Paula Deens Shrimp Marinade Recipes

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.

Steps:

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

Steps:

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

Steps:

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

Steps:

• Heat oven to 400°F.
• Stir together the butter, Worcestershire sauce, lemon juice, black pepper, hot sauce, garlic and salt.
• Pour half of mixture into a large baking dish or pan.
• Layer half the shrimp over the sauce and top shrimp with half the lemon slices.
• Form another layer with remaining shrimp and lemon slices and pour remaining sauce over the top.
• Bake uncovered for about 20 minutes, stirring mixture twice, until shrimp are pink.
• Pour off sauce into individual serving dishes. Serve with shrimp and plenty of bread for sopping up the spicy butter sauce.

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.

Steps:

• In a large bowl, combine coconut and bread crumbs and season with salt and pepper.
• Place flour, eggs, and bread crumb mixture into 3 separate bowls.
• Dredge the shrimp in flour and shake off excess.
• Next, dip the shrimp thoroughly in the egg and rub against the side of the bowl to lightly remove excess.
• Finally, coat the shrimp thoroughly with the bread crumb mixture.
• Lay out the shrimp so they do not touch on a parchment-lined baking sheet or platter until ready to fry.
• In a large Dutch oven, heat several inches of oil to 350 degrees F.
• Fry the shrimp in batches until golden brown and cooked through, about 3 to 4 minutes per batch. Be careful not to overcrowd shrimp in the oil while frying.
• Drain on paper towels.
• For the Dipping Sauce:
• Heat the marmalade in a small saucepan over low heat and thin with rum as desired.