Best 9 Grilled Salt And Pepper Shrimp With Tomato Horseradish Sauce With Lime Juice Recipes

TEX-MEX GRILLED SHRIMP AND SALSA

Steps:

• Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more.
• Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins.
• Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.
• Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.

SPICY LIME GRILLED SHRIMP

Steps:

• Mix together the Cajun seasoning, lime juice, and vegetable oil in a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade.
• Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side.

GRILLED LIME SHRIMP

Steps:

• Mix together the first 8 ingredients in a bowl.
• Add shrimp; toss to coat.
• Let stand at room temperature for 10 minutes to marinate.
• Thread shrimp on metal skewers; reserve marinade.
• Place skewered shrimp on grill over medium heat.
• Cook 3-7 minutes or until shrimp turn pink, turning once and brushing with marinade occasionally.

GRILLED SHRIMP WITH SPICY TOMATO HORSERADISH DIP

Steps:

• Marinate shrimp in the olive oil, garlic and thyme for 1 hour. Remove from marinade and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side. Serve with the spicy tomato dip. Place all ingredients in the bowl of a food processor and process until almost smooth. Season with salt and pepper to taste.

TOMATO AND HORSERADISH SAUCE

Steps:

• Heat the oil and butter in a saucepan and add the onion and garlic. Cook, stirring, until the onion is wilted but not browned.
• Add the vinegar and stir. Add the tomatoes, salt and pepper. Bring to a boil and simmer about 5 minutes. If freshly grated horseradish is used, add it. If bottled horseradish is used, press it in a fine sieve and discard the liquid. Add the horseradish to the sauce and stir.

GRILLED-SHRIMP COCKTAIL WITH ORANGE-HORSERADISH SAUCE

Steps:

• In a bowl, mix orange juice, orange zest, sour cream, vinegar, and horseradish; stir to combine. Season to taste with salt and pepper. Cover orange-horseradish sauce, and chill at last 1 hour, or overnight.
• Heat grill or grill pan to medium-hot. Drizzle shrimp with olive oil, and toss to coat. Arrange shrimp on grill, working in batches if necessary. Grill until pink and developing golden-brown marks, about 3 minutes per side. Remove from heat. Serve shrimp with orange-horseradish sauce.

GRILLED RED PEPPER SHRIMP

Steps:

• Peel and devein the shrimp, leaving the tails on. Put them in a large bowl of ice water with the salt. Refrigerate for one hour. Drain and pat dry.
• In a bowl large enough to contain the shrimp, combine the oil, garlic, lemon juice, lemon peel, pepper flakes and oregano. Season to taste with salt and pepper. Add the shrimp, toss so they are thoroughly coated with the mixture and marinate for 30 minutes at room temperature. Preheat grill.
• Grill the shrimp for two to three minutes on each side. Be careful not to overcook them. Put them on a serving platter. Cover with plastic wrap and chill until ready to serve. Garnish with basil leaves and lemon and season to taste with sea salt and pepper.

GRILLED SALT & PEPPER SHRIMP

Steps:

• Place shrimp in a colander, rinse in cold water and pat dry.
• In a large bowl, combine shrimp, lime juice, salt, black, white and cayenne peppers and chili powder then toss to coat.
• Add splash of vermouth and 1/4 cup of oil then toss to coat and refrigerate until ready to use.
• Prepare a charcoal or gas grill for direct grilling over medium high heat.
• Brush and oil the grill grate.
• Working in batches, grill shrimp, turning once, until bright red and nicely charred, 2-3 minutes per side.
• Transfer to platter and tent with aluminum foil.

SHRIMP AND PEPPERS IN SPICY TOMATO SAUCE

Steps:

• In a deep 12-inch heavy skillet stir together oil and flour and cook roux over moderate heat, stirring constantly, until color of peanut butter, about 10 minutes. Add onion and cook,stirring occasionally, until softened. Stir in garlic and cook,stirring, 1 minute. Add hot water, tomato sauce, chili powder,sugar, Worcestershire sauce, salt, bitters, cayenne, and black pepper and simmer, uncovered, stirring occasionally, until reduced to about 2 1/2 cups, about 35 minutes. Season sauce with salt. Sauce may be made 1 week ahead and chilled, covered. Reheat sauce in skillet before proceeding.
• Stir bell peppers into sauce and cook, covered, over moderate heat,stirring frequently to avoid scorching, until crisp-tender, about 10 minutes. Transfer peppers with a slotted spoon to a large bowl,letting excess sauce drip into skillet, and cover and plastic wrap.Stir shrimp into sauce and cook, covered, over moderate heat, stirring occasionally, until cooked through, about 5 minutes. Transfer shrimp with slotted spoon to bowl and cover. Boil sauce, stirring, until thickened. Pour sauce, lemon juice, and salt to taste over shrimp mixture and stir to combine well. Serve shrimp and peppers over rice and sprinkle with parsley.