Barbecuedshrimpwithgarlicmayonnaise Recipes

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GRILLED SHRIMP WITH GARLIC MAYO



Grilled Shrimp with Garlic Mayo image

Provided by Sandra Lee

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 7

12 medium shrimp, frozen defrosted
Bamboo skewers, soaked in water for at least 30 minutes
1/4 cup plus 1 tablespoon roasted garlic salad dressing, divided
Salt and pepper
1/3 cup mayonnaise
1 teaspoon minced garlic
1 teaspoon paprika

Steps:

  • Preheat grill to medium.
  • Pat shrimp dry with paper towels, and place on bamboo skewers.
  • Brush shrimp with 1/4 cup dressing, sprinkle with a generous amount of salt and pepper and place on the grill.
  • Grill 2 to 3 minutes per side, or until shrimp are opaque and cooked through. Baste once, if desired.
  • In a small bowl, combine mayonnaise with remaining 1 tablespoon of roasted garlic dressing, 1 teaspoon minced garlic, and 1 teaspoon paprika. Serve as a dip for the shrimp.

CHEF JOHN'S NEW ORLEANS-STYLE BARBEQUED SHRIMP



Chef John's New Orleans-Style Barbequed Shrimp image

This indigenous American shellfish dish, cooked on the stovetop, has plenty of big flavors from garlic, rosemary, and freshly cracked black pepper. Serve over hot cooked rice. Use the largest shrimp you can get.

Provided by Chef John

Categories     Seafood     Shellfish     Shrimp

Time 1h50m

Yield 4

Number Of Ingredients 15

1 ½ pounds colossal shrimp, EZ-peel type (deveined and shells split down the back)
1 ½ tablespoons vegetable oil
1 tablespoon freshly ground black pepper, or to taste
¼ teaspoon smoked paprika
⅛ teaspoon cayenne pepper
⅛ teaspoon seafood seasoning (such as Old Bay®)
1 tablespoon butter
2 cups chicken stock
lemon, juiced
2 tablespoons Worcestershire sauce, or more to taste
2 dashes hot sauce, or to taste
3 tablespoons cold butter, cut into chunks
6 cloves garlic, minced
1 tablespoon minced fresh rosemary
1 sprig fresh rosemary for garnish

Steps:

  • Peel shrimp and place into a mixing bowl; set shrimp shells aside in a saucepan.
  • Drizzle vegetable oil over shrimp and season with black pepper, smoked paprika, cayenne pepper, and seafood seasoning. Mix shrimp to coat with spices and cover bowl with plastic wrap; refrigerate shrimp to absorb flavors, at least 1 hour.
  • Place reserved shrimp shells in saucepan over medium-high heat with 1 tablespoon butter; cook and stir until shells are pink and fragrant, 1 to 2 minutes. Pour in chicken stock, bring to a boil, and reduce heat to low; simmer until shrimp shells have given off their flavor, 20 to 30 minutes.
  • Strain shrimp stock through a fine mesh strainer into a bowl and add lemon juice, Worcestershire sauce, and hot sauce. Stir to combine.
  • Place a large skillet over high heat until pan is very hot; sear shrimp in the very hot, dry pan until shrimp are browned, about 1 minute per side.
  • Stir 3 tablespoons cold butter, garlic, and minced rosemary into shrimp; cook and stir until shrimp are opaque in the middle and garlic is fragrant, 1 minute. Pour in shrimp stock.
  • Transfer shrimp from skillet to a bowl, using a slotted spoon; reserve sauce in skillet. Bring sauce to a boil and cook until reduced slightly, about 5 minutes. Adjust seasoning to taste. Return shrimp to pan, reduce heat to low, and warm through, about 1 minute. Serve shrimp drizzled with pan sauce; garnish with a rosemary sprig.

Nutrition Facts : Calories 307.9 calories, Carbohydrate 7.8 g, Cholesterol 289.8 mg, Fat 18.6 g, Fiber 2 g, Protein 29 g, SaturatedFat 8.6 g, Sodium 836.7 mg, Sugar 1.2 g

BBQ SHRIMP JEFF SMITH FRUGAL GOURMET



BBQ Shrimp Jeff Smith Frugal Gourmet image

Every once in a while I can't find my cookbook so I search the web for this favorite. Most have errors. Some list butter which when used made the dish taste like glue. You need the oil in the maragine! Taken from Jeff's book

Provided by Phil likes to cook

Categories     Cajun

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

3 bacon, slices fried until clear chopped (I don't drain and the receipe is silient)
1/2 lb margarine (I replace one stick with a 1/2 cup of water added with the shrimp and it comes out fine)
2 tablespoons Dijon mustard
1 1/2 teaspoons chili powder (pure found in Indian markets but the ususal blend is fine)
1/4 teaspoon basil
1/4 teaspoon thyme
1 teaspoon ground black pepper
1/2 teaspoon oregano
2 garlic cloves, crushed
2 tablespoons rex crab boil (I use "Old bay" crab boil found in front of the fish counter)
1/2 teaspoon Tabasco sauce (I add 1 tsp)
1 1/2 lbs shrimp, with shell (I use sized 31-40 per pound sized and peel them)

Steps:

  • In small fry pan, cook 3 slices of bacon until clear, chop (I don't drain and the receipe is silient).
  • Add all other ingrediences except Shrimp to fry pan and simmer for 5 minutes.
  • Preheat oven to 375.
  • Place shrimp in an open baking dish and pour over the sauce, stir to coat.
  • Bake uncovered for 20 minutes stirring twice (the small shrimp take only 15 minutes).
  • While baking the shrimp I make some white rice. and serve it over a mound of rice! easy company dish.

Nutrition Facts : Calories 378.7, Fat 33.7, SaturatedFat 7.1, Cholesterol 145.6, Sodium 1102.5, Carbohydrate 2.6, Fiber 0.5, Sugar 0.1, Protein 16.7

BARBECUED SHRIMP WITH GARLIC MAYONNAISE



Barbecued Shrimp With Garlic Mayonnaise image

Perfectly marinated and barbecued shrimp served with a rich garlic mayonnaise. Another recipe from the Sizzling Grills and Spectacular Salads cookbook.

Provided by Crafty Lady 13

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 large egg
1 egg yolk (large)
1 tablespoon lemon juice
1 garlic cloves, minced or 1/4 teaspoon garlic powder
1/8 teaspoon salt
3/4 cup cooking oil
3 tablespoons chopped fresh parsley or 2 1/4 teaspoons dried parsley flakes
2 tablespoons cooking oil
1/2 teaspoon grated lemon zest
1/2 teaspoon salt
1/2 teaspoon pepper
18 fresh uncooked jumbo shrimp, peeled and deveined (tails intact)

Steps:

  • Garlic Mayonnaise: Process first 5 ingredients in blender or food processor for about 2 minutes until creamy. With motor running, slowly pour 3/4 cup cooking oil through hole in lid until mixture is pale and thickened. Transfer to small bowl. Cover with plastic wrap. Chill for at least 1 hour to blend flavors. Makes about 1 cup mayonnaise. Tip: The Garlic Mayonnaise can be made 1 or 2 days ahead. Store in airtight container in refrigerator.
  • Seafood Marinade: Combine the 5 marinade ingredients in medium bowl. Makes about 1/3 cup.
  • Add shrimp. Toss until coated. Cover with plastic wrap. Marinate in refrigerator for at least 1 hour, stirring occasionally. Drain and discard marinade.
  • Preheat grill to medium. Cook shrimp on greased grill for about 5 minutes, turning occasionally; until shrimp are pink. Do not overcook. Serve with Garlic Mayonnaise.

Nutrition Facts : Calories 589.6, Fat 52.1, SaturatedFat 7.3, Cholesterol 291.6, Sodium 571.1, Carbohydrate 2.4, Fiber 0.2, Sugar 0.2, Protein 27.9

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