Citrus Prawn Marinade Food

CITRUS SHRIMP

Steps:

• In a blender or food processor, combine the orange juice and zest, lime juice and zest, olive oil, garlic and salt. Be careful with the salt - the shrimp really suck it up! Cover, and puree until smooth.
• Place shrimp in a bowl, and pour the citrus marinade over them. Let them marinate for 20 minutes at room temperature.
• Heat a non-stick skillet over medium-high heat. Fry the shrimp about 3 minutes per side, in batches if necessary, until opaque. Spoon a little of the marinade in with them for extra flavor while they cook if you like.

CITRUS SHRIMP NACHOS

Steps:

• For the shrimp: Chop the shrimp into small pieces and add to a large bowl. Add the jicama, mango, pimentos, cilantro and scallions.
• For the citrus marinade: In a mason jar, combine the olive oil, orange juice, honey, hot sauce, salt, lime zest and juice and a pinch of pepper. Secure the lid and shake to combine. Pour over the shrimp mixture and toss to coat. Cover and refrigerate at least 1 hour.
• For serving: Top individual chips with a small scoop of the marinated shrimp mixture. Garnish with queso fresco and cilantro leaves.

CITRUS SHRIMP RICE BOWLS

Steps:

• Whisk orange juice, Sriracha, honey, soy sauce, 1/4 cup oil, and 1 Tbsp. lime juice in a medium bowl. Set aside half of dressing in a small bowl for serving. Add shrimp to remaining sauce and toss to coat; season lightly with salt. Let sit, tossing occasionally, 15 minutes.
• Meanwhile, using a paring knife, remove peel and white pith from oranges, being careful not to remove too much of the flesh; discard. Slice oranges into 1/2"-thick rounds, then cut into 1" pieces. Transfer to a medium bowl and add cucumbers, scallions, and remaining 1 tsp. lime juice; toss to combine. Season with salt.
• Heat remaining 2 Tbsp. oil in a large skillet over high. Working in batches if needed, cook shrimp until charred in spots and cooked through, about 3 minutes per side.
• Divide rice among bowls. Top with shrimp, citrus salad, and avocado and drizzle with reserved dressing.

"DRUNKEN SHRIMP STYLE" QUICK MARINADE

Steps:

• Soak skewers in water for 45 minutes. In a mixing bowl, combine vodka, citrus, ginger, garlic, sugar, and miso paste and whisk until mixed. Slowly whisk in oil until smooth. Pour marinade over unpeeled shrimp and scallops. Cover and let marinate in refrigerator for 45 to 60 minutes. Skewer shrimp and scallops (4 to a skewer is optimal) and place on grill over direct heat. Allow tails and legs of shrimp to slightly blacken before turning. Scallops should brown slightly before turning.

CITRUS-AND-CLOVE-MARINATED SHRIMP

Steps:

• In an 8-quart kettle bring water and wine to a boil with lemon, lime, cloves, peppercorns, salt, bay leaf, chilies, and onion and boil 5 minutes. Add shrimp and cook, stirring occasionally, until just cooked through, about 3 minutes. Drain shrimp in a colander and cool 5 minutes.
• Make marinade:
• In a bowl whisk together vinegar, lemon and lime juices, cloves, and salt and pepper to taste and whisk in oil in a stream until marinade is emulsified. Stir in garlic.
• In a large glass bowl combine warm shrimp and marinade and cool shrimp completely. Marinate shrimp, covered and chilled, stirring occasionally, 8 hours or overnight.
• Serve shrimp with lemon and lime wedges.

CITRUS-MARINATED SHRIMP WITH LOUIS SAUCE

Steps:

• Mix all sauce ingredients. Cover and chill.
• Combine lemon halves, next 3 ingredients, and salted water to cover in a Dutch oven. Bring to a boil; add shrimp, and cook 2 to 3 minutes or just until shrimp turn pink. Plunge shrimp into ice water to stop the cooking process; drain.
• Peel shrimp, leaving tails on. Devein, if desired.
• Combine orange juice and next 9 ingredients in a large shallow dish or heavy-duty zip-top plastic bag. Add shrimp, cover or seal, and chill 25 minutes. Drain off liquid. Serve shrimp over lettuce leaves with Louis Sauce. Garnish, if desired.

CITRUS MARINATED SHRIMP COCKTAIL

Steps:

• Combine juices, ketchup, vodka and hot pepper sauce in large bowl. Whisk in oil. Add shrimp, onion and cilantro and mix well. Cover and refrigerate at least 3 hours and up to 6 hours. Drain before serving.

SPICY CITRUS GRILLED SHRIMP

Steps:

• Place shrimp in large sealable plastic bag.
• In a mixing bowl, combine the marinade ingredients.
• Pour over shrimp and seal bag.
• Marinate for 15 minutes.
• Meanwhile preheat barbeque grill on high heat.
• Remove shrimp from bag and pat dry.
• Lightly oil the grill and place shrimp directly on grill.
• Cook for 1 1/2 to 2 minutes per side.

CITRUS MARINATED SHRIMP

Steps:

• Combine first 5 ingredients in a saucepan and bring to a boil.
• Add shrimp and boil them, covered, for 1 to 2 minutes, or until pink and just firm to the touch.
• Drain shrimp in colander, refresh them under cold water, and shell and devein them.
• In a bowl, combine ketchup, garlic, vegetable oil, lemon juice, sugar, celery seeds, mustard seeds, Tabasco, organe, onion and salt and pepper.
• Toss shrimp with marinade and chill mixture, covered, for 24 hours.
• Drain shrimp and arrange on lettuce leaves on serving plates.