Marinated Stuffed Shrimp Food

STUFFED SHRIMP

Steps:

• Preheat the oven to 400°F and have ready a rimmed baking sheet lined with either parchment paper or aluminum foil.
• Pat the shrimp dry with a paper towel. Then, working with one shrimp at a time, lay it back-side down (a.k.a. leg-side up). Use a paring knife to make a small incision down the shrimp, from the start of the tail, cutting toward the head of the shrimp. Continue doing this until the shrimp is butterflied and can lay flat. Do your best not to cut all the way through the body of the shrimp.
• Transfer the shrimp to a large bowl, drizzle with oil, sprinkle evenly with the salt and pepper, and very gently toss to coat. Transfer to the baking sheet and set aside.
• In a medium-sized mixing bowl, combine the crab, parmesan cheese, plain breadcrumbs, mayonnaise, green onions, beaten egg, pimiento peppers, chopped parsley, Old Bay seasoning, lemon zest, and juice. Gently, fold the mixture together until well combined.
• Add tablespoon-sized spoonfuls of the crab mixture on top of each shrimp, and bring up the tail, tucking it gently into the stuffing.
• Bake for about 16-20 minutes, or until the shrimp are completely opaque and pink in color. Allow to cool slightly, serve and enjoy!

SIMPLE MARINATED SHRIMP

Steps:

• In a 3-qt. glass serving bowl, combine shrimp, onion, lemons and olives. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over shrimp mixture and stir gently to coat. , Cover and refrigerate for 24 hours, stirring occasionally. Discard bay leaf before serving.

STUFFED SHRIMP WITH GARLIC CREAM SAUCE

Steps:

• To prepare the garlic cream sauce: Heat 3 tablespoons of oil with the butter in a medium skillet over medium heat. Add the onion, shallots, garlic, and cook, stirring frequently, until the onions are tender and translucent, about 7 minutes. Add the anchovy paste and cook until fragrant. Add the half-and-half and simmer over medium-low heat.
• In a small bowl, combine the cornstarch with an equal amount of water and mix well. Whisk 1 1/2 tablespoons of the cornstarch mixture into the sauce. Whisk the sauce as it returns to a simmer. Simmer for 1 to 2 minutes then check the consistency. Repeat the process if the sauce is too thin. Season the sauce with salt and pepper and keep warm over very low heat.
• To prepare the artichoke, shrimp, and stuffing: Put the artichoke in a medium saucepan, add about 2 inches of water and a little salt. Cover the pot and steam the artichoke over medium heat until a leaf pulls off easily, about 40 minutes. Allow the artichoke to cool then pull away the leaves and scrape the fibrous 'hair' from the heart. Slice the artichoke heart and reserve.
• Preheat the oven to 400 degrees F.
• Heat 2 tablespoons oil in a medium skillet over medium heat. Add the onion, garlic, and shallots. Cook, stirring frequently, until the onions are tender and translucent, about 7 minutes. Remove the pan from the heat and add the bread crumbs, half the parsley and season with salt and pepper. Moisten the stuffing with enough chicken stock so that it holds together. Set the stuffing aside.
• Butterfly the shrimp. Remove the veins then lay the shrimp flat, cut-side up. Spoon stuffing into each shrimp. Place the artichokes in the bottom of a greased baking dish. Re-form the shrimp and place them in a snug single layer over the artichokes. Drizzle the shrimp with the melted butter and a little olive oil and bake until they are firm and opaque, about 10 minutes.
• Arrange the shrimp and artichoke on appetizer plates then drizzle with garlic cream. Garnish with the remaining parsley and serve.

MARINATED STUFFED SHRIMP

Steps:

• Peel the shrimp, leaving the tail intact.
• Devein the shrimp and butterfly with a sharp knife.
• Heat 2 T oil in a skillet over medium high heat.
• Add the shrimp, garlic, salt and pepper to the hot oil and saute for 3 min or until the shrimp turns pink.
• Remove from heat and cool.
• While the shrimp cools, wrap a prosciutto strip around each cheese cube.
• After the shrimp has cooled, insert a prosciutto/cheese cube in each shrimp and secure each with a toothpick.
• Cover and chill 10 minutes.
• Whisk together 1/2 c oil, vinegar, rosemary and red pepper.
• Add the shrimp to the marinade.
• Toss so the shrimp are covered with the marinade.
• Cover and chill 10 minutes.
• Remove shrimp from marinade and serve.
• Discard the marinade.

BACON-WRAPPED SHRIMP

Steps:

• Position a rack 3 to 4 inches from the heat source and preheat the broiler. Whisk the lemon juice, garlic, paprika, thyme, olive oil and 1/2 teaspoon salt in a shallow baking dish. Add the shrimp and toss to coat; marinate in the refrigerator, 20 minutes.
• Turn the shrimp in the marinade to coat well. One at a time, remove each shrimp and wrap with a piece of bacon; secure with a toothpick if desired. Place seam-side down on a baking sheet. Spoon any remaining marinade over the shrimp. Broil, turning the shrimp once, until the bacon is slightly crisp and the shrimp are cooked through, about 5 minutes.

MARINATED TOMATOES STUFFED WITH ROCK SHRIMP

Steps:

• Bring a pot of salted water to a boil. Using a sharp knife, make a small x on the.
• bottom of each whole tomato. Place the tomatoes in the boiling water and.
• cook for 1 minute. Remove and place in ice bath to shock cold and cool.
• completely.
• Remove from the ice bath and peel skin off each tomato. Quarter.
• each tomato 3/4 way to the bottom. Remove the seeds. Place tomatoes in large.
• glass pan. Season with salt and pepper.
• In another bowl whisk together the oil, mustard and honey. Season with salt and pepper. Pour the marinade over each tomato. Cover and refrigerate for 6 hours.
• Remove from fridge and pour off marinade into a bowl.
• In sauce pan add the crab boil and lemons. Bring the mixture to a boil. Add the shrimp, cover and remove from heat. Allow the shrimp to sit in the water for 8 minutes or until the shrimp turn pink and their tails curl completely.
• Remove from the water and cool. Add the shrimp, corn, diced tomatoes, onions, olives, chervil and garlic to the bowl of marinade. Mix well. Add salt and pepper to taste.
• Place the tomato in the center of a plate. Spoon the shrimp salad in center of each tomato. Garnish with sprigs of fresh chervil.

SAVANNAH SEAFOOD STUFFING

Steps:

• Melt the margarine in a large skillet over medium heat. Add the bell pepper, onion, celery crabmeat and shrimp; cook and stir for about 5 minutes. Set aside. In a large bowl, stir together the stuffing, bread crumbs and 1 tablespoon of sugar. Mix in the vegetables and seafood from the skillet. Stir in the cream of mushroom soup and as much of the chicken broth as you like. Spoon into a 9x13 inch baking dish.
• Bake for 30 minutes in the preheated oven, or until lightly toasted on top.

MARINATED SHRIMP

Steps:

• In a bowl, combine the shrimp, oil, garlic, rosemary, oregano and bay leaves. Cover and refrigerate for 2-4 hours. , Pour shrimp and marinade into a large deep skillet. Add wine or broth, salt and pepper. Cover and cook over medium-low heat for 10-15 minutes or until shrimp turn pink, stirring occasionally. Discard bay leaves. Transfer with a slotted spoon to a serving dish.

MARINATED STUFFED SHELLS WITH SCALLOPS OR SHRIMP

Steps:

• Cook pasta according to directions.
• In medium bowl combine the tomato sauce and vinegar. When the pasta is finished cooking remove from the water with tongs or a spoon and put the bowl. Also, add the hot water. Let marinate at room temp for 20 minutes.
• In the same pot steam the shrimp or scallops for 3-5minutes. Drain and cool in the fridge until pasta is done marinating.
• In a small bowl stir the cheeses, bread crumbs and salt and pepper. Fold in the shrimp or scallops.
• Stuff the marinated shells with the mixture and place in an 8x8 baking dish.( This can be a little messy, but I hold the shells in one hand and spoon the filling in with the other to keep one hand clean at all times).
• Top with the tomato marinade and as much mozzarella as you prefer.
• Bake at 350 F for about 20 minutes or until cheese is nice and melted.

BAKED STUFFED SHRIMP

Steps:

• In a medium bowl, mix crushed crackers, bread crumbs and garlic powder. In a small bowl, blend butter and Worcestershire sauce. Mix blended butter, pepper and Parmesan cheese into the cracker mixture. Stir in white wine, using only enough to hold together the mixture.
• Preheat oven to 400 degrees F (200 degrees C).
• Butterfly the shrimp using a sharp knife, and arrange back side up in a large baking dish. Stuff shrimp with heaping tablespoons of the cracker mixture.
• Bake 20 minutes in the preheated oven, until cracker mixture is lightly browned, shrimp are opaque, and the tails have curled.