Marinatedshrimpmonterey Recipes

BEST EVER SHRIMP MARINADE

Steps:

• Mix all ingredients for marinade together then marinate shrimp in a medium-sized bowl for 15 minutes.
• GRILLING METHOD: Preheat BBQ to 425 F. Add shrimp to skewers, then place on a baking sheet. Drizzle some extra marinade overtop then discard remaining marinade. Grill shrimp for 2 minutes per side until pink and fully cooked. Serve and enjoy!
• STOVETOP METHOD: Add 1 tbsp butter or olive oil to a large skillet over med-high heat (I recommend butter for better flavour). Add shrimp along with marinade to skillet, sauteeing for 3-4 minutes or until shrimp are pink and no longer translucent. Serve and enjoy!
• BROILER METHOD: Set oven to broil on high. Add shrimp to skewers, then place on a parchment-lined baking sheet. Drizzle some extra marinade overtop then discard remaining marinade. Broil shrimp for 1-2 minutes per side (watching closely) until pink and fully cooked. Serve and enjoy!

SHRIMP MONTEREY

Steps:

• In a skillet over medium heat, sauté garlic in butter for 1 minute.
• Add shrimp; cook for 4-5 minutes or until pink.
• Using a slotted spoon, transfer shrimp to a greased 11x7x2-inch baking dish; set aside and keep warm.
• Add wine or broth to the skillet; bring to a boil.
• Cook and stir for 5 minutes or until sauce is reduced.
• Pour over shrimp; top with cheese and parsley.
• Bake, uncovered, at 350° for 10 minutes or until cheese is melted.

SHRIMP MARINADE

Steps:

• In a medium sized bowl combine olive oil, red wine vinegar, garlic, Italian seasoning, lemon juice, soy sauce, Dijon Mustard and Worcestershire sauce. Add the shrimp and let marinate for at least one hour or overnight.

SHRIMP MONTEREY

Steps:

• In a large skillet, saute the garlic in butter over medium heat.
• Add the shrimp and saute for 4-5 minutes or until the shrimp are pink.
• Using a slotted spoon, transfer the shrimp to a greased 11 x 7 inch baking dish.
• May sprinkle shrimp lightly with salt/pepper if desired.
• Add the wine to the skillet; bring to a boil over medium heat.
• Cook and stir for 5 minutes or until reduced.
• Pour over shrimp.
• Sprinkle cheese evenly over the shrimp.
• Sprinkle with parsley.
• Bake at 350 degrees, uncovered, for 10 minutes or until the cheese melts.

HERB-MARINATED SHRIMP

Steps:

• In a bowl, combine the shrimp with the herbs, lemon zest and juice, 1 tablespoon of the smoked paprika, some salt and pepper and enough canola oil to coat lightly. Marinate in the refrigerator for 15 minutes to 1 hour.
• Prepare a grill for medium-high heat. Preheat the oven to 400 degrees F.
• Thread the shrimp lengthwise onto soaked wooden skewers, straightening the shrimp as you go. Grill until the shrimp are grill-marked and opaque throughout, 3 minutes per side.
• Cut the cauliflower into 1/2-inch-thick slices, making sure to cut through the main stem so the slices stay intact. Oil the slices generously, season with salt and pepper, and sprinkle with the remaining 1 tablespoon smoked paprika.
• In a VERY HOT nonstick skillet, sear the cauliflower "steaks" in enough canola oil to coat the bottom of the pan. Once each side is golden brown, transfer to a baking sheet and roast until al dente.
• In a saucepan, combine the honey, sparkling wine and ginger and bring to a simmer. Add the kumquats and cook over low heat until jammy. Cool and reserve.
• Clean the watercress and then toss with the fennel fronds, sherry vinegar, fennel pollen and a generous drizzle of olive oil. Add salt and pepper to taste.
• Plate all elements and serve immediately.

SHRIMP MONTEREY

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium-high heat; saute shrimp and garlic just until shrimp turn pink, 3-5 minutes. Using a slotted spoon, transfer to a greased 11x7-in. baking dish. , Add wine to skillet; bring to a boil. Cook until liquid is reduced by half; pour over shrimp., Sprinkle with cheese and parsley. Bake, uncovered, until cheese is melted, 8-10 minutes. If desired, serve over linguine.

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.

GRILLED MARINATED SHRIMP

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.

MONTREAL SPICY GARLIC SHRIMP

Steps:

• Heat a large skillet over medium high heat.
• Add olive oil, garlic, red pepper flakes and shrimp.
• Season with grill seasoning and cook shrimp for 3 minutes or just until pink.
• Toss with lemon zest, juice and chopped parsley.