Tag: garlic butter shrimp

13

Grilled Garlic Shrimp

October 21, 2011
by Curt

You just can’t eat too much shrimp. Especially shrimp on the grill. About 2 or 3 times a year, we have a big shrimp boil and have some of the relatives over. It usually ends up in a competition to see who can have the biggest pile of empty shells on their plate. No, I don’t always win, but I’m always full!

I’ve boiled shrimp, made shrimp scampi, and even made up a big batch of my family’s shrimp creole. But I still prefer shrimp on the grill over anything else! So, having said that, here is a delicious recipe for shrimp with my favorite flavor; garlic.

Grilled Garlic Shrimp

Ingredients

1 lb. large shrimp (raw)
1/2 stick butter
1/4 cup Worcestershire sauce
1 teaspoon garlic powder

Preparation

1) Remove the shells and devein the shrimp. Rinse the shrimp and place them in bowl and set aside.

2) Melt the butter, and then add in the Worcestershire sauce and the garlic. Mix this up thoroughly and pour this over the cleaned shrimp.

3) Put the shrimp and marinade into the refrigerator for 2 to 4 hours.

4) Get your grill going. You’ll want a medium hot grill for this.

5) You can either skewer the shrimp, or place them in a veggie tray on the grill. Personally, I skewer them and place them on a skewer rack. I find it easier to handle the shrimp this way. (Shown in the picture above)

6) Shrimp cook quickly, so you’re going to want to take them off as soon as they loose their translucent appearance and turn pinkish. This should take about 5 or 6 minutes per side on a medium hot grill.
 
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0

Grilled Garlic Butter Shrimp

July 9, 2011
by Curt

You’re going to love this. I have a recipe I’ve made a number of times for stove top shrimp scampi, but this is a grilling and smoking website, so I’ve moved it to the grill.

Ingredients:

  • 2 pounds large shrimp, peeled and deveined (approximately 45 shrimp without heads)
  • 2/3 cup butter
  • 2 tablespoons olive oil
  • 2 tablespoons orange juice
  • 4-6 cloves garlic, minced
  • 1 tablespoons dry white wine
  • 1 tablespoons fresh flat leaf parsley, chopped
  • 1 tablespoon fresh basil, finely chopped
  • 1/8 teaspoon salt
  • skewers

Preparation:

Place thawed shrimp in a large bowl. In a separate bowl, combine the remaining ingredients. Divide the sauce in half. Pour 1/2 of the sauce onto the shrimp. Toss to coat the shrimp, cover, and place in the refrigerator for 30-60 minutes.

Preheat the grill for medium heat. I like to make sure I have a cooler area available on the grill just in case the fire is cooking too fast and hot.

Put the shrimp onto skewers. Try to fit about 5 on each skewer, but leave a little room between them so they aren’t touching.

Heat the reserved half of the sauce in a pan on low until warm. Place the skewered shrimp onto the grill and cook for 2-3 minutes per side. When the shrimp no longer looks translucent, take them off the grill. They’re done!

Pour the heated sauce over the top of the shrimp, and serve.

Serves 4
 
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