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Marinated Grilled Shrimp
(Adapted from an Original Allrecipes Recipe found here: http://allrecipes.com/recipe/grille.....inated-shrimp/)
Look Out! There's Shrimp on that Bar-B!
Grilled shrimp have a flavor and texture unlike that of their more frequently encountered boiled cousins. Normally these are skewered, but when you get 'em large enough not to fall through the grates, like these, you can just lay them right out on the grill and go at it!
Wuff "kicked these up" with some additional Sriracha and Honey at the end, turning the marinade into a delightful spicy, BBQ sauce to baste over the shrimp. These were VERY tasty! Simple and relatively quick to do on the grill, too!
Just whisk together marinade ingredients, shell and de-vein the shrimp (if needed), and put the two together in a zip top bag. Refrigerate a couple hours. Pour off the marinade and heat, adding the extra honey and Sriracha hot sauce. Then just grill for 5 minutes per side.
See? Easy Peasy! And what a wonderful flavor you end up with. Of course, if you don't like spicy-hot, just cut down on the Sriracha. This is still a WONDERFUL flavor! But wuffy wanted something with some "kick" to side with that thick, yummy steak and the rich lobster and crab.
And these shrimp go SO well with the watermelon salad found here: http://www.furaffinity.net/view/17022276/. Have a few of those spicy shrimp, then quench that lingering burn with the cool, refreshing salad. Then go back for more shrimp! YUM! Wuff could keep that up all night!
Ingredients:
2 pounds large Shrimp, peeled and de-veined with tails attached
1 cup Olive Oil
1/4 cup chopped fresh Parsley OR 2 Tbs dried Parsley
1 lemon, juiced OR 2-3 Tbs Lemon Juice
2 tablespoons Sriracha hot sauce
1 1/2 Tbs Minced Garlic
1 tablespoon Tomato Paste
2 teaspoons dried Oregano
1 teaspoon Omnivore Salt
1 teaspoon ground Black Pepper
+ 1 Tbs Honey
+ 1 Tbs more Sriracha
Directions:
In a mixing bowl, mix together all the Marinade ingredients except the + items (for the sauce at the end).
If necessary, peel and de-vein the shrimp, leaving the tails on.
Put the shrimp and Marinade in a 1 Gallon zip-top bag. Squeeze out the air and close. Knead the sauce around the shrimp so they're all coated.
Refrigerate 2 hours, flipping and kneading the bag at the half way point.
Note-Do not leave the shrimp in the marinade too much over the 2 hours, or they will get mushy and mealy. Not good eats!
Remove the shrimp to a small bowl to bring to the grill, shaking off the extra marinade into the bag.
Pour the marinade into a small saucepan. Heat over medium heat until lightly simmering. Simmer for about 4 minutes.
Whisk in the extra honey and Sriracha sauce.
If your shrimp are large enough, you can put them right onto the grill. Otherwise, skewer the shrimp, once through the head and once through the tail, to make flipping them easy and to keep them from falling through the grates.
While the sauce is simmering, pre-heat the grill to medium high heat.
Take the shrimp and sauce out to the grill.
Grill about 5 minutes per side, basting with the sauce, until the shrimp are opaque with seared grill marks on each side. Do not over-cook! They dry out and get tough!
Remove and DEVOUR!
Makes about 4 servings.
Look Out! There's Shrimp on that Bar-B!
Grilled shrimp have a flavor and texture unlike that of their more frequently encountered boiled cousins. Normally these are skewered, but when you get 'em large enough not to fall through the grates, like these, you can just lay them right out on the grill and go at it!
Wuff "kicked these up" with some additional Sriracha and Honey at the end, turning the marinade into a delightful spicy, BBQ sauce to baste over the shrimp. These were VERY tasty! Simple and relatively quick to do on the grill, too!
Just whisk together marinade ingredients, shell and de-vein the shrimp (if needed), and put the two together in a zip top bag. Refrigerate a couple hours. Pour off the marinade and heat, adding the extra honey and Sriracha hot sauce. Then just grill for 5 minutes per side.
See? Easy Peasy! And what a wonderful flavor you end up with. Of course, if you don't like spicy-hot, just cut down on the Sriracha. This is still a WONDERFUL flavor! But wuffy wanted something with some "kick" to side with that thick, yummy steak and the rich lobster and crab.
And these shrimp go SO well with the watermelon salad found here: http://www.furaffinity.net/view/17022276/. Have a few of those spicy shrimp, then quench that lingering burn with the cool, refreshing salad. Then go back for more shrimp! YUM! Wuff could keep that up all night!
Ingredients:
2 pounds large Shrimp, peeled and de-veined with tails attached
1 cup Olive Oil
1/4 cup chopped fresh Parsley OR 2 Tbs dried Parsley
1 lemon, juiced OR 2-3 Tbs Lemon Juice
2 tablespoons Sriracha hot sauce
1 1/2 Tbs Minced Garlic
1 tablespoon Tomato Paste
2 teaspoons dried Oregano
1 teaspoon Omnivore Salt
1 teaspoon ground Black Pepper
+ 1 Tbs Honey
+ 1 Tbs more Sriracha
Directions:
In a mixing bowl, mix together all the Marinade ingredients except the + items (for the sauce at the end).
If necessary, peel and de-vein the shrimp, leaving the tails on.
Put the shrimp and Marinade in a 1 Gallon zip-top bag. Squeeze out the air and close. Knead the sauce around the shrimp so they're all coated.
Refrigerate 2 hours, flipping and kneading the bag at the half way point.
Note-Do not leave the shrimp in the marinade too much over the 2 hours, or they will get mushy and mealy. Not good eats!
Remove the shrimp to a small bowl to bring to the grill, shaking off the extra marinade into the bag.
Pour the marinade into a small saucepan. Heat over medium heat until lightly simmering. Simmer for about 4 minutes.
Whisk in the extra honey and Sriracha sauce.
If your shrimp are large enough, you can put them right onto the grill. Otherwise, skewer the shrimp, once through the head and once through the tail, to make flipping them easy and to keep them from falling through the grates.
While the sauce is simmering, pre-heat the grill to medium high heat.
Take the shrimp and sauce out to the grill.
Grill about 5 minutes per side, basting with the sauce, until the shrimp are opaque with seared grill marks on each side. Do not over-cook! They dry out and get tough!
Remove and DEVOUR!
Makes about 4 servings.
Category Resources / Tutorials
Species Unspecified / Any
Size 1308 x 1864px
File Size 5.08 MB
*nodnods* Those little char marks give it a really lovely extra taste and texture! Plus, they really add to the presentation on the plate. You KNOW they've come off a grill! *smiles* And your mind is already adding that extra "grilled touch" before you even get them into your mouth! *grins*
*nods* They definitely are! And a very easy recipe to cook, too! Only takes about 5 minutes on the grill, so once you marinade them, you can whip them out in minutes. Which makes them wonderful for a gathering where you don't want to be away from your guests for too long.
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