Martha Stewarts Shrimp Kabobs With Lemon And Cilantro Recipes

GRILLED SHRIMP WITH CILANTRO, LIME, AND PEANUTS

Steps:

• Zest limes into a bowl. Squeeze in juice from 1 lime, and whisk in fish sauce and sugar.
• Preheat grill to high. Brush shrimp with oil on both sides, and lightly season with salt and pepper. Grill until pink and firm to the touch, 2 to 3 minutes per side.
• Toss shrimp with fish-sauce mixture, cilantro, peanuts, and scallions. Juice remaining lime over shrimp.

GRILLED HERBED SHRIMP

Steps:

• Combine all ingredients except shrimp in a large resealable plastic bag. Snip through each shrimp shell down the back, leaving last segment and tail intact, and devein with a paring knife, leaving shell intact. Add shrimp to bag and massage with marinade. Refrigerate at least 8 hours or up to overnight.
• Soak 10 short wooden skewers in water 30 minutes. Meanwhile, preheat grill for indirect heat, with coals to 1 side (or medium heat on a gas grill). Thread 2 shrimp onto each skewer and place on indirect side of grill. Cook, turning once, until shrimp are curled, slightly charred, and cooked through, about 5 minutes.

CURRIED-SHRIMP SKEWERS WITH RICE SALAD

Steps:

• Heat grill until very hot. Place rice and 1 3/4 cups water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer, covered, about 20 minutes. Let sit 5 minutes, fluff with a fork, and let cool.
• Grate zest from 1 lemon into a large bowl; squeeze both lemons to yield 6 tablespoons juice. Add to the bowl, then add rice, mint, cilantro, parsley, 1 tablespoon olive oil, salt, and pepper; toss to combine.
• Leaving tails intact, peel and devein shrimp; transfer to a medium bowl. Add remaining 1/2 tablespoon olive oil and curry powder. Toss until shrimp are well coated. Thread shrimp onto skewers, and place on hot grill. Cook until pink and opaque; serve over rice.

SHRIMP KEBABS WITH LEMON WEDGES AND CILANTRO

Steps:

• Combine cilantro and olive oil in a large bowl. Set aside. Peel shrimp to first knuckle; devein. Rinse; pat dry. Place in bowl with cilantro-oil mixture, and coat.
• Thread 4 shrimp, alternating with lemon wedges, on 8 skewers. Gently brush with a little of the olive oil remaining in the bowl. Season with salt and pepper.
• Arrange skewers, off direct heat, on a medium-hot grill. Grill, rotating skewers and brushing with olive oil as necessary to prevent sticking, until cooked through, about 6 minutes, depending on heat of grill. Lemons should be soft and slightly charred. Serve with choice of condiments.

MARTHA STEWART'S SHRIMP KABOBS WITH LEMON AND CILANTRO

Steps:

• Combine cilantro and olive oil in a large bowl.
• Set aside.
• Peel shrimp to first knuckle, devein.
• Rinse, pat dry.
• Place in bowl with cilantro oil mixture, and coat.
• Thread four to five shrimp, alternately with lemon wedges, on each of eight skewers.
• Gently brush with a little of the olive oil remaining in the bowl.
• Season with salt and pepper.
• Arrange skewers, off direct heat, on a medium hot grill.
• Grill, rotating skewers and brushing with olive oil as necessary to prevent sticking, until cooked through, about 6 minutes, depending on the heat of grill.
• Lemons should be soft and slightly charred.

SHRIMP KABOBS WITH LEMON WEDGES AND CILANTRO

Steps:

• Combine the cilantro and olive oil in a large bowl. Set aside. Peel the shrimp to the first knuckle; devein. Rinse; pat dry. Place in the bowl with the cilantro-oil mixture, and coat.
• Thread 4 shrimp, alternating with lemon wedges, on 8 skewers. Gently brush with a little olive oil remaining in the bowl. Season with salt and pepper.
• Arrange the skewers, off direct heat, on a medium-hot grill. Grill, rotating the skewers and brushing with olive oil as necessary to prevent sticking, until cooked through, about 6 minutes, depending on the heat of the grill. Lemons should be soft and slightly charred.