Best 2 Grilled Shrimp Skewers With Fennel Chopped Salad Recipes
Fire up the grill and gather your friends and family for a delightful culinary experience with our grilled shrimp skewers and fennel chopped salad. These skewers are bursting with flavor, featuring succulent shrimp marinated in a zesty blend of lemon, garlic, and herbs, then grilled to perfection. The accompanying fennel chopped salad is a refreshing and crunchy complement, combining fennel, cucumber, red onion, and a tangy dressing. This article provides step-by-step instructions for both recipes, along with helpful tips and variations to suit your preferences. Get ready to tantalize your taste buds and create a memorable meal that will leave everyone asking for more.
Here are our top 2 tried and tested recipes!
GRILLED SHRIMP CAESAR SALAD SKEWERS
This has everything you love about both Caesar salad and grilling, nestled together on a stick. Why turn on the oven to make croutons when you can transform a regular old baguette into deliciously crisp nuggets right on your grill?
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk the mayonnaise, 1/4 cup of the oil, the anchovies, garlic, lemon zest and juice and 1/2 teaspoon freshly ground black pepper together in a mixing bowl. Add 1 cup of the Parmesan and stir to combine. Season with some salt and pepper.
- Preheat a large grill pan or outdoor grill over high heat. Slice the baguette in half length-wise, like you would to make a sandwich. Then slice each half into 8 equal pieces, about 3/4-inch-thick. Place the pieces on a baking sheet or large plate and reserve.
- Quarter the romaine hearts lengthwise and cut each quarter into 1-inch pieces, making sure to keep each piece stacked and together. You will need 24 pieces total.
- To assemble the skewers, carefully thread 1 stack of the romaine on a skewer, making sure that the thickest part of the romaine is in the center of the skewer. Follow the romaine with 1 piece of baguette and repeat until you have 3 stacks of romaine and 2 pieces of baguette on the skewer. Thread 2 shrimp onto the end of the skewer, making sure that both the top and bottom of each shrimp is taut on the skewer. Leave no more than 1/2-inch of exposed skewer at each end once all of the ingredients are on. This will prevent you from having to soak the skewers if you are using wooden skewers. Place the assembled skewer on a sheet tray. Repeat with the remaining 7 skewers and ingredients.
- Place 1/2 cup of the dressing in a small bowl and whisk in the remaining oil. Brush the skewers liberally with the dressing. Place the skewers on the grill and cook until the bread and romaine are lightly charred and the shrimp is just cooked through, about 3 minutes, rotating the skewers as needed for even charring. If the shrimp is not cooked by the time the bread toasts, use tongs to touch the shrimp ends to the hot grill grate.
- Transfer the grilled skewers on to a large platter and sprinkle with the remaining Parmesan. Serve immediately with the remaining dressing on the side.
GRILLED SHRIMP SKEWERS
Steps:
- Put the olive oil, garlic and chile flakes in a small skillet. Turn the heat to low and let the mixture heat for about 10 minutes; the oil should just barely simmer around the garlic in the last few minutes. Remove from the heat and cool slightly. Transfer to a blender, add the 1 tablespoon oregano and some salt and pepper, and blend until the garlic and oregano are finely chopped. Set aside half of the chile-garlic oil for serving.
- Heat the grill to high. Thread the shrimp onto skewers, about 4 or 5 shrimp per skewer, threading so that the skewers goes through the tail and thick end of each shrimp. Brush the shrimp with some of the chile-garlic oil and season with salt and pepper. Grill until lightly golden brown on both sides and opaque, 1 to 1 1/2 minutes per side. Transfer the skewers to a platter and immediately drizzle with some of the reserved chile-garlic oil (not the oil you used for brushing the raw shrimp). Garnish with oregano, and serve with more of the reserved oil.
Tips:
- Choose the right shrimp. Look for large, firm shrimp that are bright pink or orange in color. Avoid shrimp that are soft, mushy, or have a slimy texture.
- Skewer the shrimp properly. To prevent the shrimp from spinning on the skewers, insert the skewer through the tail and out through the head. This will keep the shrimp in place and make it easier to grill.
- Marinate the shrimp. Marinating the shrimp in a flavorful mixture of olive oil, lemon juice, garlic, and herbs will help to infuse them with flavor and keep them moist during grilling.
- Grill the shrimp over high heat. This will help to create a nice char on the outside of the shrimp while keeping the inside tender and juicy.
- Serve the shrimp immediately. Grilled shrimp are best served hot off the grill. You can serve them with a variety of dipping sauces, such as lemon butter sauce, garlic aioli, or cocktail sauce.
Conclusion:
Grilled shrimp skewers are a quick and easy way to enjoy this delicious seafood. They are perfect for a summer cookout or a weeknight meal. With a few simple tips, you can grill shrimp skewers that are flavorful, juicy, and perfectly cooked. So next time you're looking for a healthy and delicious meal, give grilled shrimp skewers a try.
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