Best Grilled Shrimp With Zucchini Almonds And Panelle Recipes

Shrimp with Zucchini Noodles image

Provided by Ree Drummond : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 13

4 tablespoons salted butter
2 tablespoons olive oil
1 pound jumbo shrimp, cleaned
1/2 medium onion, finely diced
3 cloves garlic, smashed
2 teaspoons chile flakes
Kosher salt and freshly ground black pepper
1/2 cup white wine, such as Sauvignon Blanc
One 16-ounce store-bought package zucchini noodles
1 cup multicolored grape tomatoes, halved
2 lemons, zested
2/3 cup shredded Parmesan
6 to 8 fresh basil leaves

Steps:

Heat the butter with the olive oil in a large skillet over a medium heat. When the butter has melted, add the shrimp, onion, garlic, chile flakes, salt and pepper, then cook until the onions are translucent and the shrimp are opaque, 2 to 3 minutes. Add the white wine, then allow it to boil and reduce slightly, 1 to 2 minutes.
Add the zucchini noodles to the skillet. Cook until the zucchini is tender, about 2 more minutes. Add the tomatoes and lemon zest to the skillet, then toss to combine. Sprinkle over the Parmesan and garnish with the basil leaves. Remove the smashed garlic cloves and serve straight from the skillet.

Grilled Zucchini-Wrapped Shrimp image

Provided by luvmybge

Categories Vegetable

Time 30m

Yield 6 appetizer servings, 6 serving(s)

Number Of Ingredients 8

1 lb fresh unpeeled large shrimp
1/2 cup fresh lime juice
8 tablespoons vegetable oil, divided
2 cloves garlic, pressed
3/4 teaspoon salt
1/2 teaspoon ground red pepper
2 large zucchini
fresh cilantro stem (optional)

Steps:

Peel and devein shrimp. Combine lime juice, 3 tablespoons vegetable oil, and next 3 ingredients in a heavy-duty zip-top plastic bag, gently squeezing to blend; add shrimp.
Seal and chill mixture 15 minutes.
Remove shrimp from marinade, reserving marinade.
Bring reserved marinade to a boil in a small saucepan; remove from heat.
Cut zucchini lengthwise into thin'ribbons' with a vegetable peeler.
Wrap each shrimp with a zucchini'ribbon', and secure with a wooden pick.
Brush with remaining 5 tablespoons vegetable oil.
Grill without grill lid, over medium-high heat (350° to 400°) about 4 minutes.
Brush with reserved marinade; turn and brush again.
Grill 2 more minutes or just until shrimp turn pink.
Serve hot or at room temperature on a cilantro-lined platter, if desired.

Grilled Shrimp, Zucchini, and Tomatoes with Feta image

Provided by Anna Stockwell

Yield 2 servings

Number Of Ingredients 12

1 large garlic clove, finely grated
2 teaspoons finely chopped oregano
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil, plus more for grill basket
10 jumbo shrimp (about 8 ounces), peeled, deveined, tails left on
1 medium zucchini (about 8 ounces), sliced into 1/4" rounds
1 pint cherry tomatoes
2 pita pockets
1/3 cup crumbled feta (about 1.5 ounces)
Special Equipment
A flat grill basket (about 13 1/2 x 8 1/2")

Steps:

Prepare a grill for high heat. Whisk garlic, oregano, salt, red pepper, and 2 Tbsp. oil in a large bowl. Add shrimp, zucchini, and tomatoes and toss to coat.
Brush wires of grill basket with oil, then add shrimp mixture. Arrange in an even layer and close basket. Place grill basket on grill and cook, turning often, until shrimp is fully cooked through and zucchini and tomatoes are lightly charred, about 6 minutes.
Meanwhile, grill pita just until warm and toasted.
Transfer shrimp mixture to a large bowl and toss until coated with tomato juices. Divide among plates and top with feta. Serve with pita alongside.