain the shrimp from the marinade and season them with salt and black pepper, to taste. Grill the shrimp on both sides until they are slightly charred and just cooked through, about 2 minutes per side (see Cook's Note). Transfer the shrimp to a plate.
• Melt the butter in a large saute pan set over the grates of the grill. Add the lemon zest, lemon juice, tarragon and thyme leaves and cook for 30 seconds. Add the shrimp and cook, tossing once, about 1 minute. Finish with the parsley and adjust the seasonings, if necessary. Transfer the shrimp to a serving platter and garnish with thyme and parsley.

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.

Steps:

• Heat your grill to high.
• Toss the shrimp in a bowl with 2 tablespoons of olive oil and 1/2 teaspoon each of salt and pepper.
• Grill the shrimp for 1 to 2 minutes per side or until just cooked through.
• Transfer shrimp to a clean medium bowl.
• Heat 1/3 cup olive oil in a medium saucepan over medium heat.
• When oil is hot, add the onion, garlic, and serrano chiles and cook until soft.
• Add the cumin and mustard seeds, if using, and cook for 1 minute.
• Add the vinegar, bay leaves, a pinch of red pepper flakes, if using, and cilantro and bring to a boil.
• Remove from the heat and immediately pour over the shrimp and stir to coat.
• Let cool to room temperature, cover, and then refrigerate for at least 8 hours or overnight, stirring a few times during that time.
• Transfer the escabeche, with a slotted spoon, to a platter and garnish with sliced radishes and torn cilantro.

Steps:

• Heat your grill to high.
• Place the shrimp in a large bowl. Toss the shrimp with the oil and season with the salt and pepper.
• Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer. Remove the shrimp to a platter.

Steps:

• Preheat a grill to medium high. Toss the beans, roasted red peppers, scallion, vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl; set aside. Toss the shrimp with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper in another large bowl. Drizzle the cut sides of the escarole with 1 tablespoon olive oil; season with salt and pepper.
• Arrange the escarole, chorizo and shrimp on the grill. Grill the escarole, turning once, until charred in spots, 2 to 4 minutes; divide among plates. Grill the shrimp and chorizo, turning once, until cooked through, about 5 minutes for the shrimp and 10 minutes for the chorizo. Add the shrimp to the bean mixture. Transfer the chorizo to a cutting board and slice into 1-inch pieces; add to the bean mixture and toss.
• Spoon over the escarole; drizzle each serving with 1 tablespoon olive oil. Sprinkle with paprika.

Steps:

• Combine marinade ingredients in a large plastic zipper bag; add swordfish steaks and refrigerate at least one hour.
• Prepare sauce: combine all sauce ingredients together in a saute pan and simmer together 15 minutes, or until sauce is slightly thickened (it should remain a little thin, just not watery).
• REMEMBER TO REMOVE THE BAY LEAF BEFORE SERVING.
• Meanwhile, prepare your grill.
• Remove swordfish steaks from marinade (discarding marinade) and grill about 5 minutes on both sides.
• To serve, top with sauce.
• This is good with rice and a fruity spinach salad!

Steps:

• Heat the oil in a large nonstick skillet. Season the shrimp with salt and pepper and cook over high heat for 1 minute. Add the onion and garlic and cook, stirring occasionally, until the shrimp are cooked through, about 2 more minutes. Stir in the orange juice, 2 tablespoons of the lime juice, the scallion and cilantro, transfer to a bowl and let cool.
• Meanwhile, in a bowl, combine the remaining 2 tablespoons lime juice with the ginger, sesame oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Brush the pineapple with the mixture and let stand at room temperature for 30 minutes.
• In a dry skillet, toast the sesame seeds over high heat, shaking the pan, until fragrant, about 2 minutes.
• Light a grill or preheat the broiler. Grill or broil the pineapple for about 2 minutes per side, turning once, until lightly browned. Cut each quarter crosswise into 6 pieces and arrange the pieces on 6 plates. Set 2 shrimp on each plate, spoon on a little of the orange juice marinade and sprinkle with the sesame seeds.