Access Hollywood Live: Curtis Stone's Shrimp On The Barbie Recipe

Curtis Stone cooks up some Fourth of July goodies with Kit Hoover on Access Hollywood Live on July 1, 2011 Curtis Stone cooks up some Fourth of July goodies with Kit Hoover on Access Hollywood Live on July 1, 2011

Celebrity chef and “Top Chef Masters” host Curtis Stone stopped by Access Hollywood Live on Friday to show Kit Hoover some tasty recipes perfect for the Fourth of July!

Barbecued Shrimp with Spiced Mediterranean Dry Rub
(Serves 4)

Ingredients:
1 pound peeled deveined large uncooked shrimp
2 teaspoons dried oregano
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon smoked paprika

Method:
Place shrimp in medium bowl. Sprinkle oregano, coriander, cumin, and paprika over shrimp. Season to taste with salt and toss to coat. Marinate shrimp at least 1 hour and up to 3 hours.

Preheat grill pan or barbecue for medium-high heat. Grill shrimp just until pink and cooked through, about 2 minutes per side.

Transfer shrimp to platter and serve.

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Barbecued Shrimp with Salsa Verde Marinade
(Serves 4)

Ingredients:
3 green tomatoes, cored, halved
1 small yellow onion, cut into 1/2-inch-thick rings
1 small jalapeno chile, halved, seeded
2 garlic cloves, minced
1 pound peeled deveined large uncooked shrimp

Method:
Preheat grill pan or barbecue for medium-high heat. Grill tomatoes, onion, and chile until they are tender and charred all over, about 4 minutes per side. Transfer grilled vegetables and chile to a blender. Add the garlic and blend until smooth. Season salsa to taste with salt.

Place shrimp in a medium bowl. Add half of the salsa and toss to coat. Marinate shrimp at least 1 hour and up to 3 hours.

Grill shrimp just until pink and cooked through, about 2 minutes per side.

Transfer shrimp to platter and serve with remaining salsa alongside.

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Lemon, Garlic and Parsley Marinade
(Serves 4)

Ingredients:
4 lemons
1/2 cup olive oil
2 tablespoons chopped fresh Italian parsley
4 garlic cloves, minced
1 pound peeled deveined large uncooked shrimp

Method:
Zest the peel from 2 lemons into a medium bowl. Mix in the oil, parsley and garlic. Season to taste with salt. Add shrimp and toss to coat. Marinate shrimp at least 1 hour and up to 3 hours.

Preheat grill pan or barbecue for medium-high heat. Cut the remaining 2 lemons in half and grill until they are caramelized and heated through, about 5 minutes. Grill shrimp just until pink and cooked through, about 2 minutes per side.

Transfer shrimp to platter. Serve with grilled lemons for guests to squeeze over shrimp.