Lindas Marinated Shrimp Recipes

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.

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.

Steps:

• In a 3-qt. glass serving bowl, combine shrimp, onion, lemons and olives. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over shrimp mixture and stir gently to coat. , Cover and refrigerate for 24 hours, stirring occasionally. Discard bay leaf before serving.

Steps:

• Mix ginger and sugar in medium mixing bowl. Slowly whisk in soy sauce, sherry, and oil, then in garlic. Add shrimp and turn to coat all over marinade. Cover and marinate in refrigerator for at least 1 hour, or overnight. Heat large heavy non-stick skillet over moderately high heat for 1 minute. Add shrimp and marinade to skillet all at once and stir-fry just until shrimp are pink- 3 to 4 minutes. Serve shrimp hot, topped with a little of the marinade.;

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.

Steps:

• In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
• Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
• Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

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.

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.