Citrus Marinated Shrimp With Grilled Onion And Orange Salad Recipes

CITRUS MARINATED SHRIMP

Citrus Marinated Shrimp image

My Mom served this as a starter to dinner last week. I don't know where it was originally published but it's accredited to Peter Dorsey of Warwick, Rhode Island The preparation time does not include the 24 hour marinating time. My Mom didn't marinate the shrimp for the full 24 hours and the dish was still delicious.

Provided by Dreamer in Ontario

Categories < 15 Mins

Time 12m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

3 lemon slices, thin slices
2 bay leaves
1/2 cup water
1 pinch salt
1 pinch pepper
1 lb shrimp, unshelled (about 32)
1/4 cup ketchup
1 garlic clove, minced
1/2 cup vegetable oil
1/3 cup fresh lemon juice
2 teaspoons sugar
1/2 teaspoon celery seed
1/2 teaspoon mustard seeds
1/4 teaspoon Tabasco sauce
1 orange, thinly sliced
1 white onion, thinly sliced
salt and pepper, to taste
lettuce leaf, for lining the plates

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.

CITRUS-MARINATED SHRIMP WITH LOUIS SAUCE

Citrus-Marinated Shrimp With Louis Sauce image

Wonderful appetizer for a warm summer night! Serve garnished with citrus slices on a bed of lettuce leaves. Cook time is chilling time. From Southern Living, Cajun Recipes.

Provided by Chef PotPie

Categories < 60 Mins

Time 1h

Yield 10 serving(s)

Number Of Ingredients 25

Ingredients

2 lemons, halved
2 limes, halved
1/2 orange, halved
1 tablespoon crushed red pepper flakes
4 lbs unpeeled large raw shrimp
2 cups fresh orange juice
2 cups grapefruit juice
2 cups pineapple juice
1/2 cup fresh lemon juice
1/2 cup fresh lime juice
1 lemon, sliced
1 orange, sliced
1 lime, sliced
1 grapefruit, sliced
1 teaspoon dry crushed red pepper
lettuce leaf
1 (12 ounce) jar chili sauce
2 cups mayonnaise
2 tablespoons grated grated onions
2 tablespoons grated lemon rind
3 tablespoons lemon juice
1 tablespoon prepared horseradish
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon ground red pepper
1/2 teaspoon hot 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.

Nutrition Facts : Calories 270.9, Fat 2.4, SaturatedFat 0.3, Cholesterol 228.8, Sodium 1506, Carbohydrate 35.6, Fiber 4.2, Sugar 20.9, Protein 27.2

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