Posts Tagged ‘grilled seafood recipe’

Shrimp on the Grill

Tuesday, May 10th, 2016

This shrimp recipe is simple yet so flavorful you will want to add it to every meal! Since we are heading into the middle of barbecue month, the following directions are for marinated shrimp cooked on the grill. Once finished, serve over rice, pasta, salad or leave on the skewers as hors d’oeuvres!

What you’ll need:

  • 1 cup olive oil
  • Grilled Shrimp1/4 cup chopped fresh parsley
  • 1/2 cup lemon juice
  • 2 tablespoons hot pepper sauce
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 pounds large shrimp, peeled, deveined with tails attached

Directions:

  1. In a mixing bowl, mix together olive oil, parsley, hot sauce, garlic, tomato paste, oregano, salt and black pepper. Reserve a half a cup for basting later.
  2. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal and marinate in the refrigerator for 2 hours.
  3. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Gently pour lemon juice over the skewered shrimp, ensuring to coat both sides. Discard marinade.
  4. Lightly oil grill grate. Cook shrimp for about 4 minutes per side, until opaque, basting with reserved marinade. Serve and enjoy!


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Rhode Island Grilled Oysters

Tuesday, May 10th, 2011

Galvanized Beverage TubIt’s spring! Time to pull out the grill. Try this for your next deck party. Don’t like oysters? Substitute 48 clams.

You Will Need:
1/2 lb. sausage (hot or sweet)
1/2 Cup chopped onion
1/2 C chopped green pepper
1/2 C chopped red pepper
2 Cups bread crumbs
1/2 stick unsalted butter
1/2 Tbsp Worcestershire sauce
4 Tbsp. Sambuca (or similar liquorice flavoring)
24 oysters

Instructions:
Fry sausage until it just crumbles and set aside.
Melt butter in a frying pan, add onion and peppers and saute for 3 minutes.
Add Worcestershire sauce, bread crumbs and Sambuca and mix well.
Open shellfish and save as much juice as possible.
Return meat shells and place level on a grilling grate. (Leave as much juice as possible in each shell so the oysters will poach.)
Insert a crumble or two of sausage into each shell, then top each clam or oyster with the bread crumb mixture.
Place the entire grilling grate onto grill.
Cook 3 to 5 minutes or until the juices boil.
Remove entire grate from heat and serve.

Maple Cinnamon Roasted AlmondsMusical Cat Potholder

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