Barbecued Garlic Shrimp
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 228.7
- Total Fat: 15.5 g
- Cholesterol: 92.9 mg
- Sodium: 92.8 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 1.1 g
- Protein: 8.4 g
View full nutritional breakdown of Barbecued Garlic Shrimp calories by ingredient
Introduction
Serve with crusty bread to soak up the delicious marinade Serve with crusty bread to soak up the delicious marinadeNumber of Servings: 8
Ingredients
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1 1/4 c (2 1/2 sticks) unsalted butter
12 green onions, chopped
15 garlic cloves, minced
2 c dry white wine
6 TBSP fresh lemon juice
Dash of Pepper;
Dash of Salt; 1 1/2 lb large unpeeled shrimp; 1 c + 3 TBSP minced fresh parsley; Bamboo Skewers, soaked in water 30 min; Tabasco; 3 TBSP minced green onion tops; 8 Lemon wedges
Directions
Melt butter in heavy large skillet over medium-low heat. Add 12 chopped green onions and garlic and saute 3 minutes. Add white wine and simmer 15 minutes, stirring occasionally. Mix in fresh lemon juice. Season to taste with pepper. Transfer to large bowl; cool.
Cut shrimp down back through shell; do not peel. Remove veins. (Or buy deveined with shell.) Add shrimp and 1 cup parsley to garlic mixture and toss well. Cover and chill 6 hours, turning occasionally.
Prepare barbecue (medium-high heat). Remove shrimp from marinade. Thread 2 shrimp on each skewer. transfer marinade to heavy medium saucepan. Simmer over medium heat until thick, stirring occasionally, about 12 minutes. Strain through sieve set over bowl, pressing on solids. Season marinade with pepper sauce and salt. Spoon into 8 small ramekins; sprinkle with minced onion and 3 tablespoons parsley. Place 1 ramekin on each plate.
Place shrimp on grill and cook until just pink and cooked through, turning once, about 3 minutes. Divide shrimp among plates. Garnish with lemon wedges and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user HERCKLE.
Cut shrimp down back through shell; do not peel. Remove veins. (Or buy deveined with shell.) Add shrimp and 1 cup parsley to garlic mixture and toss well. Cover and chill 6 hours, turning occasionally.
Prepare barbecue (medium-high heat). Remove shrimp from marinade. Thread 2 shrimp on each skewer. transfer marinade to heavy medium saucepan. Simmer over medium heat until thick, stirring occasionally, about 12 minutes. Strain through sieve set over bowl, pressing on solids. Season marinade with pepper sauce and salt. Spoon into 8 small ramekins; sprinkle with minced onion and 3 tablespoons parsley. Place 1 ramekin on each plate.
Place shrimp on grill and cook until just pink and cooked through, turning once, about 3 minutes. Divide shrimp among plates. Garnish with lemon wedges and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user HERCKLE.