You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
ISO: ISO rub/marinade/grilling ideas for shrimp, chicken and scallops
- Thread starter tess
- Start date
In Search Of:
melissa-dallas
Well-known member
Chicken-do chipotle lime with cilantro pesto-mix several cloves garlic,
juice of a large lime or several key limes, salt, 1/4 cup of olive oil or so and several chipotle chiles canned in adobo, along with a couple of tablespoons of the sauce in a handy chopper or blender. (You can also add a few tablespoons of brown sugar or honey if you want sweet/spicy.) Coat chicken and marinate overnight. Make your favorite pesto recipe but use cilantro instead of basil and almonds instead of pine nuts to serve with the chicken.
juice of a large lime or several key limes, salt, 1/4 cup of olive oil or so and several chipotle chiles canned in adobo, along with a couple of tablespoons of the sauce in a handy chopper or blender. (You can also add a few tablespoons of brown sugar or honey if you want sweet/spicy.) Coat chicken and marinate overnight. Make your favorite pesto recipe but use cilantro instead of basil and almonds instead of pine nuts to serve with the chicken.
Unbelievable Chicken Marinade is equally good on fish/shrimp. It's a favorite here.
http://www.finerkitchens.com/swap/forum16/8_Unbelievable_Chicken_Marinade
http://www.finerkitchens.com/swap/forum16/8_Unbelievable_Chicken_Marinade
Here's our favorite REC: 'peel and eat' shrimp on the BBQ
No butter or sauce needed for this shrimp. It's so delicious...(sorry, no measurements as I sort of concocted this myself. Huge hit.)
Large raw shrimp in the shell (15-18 count?)
Olive oil
Kikkomann Soy Sauce
green onions
fresh garlic
splash of dry sherry
Rinse shrimp and make a cut down the shell back about 2/3 of the way down. ("Easy-peel" shrimp is often available at the counter so the job is already done.) Place shrimp in a glass baking dish.
For an 8x9 size baking dish I believe I make about a cup of marinade...
1/2 cup olive oil
1/2 cup sherry
3-4 large garlic cloves minced
Lots of chopped green onion
Kikkoman soy sauce...maybe 3-4 Tbls?
I just usually pour so I'm wildly guessing.
Pour marinade over shrimp and gently mix with your hands so the marinade gets inside the shells (but be careful not to pull the shells off). Marinate for 30-60 minutes.
Thread onto pre-soaked wood skewers and grill over charcoal...about 1 1/2 minutes on each side depending on size of shrimp. Test one for doneness. Don't overcook!!
Serve just as-is. They are rich and delicious.
No butter or sauce needed for this shrimp. It's so delicious...(sorry, no measurements as I sort of concocted this myself. Huge hit.)
Large raw shrimp in the shell (15-18 count?)
Olive oil
Kikkomann Soy Sauce
green onions
fresh garlic
splash of dry sherry
Rinse shrimp and make a cut down the shell back about 2/3 of the way down. ("Easy-peel" shrimp is often available at the counter so the job is already done.) Place shrimp in a glass baking dish.
For an 8x9 size baking dish I believe I make about a cup of marinade...
1/2 cup olive oil
1/2 cup sherry
3-4 large garlic cloves minced
Lots of chopped green onion
Kikkoman soy sauce...maybe 3-4 Tbls?
I just usually pour so I'm wildly guessing.
Pour marinade over shrimp and gently mix with your hands so the marinade gets inside the shells (but be careful not to pull the shells off). Marinate for 30-60 minutes.
Thread onto pre-soaked wood skewers and grill over charcoal...about 1 1/2 minutes on each side depending on size of shrimp. Test one for doneness. Don't overcook!!
Serve just as-is. They are rich and delicious.
Grilled Shrimp & Plum Skewers with Sweet Hoisin Sauce...
Grilled Shrimp-and-Plum Skewers with Sweet Hoisin Sauce
Recipe By :Cooking Light- 06/01/01
Serving Size : 4
1 pound jumbo shrimp -- peeled and deveined (about 12)
3 plums -- quartered
2 tablespoons minced peeled fresh ginger
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon white pepper -- or black
Sweet Hoisin Sauce -- (See Recipe)
Cooking spray
1/4 cup green onions -- julienne-cut 1-1/2-inch (optional)
1 lime -- quartered (optional)
Prepare grill.
Toss shrimp, plums, ginger, olive oil, salt, and pepper in a large bowl. Thread 3 shrimp and 3 plum sections alternately onto each of 4 (10-inch) skewers.
Spoon 1/2 cup Sweet Hoisin Sauce into a cup; place remaining sauce in a serving bowl. Place kebabs on a grill rack coated with cooking spray; cook for 4 minutes. Turn kebabs, and brush with about 1/4 cup sauce. Cook 4 minutes. Turn the kebabs; brush with about 1/4 cup sauce. Cook 2 minutes, turning once. Serve remaining 1/2 cup sauce as a dipping sauce. Garnish with onions and lime wedges, if desired.
Per Serving (excluding unknown items): 263 Calories; 6g Fat (22.5% calories from fat); 25g Protein; 25g Carbohydrate; 2g Dietary Fiber; 173mg Cholesterol; 840mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates.
NOTES : Serving size: 1 kebab and about 2 tablespoons
Sweet Hoisin Sauce
1/3 cup hoisin sauce
1/4 cup rice vinegar
2 tablespoons sherry
2 tablespoons ketchup
1 tablespoon brown sugar
1/2 teaspoon five-spice powder
Combine all the ingredients in a small bowl.
Per Serving (excluding unknown items): 19 Calories; trace Fat (9.5% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 109mg Sodium. Exchanges: 0 Fat; 0 Other Carbohydrates.
NOTES : Serving size: 1 tablespoon
Grilled Shrimp-and-Plum Skewers with Sweet Hoisin Sauce
Recipe By :Cooking Light- 06/01/01
Serving Size : 4
1 pound jumbo shrimp -- peeled and deveined (about 12)
3 plums -- quartered
2 tablespoons minced peeled fresh ginger
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon white pepper -- or black
Sweet Hoisin Sauce -- (See Recipe)
Cooking spray
1/4 cup green onions -- julienne-cut 1-1/2-inch (optional)
1 lime -- quartered (optional)
Prepare grill.
Toss shrimp, plums, ginger, olive oil, salt, and pepper in a large bowl. Thread 3 shrimp and 3 plum sections alternately onto each of 4 (10-inch) skewers.
Spoon 1/2 cup Sweet Hoisin Sauce into a cup; place remaining sauce in a serving bowl. Place kebabs on a grill rack coated with cooking spray; cook for 4 minutes. Turn kebabs, and brush with about 1/4 cup sauce. Cook 4 minutes. Turn the kebabs; brush with about 1/4 cup sauce. Cook 2 minutes, turning once. Serve remaining 1/2 cup sauce as a dipping sauce. Garnish with onions and lime wedges, if desired.
Per Serving (excluding unknown items): 263 Calories; 6g Fat (22.5% calories from fat); 25g Protein; 25g Carbohydrate; 2g Dietary Fiber; 173mg Cholesterol; 840mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates.
NOTES : Serving size: 1 kebab and about 2 tablespoons
Sweet Hoisin Sauce
1/3 cup hoisin sauce
1/4 cup rice vinegar
2 tablespoons sherry
2 tablespoons ketchup
1 tablespoon brown sugar
1/2 teaspoon five-spice powder
Combine all the ingredients in a small bowl.
Per Serving (excluding unknown items): 19 Calories; trace Fat (9.5% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 109mg Sodium. Exchanges: 0 Fat; 0 Other Carbohydrates.
NOTES : Serving size: 1 tablespoon
REC: Hot & Sticky Apricot Glazed Chicken...
HOT AND STICKY APRICOT-GLAZED CHICKEN
2/3 cup apricot preserves
1/4 cup white wine vinegar
2 tablespoons mustard -- hot
2 large garlic cloves -- finely chopped
8 chicken thighs -- with skin, excess fat trimmed
Prepare barbecue (medium-high heat). Combine first 4 ingredients in small saucepan. Whisk over medium heat until preserves melt. Set glaze aside.
Sprinkle chicken generously on all sides with salt and pepper. Place chicken, skin side down, on outer edges of grill rack. Cover grill and cook chicken until skin is light golden, turning occasionally, about 15 minutes total. Continue to grill, brushing with glaze and turning occasionally, until skin is blackened in spots and juices run clear when thighs are pierced with fork, about 10 minutes longer. Divide among 4 plates and serve.
HOT AND STICKY APRICOT-GLAZED CHICKEN
2/3 cup apricot preserves
1/4 cup white wine vinegar
2 tablespoons mustard -- hot
2 large garlic cloves -- finely chopped
8 chicken thighs -- with skin, excess fat trimmed
Prepare barbecue (medium-high heat). Combine first 4 ingredients in small saucepan. Whisk over medium heat until preserves melt. Set glaze aside.
Sprinkle chicken generously on all sides with salt and pepper. Place chicken, skin side down, on outer edges of grill rack. Cover grill and cook chicken until skin is light golden, turning occasionally, about 15 minutes total. Continue to grill, brushing with glaze and turning occasionally, until skin is blackened in spots and juices run clear when thighs are pierced with fork, about 10 minutes longer. Divide among 4 plates and serve.
REC: Spedini of Scallops with Marinated Onion, Lemons & Spinach
SPEDINI OF SCALLOPS W/MARINATED ONIONS,LEMONS&SPINACH
Recipe By :Mario Batali
Serving Size : 4
1 large red onion -- thinly sliced
2 large lemons -- halved, seeded and sliced into 1/4-inch half moons
1/2 cup red wine vinegar -- plus
2 Tablespoons red wine vinegar
1/2 cup water
1/4 cup sugar
1/4 cup salt
1 1/2 pounds sea scallops -- 16 large (U-1 0 size)
2 cups baby spinach leaves -- rinsed and spun dry
10 tablespoons extra virgin olive oil
Preheat grill or broiler.
In a mixing bowl, stir onion, lemons, 1/2 cup red wine vinegar, water, sugar and salt until well mixed and let stand I hour. On each of 4 wooden skewers thread alternately 4 scallops and marinated lemon pieces, beginning and ending with lemon pieces. Season with salt and pepper and grill until just cooked through. Toss baby spinach into mixing bowl with extra virgin olive oil and remaining 2 tablespoons of red wine vinegar and mix until evenly coated. Divide spinach among 4 plates. Strain onions and place in 4 small piles around rim of each plate. Remove scallop skewers from grill and place over spinach on each pile. Drizzle each with I tablespoon of extra virgin olive oil and serve.
SPEDINI OF SCALLOPS W/MARINATED ONIONS,LEMONS&SPINACH
Recipe By :Mario Batali
Serving Size : 4
1 large red onion -- thinly sliced
2 large lemons -- halved, seeded and sliced into 1/4-inch half moons
1/2 cup red wine vinegar -- plus
2 Tablespoons red wine vinegar
1/2 cup water
1/4 cup sugar
1/4 cup salt
1 1/2 pounds sea scallops -- 16 large (U-1 0 size)
2 cups baby spinach leaves -- rinsed and spun dry
10 tablespoons extra virgin olive oil
Preheat grill or broiler.
In a mixing bowl, stir onion, lemons, 1/2 cup red wine vinegar, water, sugar and salt until well mixed and let stand I hour. On each of 4 wooden skewers thread alternately 4 scallops and marinated lemon pieces, beginning and ending with lemon pieces. Season with salt and pepper and grill until just cooked through. Toss baby spinach into mixing bowl with extra virgin olive oil and remaining 2 tablespoons of red wine vinegar and mix until evenly coated. Divide spinach among 4 plates. Strain onions and place in 4 small piles around rim of each plate. Remove scallop skewers from grill and place over spinach on each pile. Drizzle each with I tablespoon of extra virgin olive oil and serve.
Rec: Grilled Herb Shrimp with Mango Salsa
Grilled Herb Shrimp
from Barefoot Contessa Parties!
Serves six
notes from book: This is a slight variation of a recipe from Craig Claiborne’s original New York Times Cookbook, and I've been making it for years. It's great for dinner, but I also make it for an appetizer at cocktail parties.
3 garlic cloves, minced
1 medium yellow onion, small-diced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
Juice of 1 lemon
2 pounds jumbo shrimp (16-20/lb.), peeled (tails left on) and deveined
Mango salsa (recipe follows)
Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days. Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp. I use 5 or 6 shrimp on a 12-inch skewer for a dinner serving. Grill the shrimp for 1-1/2 minutes on each side. Serve with the Mango Salsa.
Mango Salsa
Makes two cups
Parker Hodges is my partner and the chef at Barefoot Contessa. He grew up in Nicaragua, and he makes this scrumptious fresh salsa. It's sweet, spicy, and chunky and it's wonderful for dinner with Grilled Herb Shrimp.
2 tablespoons good olive oil
1 1/2 cups diced yellow onion (2 onions)
2 teaspoons peeled, minced fresh ginger
1 1/2 teaspoons minced garlic
2 ripe mangos, peeled, seeded, and small-diced
1/3 cup freshly squeezed orange juice
2 teaspoons light brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 to 2 teaspoons minced fresh jalapeño pepper, to taste (1 pepper)
2 teaspoons minced fresh mint leaves
Sauté the olive oil, onions, and ginger in a large sauté pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangos; reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeños; cook for 10 more minutes, or until the orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm, at room temperature, or chilled.
Pat’s note: A friend made these using 0-8 count shrimp (jumbo size) and they were awesome both with and without the mango salsa. The salsa was great even by itself eaten with a spoon and equally delicious with tortilla chips.
Grilled Herb Shrimp
from Barefoot Contessa Parties!
Serves six
notes from book: This is a slight variation of a recipe from Craig Claiborne’s original New York Times Cookbook, and I've been making it for years. It's great for dinner, but I also make it for an appetizer at cocktail parties.
3 garlic cloves, minced
1 medium yellow onion, small-diced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
Juice of 1 lemon
2 pounds jumbo shrimp (16-20/lb.), peeled (tails left on) and deveined
Mango salsa (recipe follows)
Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days. Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp. I use 5 or 6 shrimp on a 12-inch skewer for a dinner serving. Grill the shrimp for 1-1/2 minutes on each side. Serve with the Mango Salsa.
Mango Salsa
Makes two cups
Parker Hodges is my partner and the chef at Barefoot Contessa. He grew up in Nicaragua, and he makes this scrumptious fresh salsa. It's sweet, spicy, and chunky and it's wonderful for dinner with Grilled Herb Shrimp.
2 tablespoons good olive oil
1 1/2 cups diced yellow onion (2 onions)
2 teaspoons peeled, minced fresh ginger
1 1/2 teaspoons minced garlic
2 ripe mangos, peeled, seeded, and small-diced
1/3 cup freshly squeezed orange juice
2 teaspoons light brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 to 2 teaspoons minced fresh jalapeño pepper, to taste (1 pepper)
2 teaspoons minced fresh mint leaves
Sauté the olive oil, onions, and ginger in a large sauté pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangos; reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeños; cook for 10 more minutes, or until the orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm, at room temperature, or chilled.
Pat’s note: A friend made these using 0-8 count shrimp (jumbo size) and they were awesome both with and without the mango salsa. The salsa was great even by itself eaten with a spoon and equally delicious with tortilla chips.
Rec: Scallop Brochettes Laced with Bacon
Scallop Brochettes Laced with Bacon
These tasty tidbits may be prepared almost entirely in the morning. Place the assembled skewers on a plate, covered with plastic wrap, and store in refrigerator. Broil or grill just before serving.
Equipment: 30 6-inch bamboo skewers
1/2 lb. sea scallops
1/2 lb. bacon, each slice cut in half lengthwise
30 cherry tomatoes
1/4 cup fresh lime juice, plus enough rice vinegar to make 1/3 cup
1/3 cup Thai or Vietnamese fish sauce*
1/3 cup sugar
1-1/2 inches of ginger root, peeled and minced
1/4 tsp red pepper flakes
1 clove garlic, minced
Preparation:
If you’re using large scallops, cut each into 4 pieces. You should end up with about 30 all together. For the marinade, combine lime juice/vinegar, fish sauce, sugar, ginger, red pepper, and garlic in a glass or ceramic bowl. Add the scallops, and marinate, refrigerated, for 1 to 3 hours. Meanwhile, soak the skewers in cold water for 1 hour.
Cook the bacon in a skillet until done, yet not crisp. Drain on paper towels.
Assembly:
Preheat broiler, or heat grill.
On a skewer, pierce one end of a bacon strip, then a scallop, then the middle of the same piece of bacon, then a cherry tomato, then the end of the bacon. The bacon should be laced in and out of the scallop and tomato. Repeat until all ingredients are used.
Broil or grill for 2 minutes on each side.
Makes 30 brochettes.
Source: The Art of the Cocktail Party, Leslie Brenner
Pat’s notes: these are yummy. *I used Golden Boy Fish Sauce (nuoc mam)...it’s not as ‘fishy’ as some brands.
Scallop Brochettes Laced with Bacon
These tasty tidbits may be prepared almost entirely in the morning. Place the assembled skewers on a plate, covered with plastic wrap, and store in refrigerator. Broil or grill just before serving.
Equipment: 30 6-inch bamboo skewers
1/2 lb. sea scallops
1/2 lb. bacon, each slice cut in half lengthwise
30 cherry tomatoes
1/4 cup fresh lime juice, plus enough rice vinegar to make 1/3 cup
1/3 cup Thai or Vietnamese fish sauce*
1/3 cup sugar
1-1/2 inches of ginger root, peeled and minced
1/4 tsp red pepper flakes
1 clove garlic, minced
Preparation:
If you’re using large scallops, cut each into 4 pieces. You should end up with about 30 all together. For the marinade, combine lime juice/vinegar, fish sauce, sugar, ginger, red pepper, and garlic in a glass or ceramic bowl. Add the scallops, and marinate, refrigerated, for 1 to 3 hours. Meanwhile, soak the skewers in cold water for 1 hour.
Cook the bacon in a skillet until done, yet not crisp. Drain on paper towels.
Assembly:
Preheat broiler, or heat grill.
On a skewer, pierce one end of a bacon strip, then a scallop, then the middle of the same piece of bacon, then a cherry tomato, then the end of the bacon. The bacon should be laced in and out of the scallop and tomato. Repeat until all ingredients are used.
Broil or grill for 2 minutes on each side.
Makes 30 brochettes.
Source: The Art of the Cocktail Party, Leslie Brenner
Pat’s notes: these are yummy. *I used Golden Boy Fish Sauce (nuoc mam)...it’s not as ‘fishy’ as some brands.
Rec: Grilled Shrimp Skewers
I've been making these alot lately, they're a favorite at our house.
Grilled Shrimp Skewers
2 lbs. medium shrimp (usually use 21-25/lb. size)
3-1/2 tbsp olive oil
3-1/2 tbsp vegetable oil
2/3 cup fine, dry breadcrumbs
1/2 tsp garlic, chopped very fine (Pat's note: I used more)
2 tsp fresh parsley, chopped very fine
salt and black pepper
lemon wedges
skewers
Shell the shrimp and remove their dark vein. Wash in cold water and pat dry.
Put the shrimp in a roomy bowl. Add as much of the oils, in equal parts, and of the bread crumbs as you need to coat the shrimp evenly but lightly all over. You may not require all the oil indicated in the ingredients list, but if you have a large number of very small shrimp, you may need even more. When you increase the quantity, use olive and vegetable oil in equal amounts.
Add the chopped garlic, parsley, salt, and pepper, and toss thoroughly to coat the shrimp well. Allow them to steep in their coating a minimum of 20 to 30 minutes, or up to 2 hours, at room temp.
Preheat the broiler at least 15 minutes before you are ready to cook, or light the charcoal in time for it to form white ash before cooking.
Skewer the shrimp tightly, curling one end of each shrimp inward so that the skewer goes through at three points, preventing the shrimp from slipping as you turn the skewer on the grill.
Cook the shrimp briefly, close to the source of heat. Depending on their size and the intensity of the fire, about 2 minutes on one side and 1-1/2 minutes on the other, just until they form a thin, golden crust.
Source: Marcella Hazan
Marcella Hazan says: "There is no other way I have ever come across that produces grilled shrimp as juicy as these. The coating of olive-soaked bread crumbs is what does it. When preparing it, bear in mind that there should be enough oil to film the shrimp, but not so much to drench them, enough bread crumbs to absorb oil and keep it from running, but not so much to bread them and form a thick crust."
Pat's notes: These are delicious and so easy. Great served hot with lemon wedges on the side. Also tried out a new jarred Romesco sauce on the side for dipping and that was lovely too. Sometimes I don’t skewer them and just lay them straight on the grill especially when I use jumbo shrimp or scampi.
A quick way I’ve found to defrost shrimp....just pull from the freezer, put them in a strainer, run under some cold water, and let them sit 7 or 8 minutes until they are thawed and ready to play with. Love the ease of that! This recipe would also be perfect for serving as an appetizer or main course to unexpected guests -- something delicious but not time consuming.
I've been making these alot lately, they're a favorite at our house.
Grilled Shrimp Skewers
2 lbs. medium shrimp (usually use 21-25/lb. size)
3-1/2 tbsp olive oil
3-1/2 tbsp vegetable oil
2/3 cup fine, dry breadcrumbs
1/2 tsp garlic, chopped very fine (Pat's note: I used more)
2 tsp fresh parsley, chopped very fine
salt and black pepper
lemon wedges
skewers
Shell the shrimp and remove their dark vein. Wash in cold water and pat dry.
Put the shrimp in a roomy bowl. Add as much of the oils, in equal parts, and of the bread crumbs as you need to coat the shrimp evenly but lightly all over. You may not require all the oil indicated in the ingredients list, but if you have a large number of very small shrimp, you may need even more. When you increase the quantity, use olive and vegetable oil in equal amounts.
Add the chopped garlic, parsley, salt, and pepper, and toss thoroughly to coat the shrimp well. Allow them to steep in their coating a minimum of 20 to 30 minutes, or up to 2 hours, at room temp.
Preheat the broiler at least 15 minutes before you are ready to cook, or light the charcoal in time for it to form white ash before cooking.
Skewer the shrimp tightly, curling one end of each shrimp inward so that the skewer goes through at three points, preventing the shrimp from slipping as you turn the skewer on the grill.
Cook the shrimp briefly, close to the source of heat. Depending on their size and the intensity of the fire, about 2 minutes on one side and 1-1/2 minutes on the other, just until they form a thin, golden crust.
Source: Marcella Hazan
Marcella Hazan says: "There is no other way I have ever come across that produces grilled shrimp as juicy as these. The coating of olive-soaked bread crumbs is what does it. When preparing it, bear in mind that there should be enough oil to film the shrimp, but not so much to drench them, enough bread crumbs to absorb oil and keep it from running, but not so much to bread them and form a thick crust."
Pat's notes: These are delicious and so easy. Great served hot with lemon wedges on the side. Also tried out a new jarred Romesco sauce on the side for dipping and that was lovely too. Sometimes I don’t skewer them and just lay them straight on the grill especially when I use jumbo shrimp or scampi.
A quick way I’ve found to defrost shrimp....just pull from the freezer, put them in a strainer, run under some cold water, and let them sit 7 or 8 minutes until they are thawed and ready to play with. Love the ease of that! This recipe would also be perfect for serving as an appetizer or main course to unexpected guests -- something delicious but not time consuming.
This one from Ann/No. VA is on my to-try list. Rec: Chicken Skewers with Lemon Mint Vinaigrette
Ann/No.Va said: Here's a recipe that I love to make tho' I don't use skewers and I sub chicken breasts for the thighs.
Chicken Skewers with Lemon-Mint Vinaigrette
1 Tbsp hot paprika
1-1/2 tsp minced garlic, divided
1/2 tsp dried oregano
1/2 tsp ground cumin
1/3 cup extra virgin olive oil
salt and freshly ground pepper
Vinaigrette:
2 Tbsp chopped flat leaf parsley
2 Tbsp chopped fresh mint
2 Tbsp fresh lemon juice
2 tsp grated lemon zest
1/8 tsp cayenne
1/2 cup extra virgin olive oil
2 lbs skinless boneless chicken thighs (or breasts) cut into 1-1/2" pieces
1 large red onion sliced crosswise 1/2" thick
8 cups loosely packed washed arugula or spinach
Lemon wedges, for serving
Light a grill or preheat a grill pan. In a small bowl mix paprika with 1 tsp of the garlic, the oregano and cumin. Whisk in 1/3 cup olive oil and season the paprika oil with salt and pepper.
In another small bowl combine parsley, mint, lemon juice, lemon zest, cayenne, and the remaining 1/2 tsp of garlic. Whisk in the 1/2 cup of olive oil and season the vinaigrette with salt and pepper.
Thread chicken on 6 skewers. Brush chicken and onion with paprika oil and arrange on grill. Cook onions 4 minutes, turning once until they are slightly softened. Grill chicken for 12 minutes turning occasionally until cooked through.
Arrange arugula on platter. Spread onions and chicken on top, drizzle with vinaigrette and serve with lemon wedges. 6 servings
Source: Food & Wine March 2004
Ann's notes: I used regular paprika & sprinkled in a bit of cayenne. I cut chicken breasts in thirds, marinated them in the paprika oil for a few hours and grilled them with the onion slices in a grill "basket" (easier & less messy than skewers), then placed them on arugula with lemon wedges placed around the platter. I've also added sprigs of mint as a garnish. This recipe is excellent…can be prepped ahead, great for company.
http://www.foodandwine.com/recipes/chicken-skewers-with-lemon-mint-vinaigrette
Ann/No.Va said: Here's a recipe that I love to make tho' I don't use skewers and I sub chicken breasts for the thighs.
Chicken Skewers with Lemon-Mint Vinaigrette
1 Tbsp hot paprika
1-1/2 tsp minced garlic, divided
1/2 tsp dried oregano
1/2 tsp ground cumin
1/3 cup extra virgin olive oil
salt and freshly ground pepper
Vinaigrette:
2 Tbsp chopped flat leaf parsley
2 Tbsp chopped fresh mint
2 Tbsp fresh lemon juice
2 tsp grated lemon zest
1/8 tsp cayenne
1/2 cup extra virgin olive oil
2 lbs skinless boneless chicken thighs (or breasts) cut into 1-1/2" pieces
1 large red onion sliced crosswise 1/2" thick
8 cups loosely packed washed arugula or spinach
Lemon wedges, for serving
Light a grill or preheat a grill pan. In a small bowl mix paprika with 1 tsp of the garlic, the oregano and cumin. Whisk in 1/3 cup olive oil and season the paprika oil with salt and pepper.
In another small bowl combine parsley, mint, lemon juice, lemon zest, cayenne, and the remaining 1/2 tsp of garlic. Whisk in the 1/2 cup of olive oil and season the vinaigrette with salt and pepper.
Thread chicken on 6 skewers. Brush chicken and onion with paprika oil and arrange on grill. Cook onions 4 minutes, turning once until they are slightly softened. Grill chicken for 12 minutes turning occasionally until cooked through.
Arrange arugula on platter. Spread onions and chicken on top, drizzle with vinaigrette and serve with lemon wedges. 6 servings
Source: Food & Wine March 2004
Ann's notes: I used regular paprika & sprinkled in a bit of cayenne. I cut chicken breasts in thirds, marinated them in the paprika oil for a few hours and grilled them with the onion slices in a grill "basket" (easier & less messy than skewers), then placed them on arugula with lemon wedges placed around the platter. I've also added sprigs of mint as a garnish. This recipe is excellent…can be prepped ahead, great for company.
http://www.foodandwine.com/recipes/chicken-skewers-with-lemon-mint-vinaigrette
J
jadaore
Guest
Moyn's Mojo marinade
This makes the most wonderful, flavorful, juicy chicken, I don't think you'd need to bother brining first. The ingredients sound like they'd make a good marinade used uncooked, and I'm sure they would, but some sort of magic happens when you heat them together... I haven't tried with seafood, but it would probably be great.
Last couple of times I made it I added a good squirt of fresh lemon juice to the prepared, cooled marinade and I really liked that dose of fresh tang it added.
http://www.finerkitchens.com/swap/forum16/26_Moyns_Mojo_Marinade
This makes the most wonderful, flavorful, juicy chicken, I don't think you'd need to bother brining first. The ingredients sound like they'd make a good marinade used uncooked, and I'm sure they would, but some sort of magic happens when you heat them together... I haven't tried with seafood, but it would probably be great.
Last couple of times I made it I added a good squirt of fresh lemon juice to the prepared, cooled marinade and I really liked that dose of fresh tang it added.
http://www.finerkitchens.com/swap/forum16/26_Moyns_Mojo_Marinade
REC: Buttermilk Marinade>>>>
I did this on 2 1/2 lb of chicken parts the other night... it was quite good. I let it marinate from early A.M. until late afternoon.
It is supposed to be very good with pork chops, salmon and shrimp, also.
My tweaks are in parentheses.
1 cup butter milk (used 2% lo fat & a TBSP and 1/2 of fresh lime juice)
2 TBSP Dijon mustard
1 TBSP honey
1 TBSP finely chopped rosemary (used 1 tsp dry)
1/2 tsp dried thyme
1/2 tsp dried marjoram
salt & freshly ground pepper to taste
(I added a few drops of tabasco sauce)
(Added 3 cloves of crushed fresh garlic)
Combine all ingreds & marinate for 30 minutes to 2 hours, before grilling. Makes about 1 1/4 cups.
Enjoy!
I did this on 2 1/2 lb of chicken parts the other night... it was quite good. I let it marinate from early A.M. until late afternoon.
It is supposed to be very good with pork chops, salmon and shrimp, also.
My tweaks are in parentheses.
1 cup butter milk (used 2% lo fat & a TBSP and 1/2 of fresh lime juice)
2 TBSP Dijon mustard
1 TBSP honey
1 TBSP finely chopped rosemary (used 1 tsp dry)
1/2 tsp dried thyme
1/2 tsp dried marjoram
salt & freshly ground pepper to taste
(I added a few drops of tabasco sauce)
(Added 3 cloves of crushed fresh garlic)
Combine all ingreds & marinate for 30 minutes to 2 hours, before grilling. Makes about 1 1/4 cups.
Enjoy!