GRILLED STUFFED SHRIMP RECIPES RECIPES
STUFFED AND GRILLED SHRIMP RECIPE - FOOD.COM
Make and share this Stuffed and Grilled Shrimp recipe from Food.com.
Total Time 1 hours 5 minutes
Prep Time 1 hours
Cook Time 5 minutes
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook the bacon until almost done, but not crispy. Must still be flexible. (I do this in the microwave).
- Butterfly shrimp almost completely through, place in baggie with marinade and mix well.
- Marinate shrimp for 15 to 25 minutes. Remove from marinade and insert one slice each of the two cheeses into the shrimp and fold closed.
- Use a bacon strip to wrap up the shrimp neatly and seal in the cheeses.
- Secure the bacon with toothpics.
- Place over fire on the grill, cook until the bacon is finished and the shrimp are tender, about 5 minutes or so depending on fire temperature.
- Remove toothpics and serve as finger food.
Nutrition Facts : Calories 800.4, FatContent 60.7, SaturatedFatContent 27, CholesterolContent 354.9, SodiumContent 1291.8, CarbohydrateContent 2.6, FiberContent 0, SugarContent 0.4, ProteinContent 58.2
GRILLED STUFFED ZUCCHINI WITH SHRIMP RECIPE - FOOD FANATIC
Grilled Stuffed Zucchini with Shrimp will delight your mouth in amazing ways. Spices, herbs, and loaded with nutrition.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 17
Steps:
- Place a grill basket onto your BBQ and preheat on High heat for about 10 minutes. Cut the zucchini in half lengthwise and scoop out some of the inside, making a boat. Be sure to leave some around the edges as the zucchini softens once grilled. Brush the zucchini with the olive oil and sprinkle with salt and cayenne pepper. Set aside. In a large bowl, toss the chopped onion and asparagus with the oil, garlic and season with salt and pepper. Lower the heat of the grill to medium-high and place the onion and asparagus into the grill basket. Additionally, place the zucchinis, cut-side-down directly onto the grill. Cook the vegetables until nicely charred and good grill marks form, about 10 minutes. Flip the zucchini half way and stir the veggies around. Remove the veggies from the grill and cover and set aside until ready to use. While the veggies cook, place the cauliflower into a large food processor and process until broken down into what looks like rice. Place into a large bowl and microwave for 5-6 minutes until tender. You can also steam the cauliflower in the oven if you prefer. Bring the heat of the grill back up to high. Toss the shrimp with the oil, honey, pepper and salt, making sure the spices are evenly distributed. Place them on the grill and cook until opaque and nicely charred, about 5 minutes. Flip halfway through. To Serve: Dice the grilled asparagus and onion and add them into the cauliflower rice. Toss with the remaining 1 Tablespoon of olive oil, fresh lemon juice and basil. Season to taste with salt and pepper. Scoop the cauliflower mixture into the zucchinis, really packing it in as much as you can and place the shrimp on top. Garnish with fresh lemon zest. DEVOUR.
Nutrition Facts : ServingSize , Calories 185 calories, FatContent 6 g, CarbohydrateContent 11 g, FiberContent 2 g, ProteinContent 14 g, SaturatedFatContent 0 g, SodiumContent 162 mg, SugarContent 6 g
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