Best Bobby Flay Grilled Shrimp Bacontomato And Scallion Recipes

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PERFECTLY GRILLED SHRIMP



Perfectly Grilled Shrimp image

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 4

1 pound large shrimp (21 to 24), peeled and deveined
2 tablespoons canola oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper

Steps:

  • Heat your grill to high.
  • Place the shrimp in a large bowl. Toss the shrimp with the oil and season with the salt and pepper.
  • Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer. Remove the shrimp to a platter.

SMOKY SHRIMP AND GRITS



Smoky Shrimp and Grits image

Provided by Bobby Flay

Categories     main-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 23

4 to 5 cups Shrimp Stock, recipe follows (see Cook's Note) or vegetable stock
Kosher salt
1 cup yellow stone-ground grits
1 1/2 cups grated white cheddar cheese
1/4 cup heavy cream
Freshly ground black pepper
2 scallions (green parts only), thinly sliced, for garnish
Sauteed Shrimp (including the reserved garlic oil and bacon), recipe follows
5 cups raw shrimp shells, heads and tails (about 2 pounds), rinsed well
1 medium yellow onion, coarsely chopped
1 small carrot, coarsely chopped
1 medium celery stalk, coarsely chopped
1 cup white wine
2 plum tomatoes, coarsely chopped
1 tablespoon chipotle in adobo sauce
1 bay leaf
10 flat-leaf parsley sprigs
1/2 teaspoon whole black peppercorns
1/2 pound thick double-smoked cut bacon, cut into lardons
20 large (21 to 24 count) shrimp, shelled and deveined
3 cloves garlic, finely chopped
2 teaspoons chopped fresh thyme leaves
Salt and freshly ground black pepper

Steps:

  • Bring 4 cups of the shrimp stock and 2 teaspoons of salt to a boil in a medium saucepan over high heat. Slowly whisk in the grits and bring to a boil. Reduce the heat to medium and continue cooking until the grits are soft and have lost their gritty texture, whisking every few minutes, 25 to 35 minutes. If the mixture becomes too thick, add the remaining stock and continue cooking until absorbed. Add the cheese and heavy cream and whisk until smooth; season with salt and pepper.
  • Divide the grits among 4 bowls and top with the sauteed shrimp. Drizzle with some of the garlic oil and bacon (reserved from the sauteed shrimp) and sprinkle with some of the scallions.
  • In a large saucepan, heat the oil over high heat until almost smoking. Add the shrimp shells, heads and tails, onion, carrot and celery and cook, stirring occasionally, for 5 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add 10 cups of cold water, the tomatoes, chipotle, bay leaf, parsley and peppercorns. Bring to a boil, reduce the heat to medium-low and simmer, skimming the surface occasionally, for 40 minutes.
  • Strain the stock through a fine-mesh strainer lined with cheesecloth into a large bowl, pressing on the solids to extract as much liquid as possible, then discard the solids. The stock can be made 2 days in advance, tightly covered and refrigerated or frozen for up to 3 months.
  • Place bacon in a medium skillet over medium heat and cook until golden brown and crisp and the fat has rendered, about 8 minutes. Remove bacon with a slotted spoon to a plate lined with paper towels.
  • Remove all but 3 tablespoons of the bacon fat from the skillet and place back on the heat. Increase the heat to high. Season the shrimp with salt and pepper, add to the skillet in a single layer, in batches, if needed, with the garlic and thyme, and cook, flipping once, until the shrimp are lightly golden brown on both sides and just cooked through, 1 to 2 minutes per side. Remove shrimp to a plate. Add the bacon to the garlic oil left in the skillet and reserve to drizzle over the finished dish.

BOBBY FLAY'S SHRIMP WITH BARBECUE SPICES



Bobby Flay's Shrimp With Barbecue Spices image

Great as an appetizer or main course, this dish is fast and healthy. If you don't want to fuss with shells, you can use shelled shrimp but cut the cumin in half and cook over moderate heat. Recipe from Food and Wine.

Provided by januarybride

Categories     High Protein

Time 16m

Yield 2 lb shrimp, 6 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons sweet smoked paprika
1 tablespoon dried ancho chile powder
1 tablespoon light brown sugar
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
8 garlic cloves, coarsely chopped
2 lbs large shrimp, deveined but not shelled
1/2 cup vegetable oil
2 tablespoons unsalted butter
4 scallions, thinly sliced

Steps:

  • In a large bowl, mix the paprika with the ancho chile powder, brown sugar, cumin, salt, pepper and garlic.
  • Add the shrimp and toss to coat in the spices.
  • Heat 1/4 cup of the oil in 2 large skillets until shimmering.
  • Add the shrimp to the skillets and cook over moderately high heat, stirring occasionally, until curled and white throughout, about 4 minutes.
  • Add half of the butter and scallions to each skillet and swirl them inches Transfer the shrimp to a platter and serve.

Nutrition Facts : Calories 383.7, Fat 25.2, SaturatedFat 5.4, Cholesterol 240.6, Sodium 532.6, Carbohydrate 7.6, Fiber 1.5, Sugar 2.8, Protein 31.8

GRILLED SHRIMP SCAMPI



Grilled Shrimp Scampi image

Provided by Bobby Flay

Time 55m

Yield 4 servings

Number Of Ingredients 11

12 jumbo shrimp, peeled and deveined
1/2 cup canola oil
10 cloves garlic
1/4 teaspoon crushed red pepper flakes
1 teaspoon ground fennel seed
Salt and freshly ground black pepper
1 stick unsalted butter
1 large lemon, zested and juiced
1 tablespoon chopped tarragon leaves
2 teaspoons chopped fresh thyme leaves, plus sprigs for garnish
1/4 cup chopped fresh Italian parsley leaves, plus extra for garnish

Steps:

  • Put the shrimp in a large baking dish.
  • Combine the canola oil, garlic, red pepper flakes and fennel seed in a small food processor and process until the garlic is somewhat paste-like. Pour this mixture over the shrimp and let them marinate for 30 minutes.
  • Light a grill to high heat.
  • Strain the shrimp from the marinade and season them with salt and black pepper, to taste. Grill the shrimp on both sides until they are slightly charred and just cooked through, about 2 minutes per side (see Cook's Note). Transfer the shrimp to a plate.
  • Melt the butter in a large saute pan set over the grates of the grill. Add the lemon zest, lemon juice, tarragon and thyme leaves and cook for 30 seconds. Add the shrimp and cook, tossing once, about 1 minute. Finish with the parsley and adjust the seasonings, if necessary. Transfer the shrimp to a serving platter and garnish with thyme and parsley.

GRILLED SHRIMP WITH GARLIC (GAMBAS AL AJILLO)



Grilled Shrimp with Garlic (Gambas al Ajillo) image

Provided by Bobby Flay

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

3/4 cup olive oil
3 tablespoons freshly chopped thyme leaves
1 1/2 tablespoons ancho chili powder
6 cloves garlic, coarsely chopped
24 large shrimp, shelled and deveined
Salt and freshly ground black pepper
3 cloves garlic, thinly sliced

Steps:

  • Heat the grill to medium.
  • Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade.
  • Place the remaining 1/2 cup of the oil in a small saucepan, add the sliced garlic and cook until the sliced garlic is lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.
  • Increase the heat of the grill to high.
  • Remove the shrimp from the marinade, season with salt and pepper and grill until golden brown on each side, about 1 1/2 minutes per side. Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. Sprinkle with the remaining thyme and garnish with oregano leaves.

Nutrition Facts : Calories 407 calorie, Fat 38 grams, SaturatedFat 5 grams, Cholesterol 107 milligrams, Sodium 652 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 12 grams, Sugar 0 grams

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