Ingredients
1 1/2 lb jumbo shrimp, peeled and deveined
8 (12-in) long skewers
8 oz whole baby portabella mushrooms
2 teaspoons canola oil
1 tablespoon Greek seasoning
Steps
- Preheat grill. Place shrimp and mushrooms on skewers; brush with oil and sprinkle with Greek seasoning.
- Grill 3–4 minutes on each side or until shrimp are pink and opaque, and mushrooms are tender.
Other Preparation Methods
- Boil: Bring enough water to cover shrimp to a boil in a stockpot. Add 3 tablespoons seafood seasoning and 1 1/2 lb shrimp to water; boil 4–6 minutes or until shrimp are pink and opaque. Serve with a rémoulade sauce.
- Pan-Fry: Preheat 1/4 cup oil in large sauté pan on medium. Dip 1 1/2 lb shrimp in egg whites, then coat with crushed rice cereal. Fry shrimp 3–4 minutes on each side or until shrimp are pink and opaque. Drain on paper towels; season with salt and pepper.
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