How to Make the Best Marinated Grilled Shrimp
By Beth Brawn
Many people ask the question, “How do I marinade shrimp?”
It’s quite simple really. You need to first find a recipe for a Grilled Shrimp Marinade. There are so many recipes available. You just need to find the best marinated grilled shrimp recipes to suit your taste.
Although many recipes are specified for marinated grilled shrimp, you can use any Shrimp Marinade recipe and grill it, pan-fry it, or bake it. Just because the recipes call for grilling the shrimp you don’t always have to follow that. You can use en electric indoor grill like the George Forman or bake the marinated shrimp in the oven. Pan-frying the marinated shrimp is another option. Especially on rainy days!
Easy Steps For the Best Marinated Grilled Shrimp
1. Purchase Raw fresh or Frozen Shrimp. For grilling purposes, I recommend Large or Extra-Large Shrimp. It is best not to buy pre-cooked shrimp because you are going to be cooking it again on the grill. Raw shrimp takes only minutes to cook. For the best results, and too avoid chewy shrimp, always start with Raw Shrimp.
2. Clean and Devein Shrimp - this is assuming you bought shrimp in the shell. (If you bought shelled-deveined shrimp, skip this step.) Under cold running water, remove outer shell and legs. Leave tail in tact. Make a small slice along the center back of the shrimp and with the tip of your knife, gently remove the black vein. Rinse shrimp and set into clean bowl. Repeat until all shrimp are done.
3. Drain any excess water from bowl of cleaned shrimp. Pat dry with paper towels to soak up any excess water remaining on shrimp.
4. Cover and refrigerate shrimp until ready to marinade
5. Choose your favorite Marinated Grilled Shrimp Recipe
6. Prepare Shrimp Marinade ingredients according to recipe
7. Remove shrimp from fridge, uncover, pour marinade over shrimp and stir shrimp to coat completely. Recover tightly and return to fridge.
8. Marinade approx. 1 hour or follow recipe instructions for best results.
9. When marinade time is almost complete, pre-heat grill to a medium - high heat.
10. Skewer shrimp or place in grilling basket, grill according to recipes instructions and enjoy the Best Marinated Grilled Shrimp ever!
Here are a few simple Marinades for Grilled Shrimp:
1/4 c. olive oil
1/4 c. dry white wine
1 tbsp. minced dry onion
1/2 tsp. dried basil (1 tsp. if fresh)
1/2 tsp. dried rosemary
1/4 tsp. pepper
Place 1 pound raw shelled shrimp in re-closable plastic bag or container with tight lid, add marinade. Close, refrigerate 2-4 hours. Drain marinade. Thread shrimp onto pre-soaked skewers. Grill over hot coals 6-10 minutes. Brush often with reserved marinade.
1 c. dry white wine
1 c. olive oil
1/2 tsp. chopped basil
1 tbsp. coarse black pepper
1/2 tsp. cajun spice (optional)
1 lb lg. raw shrimp, peeled, deveined (leave on tails)
Thin lemon slices
Mix marinade in shallow bowl, add shrimp, cover, refrigerate for at least 3 hours, turning occasionally. Set grill on high heat. Skewer shrimp and lemon slices on bamboo skewers, alternating each. Grill until shrimp just become opaque. Baste occasionally with leftover marinade. Grill approx.
3 minutes per side.
If you want really fast and easy shrimp marinade, purchase a bottle of pre-made seafood marinade. My favorites are Lawry’s Tequila Lime or Caribbean Jerk. You can find them at your local grocery store. Marinade the raw shrimp for approx. 1 hour before grilling.
This article is brought to you by Beth Brawn, creator of http://www.free-shrimp-recipes.com You can visit her website for many more delicious Marinated Grilled Shrimp recipes along with many other shrimp cooking tips, cooking videos and more. Copyright- You may freely republish this article, provided the text, author credit, the active links and this copyright notice remain in place.
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For The Love Of Italian Food – Pasta And Cauliflower Recipe
Growing up Italian in Chicago has been a wonderful culinary experience to say the least. The many different restaurants and families from different regions of Italy allowed me to taste some of the most delicious food in the world.
Food always conjures up great memories. When I cook something I haven’t had in a while, it always seems to bring me back to the last time and place I did have it. I think it’s the closest thing to a “time machine” we’ll ever experience.
Years ago at every family gathering my Grandmother Theresa made a simple dish of pasta and cauliflower. Oh how we craved for this dish after she was gone. It was filling and delicious and you just could not get enough.
So finally one day I said I was going to try and make it. I just had to have it again. There was just no way was I going to live out the rest of my life without ever eating this dish again. Determined, I tried many times and one day I came as close as I possibly could to recreating her recipe. As we all know Grandmothers did not measure anything, so this was not an easy task.
Here’s my version of my Grandmother’s recipe. I hope you an your family enjoy it as much as mine does
Grandma Theresa’s Pasta and Cauliflower
Ingredients
I hope this recipe makes many memories for your family and friends.
Phil has been cooking and creating Italian dishes ever since the age of ten. His passion and love for Italian food is never ending. Visit him at http://www.great-chicago-italian-recipes.com for more family favorites.
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Vietnamese Spring Rolls Recipe (Goi Cuon)
By Bryan Vu
Made from just rice and water, the neutral banh trang (rice paper) could be easily used in a variety of ways. At one Vietnamese market, I found no less than five brands of banh trang (rice paper) with multi-lingual packaging:
Vietnamese, Chinese, English, and French.
Banh trang gets around. Cambodians have a similar roll also using the same rice paper called nime chow–made without meat and dipped in a vinegar based sauce instead of hoisin. The Chinese have a version with duck and cucumber with a hoisin based dipping sauce. Japanese restaurants are also commonly using regular and dyed versions of rice paper for rolls too.
For the meat you can really use any cut of pork you wish, but leaner works better. The shrimp can also be any size but a medium one helps make rolling easier.
At the bottom of this post you’ll find a Vietnamese Nuoc Cham / Spring Roll Sauce recipe too.
This recipe makes about 10 Spring Rolls.
What you need:
-1/2 lb. shrimp (36/40 size) (453g)
-1/2 lb. pork leg (453g)
-1 head red or green leaf lettuce
-a few sprigs of mint
-chives
-banh trang (rice paper / Spring Roll wrapper)
-bun (rice vermicelli, the starchless variety)
-1 1/2 teaspoon salt
-1 teaspoon sugar
Nuoc cham recipe (Vietnamese dipping sauce recipe, Spring Roll sauce)
-1 tablespoon Hoisin Sauce
-2 tablespoons water
Prep time: 25-40 minutes
Cook time: 50 minutes
Assembly time: 10-20 minutes
If your shrimp is frozen, thaw it in a bowl of water until it is defrosted so you can cut into them.
1. Split and devein the shrimp. It helps to have a sharp knife and a steady hand. I had to pull up a chair to get the hang of this. I also found it helpful to have a bowl of water to dip the nasties into.
2. Cook the pork: fill a small pot with water about 1.5 inches above the pork, add 1 teaspoon salt and 1 teaspoon sugar. Bring to a boil on high heat then lower to 60% for about 30 minutes. It is done when it floats or when it is no longer pink in the middle.
3. Cook the shrimp: fill a small pot with about 2 inches of water (just enough to cover the shrimp). Add 1/2 teaspoon salt and bring to a boil. Add the shrimp. Boil for about 1.5-2.5 minutes on 70% heat until the shrimp is no longer translucent in the middle. It will be quick so don’t go anywhere!
4. Remove the shells and tails and clean off any remaining shrimp intestine. Split the shrimp in half along the body. Try to picture how you want to layer the pork inside the roll so you know how to cut it. Slice as thinly as porkly possible so rolling will be easier.
Tortuna brand bun (rice vermicelli), and Flying Horse brand banh trang (Spring Roll wrapper, rice paper).
5. Get 1 gallon of water boiling. Add 1/3 of the rice vermicelli package and boil for 8 minutes (following the instructions on the packet).
6. Drain and cool the noodles under cold running water to stop it from cooking.
7. Wash and dry your veggies!
8. Add some warm water to a plate to dip the banh trang (rice paper).
9. Dip only before making each roll. It took me about 5-10 seconds of soak. Make sure to remove it before it gets to the desired softness so it’s easier to handle.
10. Rolling technique is entirely up to you. Do whatever looks good or makes you happy. Put less than what you think you need so the rolls aren’t exploding. Generally it will look better to show lettuce instead of noodles on the bottom. A tighter roll will look nicer and showcasing the meat on top makes it more appealing. Here’s what I did:
10a. Add some lettuce near the bottom and leave about 1″ to 1.5″ space on the sides. Layer with some mint and some chives.
10b. Add shrimp near the middle, color side down.
10c. Add pork on top of the shrimp and some bun (rice noodle) on top of the vegetables. Make sure the rice noodle is spread evenly across.
10d. Fold the sides in so its snug and add some more chives. Then fold the bottom up to cover the rice noodles. You want to keep the roll tight, so lightly squeeze it together as you roll. Once you reach the meat, ease up on the tightness so it doesn’t tear.
11. Nuoc cham recipe (Vietnamese dipping sauce recipe):
Add 1 tablespoon hoisin sauce and 2 tablespoons water to a small pan and bring to a boil. Pour into a bowl and cool. Add chopped nuts and some hot sauce. I used Koon Chun hoisin sauce, and Sambal Oelek chili paste (the one without garlic!).
Serve!
Check out step-by-step photos for this Spring Rolls Recipe.
See my site for more Asian and Vietnamese Recipes
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How to Make Asian Style Grilled Vegetables
Grilled fresh vegetables have a wonderful smoky flavor and vegetables cook really well on the grill. A grilled vegetables recipe makes a great meal or side dish and there are lots of ways to grill vegetables.
Ideas for Exciting Grilled Vegetables
If you want to add some Asian spice to your grilled vegetables recipe, what about chopping the vegetables and making foil pouches? Add some herbs, spices or seasoning to the pouches and grill the vegetables in there. You can use soy sauce, sesame oil, coconut, lemongrass or any of your other favorite Asian seasonings.
Another way to flavor your vegetables is to marinate them before you grill them. Marinated grilled vegetables can be given any flavor you like, depending on the marinade you use and you can use ingredients like lime juice, soy sauce and honey for a wonderful Asian flavor.
Recipe for Grilled Thai Style Vegetables
This mouthwatering grilled vegetables recipe makes enough for two people as an entree or four people as a side dish or appetizer. If you are making this as an entree, serve it with boiled rice.
The vegetables should marinate for at least ten minutes but you can leave them in the marinade for up to an hour if you like. Acidic marinades do not tenderize vegetables, like they tenderize meat, so a long marinating time is not required.
What you will need:
- 1/2 sliced eggplant
- 2 sliced Portobello mushrooms
- 1 chopped red bell pepper
- Juice of 1/2 lime
- 2 teaspoons sugar
- 1/2 teaspoon minced garlic
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped cilantro
For the Marinade:
- 1 tablespoon sugar
- 4 tablespoons soy sauce
- 3 tablespoons sherry
- 1/2 teaspoon ground coriander
- 2 teaspoons minced garlic
- 2 tablespoons lime juice
- 1/2 teaspoon black pepper
How to make it:
Combine the marinade ingredients, and then add the vegetables, tossing them well to coat them. Let them marinate for between ten minutes and an hour in the refrigerator. Preheat the grill to hot and grill the marinated vegetables, basting them with leftover marinade as they cook.
The vegetables should be ready at more or less the same time. The bell pepper will be bright red and still a little crisp. The eggplant and Portobello mushrooms will be slightly shriveled and soft.
Stir the remaining ingredients together and pour this mixture over the grilled vegetables, tossing them well so they are evenly coated. Add more sugar if the vegetables taste bitter or more soy sauce if they need more salt. You can add some more cayenne pepper if you want them spicier.
As summer gets nearer, more and more people want to know how to make perfect grilled vegetables. You can serve marinated grilled vegetables as a side dish or entree and this healthy recipe is truly delicious.
GrilledVegetableRecipe.com - The Veggie Side of Grilling
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