Best Seafood Essentials Multiuse Shrimp Marinadesauce Recipes

SHRIMP MARINADE

Shrimp Marinade image

Layer this amazing marinade onto your shrimp for a perfectly rich, savory flavor with a pop of lemon your taste buds will LOVE! The drool-worthy flavor combinations and ease of preparation make this Shrimp Marinade a recipe to come back to over and over again.

Provided by Alyssa Rivers

Time 1h5m

Number Of Ingredients 8

Ingredients

1/2 cup olive oil
1/4 cup red wine vinegar
3 garlic cloves, minced
1 Tablespoon Italian seasoning
1 Tablespoon lemon juice
2 Tablespoons soy sauce
1 teaspoon dijon mustard
1 Tablespoon Worcestershire sauce

Steps:

In a medium sized bowl combine olive oil, red wine vinegar, garlic, Italian seasoning, lemon juice, soy sauce, Dijon Mustard and Worcestershire sauce. Add the shrimp and let marinate for at least one hour or overnight.

Nutrition Facts : Calories 65 kcal, Carbohydrate 1 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 140 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving

SHRIMP MARINADE

Shrimp Marinade image

This is awesome for grilled shrimp! I had several marinade recipes for shrimp but didn't have all of the ingredients for one recipe so I combined them consisting of what I had. I was really surprised at the results! I get wonderful compliments for this recipe. Should marinate 1-2 lbs. of shrimp--adjust to taste.

Provided by ellem8675309

Categories Beginner Cook

Time 2h25m

Yield 4-5 serving(s)

Number Of Ingredients 7

Ingredients

1 -2 lb raw shrimp, peeled and deveined
4 tablespoons soy sauce
2 lemons, juice of
6 garlic cloves, minced
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
1/2 teaspoon salt

Steps:

Place shrimp on wooden skewers.
Combine all ingredients in large zippered plastic bag.
Marinate at least 2 hours (refrigerated).
Grill for a couple minutes on each side until shrimp is no longer grey and is pink.
Serve with garlic butter dipping sauce.

Nutrition Facts : Calories 163.9, Fat 8, SaturatedFat 1.1, Cholesterol 143.2, Sodium 1940.8, Carbohydrate 5.3, Fiber 0.4, Sugar 1, Protein 17.8

SEAFOOD ESSENTIALS: SHRIMP IN GARLIC/BUTTER SAUCE

Seafood Essentials: Shrimp in Garlic/Butter Sauce image

I love cooking with shrimp... They are easy to work with, and can be cooked in so many yummy ways. My absolute favorite way to present these shrimp is to put the skillet on a heatproof trivet, serve them with some freshly baked baguettes, and eat the shrimp while dipping the baguette into that insanely yummy sauce. When I put these on one of the sideboards in the main dining room, they are always the first thing that disappears. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Seafood

Number Of Ingredients 13

Ingredients

PLAN/PURCHASE
6 tablespoon(s) sweet butter, unsalted
18 - 20 - shrimp (21 - 25 count), peeled & deveined
4 clove(s) garlic, minced
1 teaspoon(s) worcestershire sauce
1/4 cup(s) chicken stock, not broth
1 medium lemon, the juice, and the zest
- white pepper, freshly ground, to taste
- salt, kosher variety, to taste
ADDITIONAL ITEMS
- dill, freshly chopped
- long-grained white rice
- fresh french baguettes

Steps:

PREP/PREPARE
Chef's Note: Shrimp are typically sold by count per pound. For example, shrimp designated as 21/25 means that it takes 21 to 25 shrimp to make a pound. Some of the more common measurements are listed below. As the numbers get bigger, the shrimp get smaller. Count per pound 16/20 21/25 26/30 31/36 36/40 41/50
Gather your Ingredients (mise en place).
Add 2 tablespoons of butter to a sauté pan, over medium-high heat.
Chef's Note: While the butter is melting, toss the shrimp with a bit of salt & pepper.
When the foaming subsides, add the shrimp to the pan.
Chef's Tip: The shrimp should be peeled and deveined; however, leave the tails intact... that will give your guests something to grab on to.
Toss and cook in the pan until the shrimp begin to turn pink, about 3 - 4 minutes.
Remove the shrimp and reserve.
Add the garlic to the pan and stir until fragrant, about 60 seconds.
Add the lemon juice, zest, Worcestershire sauce, and chicken stock to the pan.
Chef's Note: The Worcestershire is an addition I've been making to this recipe for a couple of years now. If you want something a bit more "traditional" then leave it out.
Chef's Note: If you're feeling decadent, you can sub the chicken stock with white wine.
Bring to a boil, stir, and reduce by half, about 3 - 5 minutes.
Add the remaining butter, one tablespoon at a time.
Stir until the butter has completely melted into the sauce.
Return the shrimp to the pan, and combine with the sauce.
PLATE/PRESENT
Garnish with some chopped dill, and serve straight from the pan with some bagettes, or serve over some nice steamed rice with a side of broccoli.
Keep the faith, and keep cooking.