Smoky Herbed Shrimp Recipes

SMOKY GOUDA GRITS AND SHRIMP

Steps:

• Bring chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring occasionally for 5 to 7 minutes or until thickened. Remove from heat; stir in salt, pepper, butter, and shredded Gouda. Stir until the cheese melts. Set aside and keep warm.
• While the grits are cooking, start cooking the bacon in a large nonstick skillet over medium-high heat until crisp; remove bacon from pan.
• Cook shrimp in the same pan over medium-high heat for 3 minutes or until almost pink, stirring occasionally. (I do this in batches)
• When all shrimp are to the almost pink stage, add all back to pan, if you have removed any to cook in batches. Add lemon juice, Worcestershire sauce, chopped parsley, green onions, and garlic. Cook for 3 minutes. Stir in bacon.
• Spoon grits onto individual serving plates or shallow bowls; top with the shrimp mixture. Serve immediately.

GRILLED GARLIC AND HERB SHRIMP

Steps:

• Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
• Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Remove shrimp from marinade, drain excess, and discard marinade.
• Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

GRILLED HERB SHRIMP

Steps:

• Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
• Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.

SMOKY HERBED SHRIMP

Steps:

• In a large skillet, heat olive oil over medium-high. Add shrimp and cook, stirring frequently, until shrimp are opaque throughout, about 4 minutes. Season with salt and pepper. Stir in paprika and sherry vinegar; transfer to serving dish. Top with parsley and serve warm or at room temperature.