Tuesday, July 26, 2011

Shrimp Night!!

Delicious shrimp! They came all the way from the ocean to find their way onto the Hop-a-Long grill! Good job, Amy!


Paul Toohey said...

Look tasty, mind sharing the recipe?

cardboardbelts said...

Sure! It's from the "On a Stick" cookbook (thanks mom!). I’ve written it up as we cooked it.

Pinchos de Gambas

Metal skewers

2 T. smoked paprika -- I used the "Spanish smoked sweet paprika" from CM

2 T. sweet paprika
½ T. cumin
2 garlic cloves, minced
1 t. salt
½ t. pepper
2 T. fresh lime juice
1/3 c. plus 2 T. extra-virgin olive oil, divided
1 lb. tiger shrimp (or 21-25 ct. shrimp), cleaned and peeled – I removed the tails too for easier eating.

1. Whisk smoked paprika, sweet paprika, cumin, garlic, salt, pepper, lime juice, and 1/3 cup of the olive oil in a medium bowl. Add shrimp and gently toss. Refrigerate 30 min. to 1 hr.

2. Heat grill or grill pan to medium-high and brush with the remaining 2 T. olive oil. Thread 3-5 shrimp per skewer and grill 3 to 4 minutes on each side (we grilled about 5-6 min. total), or just until shrimp has cooked through. (Be careful not to overcook.) Serve hot.

We served these with rice, a salad, and glasses of red wine. Super simple and yummy!

Paul Toohey said...

Sounds awesome! I'm going to have to try it!


J.S. said...

Did a recipe just appear on this blog?! Up is down! Black is white! :-)
The shrimp were really, really good. You should try them out!