Paula Deens Shrimp Marinade Recipes

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MARINATED SHRIMP SALAD BY PAULA DEEN



Marinated Shrimp Salad by Paula Deen image

Tangy and delicious, and so crazy easy to make. If you are buying frozen shrimp, make sure you get them with shells on, boiling and peeling yourself. Makes all of the difference. From Paula Deen.

Provided by Barenakedchef

Categories     Easy

Time 8h15m

Yield 10-12 serving(s)

Number Of Ingredients 13

1 lb medium fresh cooked shrimp, peeled and deveined
1 (14 ounce) can hearts of palm, drained and cut into bite size pieces
1 (8 ounce) can bamboo shoots, drained
1 (8 ounce) can artichoke hearts, drained and quartered
1 (8 ounce) package sliced fresh mushrooms
1 pint cherry tomatoes, halved
1 1/2 cups vegetable oil
1 cup white vinegar
3/4 cup chopped fresh parsley
3 garlic cloves, minced
1 tablespoon salt
1 1/2 teaspoons dried thyme
1 teaspoon ground black pepper

Steps:

  • In a large bowl combine shrimp and next 5 ingredients; toss gently. In a screw-top jar, combine oil and remaining ingredients. Cover and shake vigorously.
  • Pour dressing mixture over shrimp mixture, tossing gently to coat. Cover and refrigerate 8 hours.

Nutrition Facts : Calories 392.1, Fat 34.1, SaturatedFat 4.4, Cholesterol 95.7, Sodium 1317.3, Carbohydrate 9.4, Fiber 4.3, Sugar 2.3, Protein 13.8

PAULA DEEN'S SHRIMP MARINADE



PAULA DEEN'S SHRIMP MARINADE image

Categories     Shellfish

Yield 2 lbs

Number Of Ingredients 8

3 cloves garlic
1/2 cup brown sugar
3 tablespoons Dijon mustard
1/4 cup apple cidar vinegar
6 tablespoons olive oil
juice of 1 lime
juice of 1/2 lemon
1.5 teaspoons salt

Steps:

  • Mix ingredients in a zip lock bag. Add shrimp and refridgerate for a few hours.

PINK SHRIMP DIP BY PAULA DEEN



Pink Shrimp Dip by Paula Deen image

Make and share this Pink Shrimp Dip by Paula Deen recipe from Food.com.

Provided by Punky Julster

Categories     < 60 Mins

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 6

1/2 cup mayonnaise
1/2 cup sour cream
2 (8 ounce) packages cream cheese, at room temperature
2 teaspoons prepared horseradish
1 dash Worcestershire sauce
1 lb shrimp, boiled, peeled, deveined, and coarsely chopped

Steps:

  • Combine all ingredients except shrimp and blend well.
  • Stir in shrimp.
  • Refrigerate, covered, until serving time.

PAULA DEEN'S LEMON SHRIMP COCKTAIL SAUCE



Paula Deen's Lemon Shrimp Cocktail Sauce image

I wanted something a little different than normal with my shrimp, and this hit the spot. Super quick to prepare and delicious with shrimp, crab claws, or raw oysters. Recipe courtesy of The Lady & Sons Savannah Country Cookbook (Paula H. Deen). Serving size is estimated.

Provided by AmyZoe

Categories     Sauces

Time 5m

Yield 1/2 cup, 6 serving(s)

Number Of Ingredients 5

6 tablespoons mayonnaise
1 tablespoon horseradish
1/2 teaspoon onion, grated
1 teaspoon prepared mustard
2 tablespoons lemon juice

Steps:

  • Combine all ingredients and chill before serving.
  • Serve with cold shrimp, crab claws, or raw oysters.

Nutrition Facts : Calories 60.5, Fat 5, SaturatedFat 0.7, Cholesterol 3.8, Sodium 121.8, Carbohydrate 4.3, Fiber 0.1, Sugar 1.3, Protein 0.2

PAULA DEEN'S FIERY CAJUN SHRIMP



Paula Deen's Fiery Cajun Shrimp image

Make and share this Paula Deen's Fiery Cajun Shrimp recipe from Food.com.

Provided by JKRunning

Categories     Cajun

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups melted butter
1/4 cup Worcestershire sauce
1/4 cup fresh lemon juice
2 tablespoons ground pepper
2 tablespoons hot sauce (recommended Texas Pete)
4 garlic cloves, minced
2 teaspoons salt
5 lbs unpeeled medium shrimp
2 lemons, thinly sliced
French bread, for dipping

Steps:

  • Preheat the oven to 400 degrees F.
  • Stir together the butter, Worcestershire sauce, lemon juice, pepper, hot sauce, garlic, and salt. Pour half this mixture into a large heatproof dish.
  • Layer half the shrimp and half the lemon slices in the dish; then form a second layer with the remaining shrimp and lemon slices, and pour remaining sauce into the dish.
  • Bake, uncovered, for 20 minutes, or until the shrimp are pink, stirring twice. Pour off the sauce into individual serving dishes. Serve the shrimp with plenty of French bread for dipping in the spicy butter sauce.

Nutrition Facts : Calories 727.6, Fat 51.1, SaturatedFat 30.1, Cholesterol 554, Sodium 1508.1, Carbohydrate 9.3, Fiber 1.7, Sugar 1.1, Protein 58.8

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