Shrimp Skewers With Charred Tomato Vinaigrette Recipes

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GRILLED SHRIMP SKEWERS WITH TOMATO, GARLIC & HERBS



Grilled Shrimp Skewers with Tomato, Garlic & Herbs image

Shrimp marinated in a mix of olive oil, tomato paste, lemon, garlic & herbs and then grilled until slightly charred.

Provided by Jennifer Segal

Categories     Dinner

Time 1h20m

Yield 4 - 6

Number Of Ingredients 11

2½ tablespoons tomato paste
6 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 large shallot, roughly chopped
4 large cloves garlic, roughly chopped
¼ cup fresh basil leaves, chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
¼ teaspoon red pepper flakes
1½ teaspoons sugar
1 teaspoon salt
2 pounds jumbo shrimp (21-25 per pound), peeled and de-veined (leave tails on if desired), thawed if frozen

Steps:

  • To make the marinade, combine all of the ingredients except for the shrimp in a mini food processor or blender; blend until the mixture forms a smooth paste.
  • Combine the shrimp and the marinade in a medium bowl and stir until shrimp are evenly coated. Let marinate at room temperature for 30 minutes - 1 hour.
  • Preheat the grill to medium-high heat. Meanwhile, thread the shrimp onto skewers (going through the top and bottom of each shrimp). Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated. Grill the shrimp skewers about 1½ minutes per side. Be sure not to overcook! Serve hot, room temperature or cold.
  • *If you're entertaining and want to get everything done ahead of time, you can thread the shrimp onto the skewers right after mixing with the marinade.

Nutrition Facts : Calories 251, Fat 15 g, Carbohydrate 7 g, Protein 21 g, SaturatedFat 2 g, Sugar 3 g, Fiber 1 g, Sodium 911 mg, Cholesterol 191 mg

SHRIMP SKEWERS WITH CHARRED-TOMATO VINAIGRETTE



Shrimp Skewers with Charred-Tomato Vinaigrette image

Categories     Onion     Tomato     Low Carb     Shrimp     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

36 large uncooked shrimp (about 2 pounds), peeled with tails left intact, deveined
1 1/2 teaspoons coarse kosher salt
6 metal skewers
2 medium green onions, trimmed
2 large plum tomatoes
1 teaspoon plus 3/4 cup olive oil
2 tablespoons Sherry wine vinegar
Pinch of cayenne pepper

Steps:

  • Prepare barbecue (high heat). Toss shrimp with coarse salt in bowl. Thread 6 shrimp on each metal skewer. Let stand at room temperature 30 minutes.
  • Meanwhile, cut green onions into 3-inch-long pieces, reserving green tops; thinly slice tops. Lightly coat 3-inch-long green onion pieces and tomatoes with 1 teaspoon oil. Grill green onion pieces and tomatoes until blistered and slightly charred, turning frequently, about 2 minutes for green onions and 6 minutes for tomatoes. Transfer to blender. Add remaining 3/4 cup oil, Sherry wine vinegar, and cayenne. Blend until smooth. Season to taste with salt.
  • Transfer 1 cup dressing to small bowl; stir in 1 tablespoon thinly sliced green onion tops and set aside. Brush remaining dressing over shrimp. Grill shrimp until cooked through, about 2 minutes per side.
  • Spoon 2 1/2 tablespoons reserved dressing onto each of 6 plates, using back of spoon to spread over plate. Top with 1 shrimp skewer. Sprinkle shrimp with remaining thinly sliced green onion tops and serve.

GRILLED SHRIMP WITH BACON, TOMATO AND SCALLION VINAIGRETTE



Grilled Shrimp with Bacon, Tomato and Scallion Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Time 1h35m

Yield 8 servings

Number Of Ingredients 10

8 ounces slab bacon, rind removed, cut into large dice
2 tablespoons canola oil, plus more for brushing
6 plum tomatoes, cored and diced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons chopped fresh cilantro
3 tablespoons red wine vinegar
2 teaspoons chopped fresh thyme
3 green onions, green and pale green parts, thinly sliced
16 large shrimp, peeled and deveined, heads off

Steps:

  • Put the bacon in a cast-iron skillet over medium heat and cook, stirring occasionally, until the bacon is crisp and the fat is rendered.
  • When the bacon is just about done, heat the canola oil in a nonreactive skillet over medium-high heat. Add the tomatoes and salt and pepper and cook, stirring, just until slightly softened. Using a slotted spoon, transfer the bacon to the skillet with the tomatoes and add the cilantro, vinegar, thyme and green onions. Cook, stirring, until heated through, about 5 minutes. Set aside; keep warm.
  • Heat a charcoal or gas grill to high for direct grilling.
  • Brush the shrimp with canola oil and sprinkle with salt and pepper. Using two skewers at a time, thread four shrimp on the skewers near the tail and head ends--this makes it easier to flip the shrimp on the grill. Grill until slightly charred and cooked through, about 2 minutes per side.
  • Remove the shrimp from the skewers and top with the warm vinaigrette.

Nutrition Facts : Calories 157 calorie, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 33 milligrams, Sodium 392 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 5 grams, Sugar 1 grams

TOMATO-BASIL SHRIMP SKEWERS



Tomato-Basil Shrimp Skewers image

I promise you that these are THE best, most perfectly seasoned shrimp you will ever eat. My husband doesn't normally care for shrimp, but he raves over these! -Jennifer Fulk, Moreno Valley, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 7

1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons minced fresh basil
2 tablespoons red wine vinegar
1-1/2 teaspoons minced garlic
1/4 teaspoon cayenne pepper
2 pounds uncooked jumbo shrimp, peeled and deveined

Steps:

  • In a large resealable plastic bag, combine the first six ingredients; add shrimp. Seal bag and turn to coat; refrigerate for up to 30 minutes. , Drain and discard marinade. Thread shrimp onto six metal or soaked wooden skewers. Grill, covered, over medium heat for 3-5 minutes on each side or until shrimp turn pink, turning once.

Nutrition Facts : Calories 218 calories, Fat 13g fat (2g saturated fat), Cholesterol 224mg cholesterol, Sodium 302mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.

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