↞ recipe box start page
Category: Kabobs/Kebobs/Skewers
Prep Time: Cook Time: Total Time:
2 tbsp minced fresh parsley leaves
2 scallions , minced
2 tsp vegetable oil
1 clove garlic , minced
1/4 tsp table salt
1/8 tsp ground black pepper
2 lbs large shrimp , peeled and deveined
30 bamboo skewers
Lemon-Thyme Mayonnaise
1 tbsp fresh lemon juice
2 tsp minced fresh thyme leaves
1 cup mayonnaise
Table salt and ground black pepper
Adjust an oven rack 6 inches from the broiler element and heat the broiler. Line a broiler-pan bottom with foil and cover with the slotted broiler-pan top.
Mix the parsley, scallions, oil, garlic, salt, and pepper together in a large bowl. Add the shrimp and gently toss to coat. Thread 2 shrimp onto each skewer. Arrange the skewers, running in the opposite direction, on the broiler-pan top. Cover the skewer ends with foil by using a narrow strip of aluminum foil, cover the exposed portion of the skewers to prevent burning. Secure the foil by crimping it tightly at the edges.
Broil the shrimp for about 6 minutes, flipping them over halfway through cooking, until they are pink and the herbs are toasted. Serve at once with the mayonnaise.
Lemon-Thyme Mayonnaise: Mix lemon juice and thyme with mayonnaise and season with salt and pepper to taste. Wrap in plastic wrap and let rest to blend the flavors, about 10 minutes. Flavored mayonnaise can be refrigerated in an airtight container for up to 4 days. Serves 10 to 15
NOTES: Choose large shrimp so that they don’t overcook and toss them with a garlic-and-herb-flavored oil before broiling to boost their flavor and keep them moist.
Broil the shrimp six inches from the heating element so that they cook quickly, but don’t burn.
Cover the exposed portions of the skewers with aluminum foil to prevent them from burning.
view more member recipes
SHRIMP SKEWERS
view my recipes
print
save
Category: Kabobs/Kebobs/Skewers
Prep Time: Cook Time: Total Time:
2 tbsp minced fresh parsley leaves
2 scallions , minced
2 tsp vegetable oil
1 clove garlic , minced
1/4 tsp table salt
1/8 tsp ground black pepper
2 lbs large shrimp , peeled and deveined
30 bamboo skewers
Lemon-Thyme Mayonnaise
1 tbsp fresh lemon juice
2 tsp minced fresh thyme leaves
1 cup mayonnaise
Table salt and ground black pepper
Adjust an oven rack 6 inches from the broiler element and heat the broiler. Line a broiler-pan bottom with foil and cover with the slotted broiler-pan top.
Mix the parsley, scallions, oil, garlic, salt, and pepper together in a large bowl. Add the shrimp and gently toss to coat. Thread 2 shrimp onto each skewer. Arrange the skewers, running in the opposite direction, on the broiler-pan top. Cover the skewer ends with foil by using a narrow strip of aluminum foil, cover the exposed portion of the skewers to prevent burning. Secure the foil by crimping it tightly at the edges.
Broil the shrimp for about 6 minutes, flipping them over halfway through cooking, until they are pink and the herbs are toasted. Serve at once with the mayonnaise.
Lemon-Thyme Mayonnaise: Mix lemon juice and thyme with mayonnaise and season with salt and pepper to taste. Wrap in plastic wrap and let rest to blend the flavors, about 10 minutes. Flavored mayonnaise can be refrigerated in an airtight container for up to 4 days. Serves 10 to 15
NOTES: Choose large shrimp so that they don’t overcook and toss them with a garlic-and-herb-flavored oil before broiling to boost their flavor and keep them moist.
Broil the shrimp six inches from the heating element so that they cook quickly, but don’t burn.
Cover the exposed portions of the skewers with aluminum foil to prevent them from burning.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Shrimp Skewers
by sgre52160
48 medium shrimp (approximately 1 1/4 lb), shelled, cleaned and deveined 2 onions, cut into 16 wedges 2 green peppers, cut into 16 wedges 3 tbsp Lawry’s Honey Mustard Sauce 8 skewers 6 cup
by sgre52160
48 medium shrimp (approximately 1 1/4 lb), shelled, cleaned and deveined 2 onions, cut into 16 wedges 2 green peppers, cut into 16 wedges 3 tbsp Lawry’s Honey Mustard Sauce 8 skewers 6 cup
Teriyaki Shrimp Skewers
by sgre52160
Serves:30 1/2 cup Thick Teriyaki Sauce 3 cloves Garlic, Minced 1 Tablespoon Fresh Minced Ginger 1 Tablespoon Sugar 1/2 teaspoon Red Pepper Flakes Juice Of 1/2 Lemon Dash Of Kosher Salt 2
by sgre52160
Serves:30 1/2 cup Thick Teriyaki Sauce 3 cloves Garlic, Minced 1 Tablespoon Fresh Minced Ginger 1 Tablespoon Sugar 1/2 teaspoon Red Pepper Flakes Juice Of 1/2 Lemon Dash Of Kosher Salt 2
Jerk Shrimp Skewers
by sgre52160
3 green onions, coarsely chopped 1 clove garlic, minced 1 1/2-inch piece fresh ginger, peeled and chopped, about 2 teaspoons 1/2-1 Scotch bonnet pepper or jalapeno pepper, stem and
by sgre52160
3 green onions, coarsely chopped 1 clove garlic, minced 1 1/2-inch piece fresh ginger, peeled and chopped, about 2 teaspoons 1/2-1 Scotch bonnet pepper or jalapeno pepper, stem and
Basil Shrimp Skewers
by sgre52160
2 1/2 tbsp olive oil 1/4 cup butter, melted 1 1/2 lemons, juiced 3 tbsp brown mustard 1/2 cup minced fresh basil 3 cloves garlic, minced salt to taste white pepper 3 pounds raw shrimp,
by sgre52160
2 1/2 tbsp olive oil 1/4 cup butter, melted 1 1/2 lemons, juiced 3 tbsp brown mustard 1/2 cup minced fresh basil 3 cloves garlic, minced salt to taste white pepper 3 pounds raw shrimp,
Pesto Shrimp On Skewers
by sgre52160
20 large shrimp (about 1 pound), peeled, deveined, and shells removed 1 lemon, zested and juiced 1 tbsp olive oil 1/2 teaspoon salt 1 tbsp favorite pesto 1/2 baguette, cut into 1 1/2 inch cube
by sgre52160
20 large shrimp (about 1 pound), peeled, deveined, and shells removed 1 lemon, zested and juiced 1 tbsp olive oil 1/2 teaspoon salt 1 tbsp favorite pesto 1/2 baguette, cut into 1 1/2 inch cube
view more member recipes