Upside Down Marinated Shrimp Bowl Recipes

BOWL SMOKED SHRIMP

Steps:

• Place the wood chips into a bowl and cover with cool water. Set aside and allow to soak for 1 hour.
• In the meantime, place the salt, sugar, water and red pepper flakes into an electric kettle and heat just until the salt and sugar have dissolved. Turn the kettle off and add the ice. Stir until the brine has cooled. Place the shrimp into a 1-gallon ziptop bag and pour over the brine. Place in a container and set in the refrigerator until the wood chips are done soaking, approximately 45 more minutes.
• While the shrimp are brining, heat about 2 quarts of charcoal in a chimney starter until the coals are covered with a white ash.
• After the chips are done soaking, drain them and set aside. Drain the shrimp in a colander and thread on 4 to 6 rounded skewers.
• Carefully transfer the charcoal to a large, 18-inch round, stainless steel bowl. Cover the charcoal with the wood chips. Lay the skewered shrimp directly atop the chips making sure that the shrimp do not come in direct contact with the charcoal and that the shrimp are in 1 layer. Turn another, smaller (13 to 14-inch) metal bowl upside down on top of the shrimp. Cook for 15 to 20 minutes or until cooked through. Serve warm or chilled.
• In a small bowl whisk together the mustard seed, dry mustard and water.
• Place the mustard and water mixture into a small saucepan and add the remaining ingredients. Bring to a simmer over high heat. Do not allow to boil. Remove from the heat and puree with a handheld blender for 5 to 10 seconds while drizzling with oil, leaving some of the seeds intact if desired. Pour into a glass jar or container, allow to cool, cover and allow to sit in refrigerator overnight before using. Store in the refrigerator for up to 1 month.
• Yield: approximately 1 cup

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

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.

EASY GRILLED SHRIMP MARINADE

Steps:

• Combine olive oil, ketchup, balsamic vinegar, garlic, cilantro, paprika, salt, and cayenne pepper in a large bowl. Add shrimp and coat well. Chill in the refrigerator for 30 minutes to 1 hour.
• Preheat a grill for medium-high heat and lightly oil the grate. Thread shrimp onto skewers.
• Cook shrimp on preheated grill until pink and opaque, 2 to 3 minutes on each side.

UPSIDE-DOWN MARINATED SHRIMP BOWL

Steps:

• If using pre-cooked shrimp, skip to step 6. (You will not need the salt).
• In a large kettle bring 5 quarts water and 1 teaspoon salt to boiling.
• Add the shrimp, bring to a boil, reduce heat.
• Simmer, uncovered, for 1 to 3 minutes or until shrimp turn pink, stirring occasionally.
• Drain shrimp, rinse under cold running water, drain again.
• To arrange shrimp, use a glass bowl that is 7 to 8 inches in diameter and about 4 inches deep.
• Arrange the shrimp, pointing the tails to the middle, in a circle to make 1 flat layer. (Only the round backs of shrimp should be visible from the outside of the bowl.).
• Repeat layers until bowl is filled, pressing down every couple of layers with bottom of a plate that will fit into bowl.
• When bowl is full, press down with plate one more time.
• For marinade, in a screw-top jar combine the olive oil, wine vinegar, lemon peel, lemon juice, tomato paste, honey, garlic, ginger, salt, and ground red pepper.
• Cover and shake well.
• Pour marinade over shrimp in bowl.
• Cover and chill overnight in the refrigerator, occasionally placing a larger flat plate tightly over the bowl and inverting to redistribute marinade.
• Before serving, hold the plate off-center and invert bowl slightly to drain off marinade.
• Repeat inverting and draining until all marinade is drained.
• Discard marinade.
• Place serving platter over bowl; carefully invert bowl to unmold.
• If desired, arrange greens, herbs, lime wedges, cucumber, red onion, and tomatoes around shrimp.
• MAKE-AHEAD TIP: Up to 1 day before, prepare and marinate shrimp bowl. Just before serving, drain marinade and invert shrimp onto serving plate.

SHRIMP MARINADERS

Steps:

• In a large stainless steel or glass mixing bowl, combine the oil, vinegar, hot sauce, celery seed and salt. Mix thoroughly. Place the chopped onions and shrimp into the oil mixture. Toss to coat evenly. DO NOT use an aluminum mixing bowl! The high acid content in the vinegar could cause a reaction with the aluminum and poison the food.
• Place the mixture in the refrigerator and chill over night.

MARINATED SHRIMP

Steps:

• In a bowl, combine the shrimp, oil, garlic, rosemary, oregano and bay leaves. Cover and refrigerate for 2-4 hours. , Pour shrimp and marinade into a large deep skillet. Add wine or broth, salt and pepper. Cover and cook over medium-low heat for 10-15 minutes or until shrimp turn pink, stirring occasionally. Discard bay leaves. Transfer with a slotted spoon to a serving dish.