Shrimp Gabriella Recipes

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SHRIMP GABRIELLA



Shrimp Gabriella image

Delightfully flavorful barbecued shrimp. Use your favorite barbecue sauce to baste shrimp with.

Provided by Gabriella Campbell

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 45m

Yield 6

Number Of Ingredients 5

12 large shrimp
6 ounces provolone cheese, cut into 12 strips
¼ cup green chile peppers, diced
6 slices bacon, cut in half
¼ cup barbecue sauce

Steps:

  • Peel, devein and butterfly the shrimp or prawns. (To butterfly shrimp: Split shrimp down the center, cutting almost completely through.)
  • Insert a strip of provolone cheese and 1 teaspoon of the diced green chilies into each shrimp. Fold over the shrimp and wrap with a half strip of bacon. Secure with wooden picks.
  • Cook shrimp on grill, basting with your favorite barbecue sauce, until bacon is cooked and shrimp is pink.

Nutrition Facts : Calories 260.8 calories, Carbohydrate 5.3 g, Cholesterol 59.9 mg, Fat 20.4 g, Fiber 0.2 g, Protein 13.5 g, SaturatedFat 9.1 g, Sodium 619.3 mg, Sugar 3.2 g

4 MINUTE SPICY GARLIC SHRIMP



4 Minute Spicy Garlic Shrimp image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 17m

Yield 8 servings

Number Of Ingredients 7

2 tablespoons extra virgin olive oil, 2 turns of the pan
4 cloves garlic, crushed away from skin
1/2 teaspoon crushed red pepper flakes
24 jumbo shrimp, peeled and deveined, tails in tact, ask for easy peels at your fish counter
2 teaspoons grill or steak seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and pepper
1 lemon, zested and juiced
2 tablespoons chopped parsley leaves, a handful

Steps:

  • Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

SHRIMP GABRIELLA



Shrimp Gabriella image

Delightfully flavorful barbecued shrimp. Use your favorite barbecue sauce to baste shrimp with.

Provided by Gabriella Campbell

Categories     Shrimp Appetizers

Time 45m

Yield 6

Number Of Ingredients 5

12 large shrimp
6 ounces provolone cheese, cut into 12 strips
¼ cup green chile peppers, diced
6 slices bacon, cut in half
¼ cup barbecue sauce

Steps:

  • Peel, devein and butterfly the shrimp or prawns. (To butterfly shrimp: Split shrimp down the center, cutting almost completely through.)
  • Insert a strip of provolone cheese and 1 teaspoon of the diced green chilies into each shrimp. Fold over the shrimp and wrap with a half strip of bacon. Secure with wooden picks.
  • Cook shrimp on grill, basting with your favorite barbecue sauce, until bacon is cooked and shrimp is pink.

Nutrition Facts : Calories 260.8 calories, Carbohydrate 5.3 g, Cholesterol 59.9 mg, Fat 20.4 g, Fiber 0.2 g, Protein 13.5 g, SaturatedFat 9.1 g, Sodium 619.3 mg, Sugar 3.2 g

SHRIMP LONGHI



Shrimp Longhi image

I had this dish for dinner at Longhi's Restaurant in Maui when my husband and I went to Hawaii on vacation recently. My husband had the same dish for dinner a couple of days later, but his was made with scallops instead of shrimp. We both fell in love with it. What's not to love about seafood cooked in a scampi-style sauce then served over garlic toast? The original recipe was developed by Chef and Owner Bob Longhi. I've changed a couple of things to reflect our preferences. And as an aside, be sure not to toast the bread too long, or it becomes too hard and crunchy to eat!

Provided by Kendra

Categories     < 60 Mins

Time 35m

Yield 2 serving(s)

Number Of Ingredients 14

1 tablespoon butter, melted
1 garlic clove, crushed
2 slices crusty Italian bread, about 1 inch thick
3 tablespoons butter, melted
1 tablespoon olive oil
1 lb shrimp, peeled and deveined (about 12 large shrimp)
1/4 cup flour
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1 cup white wine (I used Pinot Grigio)
2 tablespoons lemon juice
4 -6 tablespoons butter, cut into 1T pieces
1/4 cup fresh basil, minced
1 tomatoes, seeded and diced

Steps:

  • For garlic toast, preheat broiler.
  • Saute garlic in butter for 2-3 minutes.
  • Dip one side of each slice of bread into garlic butter and place, butter side up, under broiler until toasted.
  • Put each slice of bread onto a serving plate and set aside.
  • In the meantime, put butter and olive oil together in a large saute pan and heat over medium heat until butter is foamy.
  • Mix flour with garlic salt and pepper, and use to dredge shrimp, shaking off any excess flour.
  • Place shrimp in a single layer in butter/olive oil mixture. Saute shrimp for 3 to 5 minutes per side, until shrimp is cooked.
  • Remove shrimp from pan and pour out any excess butter.
  • Return pan to heat and deglaze with white wine; reduce wine for 2 - 3 minutes then add lemon juice.
  • Reduce liquid by half (approximately 3 minutes) then stir in 4 - 6 T cold butter, whisking well after each tablespoon, until the sauce becomes emulsified. The sauce should not be thick but should just coat the back of a spoon.
  • Add basil and tomato to the pan and stir.
  • Return shrimp to the pan and toss.
  • Put shrimp on garlic toast and pour sauce over the shrimp.

Nutrition Facts : Calories 918.8, Fat 56.3, SaturatedFat 31, Cholesterol 563.8, Sodium 961.5, Carbohydrate 29.6, Fiber 2, Sugar 3.4, Protein 52.1

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