Marinated Stuffed Shrimp Recipes

Steps:

• In a medium bowl, mix crushed crackers, bread crumbs and garlic powder. In a small bowl, blend butter and Worcestershire sauce. Mix blended butter, pepper and Parmesan cheese into the cracker mixture. Stir in white wine, using only enough to hold together the mixture.
• Preheat oven to 400 degrees F (200 degrees C).
• Butterfly the shrimp using a sharp knife, and arrange back side up in a large baking dish. Stuff shrimp with heaping tablespoons of the cracker mixture.
• Bake 20 minutes in the preheated oven, until cracker mixture is lightly browned, shrimp are opaque, and the tails have curled.

Steps:

• Juice half of the lemon and add the juice to a medium glass bowl. Finely grate the garlic and add to the bowl along with the Old Bay seasoning, olive oil and shrimp. Toss to combine.
• Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lemon half into wedges and reserve for serving.
• Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels. In batches, cook the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Remove from the heat and transfer to a large plate.
• Serve the shrimp with the reserved lemon wedges and hot sauce.

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:

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

• Bring a pot of salted water to a boil. Using a sharp knife, make a small x on the.
• bottom of each whole tomato. Place the tomatoes in the boiling water and.
• cook for 1 minute. Remove and place in ice bath to shock cold and cool.
• completely.
• Remove from the ice bath and peel skin off each tomato. Quarter.
• each tomato 3/4 way to the bottom. Remove the seeds. Place tomatoes in large.
• glass pan. Season with salt and pepper.
• In another bowl whisk together the oil, mustard and honey. Season with salt and pepper. Pour the marinade over each tomato. Cover and refrigerate for 6 hours.
• Remove from fridge and pour off marinade into a bowl.
• In sauce pan add the crab boil and lemons. Bring the mixture to a boil. Add the shrimp, cover and remove from heat. Allow the shrimp to sit in the water for 8 minutes or until the shrimp turn pink and their tails curl completely.
• Remove from the water and cool. Add the shrimp, corn, diced tomatoes, onions, olives, chervil and garlic to the bowl of marinade. Mix well. Add salt and pepper to taste.
• Place the tomato in the center of a plate. Spoon the shrimp salad in center of each tomato. Garnish with sprigs of fresh chervil.

Steps:

• Peel the shrimp, leaving the tail intact.
• Devein the shrimp and butterfly with a sharp knife.
• Heat 2 T oil in a skillet over medium high heat.
• Add the shrimp, garlic, salt and pepper to the hot oil and saute for 3 min or until the shrimp turns pink.
• Remove from heat and cool.
• While the shrimp cools, wrap a prosciutto strip around each cheese cube.
• After the shrimp has cooled, insert a prosciutto/cheese cube in each shrimp and secure each with a toothpick.
• Cover and chill 10 minutes.
• Whisk together 1/2 c oil, vinegar, rosemary and red pepper.
• Add the shrimp to the marinade.
• Toss so the shrimp are covered with the marinade.
• Cover and chill 10 minutes.
• Remove shrimp from marinade and serve.
• Discard the marinade.