SHRIMP AND BEEF SKEWERS WITH SOY AND SCALLION BUTTER
Provided by Giada De Laurentiis
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the butter: In a food processor, combine the butter, scallions, garlic, and soy sauce. Pulse until smooth. Place the mixture on a piece of plastic wrap and form into a log about 1-inch in diameter and 7 inches long. Roll the log in the plastic wrap and refrigerate until firm enough to slice, about 30 minutes. Slice into 1/4-inch pieces.
- For the skewers: In a small bowl, mix together the olive oil, garlic, salt, and pepper. Thread 4 pieces of mushroom onto 6 of the skewers. Thread 4 shrimp onto 7 of the skewers. Thread 4 pieces of the steak onto the remaining 7 skewers. Arrange the skewers in a single layer on 2 baking sheets. Spoon the oil mixture over the top and marinate for 15 minutes.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the beef skewers for 3 minutes each side for medium-well. Let the meat rest for 5 minutes. Grill the shrimp skewers for 2 minutes each side until opaque and cooked through. Grill the mushroom skewers for 4 minutes each side until tender. Arrange the skewers on a platter and serve with the sliced butter.
JUMBO SHRIMP WRAPPED IN PROSCIUTTO DI PARMA
Provided by Food Network
Categories main-dish
Time 8h25m
Yield 4 to 5 servings
Number Of Ingredients 5
Steps:
- Combine oil, vinegar, basil and garlic in a bowl. Add the shrimp and marinate overnight in the refrigerator. Preheat broiler.
- Drain shrimp. Cut each piece of prosciutto in half, lengthwise and wrap around each shrimp, securing well with a toothpick.
- Saute the shrimp in a non-stick pan, that has been heated and lightly brushed with olive oil. Cook only to seal the prosciutto to shrimp. Place each piece on broiler pan and grill under broiler for 2 minutes on each side. Careful not to burn the prosciutto or overcook the shrimp.
PROSCIUTTO-WRAPPED SHRIMP WITH GARLIC DIPPING SAUCE
Categories Garlic Shellfish Appetizer Broil Cocktail Party Backyard BBQ Basil Shrimp Summer Grill Grill/Barbecue Prosciutto Bon Appétit California Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 6 Appetizer Servings
Number Of Ingredients 8
Steps:
- Place 1 prosciutto slice on work surface, short end parallel to edge. Place 1 basil leaf at 1 short end of prosciutto slice. Place 1 shrimp atop basil leaf. Roll up shrimp in prosciutto. Thread shrimp on skewer. Repeat with remaining prosciutto, basil, shrimp and skewers. (Can be prepared 1 day ahead. Wrap tightly in plastic and refrigerate.)
- Prepare barbecue (medium-high heat) or preheat broiler. Combine vinegar, mustard and garlic in blender. Gradually add oil; blend well. Transfer to small bowl. Season sauce with salt and pepper.
- Grill wrapped shrimp until opaque in center, turning frequently, about 6 minutes. Transfer to platter. Serve hot or at room temperature with sauce.
SHRIMP WRAPPED WITH PROSCIUTTO
An adventurous dish of fried polenta cakes, shrimp wrapped in prosciutto and a hazelnut liquor sauce! It is as beautiful to see as it is to eat.
Provided by PEGW
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- In a medium-size pot bring water to a boil. Add butter, salt, and pepper. Mix in dry polenta and let cook until thickened, approximately 8 minutes.
- When the polenta has thickened, gently blend mascarpone cheese into it. Remove the pan from heat. Spread polenta-cheese mixture to a 2-inch thickness on an oil-coated surface. When cool, cut a disk using a drinking glass as a cutter. Saute polenta disks in olive oil, in a non-stick skillet. Set aside. (Can be prepared in advance).
- Coat shrimp with hazelnuts and wrap each with a slice of ham. In a skillet, saute shrimp carefully in remaining olive oil. Remove shrimp from the pan and keep them warm.
- Pour hazelnut liquor into another skillet (or the same skillet used to saute the shrimp, cleaned). When hazelnut flavored liquor is hot (but well under the boiling point), carefully flambe (by touching the edge of the pan with the flame of a match or taper). Be careful and stand back when cooking with open flame! When flames die down, add cream and remaining hazelnuts. Lower heat and continue cooking until mixture thickens.
- To assemble, place a polenta disk in the center of a serving dish. Arrange shrimp around the plate. Drizzle sauce mixture on top. Garnish with green onions.
Nutrition Facts : Calories 603.6 calories, Carbohydrate 21 g, Cholesterol 99 mg, Fat 52.4 g, Fiber 3.9 g, Protein 12.8 g, SaturatedFat 18.3 g, Sodium 446.5 mg, Sugar 6.2 g
SHRIMP, PROSCIUTTO AND SCALLION SKEWERS
Steps:
- Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas). In a medium bowl, whisk together wine and curry powder; add shrimp and let stand at room temperature for 10 minutes. Meanwhile, cut scallions in half, lengthwise, to make 16 pieces; season with salt and pepper. Cut prosciutto in half, lengthwise, to make 16 pieces; fold prosciutto pieces lengthwise, if necessary, to form a width of 1-inch. Remove shrimp from marinade; discard marinade. Lightly season shrimp with salt and pepper. Wrap 1 prosciutto slice around the center of each shrimp. Folding scallions accordion-style into thirds, thread shrimp and scallions onto 8 skewers. Drizzle skewers with oil. Grill skewers on lightly oiled grill rack, turning once halfway through, until shrimp are cooked through, about 5 minutes.
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- Thaw the shrimp under cold water. Leaving the tail intact, remove the shell from the shrimp and devein. Place the shrimp in a large bowl and set aside. Whisk the garlic, olive oil, lemon juice, kosher salt and freshly ground black pepper in a small bowl. Reserve 1 1/2 tablespoons of the olive oil and garlic mixture then pour the rest over the shrimp and stir. You can either leave in the bowl to marinate for about 30 minutes or transfer to a gallon size freezer bag to marinate in the fridge up to overnight.
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