Grilled shrimp

"Grilled shrimp marinated in tomato sauce, red wine vinegar, basil and cayenne pepper."

Ingredients:
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil

1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
Directions:
1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Shrimp Kabobs

Shrimp is a hugely popular item at any tailgate. They are easy to grill and hold up without falling apart. Serve up these shrimp kabobs and you'll be sure to have a group of happy tailgaters.

Time Required: 30-60 minutes prep time, depending on shrimp-peeling skills, plus about an hour of optional marinating

Skill Required: Minimal skills needed

Ingredients:

*

Enough raw shrimp to feed your guests. Buy large shrimp that are about 16-24 per pound for best results
*

Teriyaki sauce, jerk sauce, or any other sauce, or even just butter
*

Cocktail sauce (mix horseradish and ketchup for a simple version)
*

Bamboo skewers

Steps:

*

Soak the skewers; this allows them to expand and makes it easier to get the shrimp off when eating
*

Peel your shrimp, leaving the tails on
*

Marinate the shrimp in the sauce of your choice for an hour or so. Teriyaki and jerk sauces are popular favorites. You can also go with plain shrimp and brush butter and barbecue sauce on them while grilling
*

Skewer the shrimp and head for the tailgate or refrigerate overnight
*

JRT TRANSPORTATION TIP: Use a Tupperware container that is long enough to fit your skewers, or cut them if necessary. This is much better than using a plate covered with plastic wrap or foil, which can and will spill the marinade in your car on the way to the tailgate
*

At the tailgate, grill the kabobs until the shrimp is cooked through. Brush with melted butter and barbecue sauce if desired (this is best if no marinate was used)
*

Serve with cocktail sauce

Cajun Shrimp Omelet

Nutritional Info

* Fat: 3.6g
* Carbohydrates: 13.2g
* Calories: 195.5
* Protein: 29.0g

Ingredients
Egg whites from 3 eggs
1 cup mushrooms
2 tbsp chopped onions
1/3 cup shredded reduced fat cheddar cheese
3 large cooked shrimp
1/2 cup fresh spinach
2 cloves garlic pressed
1-4 tsps creole seasoning

Directions

Cook the shrimp separately and cut into smaller pieces.

In a sauce pan, using fat free cooking spray, cook the onions, garlic, and mushrooms to taste (I like mine mushy). Add the spinach until it wilts. Remove from heat.
Generously coat the bottom of an omelet pan (you can use a 6-8" skillet as long as the sides are not straight) with cooking spray and heat. Add the egg whites.
Once the edges begin to turn white, add your onion/mushroom/spinach mix to one half of the pan. Add shrimp, cheese, and as much creole seasoning as you like.
Cook on medium for 1-3 minutes, running a rubber scraper around the sides frequently to keep from sticking.

Flip closed, sprinkle with creole seasoning, and serve.

Number of Servings: 1

Shrimp and Grits

Recipe courtesy Martha Nesbit


Prep Time:
15 min
Inactive Prep Time:
0 min
Cook Time:
25 min

Level:
Easy

Serves:
4 servings

Ingredients

* 4 cups water
* Salt and pepper
* 1 cup stone-ground grits
* 3 tablespoons butter
* 2 cups shredded sharp cheddar cheese
* 1 pound shrimp, peeled and deveined
* 6 slices bacon, chopped
* 4 teaspoons lemon juice
* 2 tablespoons chopped parsley
* 1 cup thinly sliced scallions
* 1 large clove garlic, minced

Directions

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

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The Shrimp Cocktail

Recipe courtesy Alton Brown

Prep Time:
0 min
Inactive Prep Time:
0 min
Cook Time:
0 min

Level:
Easy

Serves:
4 servings

Ingredients

* 32 shell-on (21 to 25 count) tiger shrimp

For the brine:

* 1/4 cup kosher salt
* 1/4 cup sugar
* 1 cup water
* 2 cups ice

For the cocktail sauce:

* 1 (14 1/2-ounce) can diced tomatoes, drained
* 1/2 cup prepared chili sauce
* 4 tablespoons prepared horseradish
* 1 teaspoon sugar
* Few grinds fresh black pepper
* 1/2 teaspoon kosher salt
* 1 tablespoon olive oil
* Sprinkle Old Bay seasoning

Directions

Using a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal track. Eviscerate shrimp and rinse under cool water leaving shells intact.

Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve.

Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Remove shrimp from brine and drain thoroughly. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired.

Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately.

Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired.

Sexy, Spicy, Hot Barbeque Shrimp

Wonderful play on a health dish! This is a great way to eat shrimp. Enjoy with an island or tropical style rice.


Gather together the following ingredients:

2 Pounds Large Shrimp in Shell

1 Cup Butter

1 Cup Olive Oil

8 Garlic Cloves Crushed

4 Whole Bay Leaves

4 Teaspoon Fine Herbs (McCormick or Spice Island)

16 oz Bottle of Hot Sauce

1 Teaspoon Worcestershire Sauce

2 Teaspoon Salt

1 Teaspoon Pepper

Juice from 2 Fresh Lemons

Melt butter in a large sauce pan. Add oil and other ingredients except of shrimp. Heat thoroughly. Remove from heat and let sit for 2 hours. (Can be made ahead and saved for a couple of days in refrigerator.) When ready to make shrimp, add shrimp to sauce and bring to a boil. Once boiling reduce heat to medium low or low and simmer for about 20 minutes. (Stir frequently).

Can be used as a marinade or to baste when cooking on the grill!

Serve in a bowl with sauce and soak-up sauce with bread.