SHRIMP MARINADE RECIPE
This awesome shrimp marinade recipe makes the best seared or grilled shrimp, with a hugely flavorful combination of sweet and spicy. Get your grills ready!
Provided by Mike Hultquist
Categories Appetizer Main Course Seasonings
Number Of Ingredients 10
Steps:
- Whisk together the olive oil, honey, garlic, parsley, paprika, lime zest, red pepper flakes and salt and pepper in a small bowl. Reserve a few tablespoons now if you'd like to use some as a finishing sauce.
- Place the shrimp in a large zip-lock bag and pour the marinade over them. Seal the bag and refrigerate at least 15 to 20 minutes, or for 1 hour before cooking.
- When ready to cook, drain the marinade and discard it.
- Grill or saute the shrimp for 2-3 minutes per side, or until pink and cooked through. Transfer to a serving platter.
- Squeeze on a bit of fresh lime juice to finish.
Nutrition Facts : Calories 254 kcal, Carbohydrate 5 g, Protein 23 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 286 mg, Sodium 887 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
MEDITERRANEAN SHRIMP RECIPE WITH BELL PEPPERS
Easy shrimp recipe, coated in Mediterranean spices and skillet-cooked in a light white wine and olive oil sauce with shallots, bell peppers and tomatoes. Ready in 25 minutes or less!
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 17
Steps:
- Pat the shrimp dry and place it in a large bowl. Add the flour, smoked paprika, salt and pepper, coriander, cayenne, and sugar. Toss until the shrimp is well-coated.
- In a large cast iron skillet, melt the butter with the olive oil over medium heat. Add the shallots and garlic. Cook for 2-3 minutes, stirring regularly, until fragrant (be sure not to burn the garlic.) Add the bell peppers and cook another 4 minutes or so, tossing occasionally.
- Now add the shrimp. Cook for 1 to 2 minutes, then add the diced tomatoes, broth, white wine and lemon juice. Cook for a couple more minutes or until the shrimp turns bright orange.
- Finally, stir in the chopped fresh parsley and serve!
Nutrition Facts : Calories 284.4 kcal, Sodium 1258.1 mg, SaturatedFat 1.8 g, Carbohydrate 9.9 g, Fiber 1.8 g, Protein 30.6 g, Cholesterol 357.6 mg, ServingSize 1 serving
JAMAICAN PEPPER SHRIMP RECIPE
Stewed in a flavorful aromatic broth loaded with onion, garlic, allspice, thyme, and Scotch bonnet peppers, this Jamaican roadside snack can now be made right in your kitchen.
Provided by Jillian Atkinson
Categories Appetizers and Hors d'Oeuvres Snacks
Time 1h10m
Yield 4
Number Of Ingredients 14
Steps:
- Wearing latex gloves, prepare Scotch bonnet peppers; preparation will depend on your heat tolerance. For very spicy heat, stem and chop or slice peppers, keeping seeds and white pith; for medium heat, stem and seed peppers, then chop or slice; for mild heat, leave peppers whole, including stems.
- In a medium bowl, add shrimp with Scotch bonnets, bell pepper, onion, thyme, garlic, annatto oil (or neutral oil), salt, annatto powder, garlic powder, and onion powder. Stir to combine well. Cover with plastic and refrigerate at least 30 minutes and up to overnight.
- Using a gloved hand, scrape aromatic vegetables and herbs off shrimp and set shrimp aside in a clean bowl. Add water to vegetable marinade, then pour mixture into a stainless-steel skillet large enough to hold shrimp in a single layer.
- Bring to a simmer over medium heat, add allspice berries, then cover and cook at a simmer for 15 minutes.
- Add vinegar, turn heat to medium-low, and add shrimp to the skillet in a single layer. Cover and cook for 2 minutes.
- Turn off heat, uncover, and stir until shrimp are just cooked through and no longer translucent, about 2 minutes longer. Season with additional salt, if desired.
- Transfer shrimp to a serving plate and let cool slightly. Discard cooking liquid and vegetables. Serve shrimp warm or at room temperature, peeling them at the table.
Nutrition Facts : Calories 271 kcal, Carbohydrate 39 g, Cholesterol 143 mg, Fiber 11 g, Protein 20 g, SaturatedFat 1 g, Sodium 1235 mg, Sugar 19 g, Fat 6 g, ServingSize Serves 4 as an appetizer or snack, UnsaturatedFat 0 g
SLOW SHRIMP WITH MARINATED PEPPERS
This shrimp dish from Poole's Diner chef Ashley Christensen is all about taking your time, Southern-style. After a 15-minute brine that both seasons and tenderizes, the shrimp are cooked low and slow in butter so they remain remain plump and soft. Serve with crusty bread or rice pilaf for an easy weeknight dinner. (Allow 6-12 hours for peppers to marinate.)
Provided by Ashley Christensen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Marinated peppers: While shrimp are brining, prepare the pepper. Place pepper directly over a high gas flame; use tongs to rotate pepper until the entire surface is charred, about 10 minutes. (Alternatively, roast under the broiler, turning occasionally with tongs to char evenly.) Place charred pepper in a bowl and cover with plastic wrap; let rest to loosen skin, 15 minutes.
- Remove plastic wrap and place pepper on a work surface. Use a kitchen towel to gently rub off the charred skin. Tear pepper in half and discard the stem and seeds. Slice into ¼-inch strips, then cut strips into 1-inch segments. Set aside in a bowl.
- In a small saucepan over very low heat, add oil, thyme, bay leaf, garlic, and lemon peel. Heat until warm and aromatic, 5 minutes. Remove saucepan from heat and pour contents over peppers. Stir to make sure peppers are fully submerged, cover with plastic wrap, and marinate in the refrigerator, 6-12 hours. Makes 1½ cups. (Store in a lidded container in the refrigerator for 5-7 days.)
- Slow shrimp: Drain brined shrimp in a colander, then place on a towel and roll it up to dry the shrimp. Add shrimp, olive oil, and butter to a skillet. Turn heat to medium-low and start stirring, slowly rolling shrimp and butter around the pan. The shrimp should cook at around the same speed the butter melts. Cook until the shrimp are pink and the butter has completely melted into a thick, rich sauce, 6-7 minutes. Turn off heat and fold in two heaping tablespoons of drained peppers. Add lemon juice, stir to combine, and serve, garnished with additional peppers.
- In a bowl, add the water and salt; stir to dissolve salt. Add ice cubes, followed by the shrimp. Stir so shrimp are evenly distributed and allow to bring, 15 minutes.
SHRIMP WITH HOT RED PEPPERS: CAMAROES PIRI-PIRI
Piri-piri are incendiary little red peppers from Angola. The Porutguese can't get enough of them, so they keep bottles of Molho de Piri-piri (a sauce somewhat like Tabasco on the table alongside the salt and pepper, then sprinkle this liquid fire over virtually everything ? French fries, steamed greens, shellfish. Although I am not as much a fan of piri-piri sauce as the Portuguese, I must admit that Molho de Piri-piri, is the perfect dunk for shrimp prepared this way, a dish that has recently become a great specialty at a number of Lisbon's top restaurants. Note: Because piri-piri peppers are unobtainable here, I've substituted the more widely available long, slender, twisted cayenne pods. You can also use the scarlet New Mexico chiles, the tiny but explosive chile pequins, even the green jalapeno peppers. Just add them in stages, tasting as you go, so that the shrimp aren't so torrid they bring tears to your eyes.
Provided by Food Network
Categories appetizer
Time P1DT1h20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place the shrimp, garlic, cayenne, and olive oil in a 9 by 9 by 2-inch baking dish and toss well; cover and marinate at least 24 hours in the refrigerator. When ready to cook, preheat the broiler. Lay the shrimp on a well-oiled broiler pan and brush generously with the marinade, and broil 2 minutes longer. Serve sizzling hot with little bowls of the dipping sauce (1 for each person). To cool the fire, accompany with a crisp green salad, chunks of good Portuguese bread and well-chilled vinho verde.
- Variation: Camaroes Grelhados Piri-piri (Grilled Shrimp with Hot Red Peppers): Marinate the shrimp as directed. When ready to cook, build a hot charcoal fire and when the flames have died down, leaving white-hot coals, arrange the shrimp, not quite touching one another, on 4 to 6 well-oiled long metal skewers. Adjust the height of the grill so that it is about 6 inches above the coals, lay the skewers on the grill and cook about 6 minutes, turning often, and brushing with additional marinade. Serve with little bowls of Molho de Piri-piri.
- Stem the peppers and coarsely chop (include the seeds); place in a 1-pint shaker jar along with the salt, olive oil, and vinegar. Cover tight, shake well, then store at room temperature. The sauce will keep well for about a month. Shake the sauce every time you use it.
SHRIMP WITH ROASTED PEPPER-HORSERADISH DIP
To help keep cooks happy before dinner is served, offer this appetizer. Make the sauce up to three days in advance and refrigerate. To save time, you can use four bottled roasted bell peppers instead of roasting your own. Prepare the shrimp - or buy precooked - the day of the party.
Provided by Food Network
Categories appetizer
Yield 8 servings (serving size: 3 oz shrimp and 1/4 cup sauce)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag and seal. Let stand 15 minutes. Peel peppers. Place bell peppers, sour cream, and next 6 ingredients (sour cream through garlic) in a food processor; process until smooth, scraping sides of bowl occasionally. Place bell pepper mixture in a small bowl. Cover and chill. Bring 6 cups of water to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water; peel. Cover and chill shrimp. Serve shrimp with sauce.
SPICY CHIPOTLE GRILLED SHRIMP
Delicious spicy marinated shrimp. Easy on indoor or outdoor grill. I serve this with yellow rice and/or baked potatoes. I also put an extra shot of hot pepper sauce on the rice, love it spicy!
Provided by Sue Carey-Bradley
Categories Seafood Shellfish Shrimp
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 3.6 g, Cholesterol 230.4 mg, Fat 3.9 g, Fiber 1.6 g, Protein 25.2 g, SaturatedFat 0.7 g, Sodium 607.2 mg, Sugar 0.2 g
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