Salt And Pepper Grilled Shrimp Recipes

Steps:

• In a small bowl, combine the salt, bouillon powder, sugar and white pepper and reserve.
• Rinse the shrimp under cold water, then drain them quickly in a colander. Leave them moist to absorb the cornstarch to make a crust.
• Heat the oil in a 6-quart Dutch oven or pot until the oil reaches about 375 degrees F. Add the cornstarch to a large bowl, dredge the shrimp in cornstarch and then shake off the excess. Deep fry the shrimp for 2 to 3 minutes in three small batches. Drain on a sheet pan as you are heating your skillet or wok.
• While the shrimp are cooking, heat a large skillet or wok to high and spoon in 2 tablespoons (30 grams) of oil. When the first wisp of white smoke appears, stir in the garlic, ginger and jalapeno and cook for about 30 seconds until light brown.
• Toss in the fried shrimp, reserved sugar-and-salt mixture and scallions. Continually toss the shrimp to coat well, 1 to 2 minutes. Once the shrimp are heated through, plate the shrimp and top with crispy bits from the pan.

Steps:

• Place shrimp in a colander, rinse in cold water and pat dry.
• In a large bowl, combine shrimp, lime juice, salt, black, white and cayenne peppers and chili powder then toss to coat.
• Add splash of vermouth and 1/4 cup of oil then toss to coat and refrigerate until ready to use.
• Prepare a charcoal or gas grill for direct grilling over medium high heat.
• Brush and oil the grill grate.
• Working in batches, grill shrimp, turning once, until bright red and nicely charred, 2-3 minutes per side.
• Transfer to platter and tent with aluminum foil.

Steps:

• Preheat the grill to medium-high heat. Thread the shrimp onto skewers. Sprinkle the shrimp generously with salt and pepper. Cook the shrimp on the grill for 2 minutes, flip, and then cook until pink, an additional minute. Serve with lemon wedges and the Tomato Horseradish Sauce with Lime Juice.
• Preheat the oven to 400 degrees F.
• Place the cherry tomatoes in a 13-by-9-inch baking dish. Toss the tomatoes in the olive oil, oregano and garlic. Season heavily with salt and pepper. Roast until the tomatoes are fully cooked, about 40 minutes.
• Once the tomatoes are cooked, place them in a blender and process until smooth. Stir in the horseradish and lime juice. Check for seasoning and serve.

Steps:

• Combine oil, lemon juice, garlic cloves, parsley, basil, garlic, salt, and pepper in the bowl of a food processor. Blend until marinade is smooth, about 20 seconds.
• Pour marinade into a resealable gallon-sized plastic bag. Add shrimp to the bag and toss to coat with the marinade. Seal bag and chill in the refrigerator for 30 minutes.
• Soak wooden skewers in cold water while shrimp is marinating.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove shrimp from marinade and thread onto skewers, 5 to 6 shrimp per skewer. Cook the shrimp on the preheated grill until they are bright pink on the outside and no longer transparent in the center, about 3 minutes per side.

Steps:

• Combine garlic, olive oil, Hot Shot, cumin, cayenne, lime, salt and parsley (if using).
• Add cleaned shrimp, and stir to coat.
• Marinate 1-2 hours in the refrigerator.
• Thread shrimp on skewers that have been soaked in water for 30 minutes (to avoid burning).
• Grill over fairly high heat until cooked through, about 5 minutes total, turning once.
• Serve with lime wedges.