Best Bbq Shrimp Roll Ups Recipes

GRILLED JUMBO SHRIMP AND PICKLED "GAZPACHO" ROLL-UPS

Grilled Jumbo Shrimp and Pickled

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

16 jumbo shrimp, peeled and deveined, ask for "Easy-Peels" at fish counter
2 cloves garlic, chopped
1 tablespoon extra-virgin olive oil
Salt and pepper
1/2 teaspoon crushed red pepper flakes
1/2 lemon, juiced, plus 1/2 lemon, juiced
1 cup giardiniera, pickled hot pepper, cauliflower salad, found in jars with Italian foods aisle
A handful flat-leaf parsley leaves, chopped
1 vine-ripe tomato, seeded and chopped
A few grinds coarse black pepper
8 large bibb lettuce leaves (outer leaves), about 1 head

Steps:

Heat a grill pan or outdoor grill to high. Place shrimp in shallow dish. Sprinkle garlic over shrimp. Drizzle shrimp with extra-virgin olive oil and season with salt, pepper and crushed red pepper. Grill 2 minutes on each side, until pink and opaque and head curls towards tail. Squeeze the juice of 1/2 lemon over shrimp and remove to platter to cool.
In food processor, coarsely chop the giardiniera vegetables. Transfer to a bowl and stir in the lemon juice, parsley, tomato, and pepper until well combined. To serve, place 2 shrimp in a bibb lettuce leaf and sprinkle some gazpacho sauce over them. Roll them up like a mini-burrito and enjoy!

CAJUN SHRIMP LASAGNA ROLL-UPS

Cajun Shrimp Lasagna Roll-Ups image

If you enjoy Creole and Cajun dishes, you'll love this one. The seasoning and andouille sausage give it a nice kick, and seafood fans will appreciate the shrimp. -Mary Beth Harris-Murphree, Tyler, Texas

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1-1/4 pounds uncooked medium shrimp, peeled and deveined
1 medium onion, chopped
2 tablespoons olive oil
4 medium tomatoes, seeded and chopped
2 tablespoons Cajun seasoning
3 garlic cloves, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups whole milk
1-1/2 cups shredded cheddar cheese
1 cup diced fully cooked andouille sausage
12 lasagna noodles, cooked and drained
4 ounces pepper jack cheese, shredded
1 teaspoon paprika

Steps:

In a large skillet, saute shrimp and onion in oil until shrimp turn pink. Stir in tomatoes and Cajun seasoning; set aside., In a large saucepan, saute garlic in butter for 1 minute. Stir in flour until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheddar cheese until smooth. Add sausage; set aside., Spread 1/3 cup shrimp mixture over each noodle. Carefully roll up; place seam side down in a greased 13x9-in. baking dish. Top with cheese sauce. Sprinkle with pepper Jack cheese and paprika. , Cover and bake at 350° for 15 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 15 minutes before serving.

Nutrition Facts : Calories 689 calories, Fat 35g fat (18g saturated fat), Cholesterol 249mg cholesterol, Sodium 1425mg sodium, Carbohydrate 55g carbohydrate (10g sugars, Fiber 3g fiber), Protein 41g protein.

SHRIMP ROLLS

Shrimp Rolls image

Shrimp is easier to prep than lobster but still special-occasion-worthy. Dressed with mayo that's been fancied up with lemon, tarragon and scallions, it's served on grilled hot dog buns.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 2h30m

Yield Makes 10

Number Of Ingredients 9

Ingredients

Coarse salt
3 pounds unpeeled medium shrimp
1/3 cup finely chopped scallions (white and pale-green parts only), plus 2 tablespoons scallion greens thinly sliced on bias (from 7 scallions)
3 tablespoons chopped fresh tarragon
2 tablespoons finely grated lemon zest, plus 1/4 cup plus 2 tablespoons fresh lemon juice (from 2 lemons)
2/3 cup mayonnaise
3 stalks celery, thinly sliced on bias (2 cups), inner leaves reserved, divided
5 tablespoons butter, softened, divided
10 split-top hot dog buns

Steps:

Bring a large pot of salted water to a boil. Reduce heat to medium-high, and add shrimp. Poach until opaque throughout, 3 to 4 minutes (the water should never return to a boil). Drain shrimp, and spread on baking sheet; let cool. When no longer steaming, refrigerate to cool completely, about 40 minutes. Peel and devein shrimp. Shrimp can be refrigerated up to 1 day.
Mix together chopped scallions, tarragon, lemon zest and juice, and mayonnaise. Stir in shrimp, sliced celery, and 1 teaspoon salt. Refrigerate until cold, at least 30 minutes and up to 4 hours.
Preheat a griddle or grill to medium-high heat. Brush butter on inside surface of each bun. Place buns on griddle or grill, buttered sides down, and toast until golden brown or lightly charred.
Divide shrimp mixture among buns. Top with celery leaves and scallion greens.