Tag: seafood
Greek Marinated Grilled Shrimp
Greek Marinated Grilled Shrimp
This is a pretty standard Greek marinade for shrimp. Since the marinade has lemon zest, you will only want to marinate the shrimp for no more than 15 minutes or the acidity of the zest will start to cook the shrimp. This marinade is also great on most types of fish and seafood, as well as chicken.
Equipment
- metal skewers
- charcoal
- chimney starter
- charcoal grill
Ingredients
- 1 lb 16/20 ct. shrimp peeled and deveined
- 2 tbsp olive oil
- 2 tbsp parsley finely chopped
- 4 garlic cloves minced
- 1 lemon zested
- 1 tsp Greek oregano
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp red pepper flakes
- 1/2 tsp sea salt
Instructions
- Mix together the marinade ingredients and toss with the shrimp. Marinate for 15 minutes.
- Skewer up the shrimp.
- Let your charcoal turn gray in your chimney starter. Pour in the grill in a single layer and place on the grill grate. Place the shrimp directly over the charcoal.
- Grill the shrimp for 3 minutes a side.
Spanish Garlic Shrimp with Mushrooms (Gambas al Ajillo con Champiñones)
Spanish Garlic Shrimp with Mushrooms (Gambas al Ajillo con Champiñones)
This Spanish tapas dish is to die for and incredibly easy to make. You can use any type of mushrooms and shrimp that you like. I used cremini mushrooms and black tiger shrimp. If using shrimp smaller than 16/20 count, they will only take a minute aside to cook. Any longer, the shrimp will turn out rubbery. You can eat this as a tapas or as a main course with a side salad.
Ingredients
- 16 oz cremini mushrooms sliced
- 4 tbsp olive oil
- 8 garlic cloves minced
- 1 lb 16/20 count shrimp peeled and deveined
- 1/2 tsp hot Spanish paprika
- 1/4 cup parsley chopped
- salt and pepper to taste
Instructions
- Heat up 3 tbsp of olive oil in a large sauté pan over medium heat. Add in the mushrooms.
- Cook for 8 minutes. Add in 4 minced garlic cloves and parsley. Cook for 2 more minutes. Remove from the pan and place in a serving dish.
- Pat the shrimp dry with paper towels and season with salt and pepper. In the same pan, heat up the other tbsp of olive oil. Add the shrimp in a single layer. Cook for 2 minutes on the first side.
- Flip the shrimp. Toss in the rest of the garlic. Cook for 2 more minutes.
- Toss with the Spanish paprika and cook for 1 more minute.
- Layer the shrimp over the mushrooms and serve.
Grilled Lobster Tails
Grilled Lobster Tails
There is no longer a reason to order lobster tails at fancy restaurants with this recipe that will get you the same results. Restaurants charge an arm and a leg for lobster; while grilling them yourself at home costs a fraction of the price. 4 oz tails will take about 6 minutes cooking time on the grill, with 8 oz tails taking about 10 minutes. If you don’t have a grill, lobster tails can be broiled for the same amount of time.
Equipment
- chimney starter
- charcoal
- charcoal grill
- metal skewers
- brush
Ingredients
- 2 lobster tails 4-8 oz each
- 1 tbsp olive oil
- salt and pepper to taste
Lobster Butter
- 2 tbsp butter
- 2 tsp lemon juice
- 1 tbsp chives finely chopped
- 1 tbsp parsley finely chopped
- 1 large garlic clove minced
Instructions
- Using a sharp knife or kitchen shears, cut the top of the tail’s shell down the center. Gently pull the meat up from the shell.
- Stick a metal skewer through the bottom of the tail to prevent them from curling. Brush with olive oil and season with salt and pepper.
- Start the charcoal in the chimney starter until they are gray and pour in the grill. Place the grate on. While you are waiting for the charcoal to be ready, melt the butter in a small pot over medium low heat. Add the rest of the ingredients and cook for 1 minute. Set aside.
- Place the lobster tails cut side down directly over the charcoal. Cook for 3-5 minutes, depending on the size of your lobster tails.
- Flip the tails cut side up. Brush the tail meat with the lobster butter. Cook for another 3-5 minutes. Brush with the butter 1 more time and remove from the grill.
