Posts Tagged ‘seafood grilling’

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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Tuesday Recipe: Crab Stuffed Lobster Rayna

Tuesday, May 14th, 2013

May celebrates National Barbeque Month, and appropriately so, as most of the country now is finally able to enjoy time outdoors. Grilling outside on your deck or patio is a way of cooking that many of us prefer, bringing out delicious flavors that often can only be achieved on the stove top. Today’s featured recipe at Sturbridge Yankee Workshop lends well to a Maine inspired barbeque. Try a Crab Stuffed Lobster Rayna at your next gathering, for a real crowd-pleaser.


What You’ll Need:

4 (6 ounce) raw lobster tails, shelled

1 tablespoon butter

1 tablespoon celery, minced

1 green onion, minced

1 1/2 teaspoons all-purpose flour

1/8 teaspoon dry mustard

1/8 teaspoon cayenne pepper

1/3 cup cold milk

1 (6 ounce) can crab meat, drained and flaked

2 tablespoons dry bread crumbs

Directions:

1. Preheat your grill for medium heat.

2. Butterfly the lobster tails by carefully cutting a slit down the top side, without cutting all the way through to the bottom. Flip the tail over, and carefully cut the shiny membrane, without cutting the meat on the underside; this will prevent the tails from curling as they cook. Set tails aside.

3. In a skillet, melt the butter over medium heat. Cook and stir the celery and green onion into butter until tender. Stir in the flour, dry mustard, and cayenne pepper. Using a wire whisk, mix in cold milk slowly, whisking constantly to prevent lumps from forming. Continue cooking, stirring occasionally, until thickened. Remove from heat.

4. Next, stir in crab meat and bread crumbs until well combined. Spoon crab mixture into the lobster tails.

5. Arrange tails on the preheated grill, and close the lid. Cook for approximately 12 minutes, or until lobster meat is opaque and the crab mixture is heated through. Enough for 4 servings, enjoy!


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