Test kitchen

Skewer shrimp for the best grill results

 
 
 <span class="cutline_leadin">Even cooking:</span> Skewering shrimp on the grill ensures that they cook evenly and don’t fall through the grates.
Even cooking: Skewering shrimp on the grill ensures that they cook evenly and don’t fall through the grates.
REGINA H. BOONE / MCT

Side dish

GRILLED SHRIMP SKEWERS

3/4 cup olive oil

4 large garlic cloves, peeled, pressed

2 tablespoons chopped fresh thyme

5 teaspoons smoked paprika

1 tablespoon sherry wine vinegar or white wine vinegar

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried crushed red pepper

12 uncooked extra-large shrimp (13 to 15 per pound), peeled, deveined

12 cherry tomatoes

12 2-layer sections of red onion wedges (optional)

6 wooden or metal skewers

Nonstick vegetable oil spray

In a medium bowl, whisk the oil, garlic, thyme, smoked paprika, wine vinegar, salt, black pepper and crushed red pepper to use as the glaze. Transfer half to a small bowl and reserve. Alternately thread shrimp, cherry tomatoes and sections of onion wedges, if using, on each of 6 long metal skewers. Arrange skewers on large rimmed baking sheet. The skewers can be made up to 6 hours in advance. Cover and chill skewers and glaze separately.

Coat grill rack with nonstick spray and prepare the grill for medium-high heat. Brush skewers on both sides with glaze. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 minutes. Arrange skewers on platter. Serve with remaining bowl of glaze. Makes 6 servings.

Note: If you’re using bamboo skewers, be sure to soak them for at least an hour before grilling or they will burn on the grill.

Source: Adapted from Bon Appetit magazine. Tested by Susan Selasky for the Free Press Test Kitchen.

Per serving: 404 calories (62 percent from fat), 28 g fat (6 g saturated fat), 18 g carbohydrates, 21 g protein, 940 mg sodium, 131 mg cholesterol, 3 g fiber.


Detroit Free Press

Grilling shrimp is a delicious way to cook them. But don’t just toss shrimp on the grill (unless they’re huge) because they could fall through the grates.

A better way is to skewer them so they cook evenly and they’re easier to tend to. When preparing the shrimp, remove all but the tail of the shell which makes a nice presentation.

Today’s recipe is geared toward an appetizer serving, but you can load up more shrimp on the skewers for a main-dish serving. The time-consuming part about today’s recipe is peeling the shrimp and skewering them. The rest is easy. These also look pretty with cherry tomatoes tightly tucked in the belly of the shrimp.

Having all the ingredients ready makes it easier and quicker to assemble the skewers. And, if using wooden skewers, be sure to soak them in hot water for at least an hour before grilling so they don’t burn.

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