SHRIMP MARINADE
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
Categories marinade
Time 1h5m
Number Of Ingredients 8
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
HONEY MUSTARD SHRIMP ON THE BAR-B
What a light and fresh grilled shrimp recipe. They are slightly sweet, with a touch of tang. This shrimp recipe is great on a hot day when you don't want to heat up the kitchen. The marinade is super easy to whip up and the shrimp take no time to cook on the grill. Serve with a fresh green salad and you have a quick and easy...
Provided by Darci Juris
Categories Seafood Appetizers
Time 1h25m
Number Of Ingredients 12
Steps:
- 1. Combine all ingredients, except the shrimp, in a blender and blend until emulsified.
- 2. Pour into a large Ziploc bag. Add shrimp, and let marinade in the refrigerator for 1-6 hours, no more. *Note: if using wood skewers, make sure to soak them in water for at least 30 minutes prior to skewering shrimp to prevent the wood from burning.
- 3. When ready to cook, skewer 5-6 shrimp per skewer. Discard marinade. Preheat grill over low heat.
- 4. Cook on the grill at a low heat for about 3-4 minutes per side. Remove, and enjoy!
LEMON PEPPER SHRIMP WITH MUSTARD
Steps:
- Melt butter in a large skillet over medium heat. Saute garlic in butter until tender, 1 to 2 minutes. Pour in the wine. Season with lemon pepper, mustard, and red pepper flakes. Stir in shrimp, and cook 5 minutes, or until shrimp is done. Sprinkle with chopped parsley.
Nutrition Facts : Calories 233.5 calories, Carbohydrate 2 g, Cholesterol 203 mg, Fat 13.7 g, Fiber 0.2 g, Protein 23.4 g, SaturatedFat 7.7 g, Sodium 352 mg, Sugar 0.2 g
SHRIMP WITH MUSTARD SAUCE
From St. Charles, Illinois, Donna Richardson sends this fast stovetop dinner for two. Seasoned with white wine, Dijon mustard and garlic, the shrimp make weeknight dinners seem special.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the wine or apple juice, mustard and pepper. Bring to a boil. Reduce heat to medium-low. Add shrimp; cook and stir until shrimp turn pink, about 5 minutes. Stir in tomato; heat through.
Nutrition Facts : Calories 193 calories, Fat 6g fat (1g saturated fat), Cholesterol 202mg cholesterol, Sodium 598mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
SHRIMP IN MUSTARD SAUCE
This tangy shrimp dish served over rice comes courtesy of Annette Osterlund of Boulder, Colorado.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 25m
Number Of Ingredients 11
Steps:
- In a large skillet, melt 1 tablespoon butter over medium-high. Add shrimp and garlic; cook, tossing, until shrimp starts to turn pink on the outside but is still translucent on the inside, about 2 minutes (shrimp will finish cooking in step 3). Transfer to a plate; set aside.
- Reduce heat to medium. In same skillet, melt remaining butter. Add shallot; cook until softened, 1 to 2 minutes. Add flour; cook 30 seconds, whisking constantly. Gradually add wine, broth, and mustard, whisking constantly. Simmer until it is as thick as heavy cream, about 5 minutes.
- Using a fine-mesh sieve, strain sauce; discard solids. Return sauce and shrimp to skillet. Bring to a simmer, and cook until shrimp are opaque throughout, about 2 minutes; season with salt and pepper. If desired, serve over rice and garnish with thyme leaves.
MUSTARD MARINATED SHRIMP
This is a recipe which makes for fabulous party food; you can make it ahead of time (in fact, you have to), and everyone loves it. Simply serve it in a pretty bowl with toothpicks, skewers, or forks for serving. This has become a new staple as the perfect hors douvre.
Provided by larchie
Categories Brunch
Time P1DT10m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Peel shrimp and set aside.
- Whisk together vinegars, peppers, mustard, and salt; whisk in oils. Stir in parsley, green onions, and garlic. Set aside.
- Bring 3 quarts of water, lemon, garlic, and shrimp boil to boil in large pot. Add shrimp to boiling water and cook uncovered til just pink, 2 to 3 minutes.
- Drain shrimp, and discard water remnants.
- Combine shrimp with marinade, cover, and refrigerate overnight or up to 2 days.
- Drain shrimp from marinade and serve.
BEST EVER SHRIMP MARINADE
This is the Best Ever Shrimp Marinade, perfect for the grill and equally delicious sautéed. You'll want to make this lemony garlic shrimp over and over!
Provided by Taylor Stinson
Categories Main Course
Time 30m
Number Of Ingredients 19
Steps:
- Mix all ingredients for marinade together then marinate shrimp in a medium-sized bowl for 15 minutes.
- GRILLING METHOD: Preheat BBQ to 425 F. Add shrimp to skewers, then place on a baking sheet. Drizzle some extra marinade overtop then discard remaining marinade. Grill shrimp for 2 minutes per side until pink and fully cooked. Serve and enjoy!
- STOVETOP METHOD: Add 1 tbsp butter or olive oil to a large skillet over med-high heat (I recommend butter for better flavour). Add shrimp along with marinade to skillet, sauteeing for 3-4 minutes or until shrimp are pink and no longer translucent. Serve and enjoy!
- BROILER METHOD: Set oven to broil on high. Add shrimp to skewers, then place on a parchment-lined baking sheet. Drizzle some extra marinade overtop then discard remaining marinade. Broil shrimp for 1-2 minutes per side (watching closely) until pink and fully cooked. Serve and enjoy!
Nutrition Facts : Calories 150 kcal, Carbohydrate 1 g, Protein 23 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 286 mg, Sodium 1495 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
KEY WEST SHRIMP BOIL WITH KEY LIME MUSTARD SAUCE
Steps:
- Stir mayonnaise, lime juice, Dijon mustard, sugar, and hot pepper sauce together in a bowl until smooth; season with salt and pepper.
- Cover bowl with plastic wrap and refrigerate mustard sauce for at least 2 hours.
- Mix beer, lemon juice, seafood seasoning, hot pepper sauce, garlic, cayenne pepper, and black pepper together in a saucepan; bring to a boil and add shrimp. Cook shrimp just until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes; drain immediately.
Nutrition Facts : Calories 508.6 calories, Carbohydrate 10 g, Cholesterol 359.4 mg, Fat 31.1 g, Fiber 0.2 g, Protein 38.2 g, SaturatedFat 4.9 g, Sodium 1341.9 mg, Sugar 1.5 g
HONEY-MUSTARD SHRIMP MARINADE
Use this recipe to marinate raw, deveined shrimp that you intend to prepare on the grill. The recipe comes from Singleton Seafood.
Provided by Bone Man
Categories Savory
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Blend all ingredients.
- Marinate 16-24 large, raw, deveined, THAWED shrimp for 1-2 hours in refrigerator prior to grilling.
- NOTE: You can reserve a portion of the marinade to brush on while grilling if you wish.
Nutrition Facts : Calories 332.7, Fat 10.8, SaturatedFat 1.4, Cholesterol 172.8, Sodium 1373.4, Carbohydrate 34.7, Fiber 2.3, Sugar 29.5, Protein 26.9
AQUAVIT-MARINATED SHRIMP
Categories Herb Tomato Appetizer Mayonnaise Shrimp Spirit Summer Dill Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8. Can be doubled
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients in large bowl. Stir in 2 teaspoons Dijon mustard and 1/4 cup chopped dill. Set marinade aside.
- Place 1/4 cup chopped dill in medium saucepan. Add 4 cups water. Bring to boil. Stir in shrimp. Remove from heat. Let stand until shrimp are opaque in center, about 2 minutes. Drain shrimp; reserve 1/4 cup cooking liquid. Stir reserved cooking liquid into marinade. Add shrimp. Cover; chill 2 hours, tossing occasionally. Drain; reserve 3 tablespoons marinade.
- Mix mayonnaise, 2 tablespoons Dijon mustard and 3 tablespoons marinade in small bowl. Season with salt and pepper. (Shrimp and sauce can be made 6 hours ahead. Chill separately.)
- Arrange dill sprigs on platter. Arrange shrimp and tomatoes atop dill. Serve with sauce.
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