These grilled shrimp skewers with garlic are a new weeknight dinner staple. They were marinated in a tangy lemon-garlic marinade that was spiced up with red pepper flakes and dried oregano. This dish is flavorful, tasty, and quick. Unlike other proteins, shrimp cook quickly after being marinated. If using metal skewers, there is no need to wet them before placing them on the grill. These shrimp are delicious over my pesto pasta, lemon fettuccine, or simple lemon rice.
How Long Do Shrimp Grills Take?
It only takes a few minutes for these shrimp to cook on the grill. To prevent overcooking, keep an eye on them.
When grilling shrimp, do you flip them?
Yes. Flip the shrimp as soon as one side starts to turn pink to ensure equal cooking on the other.
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Course-Main Dish
Mediterranean cuisine
30-minute preparation time
8 minutes to prepare.
38 minutes in total
6 servings; 140 kcal of calories
Ingredients
1/4 cup virgin extra-virgin olive oil
4 garlic cloves, grated, chopped, or crushed
one tablespoon of fresh lemon juice from a half lemon
1 tablespoon of dried oregano
kosher salt, 1/2 tsp.
1/2 teaspoon of freshly ground black pepper
1/4 teaspoons of red pepper flakes
1 tablespoon finely chopped fresh parsley, 1 pound (16/20 large shrimp), shelled, deveined, and with tails on.
Instructions
In a large bowl, mix the olive oil, garlic, lemon juice, oregano, kosher salt, black pepper, and red pepper flakes. Whisk. Toss the deveined and shelled shrimp in the marinade to coat. Refrigerate for 20 minutes while wrapped in plastic. An alternative to using a bowl for this step is to use a resealable plastic bag. Use bamboo skewers after soaking them in water for 30 minutes. Or get ready some metal skewers.
Close the lid and preheat the grill for cooking at a high temperature. Once hot, clean the grates with a brush.
5 shrimp per skewer after removing the shrimp from the marinade. TIP: To make a backward letter C, skewer through the shrimp twice, from the base of the tail to the top of the body. They are stronger when flipped over during cooking as a result. Throw away any extra marinade.
When the shrimp are opaque and firm to the touch, flip them over and grill them for a further 2-3 minutes on the other side over high heat with the lid closed. Before serving, remove from the grill and top with extra olive oil and a squeeze of lemon.
Nutrition
140kcal, 2g of carbohydrates, 11g of protein, 10g of fat, 0.5g of fiber, 0.1g of sugar, 176IU of vitamin A, 2mg of vitamin C, 59mg of calcium, and 1mg of iron.
Soft Pretzels With Jalapenos And Cheddar
Easy homemade pretzel dough is the base of these jalapeo cheddar soft pretzels. Sliced jalapenos, sharp cheddar cheese, and a touch of garlic powder should all be added to the formed pretzels. You may enjoy hot, cheesy jalapeo cheddar pretzels in less than an hour because there isn't much rise time, much like with conventional homemade soft pretzels.
Even soft pretzel knots, soft pretzel bites, and pretzel rolls can be made with the same dough. These are not only simple, but they also bake up quite quickly because the dough requires only the basic baking ingredients and hardly any rising time.
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35 minutes for preparation
20 minutes for cooking
Time total: one hour
12 pretzels in a yield.
Ingredients
Platinum Yeast from Red Star instant yeast, 2 and 1/4 teaspoons (7g), 1 standard packet
360 ml, or 1 and 1/2 cups Warm water (lukewarm, around 100°F (38°C))
one salt teaspoon.
Garlic powder, 1 teaspoon
One tablespoon of granulated sugar
Melted and slightly cooled 1 tablespoon (14g) unsalted butter
(469–500g) 3 and 3/4–4 cups flour plus more for hands and the work surface all-purpose flour (spooned and leveled).
Bath with Baking Soda
9 cups (2.13 liters) of water and 1/2 cup (120g) of baking soda
For topping:
4-5 sliced jalapenos, 1.5–2 cups (188–250g) of finely grated, sharp cheddar cheese, and 1/4 cup (4 Tbsp; 56g) of unsalted, melted butter
Instructions
Whisk the yeast into the warm water in a large bowl or the bowl of a stand mixer. Give it a minute to sit with the cover off.
Add melted butter, sugar, salt, and garlic powder. At a time, add 1 cup (125g) of flour to the 3 cups. Until incorporated, stir with a wooden spoon, silicone spatula, or dough hook attachment. Add another 3/4 cup of flour, then stir for a minute. If the dough is still sticky, add an additional 1/4 to 1/2 cup as needed.
To knead the dough, either place it in a mixer with a dough hook attachment and beat it on low speed for 3–4 minutes, or knead it by hand for the same duration of time on a lightly floured surface. Your dough is prepared for the following stage if it slowly bounces back after being poked with your finger. If not, continue to knead.
Shape a ball out of the dough. Allow to rest for 10 minutes while loosely covered with a clean kitchen towel, or cover tightly and store in the fridge for up to a day.
204°C/400°F oven temperature. Use silicone baking mats or parchment paper to line 2 baking sheets. Over parchment paper, silicone baking mats are strongly advised. Set apart.
Cut the dough into parts of 1/3 cup (about 75g each) using a sharp knife, bench scraper, or pizza cutter. Make a 20–22-inch rope out of a piece of dough. Bring the dough's two ends together at the top of the circle to form a circle. Connect the ends by twisting. Press the twisted ends together to create a pretzel shape as you bring them back down toward you.
In a large pot, bring 9 cups of water and baking soda to a boil.
In the boiling water, add 1 or 2 pretzels and cook for 20 to 30 seconds. Pretzels will start to taste metallic if you wait much longer. Lift the pretzel from the water with a slotted spatula and let any remaining water drain out. Put the pretzel on the baking pan you've prepared. Apply melted butter as a brush. On each, place a few slices of jalapeo and lightly press down to help them adhere. Salt, coarsely ground, over each. Continue with the remaining pretzels. The unbaked/boiled pretzels can be covered and kept in the refrigerator for up to 24 hours if desired.
After baking for 10 minutes, take the pretzels out of the oven, and top each with 2-3 Tablespoons of shredded cheese. Return the dish to the oven for an additional 8 to 12 minutes, or until the cheese has melted and the pretzels are golden brown.
Serve warm after removing from the oven.
Pretzel leftovers should be covered and kept in the refrigerated for up to a week or at room temperature for up to a day. They gradually lose some of their suppleness. Reheat in the microwave for a few seconds or in the oven for five minutes at 350°F (177°C).
Notes
For up to three months, baked and cooled pretzels freeze well. Pretzels can be heated in the microwave or covered in the oven at 350°F (177°C) for 20 minutes or until well warmed. For two to three months, the prepared pretzel dough can be frozen in an airtight container. In the refrigerator, thaw frozen dough overnight. Pretzel shapes can be made from chilled dough while it is still cold, but let the pretzel shapes to rise before the baking soda bath for an additional hour or so.
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