DAVID
HEFLIN
Grilled Shrimp
Makes 8 servings
Total Time 45 minutes
Ingredients
2 pounds large shrimp, peeled and deveined
1/2 cup olive oil
1 Tbsp. minced garlic
1 tsp. kosher salt
1 tsp. black pepper
1 lemon, zested and quartered
Directions
Mix the olive oil, garlic, salt, pepper, and lemon zest in a large bowl and add shrimp. Toss shrimp to coat evenly. Cover and marinate in refrigerator for 30 minutes.
Preheat grill. Slide shrimp onto metal skewers and grill over medium heat for 2 to 3 minutes per side. Be careful not to overcook shrimp!
Watch for the color of the entire outside of the shrimp to change from its original color to judge doneness. The medium heat will help prevent overcooking. Thread each shrimp onto the skewers from the top of the shrimp through the bottom by the tail. Do not overpack the shrimp on the skewer.
Enjoy!
Tips and tricks...
Make a simple Caesar's salad by adding the grilled shrimp generously to a bed of chopped romaine lettuce mixed with your favorite Caesar dressing, Parmesan cheese, and croutons.
Enjoy!
Seafood Recipes
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Maple Teriyaki Salmon Barbeque
Makes 4 servings
Total Time 3 hours 15 minutes
Ingredients
1/3 cup maple syrup
1/3 cup apple juice
3 Tbsp. soy sauce
2 Tbsp. finely chopped onion
2 cloves garlic minced
4 (8 oz.) salmon fillets
Directions
Combine the apple juice, maple syrup, soy sauce, onion and garlic, in a large resealable bag. Remove 1/2 cup of the mixture and set aside in a separate bowl for basting. Place the salmon fillets in the bag and seal. Refrigerate, turning occasionally for 3 hours to marinate.
Preheat a grill for high heat. Lightly oil the grate.
Place fish fillets on the grill and discard the bag with the marinade. Grill for 5 to 10 minutes per side depending on thickness, basting occasionally with the reserved marinade. Check for doneness with a meat thermometer.
Enjoy!
Seafood Gumbo (serves 6)
Ingredients
Olive oil
1 medium-sized onions, finely chopped
1 cup celery finely chopped
1 cup carrots finely chopped
8 cloves garlic finely chopped
1 green bell pepper, coarsely chopped
6 cups baked okra, sliced 1/4-inch thick and baked for about 10 minutes in baking pan
Roux, recipe follows
8 tomatoes, roughly chopped
1 pound shrimp heads reserved for stock
3 crabs, cleaned,and coarsely chopped (or 2 cans lump crabmeat)
Chopped green onions
Lemon cut into slices
Seafood Stock
Directions
Coat a large heavy-bottomed saucepan with oil and cook the onions until translucent. Add the celery, garlic, bell peppers, carrots, and okra. Add the roux and mix thoroughly to pick up all the excess oil in the pot.
Next add the tomatoes and bring the mixture to a boil. When mixed, strain the stock and add it to the pot, mixing thoroughly to prevent lumps. Cover with lid, bring to the boil and cook for 20 minutes. Clean the shrimp and saute in a separate pan to get rid of any excess moisture. When they have turned pink add the shrimp and crab to the gumbo. Cook for 10 minutes. Lastly, add lemon slices and chopped green onions
Roux:
1/2 cup flour
1/2 cup olive oil
Combine the ingredients in a separate pan. Over medium heat brown slowly constantly turning
Stock:
8 cups water
1 lemon
1 bay leaf
2 basil leaves
2 stalks of celery
Shrimp heads
Creole seasoning
Salt and freshly ground black pepper
Combine ingredients in a large heavy bottomed saucepan. Bring to the boil and simmer for 1 hour. Serve over rice
Shrimp Poboy (makes 2 sandwiches)
Ingredients
Vegetable oil, for frying
2 pounds small shrimp, peeled and deveined
3 tablespoons cajun seasoning
2 teaspoons salt
11/2 teaspoon cayenne
2 cups all-purpose flour
2 cups yellow cornmeal
2 small French bread loaves, each about 10-inches long
6 tablespoons melted butter
1/3 cup mayonnaise
Cayenne pepper sauce
1 cup shredded lettuce
1 large tomato, thinly sliced
Directions
Heat the oil in a large sauce pan or preheat a deep fryer to 360 degrees F. Season the shrimp with 1 tablespoon of the Cajun seaning, 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne. In a medium mixing bowl combine the flour and cornmeal and season with the remaining spices. Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely. Fry the shrimp in the hot oil, in batches if necessary, until golden brown, stirring constantly, about 4 minutes.
Remove from the oil and drain on a paper-lined plate. Season with salt and hot sauce. Split the French bread loaves in half and brush both cut sides of the bread with some of the melted butter. Using a spatula, spread the mayonnaise on both sides of the bread, then sprinkle with hot sauce. Divide the shrimp evenly between the 2 sandwiches and garnish with the lettuce, tomato slices, sliced pickles and hot sauce, if desired. Serve with french fries or potato chips. Original recipe from Emeril Lagasse and Food Network
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