Upside Down Marinated Shrimp Bowl Recipes

Steps:

• If using pre-cooked shrimp, skip to step 6. (You will not need the salt).
• In a large kettle bring 5 quarts water and 1 teaspoon salt to boiling.
• Add the shrimp, bring to a boil, reduce heat.
• Simmer, uncovered, for 1 to 3 minutes or until shrimp turn pink, stirring occasionally.
• Drain shrimp, rinse under cold running water, drain again.
• To arrange shrimp, use a glass bowl that is 7 to 8 inches in diameter and about 4 inches deep.
• Arrange the shrimp, pointing the tails to the middle, in a circle to make 1 flat layer. (Only the round backs of shrimp should be visible from the outside of the bowl.).
• Repeat layers until bowl is filled, pressing down every couple of layers with bottom of a plate that will fit into bowl.
• When bowl is full, press down with plate one more time.
• For marinade, in a screw-top jar combine the olive oil, wine vinegar, lemon peel, lemon juice, tomato paste, honey, garlic, ginger, salt, and ground red pepper.
• Cover and shake well.
• Pour marinade over shrimp in bowl.
• Cover and chill overnight in the refrigerator, occasionally placing a larger flat plate tightly over the bowl and inverting to redistribute marinade.
• Before serving, hold the plate off-center and invert bowl slightly to drain off marinade.
• Repeat inverting and draining until all marinade is drained.
• Discard marinade.
• Place serving platter over bowl; carefully invert bowl to unmold.
• If desired, arrange greens, herbs, lime wedges, cucumber, red onion, and tomatoes around shrimp.
• MAKE-AHEAD TIP: Up to 1 day before, prepare and marinate shrimp bowl. Just before serving, drain marinade and invert shrimp onto serving plate.

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 medium bowl, mix oil, lemon juice, honey, lime peel and salt. Add shrimp; toss to coat. Cover and refrigerate at least 30 minutes but no longer than 2 hours, stirring once after half the time.
• Meanwhile, set oven control to broil. In small bowl, stir butter and marmalade until well mixed. Spread butter over baguette slices.
• Remove shrimp from marinade; discard marinade. On rack in broiler pan, place shrimp in single layer. Broil with tops 4 to 6 inches from heat 4 to 6 minutes or until shrimp are lightly browned.
• Place 1 shrimp on each baguette slice. Garnish with cilantro.

Steps:

• In large nonmetal bowl, mix vinegar, oil, honey, lemon juice and salt. Stir in chopped cilantro. Add shrimp; toss to coat. Cover; refrigerate at least 1 hour to marinate.
• To serve, remove shrimp from marinade; reserve marinade. Arrange shrimp on large platter. Add avocado, mango and strawberries to marinade; toss to coat. Surround shrimp with avocado, mango and strawberries. Drizzle some of the reserved marinade over top; discard remaining marinade. Garnish with cilantro sprigs. Serve with decorative toothpicks or cocktail forks.