Firecracker Shrimp Recipe | Chef Johnny Low Carb Diet Recipe | Bacon Wrapped Shrimp On The Barbie
Shop at Cabela's Just because I am on a diet does not mean I can't eat good. Firecracker shrimp is a great recipe for the Roger Raglin Diet or any low carb diet. There is no sugar or carbs and it os not a real fatty meat. So really this firecracker shrimp recipe would be great on a keto diet also. I love seafood and I love cooking on the grill so this is jsut the kind of food that I want to eat for my evening meal. Now this is not bacon wrapped shrimp recipe. Instead of using bacon I used proscuitto to wrap my shrimp. By using a thinly slice proscuitto I did not have to cook my shrimp as long, therefore I did not overcook my shrimp. So if you like spicy shrimp this is a great spicy grilled shrimp marinade. These shrimp will make great firecracker shrimp appetizers but you can also use them as the main course on a ketogenic meal and you can add them to a small steak. I hope you enjoyed my version of grilled firecxracker shrimp and please remember to share my video of Firecracker Shrimp Recipe | Chef Johnny Low Carb Diet Recipes | Bacon Wrapped Shrimp On The Barbie with your friends and family. Look below and there is a link so you can share my firecraker shrimp recipe on Facebook. Just click the link. Remember everyone loves shrimp on the barbie.
Roger Raglin Outdoors
Marinate Recipe
1/4- 1/3 cup Olive oil
Zest of 1 lemon
Juice of 1 lemon
2tsp Italian seasoning
1/4-1/2tsp Cayenne pepper
1/2tsp Granulated garlic
Mix all ingredients well.
Sirlon steak and mushrooms
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BBQ Garlic Prawns | Curtis Stone's BBQ Recipes | Coles
Barbecued prawns? Yes please! Fire up the barbie and give Curtis' BBQ garlic prawns (recipe below) a go.
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Curtis Stone’s garlic prawns
Serves 8 Prep 15 mins Cooking 10 mins
4 slices Coles Finest by Laurent White Sourdough Vienna*
1/3 cup (80ml) olive oil, divided
20g butter, divided
1 shallot, finely chopped
1/2 tsp dried chilli flakes (optional)
1/2 tsp fennel seeds
1 tsp ground paprika
1kg raw banana prawns, peeled, deveined, tails intact
4 garlic cloves, finely chopped
1 lemon, rind finely grated, juiced
2 tbs chopped flat-leaf parsley
1. Heat a barbecue on medium. Place teppanyaki plate over barbecue, grill-side up. (Alternatively, place the teppanyaki plate over a stovetop and heat on medium - do not use on induction stovetop.) Brush bread with a little olive oil. Cook, pushing down with the turner, for 1 minute each side or until lightly charred. Transfer to a plate.
2. Turn the teppanyaki plate, flat-side up. Heat half the remaining oil and half the butter. Add the shallot, fennel seeds, chilli flakes, if using, and paprika. Cook, stirring, for 2 mins or until shallot softens.
3. Increase heat to medium-high and add the remaining oil and butter. Add the prawns, garlic, lemon rind and lemon juice. Season. Cook, turning occasionally, for 3-4 mins or until prawns curl and change colour. Sprinkle with the parsley.
4. Transfer teppanyaki plate to a heatproof serving surface. Serve with sourdough toast.
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Shrimp on the Barbie
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