Tag: seafood
Creole Seasoned Grilled Alligator
Creole Seasoned Grilled Alligator
Alligator is a southern delicacy in Louisiana and Florida. The meat is considered seafood, but has a firm consistency between chicken and pork with a mild fishy taste. It is very high in protein and low in fat. Gator meat is for purchase in the U.S. from legally sourced gator farms and can be found in specialty stores. I purchased mine for $14/lb from my local Asian market; found in the frozen section.
Equipment
- metal skewers
- charcoal
- chimney starter
- charcoal grill
Ingredients
- 1 lb alligator tail meat cut into cubes
- 3 tbsp creole seasoning
- 2 tbsp olive oil
Instructions
- Rub the alligator tail meat with olive oil and the creole seasoning. Let marinate for 15 minutes. Place the gator on steel skewers.
- Light the charcoal in a chimney starter and allow to get gray. Pour the charcoal in the grill and place the grate on. Place the skewers directly over the charcoal.
- Grill for 6 minutes a side until cooked through.
Hawaiian Garlic Shrimp
Hawaiian Garlic Shrimp
This is a typical way you would find shrimp prepared off a food truck in Hawaii. Jumbo shrimp are seasoned with paprika and cayenne, then cooked in butter and olive oil. The last minute of cooking, more butter is added to the shrimp along with a ton of garlic. Adding cornstarch to the seasoning will give the shrimp a nice crust and help seal in the flavor. Serve the shrimp with steamed rice; pouring the extra butter sauce over.
Servings: 2
Ingredients
- 1 lb 8/12 ct. jumbo shrimp peeled and deveined
- 2 tbsp cornstarch
- 2 tsp paprika
- 1/4 tsp cayenne pepper
- 2 tbsp butter
- 1 tbsp olive oil
- 1/4 cup garlic minced
- 2 tbsp parsley chopped
- 1/2 lemon juiced
- salt and pepper to taste
Instructions
- Mix together the cornstarch, paprika, and cayenne pepper.
- Pat dry the shrimp on paper towels. Toss the shrimp in the seasoning.
- Heat up the olive oil and 1 tbsp of butter in a large sauté pan over medium high heat. Add in the shrimp in a single layer. Cook for 3 minutes without moving.
- Flip the shrimp over. Cook for 2 minutes.
- Add in the other tbsp of butter and the garlic. Cook for 1 minute, then turn off the heat.
- Toss the shrimp with parsley and squeeze over the lemon juice. Season with salt and pepper to taste.
Grilled Garlic Jalapeño Lime Black Tiger Shrimp
Grilled Garlic Jalapeño Lime Black Tiger Shrimp
I recently bought some giant shrimp from work. Like 4-6 in a pound giant shrimp. It was a nice 52° day on January 31st in Minneapolis and I said to myself, “Thanks climate change for letting me grill in the middle of winter when it’s normally -40°.” So I made one of my favorite marinades for seafood: garlic, jalapeño, and lime juice, and marinated these lobster tail-sized shrimp for 20 minutes. I threw them on the grill and they were done in 10 minutes. You can definitely make this recipe with any size shrimp, but they will take less amount of time.
Equipment
- food processor
- chimney starter
- charcoal
- grill
Ingredients
- 8 black tiger shrimp 4/6 ct.; peeled and deveined
Marinade
- 2 tbsp olive oil
- 1 lime juiced
- 1 large jalapeño
- 6 garlic cloves minced
- 1/4 tsp salt
Instructions
- Pulse the marinade ingredients in a food processor. Marinate the shrimp for 15-20 minutes.
- Start the charcoal in the chimney starter and allow to get gray. Pour in the grill. Put on the grate. Place the shrimp directly over the charcoal.
- Grill for 4-5 minutes a side.
