CILANTRO-LIME SHRIMP KEBABS WITH JICAMA
Grilling jicama brings out its natural sweetness, but be careful not to overcook it, or it will lose its crunch.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 18
Steps:
- For the kebabs: Puree oil, lime zest and juice, cilantro, garlic, jalapeno, and salt in a blender or food processor. Combine marinade and shrimp. Cover with plastic wrap, and refrigerate 1 hour.
- Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds.) Thread shrimp onto 6 skewers. Discard marinade. Thread jicama onto 6 more skewers. Grill shrimp until opaque and slightly charred, 3 to 4 minutes per side. Grill jicama for 1 to 2 minutes per side. Transfer to a platter.
- Make the salad: Toss together chicory, green oak lettuce, scallions, apple, radishes, and jalapeno if desired. Toss in lime juice, oil, and salt. Divide shrimp and jicama skewers and salad among plates, and serve.
MARTHA STEWART'S SHRIMP KABOBS WITH LEMON AND CILANTRO
Make and share this Martha Stewart's Shrimp Kabobs with Lemon and Cilantro recipe from Food.com.
Provided by Derf2440
Categories Canadian
Time 18m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine cilantro and olive oil in a large bowl.
- Set aside.
- Peel shrimp to first knuckle, devein.
- Rinse, pat dry.
- Place in bowl with cilantro oil mixture, and coat.
- Thread four to five shrimp, alternately with lemon wedges, on each of eight skewers.
- Gently brush with a little of the olive oil remaining in the bowl.
- Season with salt and pepper.
- Arrange skewers, off direct heat, on a medium hot grill.
- Grill, rotating skewers and brushing with olive oil as necessary to prevent sticking, until cooked through, about 6 minutes, depending on the heat of grill.
- Lemons should be soft and slightly charred.
Nutrition Facts : Calories 251.1, Fat 15.6, SaturatedFat 2.3, Cholesterol 172.8, Sodium 461.3, Carbohydrate 6.9, Fiber 2.6, Protein 23.8
SPICY GRILLED SHRIMP
Chili paste and fish sauce give these shrimp a Thai-inspired flavor and a crowd-pleasing reputation. Both the paste and sauce are available in the ethnic-food aisles at many supermarkets, in Asian grocery stores, and online.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Soak 12 wooden skewers in water for 30 minutes to prevent charring.
- Meanwhile, make the sauce: Bring sugar and lime juice to a simmer in a small saucepan. Cook, stirring, until sugar dissolves, about 2 minutes. Remove from heat; stir in lime zest, chili paste, and fish sauce. Season with salt.
- Make the shrimp: Heat grill to high. Brush grates with oil. Thread 3 shrimp onto each skewer; season with salt. Divide sauce in half; reserve half for serving. Grill shrimp for 1 minute; brush with sauce. Flip, and grill for 1 minute more; brush with sauce again. Flip, and grill, brushing occasionally with sauce, until opaque, 1 to 3 minutes more. Serve with reserved sauce.
GRILLED HERBED SHRIMP
How stunning is this simple shellfish starter? Marinate shrimp with fresh herbs such as cilantro and parsley, garlic, lemon, and jalapeƱo peppers, then grill until charred and perfectly pink.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 8h45m
Yield Makes about 20 shrimp
Number Of Ingredients 7
Steps:
- Combine all ingredients except shrimp in a large resealable plastic bag. Snip through each shrimp shell down the back, leaving last segment and tail intact, and devein with a paring knife, leaving shell intact. Add shrimp to bag and massage with marinade. Refrigerate at least 8 hours or up to overnight.
- Soak 10 short wooden skewers in water 30 minutes. Meanwhile, preheat grill for indirect heat, with coals to 1 side (or medium heat on a gas grill). Thread 2 shrimp onto each skewer and place on indirect side of grill. Cook, turning once, until shrimp are curled, slightly charred, and cooked through, about 5 minutes.
SHRIMP KABOBS WITH LEMON WEDGES AND CILANTRO
Yield Makes 8
Number Of Ingredients 6
Steps:
- Combine the cilantro and olive oil in a large bowl. Set aside. Peel the shrimp to the first knuckle; devein. Rinse; pat dry. Place in the bowl with the cilantro-oil mixture, and coat.
- Thread 4 shrimp, alternating with lemon wedges, on 8 skewers. Gently brush with a little olive oil remaining in the bowl. Season with salt and pepper.
- Arrange the skewers, off direct heat, on a medium-hot grill. Grill, rotating the skewers and brushing with olive oil as necessary to prevent sticking, until cooked through, about 6 minutes, depending on the heat of the grill. Lemons should be soft and slightly charred.
SPICY-SWEET GLAZED SHRIMP
Chili sauce and honey are all you need to build major flavor in this shrimp recipe. The glaze caramelizes on the grill for even more complexity. Feel free to try it with bone-in chicken pieces or beef kebabs, too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Heat a grill or grill pan to high. Clean and lightly oil hot grill. Stir together chili sauce and honey. Assemble kebabs (using 2 long skewers for each, threading 1 skewer through head end of shrimp and 1 through tail end); season with salt and pepper.
- Grill until shrimp begin to turn opaque, 2 to 3 minutes. Flip, brush liberally with glaze, and cook until opaque throughout, 3 to 4 minutes. Brush with more glaze and serve.
Nutrition Facts : Calories 224 g, Fat 3 g, Protein 31 g, SaturatedFat 1 g
SAFFRON-YOGURT CHICKEN KEBABS
A easy, rich Greek yogurt-based marinade is the key to these juicy flame-kissed chicken skewers that you can grill for a quick dinner.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk to combine yogurt, oil, lemon zest and juice, thyme, garlic, saffron, paprika, turmeric, cayenne, 2 teaspoons salt, and 1/4 teaspoon pepper.
- Add chicken to yogurt marinade and toss to coat. Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.
- Preheat grill or grill pan to medium-high. Thread chicken onto six 10-inch skewers and season with salt and pepper. Grill chicken until cooked through, about 6 to 8 minutes per side. Drizzle with oil and serve with lemon wedges.
ONE-POT SHRIMP BOIL WITH CORN AND POTATOES
Celebrate the end of summer with a New Orleans-style shrimp boil. In this traditional one-pot dish, the shrimp, corn, and potatoes are cooked together in a spicy, flavorful broth, which is then used for dipping.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Bring 5 quarts of water to a boil in a 10- to 12-quart pot. Squeeze lemon juice into water, then add the halves. Add onions, garlic, salt, and spice bundle. Reduce heat to a simmer; cover, and cook 10 minutes.
- Add potatoes to pot; return liquid to a boil. Reduce heat; simmer, covered, until potatoes are almost tender, 15 to 20 minutes. Add corn; continue cooking 5 minutes more.
- Remove from heat. Stir in shrimp, submerging them completely. Cover, and let stand until shrimp are cooked through, about 3 minutes. Ladle 2 cups of broth into a glass measuring cup; drain the rest in a large colander, discarding liquid.
- Make spicy butter: In a small bowl, stir together melted butter and hot sauce to taste. Divide butter among small dishes or ramekins.
- Divide reserved broth among small bowls for dipping. Transfer shrimp and vegetables to a large platter, and serve with spicy butter, if desired.
Nutrition Facts : Calories 397 g, Fat 4 g, Fiber 7 g, Protein 41 g
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