Slow Shrimp With Marinated Peppers Recipes

SHRIMP MARINADE RECIPE

Steps:

• Whisk together the olive oil, honey, garlic, parsley, paprika, lime zest, red pepper flakes and salt and pepper in a small bowl. Reserve a few tablespoons now if you'd like to use some as a finishing sauce.
• Place the shrimp in a large zip-lock bag and pour the marinade over them. Seal the bag and refrigerate at least 15 to 20 minutes, or for 1 hour before cooking.
• When ready to cook, drain the marinade and discard it.
• Grill or saute the shrimp for 2-3 minutes per side, or until pink and cooked through. Transfer to a serving platter.
• Squeeze on a bit of fresh lime juice to finish.

SPICY SHRIMP WITH HOT CHILI PEPPERS

Steps:

• In a bowl, combine all marinade ingredients; stir in the shrimp until evenly coated; marinate for 20-25 minutes.
• Meanwhile, blend together all sauce ingredients.
• Slice the chili peppers in half lengthwise, and scrape out the seeds with the tip of a knife, then cut the peppers into 1/4-inch pieces (I use rubber gloves for this, watch your eyes, these are HOT!).
• In a large wok or large heavy skillet, over high heat, add in half of the marinated shrimp; stir-fry for 2 minutes, or until the shrimp turns pink; remove.
• Heat 1 Tbsp oil in the same wok/frypan, and stir-fry remaining shrimp in the same manner; remove.
• Wipe out the pan with a paper towel.
• Heat the remaining oil in the same pan.
• Add the chili peppers and garlic; stir-fry 10 seconds, or until peppers start to turn brown.
• Add in the green onions and bell pepper; stir-fry 1 minute.
• Add in the sauce mixture; cook, stirring until sauce boils and thickens.
• Stir in the shrimp and sesame oil.
• Serve immediately.

LIZ'S PICKLED SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Add shrimp, and cook for about 5 minutes, until pink. Drain and set aside.
• Place the onion and green pepper in a large bowl. Add vegetable oil, ketchup, cider vinegar, sugar, mustard, and capers. Season with garlic powder, Worcestershire sauce, salt, pepper and hot sauce, and mix until well blended. Place shrimp into the bowl with the sauce, cover, and refrigerate until thoroughly chilled. Serve cold.