Lemon Fried Shrimp With Marjoram Recipes

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EMERIL'S MARJORAM, THYME, ROSEMARY & LEMON GRILLED SHRIMP



Emeril's Marjoram, Thyme, Rosemary & Lemon Grilled Shrimp image

I found this recipe on the back of a bag of Emeril's Louisana Shrimp.I haven't tried it yet but rest assured I WILL try it as soon as I can! I just love Emeril and this sounds SOOOO delicious! I guessed at the servings since the recipe didn't specify. Of course if you REALLY LOVE shrimp, it could be one or two servings! ;)

Provided by Mickey D

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb large shrimp (16-25 per pound)
1/2 cup olive oil
1/4 cup fresh squeezed lemon juice
1 tablespoon minced garlic
1 teaspoon chopped fresh marjoram
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon fresh cracked white pepper

Steps:

  • Use a pair of kitchen shears or scissors to cut the backs of the shrimp and remove the vein. Set aside.
  • Combine the remaining ingredients in a medium-sized bowl. Stir well to combine. Add the shrimp to the bowl and toss to evenly coat. Place in the refrigerator and let marinate for at least 20 minutes and up to 1 hour.
  • Set a grill or grill pan over medium-high heat and spray with cooking spray. Once the grill is hot, remove the shrimp from the marinade and place on the grill. Cook for 4 to 5 minutes per side and serve sprinkled with kosher salt and wedges of lemon.

LEMON FRIED SHRIMP WITH MARJORAM



Lemon Fried Shrimp With Marjoram image

The shrimp picks up such a delicious flavor from soaking in the marinade and being cooked in its own shell. These can also be done over a grill instead of frying. My family had fun peeling and eating these until they all were gone...... The calorie and fat content are not as high as the nutritional facts show because you discard most of the marinade, which contains most of the calories and fat.

Provided by David04

Categories     Lemon

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs shrimp, jumbo whole and deveined
1 cup extra virgin olive oil
1/2 cup lemon juice
2 tablespoons marjoram
2 teaspoons lemon zest
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon parsley, freshly chopped
1 lemon, cut into wedges

Steps:

  • Place whole shrimp in a large shallow dish.
  • Whisk olive oil, lemon juice, marjoram, lemon zest salt and pepper in a medium bowl.
  • Pour the marinade over the shrimp.
  • Cover the shrimp and refrigerate up to 2 hours. Turn the shrimp to the other side half way through the marinade.
  • Remove the shrimp from the marinade and place in a large frying pan over medium heat.
  • Cook for 2-3 minutes per side.
  • Remove from the pan once the shrimp turn orange in color.
  • Season the shrimp with the salt and chopped parsley.
  • Garnish with lemon wedges.

Nutrition Facts : Calories 505.5, Fat 38.7, SaturatedFat 5.3, Cholesterol 318.6, Sodium 2207.1, Carbohydrate 4.4, Fiber 0.5, Sugar 0.6, Protein 34.6

GRILLED SHRIMP WITH LEMON VINAIGRETTE



Grilled Shrimp with Lemon Vinaigrette image

I keep my marinades heart-healthy by choosing monounsaturated oils such as olive oil, and use lower-calorie spice- or citrus-based marinades, sauces and rubs to add flavor. -Amber Massey, Fort Worth, Texas

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 9

1/4 cup lemon juice
3 tablespoons coarsely chopped fresh parsley
1 tablespoon finely grated lemon zest
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/4 pounds uncooked large shrimp, peeled and deveined

Steps:

  • In a large bowl, whisk the first eight ingredients; add shrimp., Cover and refrigerate for 30 minutes., Drain and discard marinade. Thread shrimp onto metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill shrimp, covered, over medium heat for 5-8 minutes or until shrimp turn pink, turning once.,

Nutrition Facts : Calories 140 calories, Fat 4g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 346mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

PAN-FRIED SHRIMP WITH LEMON AND OUZO



Pan-Fried Shrimp With Lemon and Ouzo image

Serve with a light-bodied, southern Mediterranean white with a hint of lemon, like the 2002 Domaine Mercouri Folol Mercouri Korakohori Ilias from Greece. Originally from "Food & Wine" 9/04

Provided by Karen in MA

Categories     Greek

Time 2h6m

Yield 6 serving(s)

Number Of Ingredients 6

1/2 cup ouzo
1/4 cup fresh lemon juice
1/2 teaspoon cayenne pepper
1 1/2 lbs large shrimp, shelled
3 tablespoons extra virgin olive oil
salt

Steps:

  • In a large, shallow dish, combine ouzo, lemon juice and cayenne.
  • Add the shrimp and toss to coat thoroughly.
  • Cover and refrigerate for at least 1 1/2 hours or for up to 2 hours.
  • Dry the shrimp.
  • In a large skillet, heat 1 1/2 tablespoons of the oil until shimmering.
  • Add half of the shrimp and cook over high heat, stirring, until golden and just cooked (2 minutes).
  • Season with salt and transfer to a platter.
  • Repeat with the remaining oil and shrimp.
  • Serve hot or warm.

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