Barbecued shrimp and potatoes recipes? ?

i need a good recipe for barbecued shrimp, i want to put some sort of sauce or something to make them amazing!!





also if you a recipe for barbecued potatoes that would help alot thanks!!!





Barbecued shrimp and potatoes recipes? ?
GRILLED GULF SHRIMP


Yield: 4 servings





16 medium shrim, shell on


Salt and freshly ground pepper


Barbeque sauce (your favorite brand)


Metal or wooden skewers (wooden ones soaked in water for 20 minutes)





Preheat your grill to medium heat.





Slide the shrimp onto skewers, putting 4 shrimp on each. Sprinkle the skewers with salt and pepper. Grill the shrimp until they are opaque and fully cooked through, about 2 to 3 minutes on each side. Remove the shrimp from the grill and brush with barbeque sauce. Serve immediately.





SOUTHERN STYLE BBQ SHRIMP


Yield: 4 servings





1/4 cup smoked sweet paprika


2 tablespoons ancho chili powder


2 tablespoons light brown sugar


2 teaspoons ground cumin


3 tablespoons canola oil


2 teaspoons kosher salt


1 teaspoon ground black pepper


2 pounds (21 to 24 count) large shrimp, shell on


6 cloves coarsely chopped fresh garlic


1/2 cup thinly sliced green onion, divided





Special equipment: wooden skewers, soaked in water for about 25 minutes





Whisk together the paprika, ancho powder, brown sugar, cumin, garlic, canola oil, salt and pepper in a small bowl.





Place the shrimp in a large bowl, add the spice rub and stir well to coat each shrimp.





Heat your grill to high.





Skewer 1/2 the shrimp and place on a grill pan to cook until just cooked through, 3 to 4 minutes. Stir in half of the green onions and transfer to a large platter or turnout onto brown paper bags. Wipe out the pan with paper towels, and repeat with the remaining ingredients.





BBQ POTATOES





8 med. size potatoes


BBQ sauce (1/2 c.)


Lawry's seasoning salt (2 tsp.)


2 tbsp. cooking oil


1 med. onion





Thinly slice potatoes, about 1/4 inch thick. Dice or slice onions about 1/4 inch thick. Place potatoes and onions on double thick tin foil. Add cooking oil or spray with Pam. Add seasoning salt and BBQ sauce, wrap up in large package about 8 by 8 by 1 1/2 inch thick. Place on BBQ medium heat for 30 to 45 minutes. Poke holes in tin foil after 15 minutes. Serves 4 people with large size appetites.





BBQ POTATOES AND CHEDDAR IN POUCHES





3 med. potatoes (about 1 1/2 lbs.), peeled and cut into 1/2 inch thick cubes (should measure about 4 c.)


1/4 c. flour


2 tbsp. grated Parmesan cheese


1/4 tsp. salt


1/4 tsp. pepper


1 c. (4 oz.) shredded cheddar cheese


4 tbsp. butter





In medium bowl combine potatoes, flour, Parmesan cheese, salt and pepper. Stir to coat well. Cut four 12-inch squares of waxed paper and flour 12-inch squares of aluminum foil. Place waxed paper ones on top of foil ones.





Place 1/4 of the potato mixture on each piece of waxed paper. Sprinkle with cheddar cheese. Top each with 1 tablespoon butter. Bring up corners of foil and waxed paper; twist to seal.





Place on hot grill. Cover if grill is kettle-type. Grill 30-35 minutes until potatoes are tender. Serve in foil pouches. Good served with sirloin steak and garden fresh salad. Pouches may be placed around sides of grill while the entree is cooking.





SCALLOPED POTATOES ON THE BBQ


Serves 4 to 6.





1 lb. bacon, cut in half


2 lbs. gold, white or Russet potatoes, peeled and sliced 1/8 inch thick


1 tsp. salt and pepper


3 tbsp. butter


10 oz. sharp Cheddar cheese


1 c. sour cream


3 tbsp. minced chives





Prepare the barbecue. Layer 1/3 of bacon in 11 x 8 inch foil pan, spread 2 layers of potatoes. Sprinkle with salt and pepper. Add small amounts of butter on every 5th potato or so. Then some cheese and sour cream mixed with chives. Keep making layers until you end up with sour cream. Cover with foil tightly. Grill for 30 to 40 minutes. Slit at bottom of pan to drain fat.





hope these help. good luck and enjoy.Barbecued shrimp and potatoes recipes? ?
In a roasting dish (I use a 9x13'; pyrex dish), melt a stick of butter, 1/3 cup EVOO, add a tsp. of Italian blend seasoning, about 7 dashes of worcestershire sauce, a lemon, thinly sliced; a couple cloves of garlic (pressed or grated on microplane), and a Tbsp of creole/cajun seasoning. Mix well, add shrimp, toss to coat, and bake at 425潞F for about 20 min, stirring a couple times, until shrimp are fully pink and cooked throughout.
This is a simple recipe for Grilled Potatoes -





2 lbs small red potatoes


3/4 c good EVOO*


1 T fresh rosemary, chopped


3 green onions, thinly sliced


2 T Honey Cup Mustard*


1/4 c Chianti red wine vinegar*


Sea salt %26amp; fresh ground black pepper*


* Available at ATI





Parboil the potatoes for 6 minutes, drain and cool slightly. Cut in half or thirds. Put half the olive oil, the rosemary and half the green onions in a large bowl. Toss the potatoes in the oil mixture. Put the potatoes onto skewers and grill until the potatoes are lightly browned. Whisk the mustard, vinegar, and remaining olive oil together. Remove the potatoes from the skewers into the vinegarette, toss to coat. Add the green onions and season with sea salt and pepper. Toss one more time and serve.





I like them served with: http://allthingsitalianinmt.wordpress.co鈥?/a>
Cut potatoes into long slices and use a mixture of 2/3 Russian or Thousand Island dressing, 1/3 olive oil to coat them VERY liberally.I prefer to grill them but baking in oven will do.For the shrimp....





1/2 cup red wine vinegar


3 tbsp paprika


3 tbsp chilipowder


2 tbsp cumin


2 tbsp black pepper


2 tbsp onion powder


2 tbsp garlic SALT


1 tbsp oregano





mix those together then add 1/4 cup of lime/lemon juice to it.



BARBECUED SHRIMP





2 lbs. large shrimp in shell


3/4 cup olive oil


3 tablespoons lemon juice


1/4 teaspoon thyme or oregano


1/4 cup parsley, minced


1 1/2 teaspoons salt





Shell shrimp, leaving tails on.


Make marinade by combining all remaining ingredients.





Pour over shrimp and refrigerate for 1-4 hours.





Place shrimp on skewers. Grill over white hot coals, turning once. Cook until brightly pink.








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BARBECUED SHRIMP





1/2 c. butter


3/4 c. bottled hickory-flavored barbecue sauce


2 tbsp. lemon juice


1/4 tsp. black pepper


2 lb. unshelled med. size to lg. shrimp





Turn on broiler and melt butter in a broiler-proof 13 x 9 inch baking pan. Remove pan from oven. Stir in barbecue sauce, lemon juice, and pepper. Add shrimp; toss to coat. Spread out in pan. Broil 65 inches from heat source 4 minutes. Turn shrimp, and broil 4 minutes longer. Makes 4 servings.


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BARBECUE POTATOES





1 lb. new potatoes


1 med. onion


1/4 c. butter


3 tbsp. barbecue sauce





Slice potatoes and onions. Boil potato slices (in enough water to cover them) until done. Heat skillet and melt butter. Fry drained potato slices until brown and crispy. Add onion and fry until golden. Pour on barbecue sauce and continue cooking for 5 minutes. Be careful not to let it burn. Serves 4.


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BARBECUE POTATOES





6 med. potatoes, unpeeled


1/3 c. butter, melted


Barbecue sauce





Cut potatoes into 4 wedges. Cut each wedge crosswise at 1/4 inch intervals to within 1/4 inch of bottom of potato. Place in ice water for 1 hour. Dry with paper towels. Place in shallow pan. Mix together butter and barbecue sauce. Bake at 425 degrees, brushing occasionally with mixture 35 minutes or until tender. Serves 6.



Not sure if you mean barbecue as in flavor/sauce or just grilled. Here's a grilled version. When I do this I grill veggies and corn with it.





Buy the biggest shrimp - raw in the shell - that you can afford. Cut down the backs and remove the ';vein'; if that hasn't been done. Marinate in a little olive oil and a lot of finely chopped garlic in the fridge for about an hour. You can throw in any of your favorite herbs and/or a splash of white wine. String them on skewers and grill them just until they are pink and opaque. It makes for messy eating (but fun) with the shells on, but it keeps the flavor and the juiciness in - shrimp can easily dry out on the grill.





For veggies, you can do a similar marinade (separate from the shrimp), string them on skewers and put on before the shrimp since they take longer.





I like to do a skewer of all mushroom, or all zucchini or all little onions or whatever. None of these things take the same amount of time to cook so this way you can get everything cooked perfectly.





Grill some corn on the cob while you are at it - I just peel it completely and throw it right on the grill. I cook it till it's kind of brown and caramelized.





Get a big platter and pile it with all the skewers and corn and let everyone just grab whatever they want.





This isn't the best picture, but it gives you an idea of what it looks like and how I like to eat ;-)





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