Best Marinated Tuna And Shrimp Brochette Recipes

CHUCK'S SHRIMP BROCHETTES

Steps:

• Make a deep slit along the back of each shrimp and spread to butterfly. Stuff each shrimp with 1/2 teaspoon queso fresco and some jalapeno. Close the shrimp around the cheese and jalapeno. Wrap the stuffed shrimp with a half-piece of bacon and secure with a toothpick or small skewer.
• Melt the butter in a small saucepan over medium heat. Stir in the adobo sauce, garlic powder and lime juice. Pour half of the butter mixture into a bowl for serving and divide the remaining half between 2 bowls for brushing and basting.
• Heat a grill or grill pan over medium heat; brush with olive oil. Brush one side of the shrimp with the butter mixture and put the shrimp on the grill buttered-side down. Using the same brush and same butter, brush the second side. Grill for a few minutes, checking to make sure the bacon is not sticking to the grill.
• Flip the shrimp and cook, flipping as needed and frequently basting with the second small bowl of butter and a clean brush, until the bacon is completely cooked and the shrimp are opaque, about 8 minutes total. Serve the shrimp on a platter with the remaining chipotle butter.

MARINATED TUNA

Steps:

• In a glass baking dish or a wide, shallow, nonreactive bowl, mix together olive brine and lemon juice. Gently toss in tuna slices and olive slivers. Cover and refrigerate for 2 hours, occasionally moving tuna slices around gently in marinade to ensure that slices cure evenly.
• Just before serving, strain the tuna slices from marinade. Divide tuna between 4 to 6 appetizer plates. Spoon a little marinade (with olive slivers) over the tuna. Grind black pepper, to taste, over each serving. Garnish with fennel and lemon zest, and serve immediately.

PAPPASITO'S BROCHETTE SHRIMP - COPYCAT RECIPE

Steps:

• Clean and devein shrimp, leaving the last section and tails intact.
• With a paring knife, carefully slice each shrimp from tail to tip.
• Wash and seed jalapeno, and cut into a pieces about 1/2-inch X 1/2-inch squares.
• Cut slice of cheese into 12 small pieces.
• Stuff one small piece of cheese and one small piece of jalapeno into each shrimp.
• Wrap a half slice of bacon around each shrimp.
• Place shrimp on a wet skewer.
• Repeat this process until all shrimp have been placed on skewers.
• Place in refrigerator for a few minutes while you prepare the rest of the recipe.
• Mix the paparika, cayenne pepper and black pepper together.
• In a small skillet, heat butter and white wine until butter is completely melted.
• Prepare grill.
• ~note~I use my indoor grill, but these can be made on an outdoor grill too, but I would use a low flame!
• Remove shrimp from fridge and brush completely with melted butter.
• Sprinkle with seasonings.
• Grill on each side until shrimp are done.

TUNA STEAKS WITH CREAMY SHRIMP SAUCE

Steps:

• Combine salad dressing, lemon juice, garlic powder, red pepper, and tarragon leaves in a 2-quart mixing bowl. Blend thoroughly. Add tuna steaks to the blended marinade sauce, coating each steak thoroughly with the sauce. Cover tuna steaks and refrigerate at least 2 hours or preferably overnight. Preheat oven to 425 degrees.
• Remove tuna steaks from marinade sauce and place in 2-quart casserole dish. Bake at 425 degrees for 15 minutes, turning steaks once.
• In a 2-quart saucepan, melt butter over medium heat. Add chopped onions, green onions, and bell pepper. Saute until onions are clear. Add cream cheese and half & half. Stir over low heat until cream cheese melts and sauce thickens. Add chopped shrimp and parsley to sauce.
• Blend thoroughly and cook sauce over low heat until tuna steaks are removed from oven. Remove steaks from oven. Drain liquids from casserole. Pour shrimp sauce over tuna steaks. Place steaks in oven and bake an additional 10 minutes.

MARINATED SHRIMP AND SCALLOP BROCHETTE

Steps:

• On 12 skewers alternately place the shrimp, scallops, onions, peppers, tomatoes and mushrooms.
• In a large shallow, non-metalic pan, large enough to lay the skewers flat, mix the ale through salt and pepper together and lay the brochettes in the marinade, turning occasionally.
• Grill on each side for about 3 minutes. Serve the brochettes with rice and a side dish of Teriyake Sauce.

GRILLED MARINATED TUNA WITH RADICCHIO BALSAMIC AND MEYER LEMON

Steps:

• Slice the tuna in three thin paillards and marinate in the white wine, thyme, salt, and pepper. Lightly coat the radicchio wedges in salt, pepper and olive oil and grill until tender and slightly charred. Grill the pancetta until caramelized and crispy. Dice and set aside. Place radicchio in a bowl with the pancetta, green olives, balsamic and a drizzle of olive oil and toss to coat. Grill the lemon wedge. Grill the paillards of tuna on one side only until cooked to medium rare. Place radicchio salad in the center of the plate then add the tuna. Garnish with a drizzle of the marinade and top with the grilled lemon.