|Louisiana Seafood Bible, The: Shrimp|
|by Glenda Horst|
There are two thousand species of shrimp in the world, and the majority of the United States population has only just discovered what is now consi...
1 - 10 of 165 for shrimp marinade
Place 1 pound shelled shrimp in reclosable plastic bag, add marinade. Close bag, ... Grill over hot coals 8-12 minutes. Brush often with reserved marinade.
Mix all ingredients except shrimp in large bowl. ... coat. Refrigerate in marinade at least 2 ... grill, 2 to 3 minutes each side. Use marinade for dipping.
Soak bamboo skewers ... stick to the shrimp. Skewer shrimp ... pan. Mix the marinade ingredients together. Pour ... your outdoor grill or broil in the oven.
Combine the wine, ... pour over the shrimp in a shallow ... basting with the marinade for several minutes on each side until shrimp is done. Do not overcook.
Mix all ingredients together. Marinate shrimp in refrigerator for ... to 400 degrees. Remove shrimp from refrigerator and bake in oven for 20-30 minutes.
Marinate raw peeled and deveined shrimp for 1/2 hour. Thread shrimp on skewers and grill. Reserve marinade for dipping.
Melt or microwave ... Dip peeled raw shrimp in marinade. Place on ... grill and cook until tender, turning once and basting once. Serve over seasoned rice.
Pat dry shrimp. Mix ingredients; ... refrigerator. Use bamboo skewers soaked 1 hour in water. Double skewer shrimp. Barbecue over medium flame 3-4 minutes each side.
Mix ingredients together and pour over meat. Marinade for 30 minutes or longer in refrigerator. Broil meat.
Steam 3 pounds shrimp, cool and ... Juice of 4 lemons 2-3 lg. onions, sliced very thin Salt and pepper Serve at room temperature with cocktail crackers.
top of page