Shrimponastick Recipes

MEAL ON A STICK - SHRIMP KABOBS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until nearly tender, about 10 minutes. Drain and cut in quarters.
• Thread 4 shrimp onto skewers, piercing each shrimp near the head and tail, alternating with potato, onion, and tomato chunks; repeat with remaining skewers. Arrange skewers on a platter and coat with olive oil. Season with salt and black pepper.
• Cook skewers on preheated grill until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes.

SHRIMP ON A STICK

Steps:

• Drain pineapple chunks, reserving syrup. Combine soy sauce, sugar, oil, garlic, ginger, pepper, sesame seeds, onions and reserved pineapple syrup in a gallon-size zip-top plastic freezer bag.
• Seal bag tightly and shake to blend thoroughly. Transfer 1 cup of the marinade to a bowl.
• Add shrimp to bag.
• Seal tightly and shake to coat thoroughly.
• Refrigerate 2 to 3 hours, but no longer than 4 hours.
• Preheat grill to high.
• Thread wooden skewers, alternating shrimp and pineapple.
• Place on the grill rack 4 to 5 inches from heat source.
• Grill until shrimp is opaque in the center, about 3 minutes on each side, basting with the reserved marinade.

SHRIMP ON A STICK

Steps:

• In a large pot heat canola oil to 350 degrees. Slice shrimp 3/4 of the way through the back and fill with jerk paste. Mix the water, baking powder, and 3/4 of the flour to create batter. Dip the shrimp in the remaining flour and then into the batter. Fry the shrimp until golden brown. Drain on paper towels, skewer, drizzle with lemon oil and serve.;

SHRIMP ON A STICK

Steps:

• In a large pot heat canola oil to 350 degrees. Slice shrimp 3/4 of the way through the back and fill with jerk paste. Mix the water, baking powder, and 3/4 of the flour to create batter. Dip the shrimp in the remaining flour and then into the batter. Fry the shrimp until golden brown. Drain on paper towels, skewer, drizzle with lemon oil and serve. Per serving: 4974 Calories (kcal); 440g Total Fat; (78% calories from fat); 44g Protein; 222g Carbohydrate; 109mg Cholesterol; 2373mg Sodium Food Exchanges: 14 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 87 Fat; 1/2 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0016 Converted by MM_Buster v2.0n.

BACON BASIL SHRIMP ON A STICK

Steps:

• Hold a shrimp into a straight position in your left hand (or right hand, if you're left handed). Starting at the tail end, insert a skewer running the length of the shrimp. Place a basil leaf on the "back" (the formerly rounded part) of the shrimp. Wrap the shrimp in bacon, tucking in the ends. Skewer and wrap the remaining shrimp the same way.
• Set up the grill for direct grilling and preheat to high.
• Arrange the shrimp on a grate, placing an aluminum foil protector under the exposed portion of the skewers to keep them from burning. Grill the kebabs until the bacon is nicely browned and the shrimp are cooked through, 1 to 2 minutes per side, 4 to 6 minutes in all, turning the kebabs to ensure even cooking.

SWEET GRILLED SHRIMP SKEWERS

Steps:

• Combine brown sugar, lemon juice, molasses, basil, vegetable oil, mustard, honey, clove, ranch dressing, chili powder, and garlic in a large bowl. Toss in shrimp to coat, cover, and refrigerate for 2 hours. Meanwhile, soak wooden skewers in hot water to prevent burning on the grill.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Thread shrimp tightly on to skewers. Cook on the top rack of the grill for approximately 4 minutes, or until the shrimp turns pink on one side. Flip shrimp and cook for an additional 2 to 4 minutes, or until there are no signs of grey. Use a fork to remove shrimp from the skewers.