Cilantro Marinated Shrimp Food

CILANTRO LIME SHRIMP

Steps:

• Mix first 9 ingredients; toss with shrimp. Let stand 15 minutes., Thread shrimp and lime slices onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side.

CILANTRO-MARINATED SHRIMP WITH FRUIT

Steps:

• In large nonmetal bowl, mix vinegar, oil, honey, lemon juice and salt. Stir in chopped cilantro. Add shrimp; toss to coat. Cover; refrigerate at least 1 hour to marinate.
• To serve, remove shrimp from marinade; reserve marinade. Arrange shrimp on large platter. Add avocado, mango and strawberries to marinade; toss to coat. Surround shrimp with avocado, mango and strawberries. Drizzle some of the reserved marinade over top; discard remaining marinade. Garnish with cilantro sprigs. Serve with decorative toothpicks or cocktail forks.

GRILLED SPICY LIME SHRIMP WITH CREAMY AVOCADO CILANTRO SAUCE

Steps:

• In a small bowl whisk together lime juice, olive oil, garlic, chili powder, cumin, paprika, salt, pepper, red pepper flakes. Pour into a resealable bag and add shrimp. Toss to coat and marinate for 30 minutes.
• Preheat the grill to medium heat. Put the shrimp on skewers and place on the grill. Grill on each side for about two minutes or until no longer pink.

LEMON AND CILANTRO SHRIMP

Steps:

• In a bowl, toss shrimp with lemon zest and cilantro to coat.
• Heat the oil in a skillet over medium heat. Sprinkle oil with salt, then stir in the shrimp, lemon zest, and cilantro. Cook, stirring, 5 minutes, or until shrimp are opaque. Transfer to a serving bowl, drizzle with remaining oil, lemon zest, and olive oil from the skillet. Squeeze lemon juice over shrimp, season with pepper, and serve immediately.

GARLIC BUTTER SHRIMP WITH CILANTRO AND LIME

Steps:

• Pat the shrimp dry then season with 1/4 teaspoon of salt and fresh ground black pepper.
• Use a microplane to zest the lime and set aside. Cut the zested lime in half ready for the sauce later in the recipe.
• Add one tablespoon of the butter to a wide skillet. Save the remaining two tablespoons for later.
• Place the skillet with butter over medium heat then add the garlic and coriander. Stir the garlic around the pan until the butter melts and is bubbling; about 1 minute.
• Add the shrimp, nestling them into the pan so that they are in one layer. A few shrimp stacked on top of each other is okay. Cook until the shrimp start to turn pink, about 1 minute.
• Stir in the scallions and lime zest. Continue to cook, stirring, until the shrimp are firm and opaque throughout; another 1 to 2 minutes. Slide the skillet off of the heat.
• With the skillet off of the heat, add the cilantro, juice from the lime and the remaining two tablespoons of butter. Stir the butter around the pan so that it melts into the lime juice making the creamy butter sauce.
• Taste then season as needed with salt and pepper. Serve with extra lime wedges on the side.

CILANTRO LIME SHRIMP

Steps:

• Add marinade ingredients to a large bowl and whisk to combine. Add shrimp and marinate at room temperature for 15-30 minutes or in the refrigerator for up to 60 minutes (no more!). Note, this is a wet rub marinade and will be thick without extra liquid.
• Melt one tablespoon butter in one tablespoon olive oil in a large skillet over medium-low heat. Increase heat to medium-high. Once very hot and sizzling, add half the shrimp in a single layer and cook approximately 2-3 minutes per side, or just until opaque and cooked through. Transfer shrimp to a plate and repeat with remaining shrimp.
• To the now empty skillet, melt 3 tablespoons butter over medium heat. Once melted, add the garlic and cook until fragrant, about 1 minute. Remove from heat and add the cilantro and lime juice and stir to combine. Add shrimp back to the skillet and stir to evenly coat. Taste and season with salt, pepper, cayenne and/or lime juice to taste.

CILANTRO LIME MARINADE (CHICKEN OR STEAK)

Steps:

• Combine all ingredients in a medium bowl; stir to combine.
• Pour over chicken or steak and allow to marinade for 30 minutes.
• Remove from marinade and cook chicken or steak as desired.
• Discard the marinade.

GARLIC CILANTRO SHRIMP

Steps:

• In a small bowl, whisk together 3 tablespoons olive oil, garlic, lime juice, chili powder, salt, and cilantro and pour over shrimp. Mix until all the shrimp are coated. Cover and refrigerate for 10 minutes, or up to 8 hours.
• In a skillet over medium-high heat, warm remaining tablespoon olive oil. Add onions and cook until fragrant, 2 to 3 minutes. Add coated shrimp and cook on one side until pink, about 45 seconds, then flip over. Cook until shrimp is cooked through, about 1 minute more.
• Serve immediately with extra cilantro, if desired.

GRILLED SHRIMP WITH LIME-CILANTRO MARINADE

Steps:

• In a blender or food processor place the cilantro leaves and stems, scallions, chilies, garlic, lime juice, cumin, and turmeric.
• Puree, adding a little water if necessary to achieve the desired consistency.
• Peel the shrimp, leaving the tail intact.
• Devein them, place them in a bowl, and toss with the cilantro puree.
• Marinate for 8-12 hours.
• Prepare a moderately hot charcoal fire.
• When ready to cook, scoop up the shrimp so that more of the marinade remains on one side of each one.
• Place the shrimp marinade-side up pon the grill.
• Cook until almost done, about 2 minutes.
• Turn shrimp over and cook quickly on marinade side, about 1 minute.
• Remove shrimp from grill.
• Divide shrimp among serving plates.
• Pass garnishes at table.
• Each guest should sprinkle the shrimp with coarse salt, pepper, chili powder, a squeeze of lime juice, and a few cilantro leaves.

QUICK AND EASY CILANTRO LIME MARINADE

Steps:

• Combine all the ingredients in a food processor for less than one minute or until the texture is nice and chunky. Be sure the garlic is fully processed. If you don't have a food processor you can make the marinade by dicing the cilantro, jalapenos and garlic very lightly and then mix the ingredients in a bowl with a fork.
• For a less spicy version, remove the inside of the jalapeno and wash it under cold water and be sure not to get any of it in your eyes. Store the marinade in the fridge for up to one week.

MARINATED SHRIMP

Steps:

• Using a medium sauce pot, place the shrimp in 1 inch (or more) cover the shrimp.
• Bring to a boil.
• Cover and immediately remove from heat. Set aside 1 minute.
• Drain and rinse the shrimp under cold water to stop the cooking and put into a bowl.
• Cut the jalapeños in half lengthwise, devein and deseed. Place in a bowl with the shrimp.
• Toss with 1/2 cup of water, lime juice, cilantro, and salt to taste.
• Cover and refrigerate up to 1 day ahead.
• On day serving, drain the shrimp. Toss with Old Bay if using. Add different sized crackers and a tooth pick. Put dipping sauce beside the shrimp. Sprinkle chives on top.

CILANTRO MARINATED SHRIMP

Steps:

• Heat broiler. If using an electric oven, place rack on top level and heat to broil/high.
• Puree lime juice, oil, cilantro and peppers in a blender until smooth. Toss shrimp in this mixture and marinate for 30 minutes.
• Place shrimp in single layer in 12 1/2-by-14 1/2-by-2-inch roasting pan.
• Broil 1 1/2 minutes. Turn each shrimp and broil another 1 1/2 minutes. Repeat with remaining shrimp.
• Sprinkle with salt. Using a toothpick, stick a cilantro leaf on top of each shrimp. Serve on a platter with wedges of lime. Serve hot, chilled or at room temperature.

CILANTRO-LIME VINAIGRETTE OR MARINADE

Steps:

• Whisk together all ingredients.
• Serve atop greens, avocado, tomato and shrimp for a fabulous salad or use as a marinade with chicken, flank steak, fish or shrimp.

TEQUILA-JALAPENO MARINATED SHRIMP

Steps:

• Soak 12 wooden skewers in water for 15 minutes.
• Insert 2 skewers onto shrimp to keep them from slipping.
• Arrange kabobs onto a shallow baking dish.
• Combine cilantro, chiles, onion and 1 tbsp garlic into your food processor, finely chop.
• Gradually add all remaining marinade ingredients, processing until bright green paste forms.
• Pour mixture over shrimp.
• Cover, refrigerate 60 minutes, turning kabobs several times to marinate.
• Melt butter in small saucepan over medium heat.
• Add 1 tbsp.
• garlic and 2 tbsp.
• cilantro, cook 2 minutes or until garlic softens.
• Heat grill.
• Discard marinade and place kabobs on gas grill over medium heat or charcoal grill 6 inches from coals.
• Cook 3-4 minutes or until shrimp turn pink.
• Baste with garlic butter mixture.
• Serve with lime wedges.

GRILLED CILANTRO LIME SHRIMP

Steps:

• Mix cilantro, lime zest, lime juice, olive oil, minced garlic, salt, and pepper.
• Toss the shrimp with the marinade and let marinate for 15 minutes.
• Heat your grill or grill pan to medium heat. If using a grill, skewer the shrimp on metal or soaked wooden skewers.
• Grill the shrimp, 2-3 minutes per side, until the shrimp is bright pink.

GARLIC CILANTRO LIME SHRIMP MARINADE

Steps:

• Whisk together olive oil, lime juice, cilantro, garlic, salt, soy sauce, and crushed red pepper flakes. Pour mixture into a large resealable bag.
• Add shrimp to the bag, press the excess air out, and seal. Chill for 15 minutes.
• GRILL shrimp on skewers or on a grill pan over medium heat, 3-4 minutes on each side until pink and cooked through. Or BAKE shrimp in a single layer on a greased sheet pan at 400 degrees for 10-12 minutes until pink and cooked through.
• Garnish with extra lime juice and cilantro if desired and serve.

HONEY LIME MARINATED SHRIMP

Steps:

• Place the cleaned shrimp in a large non reactive bowl. In a separate bowl mix shallots, lime juice, cilantro, honey, red chili and peanut oil until evenly combined.
• Pour liquid mixture over shrimp and cover with plastic wrap. Place bowl in the refrigerator to marinate for 30 minutes to 1 hour maximum.
• Remove bowl from refrigerator and discard plastic wrap. Season the shrimp with salt and pepper.
• Place a large skillet over high heat. Add vegetable oil and allow to heat for 30 seconds. The oil should be hot but not smoking.
• Add the shrimp & the marinade to the pan. Cook shrimp for approximately 1 minute per side or until shrimp are bright pink. Flip and continue to cook until cooked through.
• Remove shrimp from hot pan and place on a serving platter. Garnish with cilantro sprigs if desired and serve hot.
• Wine Pairing
• Description: Unoaked means that the wine has been fermented and/or aged in stainless steel tanks, allowing the pure fruit flavours of the grapes to come through. This unoaked Chardonnay has crisp fruit flavours of peach, apple, and pear. It is medium in body and has refreshing, tangy acidity.
• Pairing: This dish has many flavours sweet honey, tangy lime, and a bit of spice from chili. The wine matches perfectly because it has enough body to stand up to all of these flavours and the texture of the shrimp. The fruity flavours complement the sweet honey and cool the heat of the chili, and the acidity balances the citrusy lime flavour.
• Wine Suggestion: Try an Unoaked Chardonnay from Australia or Canada

CILANTRO-LIME MARINADE

Steps:

• Toss all the ingredients into a mini food processor and pulse until combined.
• Marinate meat for 1/2 hour.
• Grill.
• Eat.
• Say: Yumm.