Citrus Shrimp Delight Recipes

CITRUS GARLIC SHRIMP

Steps:

• Cook linguine according to package directions. Meanwhile, in a blender, combine the next eight ingredients; cover and process until blended. Pour into a large skillet; bring to boil. Reduce heat, stir in the shrimp; simmer, uncovered for 3-4 minutes or until shrimp turn pink. , Drain linguine; toss with shrimp mixture. Sprinkle with cheese and parsley if desired.

CITRUS SHRIMP

Steps:

• In a blender or food processor, combine the orange juice and zest, lime juice and zest, olive oil, garlic and salt. Be careful with the salt - the shrimp really suck it up! Cover, and puree until smooth.
• Place shrimp in a bowl, and pour the citrus marinade over them. Let them marinate for 20 minutes at room temperature.
• Heat a non-stick skillet over medium-high heat. Fry the shrimp about 3 minutes per side, in batches if necessary, until opaque. Spoon a little of the marinade in with them for extra flavor while they cook if you like.

PAN-SEARED CITRUS SHRIMP RECIPE

Steps:

• In a medium bowl, whisk together the olive oil, orange juice, lemon juice, garlic, onion, 2 teaspoons of the parsley, and pinch of red pepper flakes. Pour the mixture into a large skillet set over medium heat. Bring to a simmer and cook until reduced by half, about 5 to 8 minutes.
• Add the shrimp, season with kosher salt and freshly ground black pepper, cover, and cook until they turn pink, about 5 minutes.
• Top with the remaining parsley and serve with orange and lemon slices on the side.

GRILLED SHRIMP WITH CITRUS DIPPING SAUCE

Steps:

• Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of shrimp with salt and black pepper. Place shrimp on hot pan and cook 2 to 3 minutes per side, until bright pink and cooked through. Sprinkle shrimp with cilantro.
• Meanwhile, in a small saucepan, whisk together orange juice, lime juice, ginger, cornstarch, and garlic. Set pan over medium heat and bring to a simmer. Simmer 2 minutes, until mixture thickens. Season, to taste, with salt and black pepper. Transfer sauce to a serving bowl. Serve 2/3 of the shrimp with the rice and dipping sauce on the side. Reserve remaining shrimp for wraps, if desired.

CITRUS SHRIMP DELIGHT

Steps:

• 1. Preheat broiler on low. 2. To make the sauce mixture, put all the eight ingredients in a bowl and mix them together until they are well combined. 3. Add the shrimps to the sauce and mix well. 4. To thread shrimps, start with a wedge of lime, follow with four shrimps well coated in sauce mixture. Lastly, attach a clove of garlic. 5. Broil shrimps until light chars appear on them. Baste them once with remaining sauce mixture. When the shrimps start to sizzle, remove them from the broiler. 6. Squeeze the juice from the broiled limes over the shrimps. Enjoy and bon appetit!

PICKLED CITRUS SHRIMP

Steps:

• For the shrimp: Preheat the oven to 400 degrees F. Mix the seafood seasoning, salt and pepper together in a small bowl. Place the shrimp on a sheet tray and drizzle with the olive oil. Sprinkle with the seafood seasoning mixture. Put in the oven and bake for 8 minutes.
• For the marinade: Toast the seeds in a dry pan over low heat for a few minutes, until just toasted and giving off a nutty aroma. Let cool.
• Whisk the toasted seeds with the vinegar, lemon juice, olive oil and white pepper in a large glass bowl. Stir in the bay leaves, garlic, chiles, onions and lemons.
• When the shrimp come out of the oven, put them into the marinade to let cool. Wrap the bowl tightly with two layers of plastic wrap. Put the bowl in the refrigerator and marinate, turning the shrimp in the bowl occasionally to mix well, for at least 8 hours and for up to 24 hours before serving. Also put a large glass bowl in the fridge to chill, for serving the shrimp.
• To serve: Strain and reserve the liquid from the shrimp using a medium sieve or strainer so the seeds can pass through (but it's ok if some remain in the shrimp).
• Put the shrimp in the chilled glass bowl. Add some of the marinade back to the shrimp and toss. The shrimp should not be swimming in the marinade.

GARLIC LEMON SHRIMP

Steps:

• In a large skillet, heat oil over medium-high heat; saute shrimp 3 minutes. Add garlic, lemon juice, cumin and salt; cook and stir until shrimp turn pink. Stir in parsley. Serve with pasta.

CITRUS GARLIC SHRIMP

Steps:

• Cook linguine according to package directions.
• Meanwhile, in a blender, combine oil,juices, garlic, lemon peel, orange peel, salt, and pepper.
• Cover and blend till fully blended.
• Pour into a large skillet, cook under medium heat, and bring to a boil.
• Reduce heat, and stir in shrimp.
• Simmer, uncovered, for 4 minutes, or until shrimp turns pink.
• Turn off heat, and drain linguine, and mix with shrimp mixture.
• Sprinkle with parmesan cheese, and parsley.

SHRIMP DIP DELIGHT

Steps:

• Bring large pot of salted water to boil and add shrimp.
• Boil shrimp for approximately 5 minutes or until done (do not overcook).
• In large bowl blend cream cheese with onions, celery, lemon juice, parsley, salt, cayenne pepper and mayonnaise.
• Gently fold in shrimp.
• Cover and refrigerate for at least 8 hours or overnight.

HERBAL SHRIMP DELIGHT WITH BEER SAUCE

Steps:

• In a medium bowl, toss together basil, oregano, parsley, spinach, romaine lettuce, 3 tablespoons olive oil, and white wine.
• In a small bowl, blend the flour and water to a paste.
• Heat 1 tablespoon olive oil in a medium saucepan over medium high heat, and saute the onion, green onion, and garlic 5 minutes, until tender. Mix in the tomato. Reduce heat to low, and blend in the flour and water. Cook and stir until thickened. Mix in the beer and lime juice, season with salt and pepper, and simmer while cooking the shrimp.
• Heat remaining olive oil in a separate medium saucepan. Saute the shrimp about 3 minutes on each side, until opaque.
• Remove shrimp from heat, and finely chop while warm. Serve over the herb and greens mixture, and drizzle with beer sauce. Sprinkle with Parmesan and freshly ground black pepper.