Recipe Friday – Grilled Garlic and Herb Shrimp

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As I have said before I love shrimp!! Anytime I find a good recipe I have to try it and this one is no exception. I found this awhile back and tried it. The first time I did it…I’ll be honest I let them stay on too long and they dried out. The next time I did it they turned out amazing. The only advice I have is to watch your time on them because they will dry out quickly if you’re not careful. Enjoy!!

 

 

Grilled Garlic and Herb Shrimp

Ingredients

Directions

  1. Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended.
  2. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
  3. Preheat an outdoor grill for medium-high heat.
  4. Lightly oil grill grate, and place about 4 inches from heat source.
  5. Remove shrimp from marinade, drain excess, and discard marinade.
  6. Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes.
  7. Serve immediately.

Recipe Friday – Spicy Grilled Shrimp

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Hi everyone!! Hope your week has been great!! Here is a good weekend recipe to get out and fix on your grill. I love shrimp as I have said before in other recipes I have posted. So I though why not bring you another great shrimp recipes. It has a little kick but not enough to make it burn. Hope you enjoy it as much as we did 🙂

 

 

Spicy Grilled Shrimp

Ingredients

Directions

  1. Preheat grill for medium heat.
  2. In a small bowl, crush the garlic with the salt.
  3. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste.
  4. In a large bowl, toss shrimp with garlic paste until evenly coated.
  5. Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque.
  6. Transfer to a serving dish, garnish with lemon wedges, and serve.

Recipe Friday – Grilled Garlic and Herb Shrimp

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OOO…SHRIMP!! Ok maybe an over exaggeration…but I do love shrimp!!  I’m always looking for new ways to fix it because not only me but my family loves it as well. If we could eat it more often we would. But like with everything we have to balance it out 🙂

This is a recipe I found awhile back and I gave it a try. It turned out amazing. I hope you enjoy it as well!!

 

Grilled Garlic and Herb Shrimp

Ingredients

Directions

  1. Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended.
  2. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
  3. Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
  4. Remove shrimp from marinade, drain excess, and discard marinade.
  5. Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

World Cup Appetizers Day 16

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Wow what amazing games that have been played!!! I hate to say good bye but two more were eliminated yesterday Mexico and Japan….so sorry to see you go!! Congratulations    Brazil and Belgium you made it to the Quarter-finals!!!!

 

Today I have an amazing and easy shrimp recipe for you!! I love shrimp. Whether it be fried, grilled or put in a gumbo, there is something about shrimp. Hope you enjoy it as much as me 🙂

 

Coconut Shrimp

Ingredients

  •  1 egg
  •  1/2 cup all-purpose flour  
  •  2/3 cup beer
  •  1 1/2 teaspoons baking powder
  •  1/4 cup all-purpose flour
  •  2 cups flaked coconut
  •  24 shrimp
  •  3 cups oil for frying

Directions

  1.  In a medium bowl, combine egg, 1/2 cup flour, beer and baking powder.
  2. Place 1/4 cup flour and coconut in two separate bowls.
  3. Hold shrimp by tail, and dredge in flour, shaking off excess flour.
  4. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes.
  5. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
  6. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown.
  7. Using tongs, remove shrimp to paper towels to drain.
  8. Serve warm with your favorite dipping sauce.

Recipe Friday: Shrimp Curry

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Being a Middle Eastern Family we eat a lot of rice. we love to eat it but after a bit, it does get boring after you have had the same dishes over and over again. So I try to find different recipes to keep every one happy. And believe me it can be a chore sometimes…lol!!

Like rice, we all love shrimp!! I know it’s not necessarily the best thing in the world to eat but every once in awhile we will buy some to fix. This is one of the recipes I found online that everyone seems to enjoy. Hope you do as well!!

 

Shrimp Curry

Ingredients

  • 1 large onion, quartered
  • 1 (2-inch-long) piece fresh ginger, peeled
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoons curry powder
  • 1 to 2 fresh serrano peppers, halved lengthwise
  • 1 cup water
  • 1 (14-oz) can unsweetened coconut milk (not low fat)
  • 1 tablespoon fresh lime juice
  • 1 lb large shrimp in shell (21 to 25 per lb)

Accompaniment: cooked basmati rice

Garnish: lime wedges

Preparation

    1. Pulse onion and ginger in a food processor until finely chopped.
    2. Cook onion mixture with salt and sugar in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until onion begins to brown, about 5 minutes.
    3. Stir in curry powder and peppers and cook, stirring frequently, 2 minutes.
    4. Stir in water, coconut milk, and lime juice and simmer, stirring occasionally, until thickened, 5 to 8 minutes.
    5. While sauce simmers, peel shrimp (devein if desired) and season with salt and pepper.
    6. Add shrimp to sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Add salt to taste and serve immediately.