Marinated Shrimp Recipes

Steps:

• Combine all ingredients except shrimp in large bowl.
• Add shrimp and toss to coat.
• Cover and refrigerate 4 to 6 hours or overnight.
• Transfer shrimp mixture to serving bowl and serve with toothpicks.

Steps:

• In a 3-qt. glass serving bowl, combine shrimp, onion, lemons and olives. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over shrimp mixture and stir gently to coat. , Cover and refrigerate for 24 hours, stirring occasionally. Discard bay leaf before serving.

Steps:

• In a bowl, combine the shrimp, oil, garlic, rosemary, oregano and bay leaves. Cover and refrigerate for 2-4 hours. , Pour shrimp and marinade into a large deep skillet. Add wine or broth, salt and pepper. Cover and cook over medium-low heat for 10-15 minutes or until shrimp turn pink, stirring occasionally. Discard bay leaves. Transfer with a slotted spoon to a serving dish.

Steps:

• In a large serving bowl, combine the shrimp, onion and capers. In a small bowl, whisk the oil, vinegar, salt and celery seed. , Pour over shrimp mixture; toss to coat. Cover and refrigerate for 6 hours or overnight, stirring occasionally. Serve with a slotted spoon.,

Steps:

• In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
• Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
• Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Steps:

• Place first eight ingredients in a large bowl; toss with shrimp. Refrigerate, covered, 4 hours, stirring occasionally. Drain before serving.

Steps:

• Thread shrimp on wooden skewers. Place in a container and cover with rum cream liqueur. Let marinate in the refrigerator, 3 to 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Pour out rum cream liqueur. Sprinkle chicken seasoning over shrimp. Spray with cooking spray.
• Grill until shrimp turn pink, about 3 minutes per side.

Steps:

• In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
• Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
• Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Steps:

• Place shrimp on wooden skewers.
• Combine all ingredients in large zippered plastic bag.
• Marinate at least 2 hours (refrigerated).
• Grill for a couple minutes on each side until shrimp is no longer grey and is pink.
• Serve with garlic butter dipping sauce.

Steps:

• In a medium bowl, whisk together the oil, garlic, oregano, lemon juice, and zest and season with salt and pepper.
• Alternately thread the shrimp, squash, onion, and zucchini onto the skewers, using 4 shrimp per skewer.
• Put the kebabs in a shallow baking dish and pour the marinade over the top. Marinate the kebabs at room temperature, turning occasionally, for 10 minutes.
• Preheat an indoor grill pan or an outdoor grill. Grill the kebabs, turning and basting with the marinade occasionally, until lightly charred and just-cooked through, about 4 minutes.

Steps:

• Mix ginger and sugar in medium mixing bowl. Slowly whisk in soy sauce, sherry, and oil, then in garlic. Add shrimp and turn to coat all over marinade. Cover and marinate in refrigerator for at least 1 hour, or overnight. Heat large heavy non-stick skillet over moderately high heat for 1 minute. Add shrimp and marinade to skillet all at once and stir-fry just until shrimp are pink- 3 to 4 minutes. Serve shrimp hot, topped with a little of the marinade.;

Steps:

• Cook shrimp in boiling water only 2 minutes. Rinse with cold water until thoroughly chilled. Drain. Combine shrimp, oranges, and onions in a large bowl. Mix remaining ingredients and pour over shrimp mixture. Cover and refrigerate 8 hours or overnight, stirring occasionally. Drain and serve on a bed of lettuce or in individual shells.

Steps:

• In a large stainless steel or glass mixing bowl, combine the oil, vinegar, hot sauce, celery seed and salt. Mix thoroughly. Place the chopped onions and shrimp into the oil mixture. Toss to coat evenly. DO NOT use an aluminum mixing bowl! The high acid content in the vinegar could cause a reaction with the aluminum and poison the food.
• Place the mixture in the refrigerator and chill over night.

Steps:

• Using a medium sauce pot, place the shrimp in 1 inch (or more) cover the shrimp.
• Bring to a boil.
• Cover and immediately remove from heat. Set aside 1 minute.
• Drain and rinse the shrimp under cold water to stop the cooking and put into a bowl.
• Cut the jalapeños in half lengthwise, devein and deseed. Place in a bowl with the shrimp.
• Toss with 1/2 cup of water, lime juice, cilantro, and salt to taste.
• Cover and refrigerate up to 1 day ahead.
• On day serving, drain the shrimp. Toss with Old Bay if using. Add different sized crackers and a tooth pick. Put dipping sauce beside the shrimp. Sprinkle chives on top.

Steps:

• Place the frozen shrimp in a colander in the sink, and run hot water over them while stirring occasionally until they separate and begin to thaw, about 1 minute.
• Set aside to drain for another 5 minutes or so until they're thawed yet still chilled in the middles, then place them in a large bowl.
• To the bowl add the sherry, lime juice, seasoning salt, black pepper, ancho powder, and 1/2 teaspoon cocktail sauce, and stir well to coat; set aside for another 10 minutes or so, stirring occasionally.
• (You can put them in a container in the fridge for later, if need be, or into a container for taking to a picnic or potluck.).
• Serve with your favorite cocktail sauce for dipping.
• Note: you can, of course, use the marinade on thawed cooked shrimp - just toss them well in the marinade and let sit for at least 10 minutes.

Steps:

• In a large kettle, combine water, 1 onion, garlic, bay leaf and 1 teaspoon salt; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add shrimp; simmer for 5-7 minutes or until shrimp turn pink. Drain immediately; rinse in cold water. Place in a large glass or plastic bowl with remaining onions. In a small bowl, combine ketchup, vinegar, oil, chives, Worcestershire sauce, pepper, curry powder and remaining salt. Pour over shrimp. Cover and chill for 6 hours or overnight. Drain before serving.

Steps:

• Bring 7 1/2 cups water to a rolling boil. Add the shrimp, and cook 2 to 3 minutes or until shrimp turn pink. Do not overcook. Drain and rinse with cold water. Ice the shrimp to cool, then peel and if desired, devein.
• .Layer the shrimp, red onion slices and bell pepper slices in an airtight container.
• Whisk together vegetable oil and next 9 ingredients; pour over shrimp. Cover and chill 48 hours, stirring occasionally.
• Stir in 1/2 cup chopped basil 1 hour before serving.