Grilled Shrimp With Cherokee And Oxheart Tomato Tartare Recipes

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GRILLED SHRIMP & TOMATOES WITH LINGUINE



Grilled Shrimp & Tomatoes with Linguine image

This fancied-up pasta came about one night when I was coming up with dinner on the fly. We knew it turned out great with the very first bite. -Lisa Bynum, Brandon, Mississippi

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

8 ounces uncooked linguine
16 cherry tomatoes
2 tablespoons olive oil
1 pound uncooked large shrimp, peeled and deveined
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning
2 tablespoons butter
1/4 cup grated Parmesan cheese
2 tablespoons torn fresh basil

Steps:

  • In a large saucepan, cook linguine according to package directions. Meanwhile, thread tomatoes onto metal or soaked wooden skewers; brush with 1 tablespoon oil. Thread shrimp onto skewers; brush with remaining oil. Mix seasonings; sprinkle over shrimp., Grill shrimp, covered, over medium heat 3-4 minutes on each side or until shrimp turn pink. Grill tomatoes, covered, over medium heat 2-3 minutes or until slightly softened, turning occasionally., Drain linguine, reserving 1/4 cup pasta water. In same saucepan, melt butter over medium heat. Add linguine, cheese and reserved pasta water, tossing to combine. Remove shrimp and tomatoes from skewers; serve with pasta. Sprinkle with basil.

Nutrition Facts : Calories 445 calories, Fat 17g fat (6g saturated fat), Cholesterol 158mg cholesterol, Sodium 416mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

GRILLED SHRIMP WITH CHEROKEE AND OXHEART TOMATO TARTARE



Grilled Shrimp with Cherokee and Oxheart Tomato Tartare image

If Oxhearts aren't available, try Pineapple tomatoes; instead of Cherokees, use Rose de Berne. Go for color contrast.

Provided by Sal Marino

Yield Makes 6 servings

Number Of Ingredients 8

2 Giant Oxheart tomatoes (about 12 ounces total)
2 Cherokee Purple tomatoes (about 12 ounces total)
1 teaspoon fleur de sel or coarse kosher salt plus additional for sprinkling
2 tablespoons coarsely chopped fresh opal or green basil plus additional whole leaves for garnish
2 tablespoons extra-virgin olive oil (preferably Ligurian), divided, plus additional for brushing
1 garlic clove, minced
1 teaspoon minced shallot
6 uncooked unpeeled jumbo shrimp (about 2 ounces each), cut in half lengthwise through shell, deveined, shell still attached

Steps:

  • Cut all tomatoes into 1/3-inch cubes; place in large bowl. Add 1 teaspoon fleur de sel; toss. Let stand 15 minutes. Transfer tomatoes to strainer set over large bowl; let stand 45 minutes to drain well, tossing often. Transfer tomatoes to medium bowl; stir in chopped basil, 1 tablespoon olive oil, garlic, and shallot. Season with fleur de sel and ground black pepper.
  • Line six 3/4-cup ramekins or custard cups with plastic wrap, leaving long overhang. Fill each ramekin with scant 1/2 cup tomato mixture; press to compact. Cover with plastic overhang, pressing firmly. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
  • Prepare barbecue (medium-high heat). Open up plastic wrap on ramekins. Invert 1 ramekin onto each of 6 plates, releasing tomato mixture. Brush shrimp with olive oil; sprinkle with fleur de sel and pepper. Grill shrimp, shell side down, 1 1/2 minutes. Turn shrimp over and grill just until opaque in center, about 1 1/2 minutes longer. Arrange 2 shrimp halves atop tomatoes on each plate. Drizzle remaining 1 tablespoon olive oil over tomatoes, garnish with whole basil leaves, and serve.

GRILLED MARINATED SHRIMP



Grilled Marinated Shrimp image

This makes the best shrimp! Remove from skewers and serve on a bed of pasta with sauce for a great meal.

Provided by Robbie Rice

Categories     Appetizers and Snacks     Tapas

Time 2h40m

Yield 6

Number Of Ingredients 11

1 cup olive oil
¼ cup chopped fresh parsley
1 lemon, juiced
2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds large shrimp, peeled and deveined with tails attached
6 each skewers

Steps:

  • In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
  • Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
  • Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Nutrition Facts : Calories 447.1 calories, Carbohydrate 3.7 g, Cholesterol 230.4 mg, Fat 37.5 g, Fiber 1.4 g, Protein 25.3 g, SaturatedFat 5.3 g, Sodium 800 mg, Sugar 0.4 g

THE ULTIMATE GRILLED SHRIMP



The Ultimate Grilled Shrimp image

Provided by Tyler Florence

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

Oil
1 cup (2 sticks) unsalted butter, softened
1 bunch fresh basil leaves
2 lemons, divided
Kosher salt and freshly ground black pepper
16 large head-on jumbo shrimp in the shell, shells split down the back

Steps:

  • Put a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal grill and get it very hot. If you're using an outdoor grill, take a few paper towels and fold them over several times to make a thick square. Blot a small amount of oil on the paper towel, then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface.
  • Meanwhile, add the butter into a food processor with the basil leaves (reserve a few for garnish), the juice of 1 of the lemons, and salt and pepper. Puree. Stuff about half of the butter under the shells of the shrimp (about 1/2 tablespoon per shrimp). Lay the shrimp on the hot grill and cook for 3 minutes on each side, brushing with the remaining basil butter a few times as they cook.
  • To serve, put the shrimp on plates and dot with the remaining basil butter. Squeeze the remaining lemon over the shrimp and garnish the plates with basil leaves.

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