When we go out to dinner, my family always gets grilled shrimp. I need a good indoor recipe for shrimp that can somewhat resemble grilled shrimp. I personally am not a seafood eater, so it needs to be a very simple but delicious recipe.
Anonymous
Favorite Answer
Sweetie,if your family and yourself are a fan of grilled food.Consider investing in a grill pan(I will include a link to a picture below).They come in all shapes and sizes,and allow for the flavor inside rather than outside especially in the colder months.Also,to get that "Smokey" flavor you can add a touch of liquid smoke to your recipe.When i say a drop,i mean literally a drop as it is very strong.That along with a grill pan will give you a wonderfully grilled flavor.Once you invest in a grill pan,you will never want to cook in a skillet again.It is a well worth the money investment.It will pay for itself repeatedly.Consider the liquid smoke,you can purchase a bottle in your local grocery store.However,it should be used in moderation.When marinating an item then add one-two drops to the marinade.It will allow for the flavor in the background without overpowering the dish.Good luck hun,and have a good day!!
Anonymous
Consider your broiler as your grill! Recipes depend on personal taste and whether or not you like them simple or dolled up a bit. You can do anything from a scampi recipe to a coconut shrimp recipe with a dipping sauce. Here's a thought:
1 lb jumbo shrimp, shells attached
Italian Dressing
Wooden skewers, soak in water for 1 hour before using.
cherry tomatoes
1 large zuchinni or yellow squash
1 red or yellow bell pepper
Marinate the shrimp in Italian dressing for a minimum of 2 hours, preferrably longer. Cut zuchinni into large chunks and parboil until crisp tender. Cut bell pepper into bite sized chunk. On your skewers, place 1 shrimp, 1 zuchinni, 1 pepper, 1 shrimp, 1 tomatoe, 1 zuchinni, and 1 shrimp. Grill in broiler until shrimp turns pink and vegetables are seared, tender crisp. Serve with rice pilaf and enjoy!
Anonymous
GRILLED SHRIMP
1 lb peeled, deveined shrimp (any size)
olive oil
paprika
garlic salt
Old Bay Seasoning
1 lime
Drizzle enough oil over the shrimp to coat. Sprinkle paprika, garlic salt and Old Bay, to taste (I use about 1/2 teaspoon of each for 1 lb of shrimp).
Place on wooden skewers which have been soaked in water for 1 hour.
Put on grill, cooking until shrimp tails turn white. Flip and cook for 1 1/2 to 2 minutes more (depending on size).
Squeeze lime over the cooked shrimp and serve as an appetizer, or add to corn tortillas for shrimp tacos.
Anonymous
Well just put some shrimp with veggies on a shrew and alternate them one shrimp, one cherry tomatoe and so on. then if you have a double grill inside oven just wrap one with foil paper all over it and be carefull not to punch holes on foil. put grill back in oven make sure it on the bottom and put the shrewers with the food on top and you have your own grilling machine. Just put oven about 375 and cook for 25 to 30 minutes and turning about half way thru.
Anonymous
Neapolitan Calamari and Shrimp Salad Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: The Art of Antipasti
4 cups chicken broth
1/2 pound orzo pasta (about 1 cup)
1/2 pound calamari, whole bodies and tentacles
1/2 pound shrimp, peeled and deveined
2 zucchini, sliced lengthwise, about 1-inch wide
1 Japanese eggplant, sliced lengthwise, about 1-inch wide
2 Roma tomatoes, halved lengthwise
1 (15-ounce) can cannellini beans, drained and rinsed
3 ounces arugula (about 3 cups)
3/4 cups chopped fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
2 lemons, juiced
2/3 cup extra-virgin olive oil
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
In a large pot, bring the chicken broth to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and place in a large bowl.
Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Drizzle the fish, zucchini, eggplant, and tomatoes with olive oil and season with salt and pepper. Grill the calamari and shrimp, just until cooked through, about 1 to 2 minutes a side. Grill the zucchini and eggplant until tender, about 4 minutes a side. Grill the tomatoes just until grill marks appear, about 2 minutes.
Add the orzo, cannellini beans, arugula, basil, and parsley to the bowl. Cut the calamari bodies into 1-inch rings. Cut the zucchini, eggplant, and tomatoes into roughly about 1-inch cubes. Add the vegetables and calamari to the bowl with the lemon juice, extra-virgin olive oil, salt and pepper. Toss to combine. Finally, add the shrimp on top of the salad. Gently spoon the salad into a serving bowl and serve