RAOK for your shrimp recipes

[lovemygirls]

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This is a great, easy recipe for grilled shrimp.

Ingredients:
2 pounds jumbo shrimp
1/4 cup vegetable oil
2 to 3 Tbsp fresh lemon juice
1 bunch green onions, with a few inches of green, thinly sliced
1/4 cup chopped parsley
3 cloves garlic, finely minced
1 teaspoon dried basil
1 teaspoon dry mustard
1 teaspoon salt

Preparation:
Place shrimp in a glass bowl. Stir remaining ingredients together; pour over shrimp. Cover and marinate for 3 to 4 hours. Grill over hot coals for about 5 to 7 minutes, turning halfway through the cooking time. Serves 4 to 6.

[dixietough82]

I know it's too late for the RAOK, but here is a favorite in my family! (As long as the Hubby doesn't see it, we're good...this is my ammo...I want something, I make the shrimp, I get what I want LOL)

Grilled Tequlia-lime shrimp

2 tablespoons lime juice
2 tablespoons tequila
1/4 cup olive oil
1 pinch chili powder
1 pinch garlic salt
1 pinch ground cumin
ground black pepper to taste
1 pound large shrimp, peeled and deveined
6 (10 inch) wooden skewers
1 large lime, quartered
Directions

Whisk together the lime juice, tequila, olive oil, garlic salt, chili, cumin, and black pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours before grilling.
Soak skewers at least 30 minutes in water to prevent burning.
Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer.
Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges for garnish.

[Gertie2u]

Thai Red Curry Shrimp (not spicy hot, I promise!)

1 can coconut milk (14 oz)
1/2 medium yellow onion, cut in quarters and sliced very thinly
1/2 each red, green, and yellow bell pepper, sliced into strips
2 medium carrots, grated on the large side of the grater
2 garlic cloves, crushed and minced
3 Tablespoons Thai Red Curry Paste (can purchase or make recipe below)
2 Tablespoons Thai Fish Sauce
1 pound peeled and deveined shrimp
2 teaspoons palm sugar or light brown sugar
3 tablespoons chopped Thai basil leaves
3 tablespoons chopped fresh cilantro leaves
Cooked jasmine rice, accompaniment

Heat two tablespoons of oil over medium high heat in a large chicken frying skillet or wok.

Add onion and carrot.

Stir fry until the onion turns translucent, add garlic and bell peppers.

Stir fry until everything is softened, no more than 3 minutes total until this point.

Clear a space in the middle of the pan, add your curry paste, and cook 1 minute until fragrant while stirring it around constantly in the clear area.

Continue stirring as you add fish sauce and sugar.

Add coconut milk and stir everything together until coconut milk begins to boil.

Lower heat to a simmer and cook 3 minutes until sauce thickens slightly.

Add the shrimp and continue cooking until just pink and curly, about 2 minutes.

DO NOT OVERCOOK.

Remove from heat, stir in the basil and cilantro.

Serve over Jasmine rice. A few sprigs of cilantro make a lovely garnish.


Emril's Red Curry Paste Recipe:

Thai Red Curry Paste
12 dry Thai Chili's or other small red peppers, seeded and soaked in warm water 30 minutes
1 tablespoon coriander seeds
1/2 teaspoon black peppercorns

1/2 cup chopped shallots
1/4 cup chopped garlic
3 stalks lemon grass, tough outer leaves and tops removed, tender stalks minced
3 tablespoons peeled and chopped fresh ginger root, or galanga
2 tablespoons chopped cilantro stems
2 teaspoons chopped lime zest, preferably Kaffir Lime

1 teaspoon Shrimp Paste


In a skillet, dry roast the coriander and peppercorns over low heat until fragrant, about 3 minutes. Remove and let cool. Grind in a spice grinder.
Return the pan to medium heat. Add the shallots and garlic and cook, stirring, until starting to brown, about 3 minutes. Remove from the heat and let cool.
Drain the chiles, reserving the liquid, and roughly chop.
In a blender or food processor, combine all the ingredients with about 1/4 cup of the reserved soaking liquid. Process to make a smooth paste, scraping down the sides several times and adding more liquid through the top 1 tablespoon at a time with the motor running.
Transfer to an airtight container and keep refrigerated until ready to use. Paste will keep refrigerated for up to 1 month.


We enjoy this recipe topped with steamed broccoli and yellow squash.