For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
0 mins.
Thread 3 shrimp onto each skewer, leaving 1
Place the ginger, garlic, cilantro, lemongrass, coconut milk, sugar, curry paste and a pinch salt in a food processor; process to a smooth paste. Transfer to a bowl. Add the shrimp and toss to coat. Let stand for 5 mins to marinate. Thread 3 shrimp onto each skewer.
Heat the oil in a large nonstick skillet on high heat. Cook the shrimp skewers for 1-2 mins each side, until shrimp turn pink. Place on serving plates and drizzle with lime juice. Serve with cilantro and lime wedges.
Pat shrimp dry with paper towels. Thread onto 3 skewers, alternating directions of
Place peppercorns in a small skillet on medium heat. Cook for 1 min, or until fragrant. Pour into a mortar and pestle with salt, and grind to a fine powder. Pour onto a plate and set aside.
Heat a grill pan on high heat or preheat the grill to medium-high. Thread a shrimp onto each skewer, tail end first. Roll in pepper mixture to coat.
Cook for 1-2 mins each side, until shrimp are pink and cooked through. Serve the shrimp skewers with a squeeze of lime juice.
Heat 3 tbsp vegetable oil in a pan. Saute the onion, garlic, tomatoes and peppers, seasoning with salt, pepper and a pinch of sugar. Deglaze the pan with the stock, cover and simmer for 20 mins.
Put 3 shrimp on each skewer. Heat remaining vegetable oil in a pan. Cook the shrimp skewers for 2 mins on each side. Season with salt and pepper.
Divide the cherry tomatoes between 4 bowls, pour in the soup and garnish with cilantro leaves and a drizzle of chili oil. Top with a shrimp skewer.
Soak 4-inch wooden skewers in cold water for 1 hour.
Thread shrimp onto each skewer so that the shrimp lie flat.
Whisk together the soy, garlic, ginger, sesame oil, white wine vinegar, lime juice and peanut oil together in a small bowl.
Place shrimp skewers onto a plate and drizzle with peanut oil to lightly coat.
Season with salt and pepper.
Heat grill.
Grill shrimp 2 minutes per side or until just cooked through.
Place shrimp on a platter, drizzle with vinaigrette and sprinkle with sesame seeds.
il, seasoning, lime juice and shrimp in a heavy plastic bag
In a bowl, combine the shrimp, olive oil, and Hidden Valley
Submerge Bamboo skewers in water and
outh or eyes.
Place shrimp in a zip top bag
Easy - drain shrimp, add to a bowl and add in soft cream cheese. Chop green onion and add along with 4 to 5 good size tablespoons of mayo. Stir all together and serve! This recipe is easy to throw together and is very forgiving -- doesn't matter if the green onions are chopped well or how big the tablespoons of mayo are. It tastes good no matter what!
Chances are there won't be leftovers but if there are it lasts in the fridge for days -- make it over night and then let come to room temperature for the best flavor.
Make the marinade:
Process jalapeno, olive oil, lime juice and rind, garlic, cumin, cayenne, and salt in a blender until smooth. Reserve 2 tbs., and toss into a bowl with shrimp.
let sit for 1 hour in the refrigerator.
Thread marinated shrimp onto skewers and sprinkle the sugar onto them.
Grill over high heat for 3 minute, turn skewers and grill for 1 minute, or until shrimp is opaque.
Slide shrimp off of skewers, into a bowl and toss with reserve red marinade and cilantro, and serve.
Clean and devein shrimp, leaving the last section and
Wrap each shrimp in a piece of bacon, and thread onto skewers.
Combine the melted butter, lemon juice, salt and pepper; brush the mixture over the kabobs.
Grill the kabobs over hot coals, turning the skewers frequently, until the shrimp are cooked and the bacon is lightly browned and crisp, 5-10 minutes.
Before serving, brush the kabobs again with the butter mixture.
Pour any remaining butter into a small bowl and serve it with the kabobs.
For the marinade, combine sherry, honey, garlic and oil in a microwave-safe bowl. Microwave on high 30 seconds. Mix well. Add shrimp and toss to coat. Thread onto skewers, alternating with spring onion pieces.
Heat a griddle pan or large frying pan on high. Cook skewers 1-2 mins each side, until shrimp are just cooked. Serve immediately.
Shell and devein shrimp. Thread four shrimp onto each skewer.
Process spices, green chili, coconut, ginger, nuts, coconut milk and oil until mixture forms a paste. Transfer to small bowl, stir in the water.
Rub paste into shrimp and cook skewers on heated, oiled grill plate (or grill), brushing occasionally with remaining paste, until shrimp have changed color. Serve skewers sprinkled with cilantro leaves.
Combine dukkah, oil, garlic and lemon peel in a large bowl. Add shrimp; toss to coat in mixture.
Thread shrimp onto 8 bamboo skewers. Cook skewers on a heated oiled grill pan (or on the grill or under the broiler) until shrimp change color.
Serve shrimp with lemon wedges.
rill for high heat. Soak skewers in water.
Place a
ery hot.
Skewer 1 shrimp, making sure to pass the