Best Orange And Roasted Garlic Shrimp Skewers Recipes

Orange and Roasted Garlic Shrimp Skewers image

Yield Serves 6

Number Of Ingredients 8

20 large garlic cloves, unpeeled
1/4 cup dry white wine
2 cups orange juice
60 medium uncooked shrimp (about 1 3/4 pounds), peeled, deveined, shells reserved
12 6-inch-long wooden skewers, soaked in water, drained
3/4 cup chopped fresh Italian parsley
Nonstick vegetable oil spray
Risotto-Style Barley with Spring Greens

Steps:

Preheat oven to 325°F. Place garlic and wine in center of foil sheet. Sprinkle with salt and pepper. Enclose with foil; crimp edges to seal. Bake until garlic is very tender, about 50 minutes. Squeeze garlic between fingers to release cloves. Transfer garlic and any cooking liquid to blender.
Meanwhile, combine orange juice and reserved shrimp shells in heavy medium saucepan. Boil until liquid is reduced to 3/4 cup, about 10 minutes. Strain liquid into blender with garlic; discard shrimp shells. Puree until mixture is smooth. Cool marinade completely. Mix shrimp and marinade in bowl. Cover; chill 1 1/2 hours. Drain marinade.
Thread 5 shrimp onto each skewer. Place parsley in shallow dish. Coat 1 side of each shrimp skewer with parsley.
Spray large nonstick skillet with nonstick spray. Place skillet over medium-high heat. Add 6 shrimp skewers to skillet, parsley side down; cook until shrimp are pink and just cooked through, about 1 1/2 minutes per side. Wipe out skillet, then spray with more nonstick spray. Repeat with remaining 6 shrimp skewers.
Spoon barley with greens onto plates. Top with shrimp and serve.

Orange and Roasted Garlic Shrimp Skewers image

Provided by Bobby Flay

Categories main-dish

Yield 8 servings

Number Of Ingredients 8

1 large head garlic, top sliced off
3 tablespoons olive oil
Salt and freshly ground pepper
2 cups orange juice
20 large shrimp, peeled, deveined, shells reserved
2 tablespoons olive oil
8 (6-inch) wooden skewers, soaked in water
1/4 cup flat leaf parsley, finely chopped

Steps:

Preheat grill to high. Place garlic in the center of a piece of aluminum foil, drizzle with the olive oil and season with salt and pepper to taste. Place on the grill, close the cover and let roast for 30 to 40 minutes, until garlic is soft. Squeeze roasted cloves into a bowl. Heat the side burner. Place the orange juice and 1/2 of the reserved shrimp shells in a medium saucepan, bring to a boil and cook orange juice is reduced to 3/4 cup. Strain the reduced orange juice into a blender and add the roasted garlic and olive oil and blend until smooth. Let cool completely. Place shrimp in a large baking dish, pour the orange/garlic marinade over and toss to coat. Let marinate in the refrigerator for 1 hour. Thread 5 shrimp onto each skewer, season with salt and pepper to taste and grill for 2 to 3 minutes on each side, or until just cooked through. Remove to a platter and sprinkle with chopped parsley and basil.