There's nothing better than throwing a mound of seafood on the barbecue, and then partaking in the decadent, rich tastes of the ocean. Nonetheless seafood is very easy to overcook and when you overcook seafood it can get rubbery and not smell as fresh. Here are three barbecue seafood recipes that may definitely be crowd pleasers.
BBQ Salmon
- 1 lb filet of salmon, skin on
- 1 cup of your favourite BBQ sauce - ideally a sweet mesquite BBQ or Asian style
- Pepper and salt to sample
BBQ salmon is straightforward and delicious. It's perfect on sandwiches, in salads, or on its own. Make certain to wash your salmon filet and pat it dry. Add salt to taste and pepper. On an oiled charcoal BBQ, place the salmon filet flesh side down for one minute, solely to add some char and grill marks. After one minute, gently flip the filet to be skin side down and brush with your BBQ sauce. Put the lid on and let it cook for 4 to 5 more minutes. The salmon should be flake when it's done.
Chile-Lime Shrimp
- 1 lb tiger shrimp, peeled and de-veined
- 1/2 cup olive oil2 TBSP sweet chili powder
- 2 cloves minced garlic
- The zest of two limes
- Pepper and salt to taste
Throw all the ingredients in a Ziploc bag and let it marinade for 15 minutes in the fridge, no more. So as to make it less complicated for you to cook it, you can align the shrimp on two skewers to make flipping straightforward and make sure that no shrimp fall through the griddle. Oil up your griddle and cook for 1 minute on each side. When you're done you should squeeze lime on the shrimp (adding lime juice to the marinade will cook the shrimp).
Scallop Shish-Kebabs
- 1 lb diver scallops
- 1 red bell pepper
- 1 red onion
- Olive oil
- Pepper and salt to taste
This might be the simplest shish-kebab you've ever assembled. Take 2 wooden skewers that have been soaking in water (so they don't catch on fire). Chop the red peppers in sizeable pieces, and peel and quarter the red onion. Stick each skewer thru the side of the scallops so that the circular sides face outwards. Alternate scallop, pepper, onion, etc. Brush each side with olive oil, and then sprinkle with pepper and salt to taste. Cook for approximately 2-3 minutes on each side with the lid on.
BBQ Salmon
- 1 lb filet of salmon, skin on
- 1 cup of your favourite BBQ sauce - ideally a sweet mesquite BBQ or Asian style
- Pepper and salt to sample
BBQ salmon is straightforward and delicious. It's perfect on sandwiches, in salads, or on its own. Make certain to wash your salmon filet and pat it dry. Add salt to taste and pepper. On an oiled charcoal BBQ, place the salmon filet flesh side down for one minute, solely to add some char and grill marks. After one minute, gently flip the filet to be skin side down and brush with your BBQ sauce. Put the lid on and let it cook for 4 to 5 more minutes. The salmon should be flake when it's done.
Chile-Lime Shrimp
- 1 lb tiger shrimp, peeled and de-veined
- 1/2 cup olive oil2 TBSP sweet chili powder
- 2 cloves minced garlic
- The zest of two limes
- Pepper and salt to taste
Throw all the ingredients in a Ziploc bag and let it marinade for 15 minutes in the fridge, no more. So as to make it less complicated for you to cook it, you can align the shrimp on two skewers to make flipping straightforward and make sure that no shrimp fall through the griddle. Oil up your griddle and cook for 1 minute on each side. When you're done you should squeeze lime on the shrimp (adding lime juice to the marinade will cook the shrimp).
Scallop Shish-Kebabs
- 1 lb diver scallops
- 1 red bell pepper
- 1 red onion
- Olive oil
- Pepper and salt to taste
This might be the simplest shish-kebab you've ever assembled. Take 2 wooden skewers that have been soaking in water (so they don't catch on fire). Chop the red peppers in sizeable pieces, and peel and quarter the red onion. Stick each skewer thru the side of the scallops so that the circular sides face outwards. Alternate scallop, pepper, onion, etc. Brush each side with olive oil, and then sprinkle with pepper and salt to taste. Cook for approximately 2-3 minutes on each side with the lid on.
No comments:
Post a Comment