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Old 10-27-2006, 10:20 PM   #4
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Join Date: May 2001
Location: ND
Posts: 37,725

Emanuel Sanders

Shrimp On The Grill
Submitted By: Sassy

1/4 cup tarragon vinegar
1 minced shallots -- up to 2
1 clove minced Garlic -- up to 2
2 tablespoon Dijon mustard -- up to 3
juice from 1-2 lemons
salt and fresh cracked pepper to taste
optional: Texas Pete or Tabasco Sauce

Put all ingredients in blender and whiz until smooth. In a large measuring cup, combine 1/2 cup each vegetable oil and virgin olive oil. With the blender running SLOWLY pour in the mixed 1 cup of oil. The object is to incorporate the oil into a creamy emulsion. You may need to stop and burp the air/pooled oil from the blender. Peel and clean 1 pound of shrimp and place in a ceramic bowl. Pour marinade over shrimp. Add some chopped fresh parsley, about 1 cup. For dried parsley use 1/4 cup. Marinate overnight in refrigerator, or 1-2 hours on counter. Cover with plastic wrap. When ready to grill, thread onto Bamboo skewers that have been soaked. Grill 3-4 minutes per side, depending on size of shrimp.

Grilled Bacon-Wrapped Stuffed Shrimp
Submitted By: Sassy

1 lb. jumbo shrimp (26 to 30 per lb), peeled and deveined
1 lb. sliced bacon strips, cut in half
2 large jalapeno peppers, cut in thin strips
skewers or toothpick
Mozzarella or Monterey Jack cheese, cut in thin sticks
juice of one small lime

Lay bacon slices between two paper towels and place on a microwave safe dish. Microwave on High for five minutes or until half cooked (time may vary according to microwave wattage).

Butterfly the peeled and deveined shrimp and toss with lime juice. Place strips of jalapeno and sticks of cheese across each shrimp and roll from tail end.

Wrap shrimp roll with one-half strip of bacon; secure with skewers.

Grill over medium coals or mesquite until shrimp turns pink and bacon is done, about 2 to 4 minutes per side.
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