Drunkenshrimpstylequickmarinade Recipes

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DRUNKEN SHRIMP



Drunken Shrimp image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 32

2 (12-ounce) bottles lager style beer (recommended: Budweiser)
1 cup water
1/4 cup apple cider vinegar
2 onions, quartered
1 garlic clove, smashed
1 tablespoon Neelys Seasoning Rub, plus more for garnish, recipe follows
1 tablespoon crab boil seasoning (recommended: Old Bay)
2 bay leaves
3 whole peppercorns
1 lemon, quartered
1 tablespoon hot sauce
2 pounds large shrimp, peeled and deveined
Lemon wedges, for garnish
BBQ Cocktail Sauce, for garnish, recipe follows
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
1/2 cup Neelys Barbecue Sauce, recipe follows
1/2 cup prepared horseradish
1/2 cup ketchup
1 lemon, juiced
Dash hot sauce
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Steps:

  • Add all ingredients, except shrimp and garnishes to a large saucepan on high heat. Bring to a boil for 10 minutes. Reduce the heat to low. Add the shrimp and cook until bright pink, about 5 minutes. Drain the shrimp from the cooking liquid and place in a serving dish. Chill or eat while warm, sprinkled with the dry rub before serving alongside Cocktail Sauce.
  • Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
  • Mix all ingredients in a small bowl. Cover and refrigerate until use.
  • In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
  • Yield: 3 1/2 cups

DRUNKEN SHRIMP STYLE QUICK MARINADE



Drunken Shrimp Style Quick Marinade image

This recipe created by Jayson Walker can be used for either shrimp, scallops or both. Cook time does not include skewer soaking or seafood marinating.

Provided by FLKeysJen

Categories     Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup vodka
1 cup citrus juice (made from freshly squeezed orange, lime, and lemon juice)
1/4 cup peeled gingerroot, chopped
1/2 garlic clove, finely minced
sugar, to taste
1 cup miso
1/2 cup sesame oil (canola or vegetable oil would also work)
1 lb shrimp, rinsed, shells intact
1/2 lb bay scallop

Steps:

  • Soak skewers in water for 45 minutes.
  • In a mixing bowl, combine vodka, citrus, ginger, garlic, sugar, and miso paste and whisk until mixed. Slowly whisk in oil until smooth.
  • Pour marinade over unpeeled shrimp and scallops; cover and let marinate in refrigerator for 45 to 60 minutes.
  • Preheat ~ ignite ~ light -- fire up your GRILL!
  • Skewer shrimp and scallops (four to a skewer is optimal) and place on grill over direct heat. Allow tails and legs of shrimp to slightly blacken before turning. Scallops should brown slightly before turning.

Nutrition Facts : Calories 628.4, Fat 32.8, SaturatedFat 4.8, Cholesterol 156.5, Sodium 3375.8, Carbohydrate 21.9, Fiber 3.8, Sugar 4.3, Protein 30.3

CAMARONES BORRACHOS (DRUNKEN SHRIMP)



Camarones Borrachos (Drunken Shrimp) image

Make and share this Camarones Borrachos (Drunken Shrimp) recipe from Food.com.

Provided by AlainaF

Categories     Mexican

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 7

15 jumbo shrimp
1 1/2 ounces butter
1 tablespoon. onion, finely chopped
2 teaspoons fresh cilantro, washed, dried, finely chopped
1/2 teaspoon chipotle chile in adobo
2 ounces anejo tequila
salt and pepper

Steps:

  • Peel and devein the shrimp.
  • Chop onion finely.
  • Wash the cilantro in several changes of water, dry it by squeezing it in a towel, and then chop in finely.
  • Mash the chiptole chile.
  • Heat a saute pan or frying pan over a high flame. Add butter, onions and chipotle chile.
  • Season shrimp with salt and pepper.
  • When pan begins to sizzle, add the shrimp. Stir fry until shrimp are almost cooked, approximately 3 minutes.
  • Remove the pan from the heat, add the tequila and return it to the flame. Be careful when adding the tequila because it may flame up.
  • Cook the shrimp for another 2 minutes, add the cilantro, and remove the pan from the fire.
  • Taste the juice in the pan and season it with a salt and pepper.

DRUNKEN SHRIMP



Drunken Shrimp image

Spicy large shrimps cooked in beer which my mom makes during weekends.

Provided by misch

Categories     Main Dish Recipes     Stir-Fry     Shrimp

Time 35m

Yield 6

Number Of Ingredients 15

2 tablespoons canola oil
1 onion, chopped
6 cloves garlic, chopped
2 tablespoons minced fresh ginger root
2 pounds large shrimp, peeled and deveined
1 pinch salt
½ teaspoon ground black pepper
1 tablespoon red pepper flakes, or to taste
¾ cup beer
¼ cup ketchup
1 tablespoon white sugar
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon toasted sesame oil
3 green onions, chopped

Steps:

  • Heat canola oil in a large skillet over high heat, and cook and stir onion, garlic, and ginger just until fragrant, about 15 seconds. Add the shrimp, salt, and black pepper, and cook and stir until the shrimp is slightly pink, about 5 minutes. Stir in the beer, ketchup, and sugar, and bring the sauce to a boil.
  • Dissolve the cornstarch in the water, and stir into the boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, and the meat is no longer transparent in the center, about 5 minutes. Stir in the sesame oil; remove from heat. Sprinkle with the green onions.

Nutrition Facts : Calories 235.6 calories, Carbohydrate 11.5 g, Cholesterol 230.4 mg, Fat 8.6 g, Fiber 1.1 g, Protein 25.8 g, SaturatedFat 1.1 g, Sodium 380.8 mg, Sugar 5.5 g

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