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Post by :jimmybell
Category :Learning Kitchen
Author :Unknown
Date :February 2012
Read :2550
Click below to download : Fishandseafood - Grilled Chicken And Shrimp (Format : PDF)
Fishandseafood - Grilled Chicken And Shrimp
1 Lb Large Shrimp -- Peeled And Deveined4 (4 Oz) Boneless Chicken Breasts
Marinade:
2/3 C White Wine Vinegar
1/2 C Soy Sauce
2 Tbsp Minced Ginger
2 Tbsp Olive Oil
2 Tbsp Sesame Oil
2 Lg Cloves Garlic -- Minced
2 Tsp Tabasco Sauce
2 Sliced Green Onions
Mix marinade in bowl and divide into two plastic baggies, one for shrimp and one for chicken. Pour marinade in baggies and refrigerate for 2-24 hours.
Preheat grill to medium and place chicken on grill, after 6 mins, turn and then place shrimp on grill. Grill 4 mins, basting all ccasionally.
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1 small onion, minced 1 clove garlic, minced 1 teaspoon vegetable oil 1 pound raw tiger or king prawns or jumbo shrimp, peeled and deveined For Dip: 1 teaspoon sea salt 1 teaspoon freshly ground black pepper juice of 1 lime Mix the onion and garlic with vegetable oil. Add the prawns and toss to coat. Leave to marinate at least 3 hours in a cool place, covered. Grill the prawns over medium charcoal fire, or cook under preheated broiler, for about 5 minutes, turning once. Mix together the ingredients for the dip. If the dip is too tart, add a
Fishandseafood - Grilled Prawns (tom Cang Nuong)
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1 tablespoon olive oil 1/2 lb. frozen shrimp, thawed, rinsed and patted dry can use 24 large shrimp 1 tablespoon finely chopped fresh parsley 1/4 tsp hot pepper sauce 1 clove garlic, minced 1 can Pillsbury crescent dinner rolls 2 tablespoon grated Parmesean cheese 1/2 cup cocktail sauce Heat oven to 375. Heat oil in skillet until hot. Add shrimp and next three ingredients. Cook and stir l minute.Remove from heat. Remove dough from can in rolled sections. Donot unroll. Cut each roll into 12 slices and place cut side down 1 inch apart on ungreased cookie sheet. Presh half
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