Asian Gril

| December 16, 2011

asian gril

City of Soy – Nobi Asian Grill – Friendswood, TX

Asian Girls

How to Grill Perfect Shrimp

Grilled shrimp is the perfect summer dish. Skewer some marinated shrimp and throw them on the grill for a great party appetizer, or serve grilled shrimp with veggies and fruit for a complete meal that screams summer.

Grilling Tips and Ideas

Be sure you peel and devein your shrimp before cooking. Because shrimp are small, it’s a good idea to skewer them before grililng. This not only looks great, but it keeps the shrimp from falling into the grill and gives you better control while grilling. A word of caution: If you’re using wood skewers, make sure you soak them before placing on the grill so they do not catch fire.Try an oiled gril basket as an alternative to skewers if you want to keep your shrimp loose. Overcooking shrimp is a common mistake but can be easily avoided. Grill your shrimp over medium-high heat for about 1-2 minutes per side. Once the shrimp is opaque white, it’s done and should be immediately removed from the grill. Marinades add great flavor to grilled shrimp. Mix up a marinade with your favorite sauces, herbs and spices (try using Asian or Latin flavors) and allow the shrimp to marinade for at least 1 hour.

Featured Grilled Shrimp Recipe: Grilled Shrimp with Red Chile Pesto

If you like grilled shrimp, you’ll love this zippy rendition made with ancho chiles. It’s tangy and spicy, and is one of the yummiest shrimp grilling recipes around.

Serves: 4

Cooking Time: 5 min


  • 20 large shrimp, shelled and deveined, about 1 1/4 pounds
  • 5 tablespoons plus 1/2 cup olive oil
  • Salt and pepper to taste
  • 6 dried ancho chiles
  • 8 cups boiling water
  • 3 tablespoons minced garlic
  • 2 tablespoons chopped cilantro
  • 1/2 cup shelled pumpkin seeds
  • 2 tablespoons fresh lime juice


  1. Rub shrimp with the 5 tablespoons of oil and salt and pepper to taste.
  2. Grill over wood or charcoal, or broil in oven, 2 1/2 minutes on each side.
  3. Serve with red chile pesto.

Red Chile Pesto — Prepare this before cooking the shrimp

  1. Place anchos in bowl and cover with boiling water. Let stand 30 minutes to overnight, then drain well.
  2. Remove seeds and stems from chiles.
  3. Puree flesh in food processor with garlic and cilantro.
  4. Add pumpkin seeds and lime juice.Process until well mixed.
  5. Continue processing and slowly add the 1/2 cup of the olive oil until emulsifled.
  6. Season to taste with salt and pepper. Makes about 1 cup.

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