Pepper Vanilla Marinated Shrimp Papantla Style Recipes

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MARINATED SHRIMP



Marinated Shrimp image

Make and share this Marinated Shrimp recipe from Food.com.

Provided by Derf2440

Categories     < 15 Mins

Time 10m

Yield 30-40 shrimp

Number Of Ingredients 11

1 green onion
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons prepared horseradish
2 tablespoons seafood sauce or 2 tablespoons ketchup
1 tablespoon finely chopped chives
1 teaspoon hot pepper sauce (tobasco)
1 clove garlic, smashed
1 teaspoon Dijon mustard
salt
2 lbs medium shrimp, cooked,peeled and deveined

Steps:

  • Combine all ingredients except shrimp in large bowl.
  • Add shrimp and toss to coat.
  • Cover and refrigerate 4 to 6 hours or overnight.
  • Transfer shrimp mixture to serving bowl and serve with toothpicks.

Nutrition Facts : Calories 30.6, Fat 1.2, SaturatedFat 0.2, Cholesterol 38.2, Sodium 180.9, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 4.2

RUMCHATA® MARINATED SHRIMP



RumChata® Marinated Shrimp image

Shrimp marinated with RumChata®, skewered, seasoned with Grill Mates® Montreal Chicken Seasoning, then cooked on the grill.

Provided by Joel Manthei

Categories     Seafood     Shellfish     Shrimp

Time 3h16m

Yield 4

Number Of Ingredients 5

1 pound raw jumbo shrimp, shelled and deveined
8 wooden skewers
¼ cup rum cream liqueur (such as RumChata®)
2 tablespoons chicken seasoning (such as McCormick® Grill Mates® Montreal Chicken®), or to taste
cooking spray

Steps:

  • Thread shrimp on wooden skewers. Place in a container and cover with rum cream liqueur. Let marinate in the refrigerator, 3 to 4 hours.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Pour out rum cream liqueur. Sprinkle chicken seasoning over shrimp. Spray with cooking spray.
  • Grill until shrimp turn pink, about 3 minutes per side.

Nutrition Facts : Calories 150.7 calories, Carbohydrate 8.2 g, Cholesterol 176.2 mg, Fat 2.5 g, Fiber 0.6 g, Protein 19.3 g, SaturatedFat 1.2 g, Sodium 511.8 mg, Sugar 3.8 g

SPICY LEMON-MARINATED SHRIMP



Spicy Lemon-Marinated Shrimp image

Categories     Citrus     Shellfish     Appetizer     Marinate     Cocktail Party     Wedding     Lemon     Shrimp     Spice     Engagement Party     Coriander     Boil     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 50

Number Of Ingredients 10

8 large lemons
1/4 cup coriander seeds
1 1/2 cups white-wine vinegar
1/2 cup olive oil
1/2 cup water
1/2 cup sugar
1/4 cup dried Aleppo or New Mexican chile flakes or 1 tablespoon dried hot red pepper flakes
8 tablespoons coarse salt
1/4 cup pickling spices
10 pounds large (U 16/20) shrimp, shelled and deveined

Steps:

  • Remove zest from lemons with a vegetable peeler and remove any white pith from zest strips with a sharp knife. Squeeze 1 1/2 cups lemon juice. Finely grind coriander seeds in an electric coffee/spice grinder. Whisk together zest, juice, coriander, vinegar, oil, water, sugar, chile flakes, and 6 tablespoons kosher salt in a large bowl until sugar and salt are dissolved.
  • Bring an 8-qt. pot of water to a boil with pickling spices and remaining 2 tablespoons salt and cook shrimp, 2 lb. at a time, 1 1/2 minutes, or until just cooked through. Return water to a boil between batches. Transfer cooked shrimp with a slotted spoon to a colander to drain and add warm shrimp to marinade, tossing to coat.
  • Cool shrimp slightly and divide among about 8 large sealable plastic bags with marinade. Stack bags in a large roasting pan, keeping shrimp in single layers. Marinate, chilled, turning bags occasionally, at least 8 hours.
  • Drain shrimp before serving.
  • To make 6 servings:
  • Follow the directions above using the following ingredient amounts:
  • 1 large lemon 1 1/2 teaspoons coriander seeds 3 tablespoons white-wine vinegar 1 tablespoon olive oil 1 tablespoon water 1 tablespoon sugar 1 1/2 teaspoons dried Aleppo or New Mexican chile flakes or 1 tablespoon dried hot red pepper flakes 1 tablespoon plus 2 1/2 teaspoons kosher salt 2 tablespoons pickling spices 1 pound large (U 16/20) shrimp, shelled and deveined

SLOW SHRIMP WITH MARINATED PEPPERS



Slow Shrimp with Marinated Peppers image

This shrimp dish from Poole's Diner chef Ashley Christensen is all about taking your time, Southern-style. After a 15-minute brine that both seasons and tenderizes, the shrimp are cooked low and slow in butter so they remain remain plump and soft. Serve with crusty bread or rice pilaf for an easy weeknight dinner. (Allow 6-12 hours for peppers to marinate.)

Provided by Ashley Christensen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 red bell pepper
1 cup olive oil
6 sprigs thyme
1 bay leaf
3 cloves garlic, lightly smashed and peeled
Peel from ½ lemon
1 1/2 pounds brined shrimp, recipe follows
4 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon fresh lemon juice
1 quart water, room-temperature
1/2 cup kosher salt
2 cups ice
1 1/2 pounds extra-large shrimp, peeled and deveined

Steps:

  • Marinated peppers: While shrimp are brining, prepare the pepper. Place pepper directly over a high gas flame; use tongs to rotate pepper until the entire surface is charred, about 10 minutes. (Alternatively, roast under the broiler, turning occasionally with tongs to char evenly.) Place charred pepper in a bowl and cover with plastic wrap; let rest to loosen skin, 15 minutes.
  • Remove plastic wrap and place pepper on a work surface. Use a kitchen towel to gently rub off the charred skin. Tear pepper in half and discard the stem and seeds. Slice into ¼-inch strips, then cut strips into 1-inch segments. Set aside in a bowl.
  • In a small saucepan over very low heat, add oil, thyme, bay leaf, garlic, and lemon peel. Heat until warm and aromatic, 5 minutes. Remove saucepan from heat and pour contents over peppers. Stir to make sure peppers are fully submerged, cover with plastic wrap, and marinate in the refrigerator, 6-12 hours. Makes 1½ cups. (Store in a lidded container in the refrigerator for 5-7 days.)
  • Slow shrimp: Drain brined shrimp in a colander, then place on a towel and roll it up to dry the shrimp. Add shrimp, olive oil, and butter to a skillet. Turn heat to medium-low and start stirring, slowly rolling shrimp and butter around the pan. The shrimp should cook at around the same speed the butter melts. Cook until the shrimp are pink and the butter has completely melted into a thick, rich sauce, 6-7 minutes. Turn off heat and fold in two heaping tablespoons of drained peppers. Add lemon juice, stir to combine, and serve, garnished with additional peppers.
  • In a bowl, add the water and salt; stir to dissolve salt. Add ice cubes, followed by the shrimp. Stir so shrimp are evenly distributed and allow to bring, 15 minutes.

SHRIMP WITH VANILLA



Shrimp With Vanilla image

Provided by Florence Fabricant

Categories     dinner, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 1/2 pounds medium shrimp, peeled and deveined
3 large garlic cloves, minced
1 medium onion, finely chopped
3 1/2 tablespoons vanilla extract
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1/2 jalapeño chili, seeded and minced
1 1/2 cups chicken stock, boiled down to 3/4 cup
3/4 cup dry white wine
1 teaspoon fresh lime juice
2 Hass avocados, peeled, seeded and sliced
4 to 6 cilantro sprigs
Steamed white rice for serving

Steps:

  • Place shrimp in a bowl, and add garlic, onion, 2 tablespoons vanilla, and the salt and pepper. Toss, then cover and refrigerate 2 hours.
  • Heat butter and oil in a large skillet over medium-high heat. Add jalapeño, and when it starts to soften, add shrimp and its marinade. Add remaining vanilla extract. Sauté, stirring, just until shrimp turn pink. Remove shrimp to a warm serving dish, and cover with foil.
  • Add stock and wine to skillet and cook over high heat, stirring, about 5 minutes, until liquid is reduced and has thickened to consistency of light cream. Add lime juice, stir, then pour sauce over shrimp. Garnish dish with avocado slices, scatter cilantro on top, and serve with rice.

Nutrition Facts : @context http, Calories 456, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 24 grams, Fiber 8 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 1105 milligrams, Sugar 5 grams, TransFat 0 grams

GRILLED SHRIMP WITH ANCHO PASILLA SAUCE



Grilled Shrimp with Ancho Pasilla Sauce image

Categories     Backyard BBQ     Shrimp     Hot Pepper     Grill     Grill/Barbecue     Healthy     Gourmet

Yield Makes 16 to 24 tacos

Number Of Ingredients 8

about 16 bamboo skewers
2 pounds large shrimp (about 48)
1/2 cup Ancho Pasilla Sauce
Accompaniments:
Warm Tortillas
additional Ancho Pasilla Sauce
chopped avocado
chopped white onion

Steps:

  • Soak skewers in water at least 30 minutes and up to several hours.
  • Shell and devein shrimp. Holding 2 skewers parallel and slightly apart, thread 6 shrimp onto them (this will facilitate turning them on the grill). Thread remaining shrimp onto pairs of skewers in same manner. Brush both sides of shrimp with ancho pasilla sauce and discard any remaining sauce. Marinate shrimp, covered and chilled, at least 30 minutes and up to 6 hours.
  • Prepare grill.
  • Grill shrimp on a well-oiled rack set 5 to 6 inches over glowing coals 2 minutes on each side, or until just cooked through. (Alternatively, shrimp may be broiled on rack of a broiler pan under a preheated broiler about 3 inches from heat 3 to 4 minutes on each side.)
  • Remove shrimp from skewers and serve with accompaniments.

MARINATED GRILLED SHRIMP



Marinated Grilled Shrimp image

A very simple and easy marinade that makes your shrimp so yummy you don't even need cocktail sauce! Don't let the cayenne pepper scare you, you don't even taste it. My 2 and 4 year-olds love it and eat more shrimp than their parents! It is also a big hit with company, and easy to prepare. I make this with frozen or fresh shrimp and use my indoor electric grill if the weather is not good for outside grilling. Try it with a salad, baked potato, and garlic bread. You will not be disappointed!!!

Provided by BLONDIEPEREZ

Categories     Seafood     Shellfish     Shrimp

Time 55m

Yield 6

Number Of Ingredients 9

3 cloves garlic, minced
⅓ cup olive oil
¼ cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
½ teaspoon salt
¼ teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
6 each skewers

Steps:

  • In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
  • 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. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Nutrition Facts : Calories 273 calories, Carbohydrate 2.8 g, Cholesterol 230 mg, Fat 14.7 g, Fiber 0.2 g, Protein 31 g, SaturatedFat 2.2 g, Sodium 471.8 mg, Sugar 0.4 g

PEPPER & VANILLA-MARINATED SHRIMP (PAPANTLA STYLE)



Pepper & Vanilla-Marinated Shrimp (Papantla Style) image

This unusual (but I think delicious) recipe is purported to originate in the vanilla-producing regions of eastern Mexico. It calls for the use of pure vanilla extract; artificially flavored vanilla extract would be a poor substitute for the real thing. It is very peppery, which we like, but if you want less heat I would begin by cutting the pepper called for in half. Serve over lots of rice, this makes a lovely sauce! Prep time DOES NOT include minimum 1 1/2 hr marinating time, so plan ahead.

Provided by FlemishMinx

Categories     Onions

Time 40m

Yield 2 serving(s)

Number Of Ingredients 11

1 lb medium raw shrimp, peeled and deveined
1 medium white onion, peeled and finely chopped
1 small carrot, peeled and finely chopped
1 stalk celery, finely chopped
3 garlic cloves, finely minced
4 teaspoons pure vanilla extract (DIVIDED)
2 teaspoons white pepper
1/4 cup unsalted butter
1/4 cup olive oil
1 cup dry white wine
1 1/2 cups chicken broth (or 1 1/2 cup water plus 1/2 chicken bouillon cube)

Steps:

  • In a non-reactive bowl large enough to hold the shrimp, combine the onion, carrot, celery and garlic.
  • Add 3 teaspoons of the vanilla extract and the white pepper; mix well (this will be a fairly "dry" marinade).
  • Add the shrimp, and mix well, ensuring that each piece is covered with the marinade; refrigerate for 1 1/2 to 3 hours.
  • Melt the butter in a large skillet with the olive oil and sauté the shrimp mixture, just until the shrimp are pink on both sides.
  • During this sauté period, add the remaining 1 tsp vanilla extract and mix well into the pan juices.
  • When the shrimp are pink, transfer them to a bowl (leave the vegetables in the skillet) and set aside.
  • Add the wine and chicken broth to the skillet and simmer briskly and stirring occasionally until the liquid has reduced considerably and the sauce has thickened (about 20 minutes).
  • Return the shrimp briefly to the sauce only just to re-heat them through.
  • Serve all over mounded cooked rice.

Nutrition Facts : Calories 883.3, Fat 55.2, SaturatedFat 19.4, Cholesterol 406.1, Sodium 954.4, Carbohydrate 18.6, Fiber 2.5, Sugar 6.6, Protein 51.5

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