Marinated Stuffed Shrimp 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 STUFFED SHRIMP

Steps:

• PEEL shrimp and devein. To help shrimp curve during cooking, make a deep slit down the back of each shrimp using a small pairing knife, cutting to but not through inside curve of shrimp.
• SAUTE shrimp and next 3 ingredients in 2 tablespoons hot oil in a skillet 3 minutes or until shrimp turn pink; cool.
• CUT cheese into 1-inch cubes. Cut prosciutto into thin strips. Wrap ham strips around cheese cubes; insert cubes into shrimp, securing with wooden picks. Cover and chill 10 minutes.
• WHISK together 1/2 cup oil and next 3 ingredients in a large bowl; add shrimp, and toss. Cover and chill 10 minutes. Remove shrimp from marinade, discarding marinade.

HOMEMADE MARINATED SHRIMP

Steps:

• In a large kettle, combine water, 1 onion, garlic, bay leaf and 1 teaspoon salt; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add shrimp; simmer for 5-7 minutes or until shrimp turn pink. Drain immediately; rinse in cold water. Place in a large glass or plastic bowl with remaining onions. In a small bowl, combine ketchup, vinegar, oil, chives, Worcestershire sauce, pepper, curry powder and remaining salt. Pour over shrimp. Cover and chill for 6 hours or overnight. Drain before serving.

MARINATED TOMATOES STUFFED WITH ROCK SHRIMP

Steps:

• Bring a pot of salted water to a boil. Using a sharp knife, make a small x on the.
• bottom of each whole tomato. Place the tomatoes in the boiling water and.
• cook for 1 minute. Remove and place in ice bath to shock cold and cool.
• completely.
• Remove from the ice bath and peel skin off each tomato. Quarter.
• each tomato 3/4 way to the bottom. Remove the seeds. Place tomatoes in large.
• glass pan. Season with salt and pepper.
• In another bowl whisk together the oil, mustard and honey. Season with salt and pepper. Pour the marinade over each tomato. Cover and refrigerate for 6 hours.
• Remove from fridge and pour off marinade into a bowl.
• In sauce pan add the crab boil and lemons. Bring the mixture to a boil. Add the shrimp, cover and remove from heat. Allow the shrimp to sit in the water for 8 minutes or until the shrimp turn pink and their tails curl completely.
• Remove from the water and cool. Add the shrimp, corn, diced tomatoes, onions, olives, chervil and garlic to the bowl of marinade. Mix well. Add salt and pepper to taste.
• Place the tomato in the center of a plate. Spoon the shrimp salad in center of each tomato. Garnish with sprigs of fresh chervil.

MARINATED STUFFED SHRIMP

Steps:

• Peel the shrimp, leaving the tail intact.
• Devein the shrimp and butterfly with a sharp knife.
• Heat 2 T oil in a skillet over medium high heat.
• Add the shrimp, garlic, salt and pepper to the hot oil and saute for 3 min or until the shrimp turns pink.
• Remove from heat and cool.
• While the shrimp cools, wrap a prosciutto strip around each cheese cube.
• After the shrimp has cooled, insert a prosciutto/cheese cube in each shrimp and secure each with a toothpick.
• Cover and chill 10 minutes.
• Whisk together 1/2 c oil, vinegar, rosemary and red pepper.
• Add the shrimp to the marinade.
• Toss so the shrimp are covered with the marinade.
• Cover and chill 10 minutes.
• Remove shrimp from marinade and serve.
• Discard the marinade.