Italian Marinated Shrimp Recipes

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EASY ITALIAN MARINATED SHRIMP



Easy Italian Marinated Shrimp image

A lemony herb marinade transforms cooked shrimp into extraordinary seafood.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 2h15m

Yield 10

Number Of Ingredients 9

1/4 cup chopped fresh basil leaves
2 cloves garlic, finely chopped
1 tablespoon chopped fresh rosemary leaves
2 teaspoons grated fresh lemon peel
1/4 teaspoon salt
1/3 cup olive or vegetable oil
3 tablespoons red wine vinegar
1 lb cooked deveined peeled medium shrimp with tails (31 to 35 count)
Lettuce, if desired

Steps:

  • In medium bowl, mix all ingredients except lettuce. Cover; refrigerate at least 2 hours but no longer than 24 hours to marinate and blend flavors.
  • Just before serving, stir shrimp. Drain; serve on lettuce-lined serving plate. Store in refrigerator.

Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 90 mg, Fat 1/2, Fiber 0 g, Protein 10 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 0 g, TransFat 0 g

ITALIAN MARINATED SHRIMP



Italian Marinated Shrimp image

Italian Marinated Shrimp- fresh shrimp are marinated with Italian dressing, artichoke hearts, olives, tomatoes, roasted red pepper, and feta cheese. A great make-ahead party appetizer!

Provided by Christin Mahrlig

Categories     Appetizer

Number Of Ingredients 11

1 1/2 pounds large shrimp
1 packet dry Italian dressing mix
1/4 cup white balsamic vinegar
3 tablespoons olive oil
1 (14-ounce) can quartered artichoke hearts, drained
1 (6-ounce) can large black olives
1 cup cherry or grape tomatoes, (halved)
1/4 cup chopped roasted red pepper
1/4 cup chopped red onion
1 tablespoons chopped fresh parsley
1/3 cup crumbled feta cheese

Steps:

  • Cook shrimp in boiling water just until they turn pink. This will only take a few minutes. Drain and let cool. Once cool, peel them.
  • Add Italian dressing mix to a large bowl. Add vinegar and oil and whisk.
  • Add shrimp, artichokes, olives, cherry tomatoes, roasted red peppers, red onion, and parsley.
  • Sprinkle feta cheese on top. Cover and refrigerate at least 4 hours before serving. If possible, give everything a stir a few times while it is marinating.

Nutrition Facts : Calories 217 kcal, ServingSize 1 serving

ZESTY MARINATED SHRIMP



Zesty Marinated Shrimp image

These easy shrimp look impressive on a buffet table and taste even better! The zesty sauce has a wonderful spicy citrus flavor. I especially like this recipe because I can prepare it ahead of time. -Mary Jane Guest, Alamosa, Colorado

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield about 4-1/2 dozen.

Number Of Ingredients 9

12 lemon or lime slices
1/2 cup thinly sliced red onion
1 tablespoon minced fresh parsley
1/2 cup canola oil
1/2 cup lime juice
1/2 teaspoon salt
1/2 teaspoon dill weed
1/8 teaspoon hot pepper sauce
2 pounds peeled and deveined cooked shrimp (26-30 per pound)

Steps:

  • Place first eight ingredients in a large bowl; toss with shrimp. Refrigerate, covered, 4 hours, stirring occasionally. Drain before serving.

Nutrition Facts : Calories 28 calories, Fat 1g fat (0 saturated fat), Cholesterol 26mg cholesterol, Sodium 36mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

ITALIAN MARINADE



Italian Marinade image

Spiedies, grilled skewers of meat marinated in what amounts to Italian dressing, are a culinary mainstay of bars and roadhouses in and around Binghamton, N.Y. What follows is a recipe for the marinade used to prepare them for the fire. I have used fresh herbs, though dried ones are more traditional, and have upped the flavor slightly with the use of lemon zest. Once you've got the marinade made, simply cut the meat - chicken or beef, lamb or pork - into 1- or 2-inch cubes, and submerge it in the liquid for a couple of days (10 to 12 hours for chicken), covered, in the refrigerator. All that lemon and vinegar does some work on the meat, and the result, when grilled over charcoal for four or five minutes a side, is a fantastical taste of upstate New York, and a very simple and excellent dinner besides. (Here are instructions for cooking them.) Serve with torn mint and an additional drizzle of lemon juice and olive oil, on top of Italian bread or alongside rice.

Provided by Sam Sifton

Categories     sauces and gravies

Time 5m

Yield Enough for 2 to 3 pounds meat

Number Of Ingredients 13

1 cup extra-virgin olive oil
3/4 cup red wine vinegar
Zest of 1 lemon
1/4 cup freshly squeezed lemon juice (about 2 lemons)
4 cloves garlic, peeled, smashed and roughly chopped
1 bay leaf
1 tablespoon thyme leaves
1 tablespoon oregano leaves
1 tablespoon basil leaves, rolled and chopped into chiffonade
1 teaspoon granulated sugar
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1 teaspoon red pepper flakes, or to taste

Steps:

  • Whisk together all the ingredients in a large bowl. Add cubes of chicken, pork, lamb or beef to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 27 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 4 grams, Sodium 170 milligrams, Sugar 1 gram

ITALIAN MARINATED SEAFOOD SALAD



Italian Marinated Seafood Salad image

This is my own original recipe. Serve over ribbons of radicchio, romaine, spinach, or any favorite salad greens, mixed with paper thin slices of red onion, along with some crusty fresh Italian bread for dipping.

Provided by Domenica Ann

Categories     Salad     Seafood Salad Recipes

Time 32m

Yield 6

Number Of Ingredients 16

½ pound sea scallops
¼ pound medium shrimp
½ pound fresh mussels
¼ pound calamari rings
½ cup pitted kalamata olives
2 tablespoons lemon juice
⅓ cup olive oil
1 large clove garlic, minced
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
¼ teaspoon red pepper flakes
1 lemon, sliced
1 medium red onion, thinly sliced
6 cups mixed salad greens
freshly ground pepper to taste
salt

Steps:

  • Bring a large pot of water to boiling. Cook scallops, shrimp, mussels, and calamari in boiling water for 2 minutes. Drain. Peel the shrimp, and shell the scallops and mussels.
  • Place cooked seafood and olives in a large bowl, and toss with lemon juice, olive oil, garlic, parsley, chives, and red pepper flakes. Chill for 1 hour.
  • Divide salad greens onto 6 plates or salad bowls. Spoon seafood over greens. Garnish with slices of lemon and red onions. Season with salt and freshly ground black pepper.

Nutrition Facts : Calories 264.7 calories, Carbohydrate 10.3 g, Cholesterol 95.9 mg, Fat 16.9 g, Fiber 2.6 g, Protein 19.3 g, SaturatedFat 2.4 g, Sodium 405 mg, Sugar 1.3 g

SIMPLE MARINATED SHRIMP



Simple Marinated Shrimp image

My easy crowd-pleasing recipe is prepared a day ahead of time, cutting down on the need for party-day fuss. I always seem to get a lot of requests for the recipe whenever I make it for a special occasion. -Margaret DeLong, Lake Butler, Florida

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 12 servings.

Number Of Ingredients 14

2 pounds cooked medium shrimp, peeled and deveined
1 medium red onion, sliced and separated into rings
2 medium lemons, cut into slices
1 cup pitted ripe olives, drained
1/2 cup olive oil
1/3 cup minced fresh parsley
3 tablespoons lemon juice
3 tablespoons red wine vinegar
1 garlic clove, minced
1 bay leaf
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon pepper

Steps:

  • In a 3-qt. glass serving bowl, combine shrimp, onion, lemons and olives. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over shrimp mixture and stir gently to coat. , Cover and refrigerate for 24 hours, stirring occasionally. Discard bay leaf before serving.

Nutrition Facts : Calories 182 calories, Fat 12g fat (2g saturated fat), Cholesterol 115mg cholesterol, Sodium 393mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 16g protein. Diabetic Exchanges

MARINATED SHRIMP WITH ANGEL-HAIR PASTA



Marinated Shrimp With Angel-hair Pasta image

"Scampi Marinati con Capellini" from The Lighter Side of Italy - the clean, crisp marinade of white wine, lemon, and dijon make this a perfect summer dinner with a green salad and glass of white wine. :o) Marinade can be made a few days ahead and stored in fridge. Prep time includes marinating time.

Provided by winkki

Categories     European

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

12 ounces raw shrimp, large,peeled and deveined
1 cup dry white wine (drinking quality)
1 tablespoon lemon juice (fresh is best for this)
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon fresh minced garlic
2 tablespoons fresh parsley, chopped or 1 tablespoon dried parsley
2 teaspoons fresh oregano, chopped or 1 teaspoon dried oregano
8 ounces capellini (angel-hair pasta)

Steps:

  • In medium non-metallic bowl, combine shrimp with all remaining ingredients except pasta.
  • Marinate at room temp for 30 minutes.
  • Drain shrimp and reserve marinade.
  • Place reserved marinade in lg skillet and bring to boil over med-high heat; cook until reduced to 1/2 cup.
  • While marinade is reducing, bring 8 cups water to boil; prepare to do next two steps simultaneously (will want to wait until sauce is nearly reduced to put pasta into boiling water).
  • Cook pasta until tender-firm, approx 3-4 minute.
  • As soon as pasta is placed in boiling water, add shrimp back into simmering marinade, so that pasta and shrimp are cooking at same time.
  • Toss shrimp continuously in marinade until hot, firm, and opaque; do not overcook!
  • Drain pasta and place on warm platter; top with shrimp and marinade.
  • Serve at once.

ITALIAN GRILLED SHRIMP



Italian Grilled Shrimp image

My neighbors made this for a summer picnic and it was delicious. They used an Italian dressing made at a local restaurant. Experiment a little or try Newman's Own Balsamic Vinaigrette.

Provided by KeyWee

Categories     European

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs frozen raw shrimp (thawed and drained)
3/4 cup Italian dressing (a sweet or spicy brand that you like, but NOT fat-free)
3 small zucchini (sliced)
3 small summer squash (sliced)
1 red bell pepper (cubed)
cherry tomatoes (etc.) or mushroom (etc.)
1 tablespoon cajun seasoning

Steps:

  • Place all ingredients in a large zip-lock bag.
  • Seal and refrigerate for 4 to 6 hours.
  • Thread shrimp and veggies onto metal skewers, alternating as desired.
  • Grill over medium heat about 4 minutes, turn once and grill 4 minutes more.
  • Remove from skewers and serve hot.
  • This also works as a stir-fry: Marinate as above and then saute all ingredients over medium-high heat in a large skillet until shrimp are pink.

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