Criollas Bbq Shrimp Recipes

GRILLED GARLIC SHRIMP

Grilled Garlic Shrimp image

These grilled shrimp receive a double dose of garlic flavor - fresh garlic and garlic salt. Try not to marinate longer than 30 minutes, as the acid from the lemon juice will start to break down the delicate shrimp meat and make it mushy. Extra large shrimp come 26 to 30 shrimp per pound.

Provided by France C

Categories BBQ & Grilled Shrimp

Time 51m

Yield 4

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
1 tablespoon lemon juice
3 cloves garlic, minced
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
½ teaspoon garlic salt
⅛ teaspoon freshly ground black pepper
1 pound extra large shrimp, peeled and deveined
6 wooden skewers

Steps:

Combine oil, lemon juice, garlic cloves, parsley, basil, garlic, salt, and pepper in the bowl of a food processor. Blend until marinade is smooth, about 20 seconds.
Pour marinade into a resealable gallon-sized plastic bag. Add shrimp to the bag and toss to coat with the marinade. Seal bag and chill in the refrigerator for 30 minutes.
Soak wooden skewers in cold water while shrimp is marinating.
Preheat an outdoor grill for high heat and lightly oil the grate.
Remove shrimp from marinade and thread onto skewers, 5 to 6 shrimp per skewer. Cook the shrimp on the preheated grill until they are bright pink on the outside and no longer transparent in the center, about 3 minutes per side.

Nutrition Facts : Calories 215.1 calories, Carbohydrate 2.3 g, Cholesterol 172.5 mg, Fat 12.1 g, Fiber 0.1 g, Protein 23.3 g, SaturatedFat 1.8 g, Sodium 395.7 mg

CREOLE BBQ SHRIMP

Creole BBQ Shrimp image

I got this from the food network website. This is the closest to the bbq shrimp I had in New Orleans this summer! I LOVE the how the rosemary stands out!

Provided by Nay78

Categories Creole

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

4 tablespoons unsalted butter
4 tablespoons peanut oil
2 tablespoons garlic, chopped
2 green chilies or 2 jalapenos, chopped
2 tablespoons rosemary, chopped
1 tablespoon thyme, chopped
1 tablespoon oregano, chopped
2 tablespoons basil, chiffonade
1 tablespoon paprika
1/4 tablespoon cayenne
salt & freshly ground black pepper, to taste
1 lemon, juice of
20 pieces shrimp, shells on (16/20 size)

Steps:

In a saute pan, heat butter and peanut oil.
Add garlic and saute for 2 minutes, then add all the herbs and spices, salt, pepper, and lemon juice.
Continue to saute for 2 minutes more.
Add shrimp and saute until cooked through, do not overcook.

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