Grilled Shrimp and Clams

Wegmans Chef Soapy Song cooks clams and shrimp on the grill!



1 lb (21-25 count) Wegmans Peeled & Deveined Uncooked Shrimp, thawed, tails removed if desired
2 tsp
Wegmans Curry Salt Seasoning Shak'r
1 Tbsp
Wegmans Basting Oil


You'll Need: 4 steel skewers or bamboo skewers, soaked


Preheat grill on HIGH 10 min.

1. Pat shrimp dry. Combine seasoning salt and basting oil. Toss shrimp with mixture. Evenly divide shrimp onto skewers; set aside.

2. Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil. Place shrimp on grill. Adjust heat to MEDIUM. Sear shrimp 2-3 min, until they have changed color one-quarter of the way up from the bottom. Turn over; sear 2-3 min, until internal temp reaches 130 degrees (check by inserting thermometer halfway into thickest part of shrimp). Let rest 2 min.


For extra flavor, brush on our Spicy Indian Simmer Sauce.

Grilled Clams


1 bag (50 count) Food You Feel Good About Littleneck Clams, rinsed well
head garlic, do not peel, halved width-wise
1/4 cup
Wegmans Basting Oil
1/3 bunch
fresh thyme
2 cups (1/2 carton)
Kitchen Basics Seafood Stock


You'll Need: 1 EZ Foil Rectangular Roaster Pan (16 1/8 x 11 3/4 x 2 7/8-inch), heavy-duty aluminum foil

Preheat grill on MEDIUM-HIGH 10 min.

1. Place clams in foil pan; add garlic, oil, thyme and stock. Cover pan tightly with large piece of foil, sealing well.  Place pan on grill; close lid. 

2. Grill 10-12 min. Open foil cover carefully to avoid steam; check to make certain clams have opened. If necessary, re-seal pan and grill 2-4 min. When clams have opened, remove pan from grill. Discard any clams that have not opened. Serve clams in deep bowls with stock.

rilled Shrimp
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