Martha Stewart Marinated Shrimp Food

TEQUILA-GRILLED SHRIMP

Steps:

• In a medium nonreactive bowl, stir together shrimp, tequila, lime juice, and orange juice; season with salt and pepper. Cover with plastic wrap and refrigerate 20 minutes.
• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Grill shrimp until opaque throughout, 4 to 6 minutes, flipping once. Transfer to a platter and top with jalapeno. Serve shrimp with lime wedges.

SPICY SHRIMP MARINARA

Steps:

• Season shrimp with salt. In a large skillet, heat 2 tablespoons oil over medium-high. In 2 batches, cook shrimp until golden brown, 2 to 3 minutes per batch. Transfer to a plate.
• Add remaining 2 tablespoons oil, garlic, and red-pepper flakes to pan and cook until fragrant, about 1 minute. Add marinara and bring to a simmer. Return shrimp to pan and simmer until cooked through, about 1 minute.

FRESH HERB-MARINATED SHRIMP

Steps:

• In a small bowl, combine garlic, herbs, and oil, and season with salt and pepper. Store, refrigerated, in an airtight container, for up to 1 day. Add shrimp, and marinate for 1 hour.
• Heat a grill or grill pan to medium heat. Remove shrimp from marinade, and grill for 1 to 2 minutes per side.

MARTHA STEWART STEAK MARINADE

Steps:

• Whisk together soy sauce, olive oil, garlic cloves, and lemon juice.
• Place steak in a nonreactive dish, and pour marinade over top.
• Cover, and refrigerate for at least 4 hours (or overnight).

PICKLED SHRIMP

Steps:

• Combine all ingredients in a large bowl and toss thoroughly. Pack everything into a large glass jar, cover, and refrigerate overnight to allow the flavors to come together. Serve with toothpicks.

MARTHA STEWART MARINATED SHRIMP

Steps:

• Add bay leaf to large pot of water and bring to rapid boil. Add shrimp & cook, stirring constantly, until just done (2-3 mins). Be sure not to overcook. Drain shrimp, immerse in very cold water to cook, drain again. Put in glass or steel bowl. Mix vinaigrette ingredients in a covered jar. Shake well and pour over shrimp. Coat well, cover, and refrigerate for 1 to 2 days, tossing every 12 hours. Wrap each piece of shrimp with 1 slice of prosciutto and pierce with toothpick to hold together.