This recipe is AWESOME!! I made it exactly as written, which I always try to do on the first go-round because that's only fair to the submitter. That way, I'm reviewing THE RECIPE and not my new version of it. Ticks me off when some reviewers completely change the recipe and then take off stars cause they didn't like it. OK, I'll get off my soapbox now!! DH RAVED about the shrimp!! And you're gonna think I'm crazy, but try this as a side dish: reserve some of the marinade (I saved about 1/2 cup) cut a head of romaine lengthwise, leaving the core on to hold the leaves together, and allowing 1/4 head per person, drizzle the reserved marinade over it and let it sit. When the shrimp are done, cover them with foil and then throw the romaine ON THE GRILL! Cook it, turning several times, until the leaves are wilted and browning a bit. Then, either serve as a whole quarter or chop to make a bed for the shrimp! Better than pasta, cause it's a nice, crisp complement to the juicy shrimp! Thank you, Robbie, for an excellent dinner last night!
This recipe is AWESOME!! I made it exactly as written, which I always try to do on the first go-round because that's only fair to the submitter. That way, I'm reviewing THE RECIPE and not my new version of it. Ticks me off when some reviewers completely change the recipe and then take off stars cause they didn't like it. OK, I'll get off my soapbox now!! DH RAVED about the shrimp!! And you're gonna think I'm crazy, but try this as a side dish: reserve some of the marinade (I saved about 1/2 cup) cut a head of romaine lengthwise, leaving the core on to hold the leaves together, and allowing 1/4 head per person, drizzle the reserved marinade over it and let it sit. When the shrimp are done, cover them with foil and then throw the romaine ON THE GRILL! Cook it, turning several times, until the leaves are wilted and browning a bit. Then, either serve as a whole quarter or chop to make a bed for the shrimp! Better than pasta, cause it's a nice, crisp complement to the juicy shrimp! Thank you, Robbie, for an excellent dinner last night!
I have found my finance & myself to be somewhat seafood snobs so to say. I say this because we have a beach house on the cost of Louisiana where we get the freshest seafood possible. The shrimp come striaght from the gulf into our home. We've tried close to a hundred different grilled seafood recipes & this recipe was absolutely fabulous. It wasnt spicy at all unless you hate spices, because I added a little cayenne to mine. We were short on time & I marinated for maybe 30 min., added a cinammon chiptle rub, & folks this marinade was great!! Its so quick & easy you can't beat it with a stick! Leave the lemon out if you're marinading for hrs. It makes the texture of the seafood horrible! Add it about 30min befoer grilling!
this is like the best of all grilled shrimp recipes rolled into one! I only gave it 4 stars cuz i did change a couple things-i added the zest of the lemon (to up the freshness meter even more), and used 1/2 fresh basil 1/2 fresh parsley (mainly cuz i have a garden being overrun by both). I also added some red pepper flakes. Oh, and I find that i enjoy this recipe more when i use ketchup instead of tomato paste,as i like the sweetness it gives. This was all for personal taste, however i would strongly recommend adding the lemon zest to this ( and really almost any recipe that calls for lemon juice.). BIG difference!!
Don't forget to soak wooden skewers for at least 30 mins in water before to prevent burning!!
I made this for my father-in-law for his birthday barbque yesterday and all of our guests loved it! The main comment that people made about this grilled shrimp was "Oh my God, this Shrimp is To Die For..." My husband is usually a very fussy eater and even he liked it. Something easy to make for dinner and my husband likes it....I think hell just froze over.
My family loved this one. I added a little more garlic and used my George Forman (worked perfectly). I added pineaplle between the shrimp on the skwers. I threaded the bottom part of the shrimp then put a peice of the pineaplle and then the top of the shrimp went on over it....so good. And I placed the lemon slices on top of the skwers while I was grilling them. Served with Pasta Roni's Garlic and Olive Oil pasta and was so so good. You should try it. Will absoulutely make this again!!!!!
Concerned for hubby's sensitive innards, I decreased the amounts of oregano and hot sauce just a little as I thought both would simply make the shrimp too "hot," at least for him. Not to worry! The hot sauce was barely noticable, and didn't even have the slightest bite I was afraid wouldn't work for him. In fact, he gave this a two thumbs up, as do I. Because we had sub-zero temperatures, I made this on the indoor grill and they were just perfect! I know we will be enjoying this often.
Absolutely delicious!! I wouldn't change a thing. For those worried about wasting tomato paste, you can do what I do and freeze it in tablespoon amounts. Drop tablespoons full on a waxed paper lined cookie sheet and freeze for a few hours. After that, transfer them to a freezer bag. You can take out a tablespoon or two at time as needed to add to sauces or marinades. The dollops thaw in just a few minutes.
I am not a big shrimp fan but my husbadn is -- these were outstanding. But i marinated for about 4 hours cooked for only 3 minutes per side to not overdo and did not baste as it flared up too uch. They didn't need basting -- they were great. Would be great on pasta we ate on rice and i think would be good on top of my casear salad as well. We will make them often!
To be fair, I have to admit I only marinated for 1 hour. But I don't think another hour would have made that much difference as the taste was just not there. A bit of spicy was really the only standout. I'm a shrimp lover and have rarely found one that I didn't like -- but here's one to add to the list. Sorry!
