Ingredients with Measurements:
- 1 pound of large shrimp, peeled and deveined
- 1/2 cup of unsalted butter, melted
- 4 cloves of garlic, minced
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes
- 1/4 cup of fresh parsley, chopped
- 1 lemon, sliced
Special equipment needed:
- Grill
- Skewers
Step-by-step instructions:
1. Preheat the grill to medium-high heat.
2. Thread the shrimp onto skewers, making sure they are evenly spaced.
3. In a small bowl, mix together the melted butter, minced garlic, salt, black pepper, and red pepper flakes.
4. Brush the garlic butter mixture generously over the shrimp skewers.
5. Place the shrimp skewers on the grill and cook for 2-3 minutes on each side, or until the shrimp are pink and opaque.
6. Remove the shrimp skewers from the grill and place them on a serving platter.
7. Garnish with chopped parsley and lemon slices.
8. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 6-8 minutes
Temperature:
Grill temperature: medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 295
Fat: 22g
Protein: 23g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 329mg
Substitutions for ingredients:
- Instead of fresh parsley, you can use dried parsley flakes.
- If you don't have red pepper flakes, you can use cayenne pepper or omit it altogether.
Variations:
- You can add a splash of lemon juice to the garlic butter mixture for extra flavor.
- For a spicy twist, add a teaspoon of hot sauce to the garlic butter mixture.
- Instead of shrimp, you can use scallops or lobster tail.
Tips and tricks:
- Soak the skewers in water for at least 30 minutes before using them to prevent them from burning on the grill.
- Don't overcook the shrimp, as they can become tough and rubbery.
- Use a basting brush to evenly distribute the garlic butter mixture over the shrimp.
Storage instructions:
Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the shrimp, place them in a skillet over medium heat and cook for 2-3 minutes, or until heated through.
Presentation ideas:
Serve the shrimp skewers on a bed of rice or with a side salad for a complete meal.
Garnishes:
Garnish with chopped parsley and lemon slices.
Pairings:
This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Grilled vegetables, such as zucchini or bell peppers
- Roasted potatoes
- Garlic bread
Troubleshooting advice:
- If the shrimp are sticking to the grill, brush them with a little oil before grilling.
- If the garlic butter mixture is too thick, add a tablespoon of olive oil to thin it out.
Food safety advice:
- Make sure the shrimp are cooked to an internal temperature of 145°F to ensure they are safe to eat.
- Always wash your hands and utensils thoroughly before and after handling raw seafood.
Food history:
The term "Phoenix Tail Shrimp" refers to the shape of the shrimp after they are peeled and deveined, which resembles a phoenix tail.
Flavor profiles:
This dish has a rich, buttery flavor with a hint of garlic and a spicy kick from the red pepper flakes.
Serving suggestions:
Serve hot and enjoy as a main course or appetizer.
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