Marinated Shrimp With Lemon And Olives Recipes

SIMPLE MARINATED SHRIMP

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.

MARINATED SHRIMP AND OLIVES

Steps:

• Combine shrimp and olives; set aside., In a small saucepan, heat oil over medium heat. In a small bowl, combine curry, ginger, salt and pepper; whisk into hot oil. Cook and stir 1 minute. Remove from heat; stir in lemon juice and parsley. Immediately drizzle over shrimp mixture; toss gently to coat. , Refrigerate, covered, up to 6 hours, stirring occasionally. Serve with toothpicks.

LEMON GINGER SHRIMP

Steps:

• In a blender or food processor, process the olive oil, sesame oil, lemon juice, onion, garlic, ginger, cilantro, paprika, salt, and pepper until smooth. Reserve a small amount for basting. Pour the remaining mixture into a dish, add shrimp, and stir to coat. Cover, and refrigerate for 2 hours.
• Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
• Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste with reserved sauce while cooking.

LEMON-GARLIC MARINATED SHRIMP

Steps:

• Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute. Add lemon juice, parsley, salt and pepper. Toss with shrimp in a large bowl. Chill until ready to serve.

MARINATED SHRIMP WITH LEMON AND OLIVES

Steps:

• Bring a large pot of water to a boil. Cook shrimp for 2 minutes.
• Drain well; peel and devein.
• Place shrimp in a large bowl with remaining ingredients.
• Cover bowl and chill 1 hour or up to overnight.
• Place in serving dish; garnish with lemon slices.

MARINATED SHRIMP

Steps:

• Combine shrimp and onion in a large bowl. Add capers and caper brine.
• Place olive oil, vinegar, sugar, Worcestershire sauce, lemon zest, lemon juice, salt, and pepper in a medium bowl. Whisk until sugar is dissolved. Pour over shrimp. Cover and refrigerate 24 hours, stirring occasionally.
• Cut tomatoes in half; add to shrimp, and toss to combine. Cover and refrigerate 12 hours.

GRILLED SHRIMP MARINADE

Steps:

• In a medium bowl, mix the olive oil, soy sauce, rice vinegar, honey, Worcestershire sauce, Dijon mustard, grated garlic, kosher salt, and fresh ground black pepper. Stir until the garlic is fully incorporated.
• Place shrimp in the bowl and toss to combine. Place it in the refrigerator and marinade for 1 hour*.
• Cook the shrimp: Thread the shrimp on wooden skewers in alternating directions. Broil for 2 minutes per side until opaque (you may need to cut a shrimp to assess whether it is cooked through). Or, use one of the following methods to cook the shrimp: Grilled Shrimp, Grilled Shrimp Skewers, Baked Shrimp, or Sauteed Shrimp.
• If desired, place the remaining marinade in a small saucepan, bring it to a simmer, and a simmer for 2 to 3 minutes. When the shrimp are cooked, brush or drizzle them with remaining marinade.

MARINATED SHRIMP AND OLIVES

Steps:

• Combine shrimp and olives; set aside.
• In a small saucepan, heat oil over medium heat. In a small bowl, combine curry, ginger, salt and pepper; whisk into hot oil. Cook and stir 1 minute. Remove from heat; stir in lemon juice and parsley. Immediately drizzle over shrimp mixture; toss gently to coat.
• Refrigerate, covered, at least 2 and up to 6 hours, stirring occasionally. Serve with toothpicks.

SHRIMP MARINADE

Steps:

• In a medium sized bowl combine olive oil, red wine vinegar, garlic, Italian seasoning, lemon juice, soy sauce, Dijon Mustard and Worcestershire sauce. Add the shrimp and let marinate for at least one hour or overnight.

LEMON-GARLIC MARINATED SHRIMP (ICE COLD AND REFRESHING)

Steps:

• Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute. Add lemon juice, parsley, salt and pepper. Toss with shrimp in a large bowl. Chill until ready to serve.