SHRIMP RECIPES FOR GRILLING ON SKEWERS RECIPES

Name: Grilled Shrimp Skewers
Cook time: 32 min
Total time: 32 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 3 cloves garlic, crushedu00A0; 1 tablespoon Calabrian chile flakesu00A0; 1 tablespoon fresh oregano leaves, plus for garnishu00A0; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepperu00A0; 1 pound extra-large (16 to 20 per pound) shrimp, shelled and deveined, tail-onu00A0

GRILLED SHRIMP SKEWERS RECIPE | BOBBY FLAY | FOOD NETWORK

Grilled Shrimp Skewers Recipe | Bobby Flay | Food Network image

Provided by Bobby Flay

Categories appetizer

Total Time 32 minutes

Cook Time 32 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 cup olive oil
3 cloves garlic, crushed
1 tablespoon Calabrian chile flakes
1 tablespoon fresh oregano leaves, plus for garnish
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound extra-large (16 to 20 per pound) shrimp, shelled and deveined, tail-on

Steps:

Put the olive oil, garlic and chile flakes in a small skillet. Turn the heat to low and let the mixture heat for about 10 minutes; the oil should just barely simmer around the garlic in the last few minutes. Remove from the heat and cool slightly. Transfer to a blender, add the 1 tablespoon oregano and some salt and pepper, and blend until the garlic and oregano are finely chopped. Set aside half of the chile-garlic oil for serving.
Heat the grill to high. Thread the shrimp onto skewers, about 4 or 5 shrimp per skewer, threading so that the skewers goes through the tail and thick end of each shrimp. Brush the shrimp with some of the chile-garlic oil and season with salt and pepper. Grill until lightly golden brown on both sides and opaque, 1 to 1 1/2 minutes per side. Transfer the skewers to a platter and immediately drizzle with some of the reserved chile-garlic oil (not the oil you used for brushing the raw shrimp). Garnish with oregano, and serve with more of the reserved oil.

Nutrition Facts : Calories 175 calorie, FatContent 14 grams, SaturatedFatContent 2 grams, CholesterolContent 95 milligrams, SodiumContent 475 milligrams, CarbohydrateContent 1 grams, ProteinContent 10 grams, SugarContent 0 grams

GRILLED SHRIMP SKEWERS RECIPE | BOBBY FLAY | FOOD NETWORK

Grilled Shrimp Skewers Recipe | Bobby Flay | Food Network image

Provided by Bobby Flay

Categories appetizer

Total Time 32 minutes

Cook Time 32 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 cup olive oil
3 cloves garlic, crushed
1 tablespoon Calabrian chile flakes
1 tablespoon fresh oregano leaves, plus for garnish
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound extra-large (16 to 20 per pound) shrimp, shelled and deveined, tail-on

Steps:

Put the olive oil, garlic and chile flakes in a small skillet. Turn the heat to low and let the mixture heat for about 10 minutes; the oil should just barely simmer around the garlic in the last few minutes. Remove from the heat and cool slightly. Transfer to a blender, add the 1 tablespoon oregano and some salt and pepper, and blend until the garlic and oregano are finely chopped. Set aside half of the chile-garlic oil for serving.
Heat the grill to high. Thread the shrimp onto skewers, about 4 or 5 shrimp per skewer, threading so that the skewers goes through the tail and thick end of each shrimp. Brush the shrimp with some of the chile-garlic oil and season with salt and pepper. Grill until lightly golden brown on both sides and opaque, 1 to 1 1/2 minutes per side. Transfer the skewers to a platter and immediately drizzle with some of the reserved chile-garlic oil (not the oil you used for brushing the raw shrimp). Garnish with oregano, and serve with more of the reserved oil.

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