Time 1h30m Yield 8 Number Of Ingredients 8 Steps:
Whisk together the canola oil, hot pepper sauce, garlic, chili sauce, lemon juice, and oregano in a large glass or ceramic bowl. Add the shrimp and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 1 hour. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade. Thread about 4 shrimp onto each skewer. Cook on the preheated grill until pink on the outside and no longer translucent in the center, about 3 minutes per side.
Time 40m Yield 8 servings. Number Of Ingredients 6 Steps:
Preheat oven to 350°. In a large saucepan, melt butter over medium-high heat. Add onion; cook and stir until tender, 8-10 minutes. Stir in barbecue sauce and beer., Place shrimp in a 13x9-in. baking dish. Pour barbecue mixture over top. Bake, uncovered, until shrimp turn pink, 20-25 minutes, stirring halfway through cooking. Serve with baguette slices.
Time 30m Yield 6 servings Number Of Ingredients 9 Steps:
Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly. In a mixing bowl, whisk together the olive oil, brown sugar, paprika, salt, cumin, coriander, cayenne and lime zest and juice. Add the shrimp and allow to marinate for 15 minutes at room temperature and up to 3 hours refrigerated. Remove the shrimp from the marinade and place on a cooling rack in a single layer. Put the cooling rack on the grill and cook the shrimp, pulling the cooling rack off the grill to flip them, until charred and cooked through, 2 to 3 minutes per side. To serve: Add the shrimp to a platter and garnish with lime wedges.
Time 1h10m Yield 4 servings Number Of Ingredients 17 Steps:
Thread shrimp onto skewers and place in a shallow dish. Pour 1/2 cup soy sauce, sake, and 2 tablespoons oil over the shrimp and season them with salt and pepper. Set aside and let them marinate while you make the barbecue sauce. Heat 3 tablespoons oil in a large saute pan over medium-high heat. Add shallots and garlic and cook for 1 minute. Stir in tomatoes and season with salt and pepper. Add 2 tablespoons soy sauce, hoisin sauce, vinegar, chili paste, sugar, and chili powder. Cook until the mixture has thickened, about 10 to 15 minutes. Use an immersion blender to break the tomatoes up into a chunky sauce. Heat a grill or a grill pan and cook the shrimp about 3 minutes per side. To serve, spread some barbecue sauce onto a large platter and place the grilled shrimp skewers on top of that. Garnish with avocado, scallions, and lime wedges. Serve extra barbecue sauce on the side.
Yield Makes about 45 hors d’oeuvres Number Of Ingredients 2 Steps:
Insert a 10-inch bamboo skewer at the tail end of each shrimp and thread the shrimp onto it. Brush the shrimp with the barbecue sauce and arrange them on a large platter. Just before grilling brush the shrimp again with the sauce, grill them on a rack set over glowing coals for 1 minute on each side, or until they are pink and springy to the touch, and serve them warm or at room temperature.
Yield Makes 6 appetizer servings Number Of Ingredients 17 Steps:
For shrimp: Heat oil in large skillet over medium-high heat. Add garlic and stir 30 seconds. Sprinkle shrimp with salt and pepper. Add shrimp to skillet; sauté just until opaque in center, about 3 minutes. Remove skillet from heat. For sauce: Mix butter and flour in small bowl to blend. Combine clam juice and all remaining ingredients except water in medium saucepan. Simmer 5 minutes to blend flavors. Add butter-flour mixture and whisk until sauce thickens and is smooth, thinning with water by tablespoonfuls if desired, about 2 minutes. Season with salt and pepper. Add sauce to shrimp in skillet; simmer until heated through, about 2 minutes.
Time 25m Yield 2 serving(s) Number Of Ingredients 9 Steps:
Add all ingredients to an oven-proof skillet; stir to combine. Bake at 450° for 10 minutes or until shrimp turn pink. Serve shrimp with hot French bread, cold beer or iced tea, and lots of napkins.
Time 15m Yield 4 serving(s) Number Of Ingredients 8 Steps:
In a sauce pan over low heat, melt butter, Worcestershire sauce, lemon juice, brown sugar, and Old Bay seasoning. Whisk until brown sugar is dissolved. Add about 1/2 the sauce to a large skillet over medium heat. Add shrimp and cook for about 5-7 minutes, or until shrimp turn pink and are cooked through. as the shrimp were finishing, I turned the heat up a bit under the remaining sauce until it just bubbled a bit. Transfer cooked shrimp to platter and serve with lemon wedges, and remaining sauce.
Time 15m Yield 4 servings Number Of Ingredients 7 Steps:
Put butter in skillet, and turn heat to high; when it melts, add garlic, shrimp and Worcestershire or soy sauce. Cook, stirring occasionally, until sauce is thick and shrimp uniformly pink, about 5 minutes. If sauce threatens to dry out, add a tablespoon or two of water. When shrimp are done, add salt and pepper, then lemon juice. Serve over rice or with bread.
Time 30m Yield 2 servings. Number Of Ingredients 9 Steps:
In a nonstick skillet coated with cooking spray, saute onion and green pepper for 3-4 minutes or until crisp-tender. Combine the barbecue sauce, honey, basil, garlic powder and pepper; pour over vegetables. Bring to a boil over medium-high heat, stirring constantly. Add shrimp; cook and stir for 3-5 minutes or until shrimp turn pink. Serve with rice.
