Unless you are allergic, a seafood barbecue fest is definitely one of the happiest events to be! Just imagine the freshly grilled fish, the juicy shrimps, the mouth-watering lobster meat and the drool-worthy oysters. Yummmm! Anyway, if our opening lines did trigger your imagination for a moment there, please don’t hate us. We are just excited to share with you some delicious grilled seafood recipes that you should try. Take a look and get that backyard party started!
Combine olives, plum tomato, fresh basil, extra-virgin olive oil, capers, lemon juice and ground black pepper in a bowl. Cook your oysters in an aluminum foil pan for about 9 minutes, while smoking them with La Caja China’s smoker pistol. Once cooked, top each of the oysters with 1.5 teaspoons of the mixture you created. Serve with lemon wedges.
Peel your shrimps with their tails still intact. In a large zip-top bag, combine lemon juice, garlic, steak sauce, pepper and wine. Shake to evenly distribute the flavors. Add your shrimps and marinate for about 20 minutes inside the fridge. Thread the shrimp onto skewers and grill for about 2 minutes on each side.
Process peppers, garlic, oil, paprika, vinegar, almonds, salt and pepper in a food processor. Blend the ingredients until the mixture is very smooth. Coat your salmon and zucchini with cooking spray. Sprinkle with salt and pepper to taste. Grill each side for about three minutes. Slice the zucchinis up into half inch per piece and serve with the fish. Don’t forget to pour some sauce on top and garnish with parsley.
Grill your lobsters for 6 minutes on each side. Serve them with lemon wedges. Simple as that!
Combine rice wine and grated ginger in a bowl. Set it aside. Place the scallops inside a zip-top bag and add the wine mixture. Chill it for 30 minutes. In a saucepan, combine brown sugar, chicken broth, soy sauce, sesame oil, garlic, cornstarch, ketchup and rice vinegar. Bring it to a boil for a minute. Remove the scallops from the wine mixture and grill for two to three minutes. Brush them with the brown sugar sauce you made. Serve immediately over rice and chopped parsley.
6. Chile Crabs
Process stemmed red Thai chiles, garlic cloves and red bell pepper in a food processor until finely ground. Stir the ketchup, bean paste, lime juice and sugar in. Place your crabs in a bowl and pour half a cup of the chile mixture. Toss the crabs to distribute the sauce. Marinate in the fridge for an hour. Grill for 12 minutes on each side or until the shells turn red. Serve with the rest of the chile sauce and garnish with cilantro.
Cut three diagonal slits on the snapper, measuring about 1.5 inches apart. Place the fish on a pan. Sprinkle with salt and pepper. Add your basil stems, green onions and lime slices. Drizzle with olive oil and cook on the grill for 35 to 40 minutes or until the fish already flakes with a fork. Let it cool down before transferring to a serving platter. When ready to serve, drizzle with a quarter cup of teriyaki sauce. Top with basil leaves, lime slices and green onions.
We hope that you love this grilled seafood menu we prepared just for you. Also check out our clambake and grilled fish recipes, too! And to serve the best tasting grilled dishes, don’t forget to use the best barbecue grill together with our barbecue accessories! Get your La Caja China by visiting our website or calling us at 1-800-338-1323!
Learn more about La Caja China. Watch this video as our very own Robert Guerra talks about the history of our amazing roasting box!