Lindas Marinated Shrimp Recipes

MARINATED SHRIMP

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.

OLD BAY MARINATED AND GRILLED SHRIMP

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.

LINDA'S BAKED STUFFED SHRIMP

Steps:

• Place shrimp, tails up, in a glass baking dish, big enough to hold all. I use individual baking dishes, single serving size, and put 4 shrimp in each dish.
• Crush crackers, and put them in a bowl.
• Add the melted margarine to the crackers, and squirt in some lemon. Mix well.
• Add salt and pepper, to taste.
• Put cracker crumbs on top of the shrimp, and squeeze some more lemon over top, depending on how much you like lemon. I love lots, the more the better!
• Bake in a 350 oven, for 30-40 mins., or until cracker crumbs are golden brown.
• Serve with lemon wedges.

MARINATED SHRIMP

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.

MARINATED SHRIMP

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.

CITRUS MARINATED SHRIMP

Steps:

• Combine first 5 ingredients in a saucepan and bring to a boil.
• Add shrimp and boil them, covered, for 1 to 2 minutes, or until pink and just firm to the touch.
• Drain shrimp in colander, refresh them under cold water, and shell and devein them.
• In a bowl, combine ketchup, garlic, vegetable oil, lemon juice, sugar, celery seeds, mustard seeds, Tabasco, organe, onion and salt and pepper.
• Toss shrimp with marinade and chill mixture, covered, for 24 hours.
• Drain shrimp and arrange on lettuce leaves on serving plates.

LINDA'S MARINATED SHRIMP

Steps:

• Mix sauce with electric mixer about 5 minutes before pouring over shrimp.
• Shell and devein shrimp. Cook shrimp in water until they just turn pink, 1-2 minutes. Don't overcook.
• Put cooked shrimp, raw onion slices, and Bay leaves in a container.
• Pour sauce over all. Fold gently to incorporate the sauce evenly.
• Cover the container, and let it remain in the refrigerator at least 24 hours. (It is not necessary, but I do stir them once or twice in the 24-hour period. It is an excuse to sample one).
• Before serving, drain the sauce. Put drained shrimp in serving dish.
• Sprinkle with parsley flakes, if desired.
• Serve with crackers.