Upside Down Marinated Shrimp Bowl Recipes

Steps:

• To a large pot over medium-high heat, add all ingredients except noodles and shrimp. Bring to boil; reduce to simmer for 6 minutes. Add noodles and return to simmer for 2 minutes. Add shrimp and return to simmer until shrimp are heated through, about 1 to 2 minutes.
• Using tongs, divide noodles into serving bowls, add shrimp and ladle in stock.

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:

• In a large skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 3-4 minutes. Remove and keep warm. , In the same skillet, heat remaining 1 tablespoon oil. Add cauliflower rice, broccoli slaw, red pepper, onion, adobo, pepper, pepper flakes and salt. Cook, covered, over medium heat until vegetables are crisp-tender, 8-10 minutes. Add pineapple, mango, cilantro and shrimp; heat through. Serve with additional cilantro if desired.

Steps:

• If using pre-cooked shrimp, skip to step 6. (You will not need the salt).
• In a large kettle bring 5 quarts water and 1 teaspoon salt to boiling.
• Add the shrimp, bring to a boil, reduce heat.
• Simmer, uncovered, for 1 to 3 minutes or until shrimp turn pink, stirring occasionally.
• Drain shrimp, rinse under cold running water, drain again.
• To arrange shrimp, use a glass bowl that is 7 to 8 inches in diameter and about 4 inches deep.
• Arrange the shrimp, pointing the tails to the middle, in a circle to make 1 flat layer. (Only the round backs of shrimp should be visible from the outside of the bowl.).
• Repeat layers until bowl is filled, pressing down every couple of layers with bottom of a plate that will fit into bowl.
• When bowl is full, press down with plate one more time.
• For marinade, in a screw-top jar combine the olive oil, wine vinegar, lemon peel, lemon juice, tomato paste, honey, garlic, ginger, salt, and ground red pepper.
• Cover and shake well.
• Pour marinade over shrimp in bowl.
• Cover and chill overnight in the refrigerator, occasionally placing a larger flat plate tightly over the bowl and inverting to redistribute marinade.
• Before serving, hold the plate off-center and invert bowl slightly to drain off marinade.
• Repeat inverting and draining until all marinade is drained.
• Discard marinade.
• Place serving platter over bowl; carefully invert bowl to unmold.
• If desired, arrange greens, herbs, lime wedges, cucumber, red onion, and tomatoes around shrimp.
• MAKE-AHEAD TIP: Up to 1 day before, prepare and marinate shrimp bowl. Just before serving, drain marinade and invert shrimp onto serving plate.

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.