Aunt Saras Shrimp Marinade Recipes

SHRIMP MARINADERS

Steps:

• In a large stainless steel or glass mixing bowl, combine the oil, vinegar, hot sauce, celery seed and salt. Mix thoroughly. Place the chopped onions and shrimp into the oil mixture. Toss to coat evenly. DO NOT use an aluminum mixing bowl! The high acid content in the vinegar could cause a reaction with the aluminum and poison the food.
• Place the mixture in the refrigerator and chill over night.

SHRIMP MARINADE

Steps:

• Place the olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt and pepper in a bowl. Whisk to combine.
• Reserve 1 tablespoon of the marinade for later use. Add the garlic and chili flakes to the bowl.
• Add the shrimp and marinade to a resealable freezer bag and seal. Shake to coat the shrimp with the marinade.
• Marinate in the refrigerator for at least 1 hour, or up to 8 hours.
• At this point you can broil, grill or saute the shrimp for 2-3 minutes per side or until pink and opaque.
• Drizzle the reserved marinade over the cooked shrimp, then serve.

SHRIMP MARINADE

Steps:

• Combine all ingredients.
• Mix well.
• Pour over boiled shrimp.
• Refrigerate for 10 hours before serving.

MOMMA'S SHRIMP AND TADA SALAD

Steps:

• Add the shrimp to boiling, salted water and cook 2 to 3 minutes (cook too long and they'll get chewy, then mushy). Boil the diced potatoes separately or in the shrimp water until tender but still firm, 10 to 15 minutes.
• Meanwhile, boil the eggs until hard, about 10 to 15 minutes. Allow all to cool while you dice the peppers and celery.
• Dice the eggs and combine all of the remaining ingredients, adding the mayonnaise last, so you can control the texture of the salad. Chill and serve over a bed of lettuce or other fresh greens.

AUNT SARA'S SHRIMP MARINADE

Steps:

• Mix all together. Marinate at least 3-4 hours.

QUICK-MARINATED SHRIMP KEBABS

Steps:

• In a medium bowl, whisk together the oil, garlic, oregano, lemon juice, and zest and season with salt and pepper.
• Alternately thread the shrimp, squash, onion, and zucchini onto the skewers, using 4 shrimp per skewer.
• Put the kebabs in a shallow baking dish and pour the marinade over the top. Marinate the kebabs at room temperature, turning occasionally, for 10 minutes.
• Preheat an indoor grill pan or an outdoor grill. Grill the kebabs, turning and basting with the marinade occasionally, until lightly charred and just-cooked through, about 4 minutes.

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.

AUNT KAREN'S SHRIMP SALAD

Steps:

• In a large saucepan / Dutch oven, bring 6 cups water to a boil. Add shrimp; cook, uncovered, until shrimp turn pink, 3-5 minutes. Drain. Transfer to a large bowl. Add vinegar, lemon juice, 1 tablespoon mayonnaise and garlic salt; toss to coat. Refrigerate, covered, at least 4 hours or overnight., To serve, stir in remaining 1/3 cup mayonnaise, celery, eggs and red pepper. Serve in lettuce leaves. If desired, top with green onions.

HONEY-MUSTARD SHRIMP MARINADE

Steps:

• Blend all ingredients.
• Marinate 16-24 large, raw, deveined, THAWED shrimp for 1-2 hours in refrigerator prior to grilling.
• NOTE: You can reserve a portion of the marinade to brush on while grilling if you wish.

SARA'S SHERRY SHRIMP

Steps:

• p.
• s on herbs- fresh is best- but dried isn't bad!
• Melt butter in skillet over medium heat.
• Add garlic, shrimp, lemon juice and pepper.
• Cook stirring until shirmp turns pink (about 5 minutes.) Add sherry, parsley and chives.
• Bring just to a boil.
• Serve immediately over cooked rice.
• Garnish with lemon and parsley.

SIZZLING CITRUS SHRIMP MARINADE

Steps:

• Mix marinade ingredients in a bowl. Add cleaned seafood* and chill. Grill seafood following your favorite method.

AUNT MAYME'S HOT SHRIMP DIP

Steps:

• Melt cream cheese in the top of a double boiler. Stir in shrimp, mayonnaise, sherry, mustard, onion, and seasoned salt until combined.

SARA'S SHRIMP AND GRIT CAKES

Steps:

• Bring 6 cups water to a boil in a medium saucepan. Butter a 13-by-18-inch baking pan. Slowly sprinkle grits into boiling water, stirring constantly with a whisk. Reduce heat to medium, and stir constantly until the mixture is thick, 5 to 7 minutes. Remove the pan from heat, and stir in cheese, cumin, cayenne, salt, pepper, and scallions.
• Pour the mixture into prepared baking pan, and smooth out to a 1/2-inch-thick layer. Using a 2 1/2-inch-round cookie cutter, lightly mark out 24 circles in the grits. Press a shrimp half into each circle. Cover with plastic wrap, press down lightly to smooth, and refrigerate until set, 1 to 2 hours.
• Combine flour and cornmeal in a small bowl. Using a cookie cutter, cut the grits along the marked lines into rounds, keeping the shrimp centered in each circle. In a large skillet, heat 1 teaspoon butter and enough oil to cover the bottom over medium-high heat. Dredge the cakes in the flour mixture, and saute, 8 at a time, until golden brown, 1 to 2 minutes on each side. Wipe out the skillet, and repeat, adding more butter and oil, until all cakes are cooked. Transfer to a baking sheet lined with paper towels. Top with a scant teaspoon of Seven Pepper Jelly and scallion greens; serve warm.

AUNT ALMA'S CAULIFLOWER SHRIMP AHOY

Steps:

• Place the cauliflower in a large saucepan with just enough water to cover. Bring to a boil, and cook until fork tender, about 5 minutes. Drain, and coarsely chop or break up with a fork.
• Preheat the oven to 350 degrees F (175 degrees C). Coat a large casserole dish with cooking spray.
• Melt butter in a saucepan over medium heat. Cook onion in the butter until tender, but not browned. Stir in the Cheddar cheese soup, milk, shrimp, mushrooms and parsley. Season with cayenne pepper, black pepper, and Creole seasoning. Heat for a minute on low to blend the flavors.
• Place the cauliflower into the prepared baking dish. Pour the contents of the saucepan over the cauliflower, and stir slightly to blend.
• Bake for 20 minutes in the preheated oven, until bubbly. Sprinkle with paprika just before serving.