Shrimp Marinade?

[James Ridgely]

The grits thread from the past week got me thinking. I would like to fix a huge pot of buttery corn grits and top them with shrimp tomorrow, but I don't really know the best marinade to use for the shrimp. I have used a bottle of Wish Bone Robusto Italian Dressing in the past, and it was great, but I wanted to try something different this time.

What do you use to marinate your shrimp?

[NoNoNanette]

Hey, dude!

I'm a "purist" when it comes to shrimp....but..... check out:

http://www.allrecipes.com

They might give you fun ideas. It's my favorite recipe site.

Happy Saturday, baby!

[Fenway2]

I cheat and use a simple marinade I buy at the store-Lawry's. The one I use for shrimp used to be called Citrus Marinade, now it's called Hawaiin--but it's the same thing. I will note that I marinate shrimp for purposes of grilling to go w/ filets--not for shrimp and grits. Anyway, it works for me.

[Jerry]

I would be careful with any shrimp marinade.
Shrimp cook quickly...marinading is a form of cooking.
Your shrimp may be "cooked" before cooking them.

[flyinbayou]

Do yourself a favor and try this recipe. I kid you not. Although not a 'New Orleans' recipe (more of a Southeast coast recipe) this stuff is to die for.
I made it for a Saints tailgating party last year and there wasn't drop was left.

http://myhusbandcooks.wordpress.com/200 ... -say-more/

[kcdixiecat]

I'm also more of a purist and don't particularly care for marinade. But, this one is a favorite at our house for shrimp, chicken and scallops. It came out of Bon Appetit several years ago and has been used over and over again.


Tequila Mockingbird Marinade

1/4 cup vegetable oil
3 tablespoons fresh lime juice
3 tablespoons tequila
2 tablespoons triple sec
1 large jalapeño chili, seeded, minced
1 1/2 teaspoons grated lime peel
1 teaspoon chili powder
1 teaspoon sugar
1/2 teaspoon coarse salt


Mix all ingredients in small bowl. Let stand 15 minutes. (Can be prepared 1 day ahead.) Cover and refrigerate.
Marinate poultry 1 to 3 hours and seafood 30 minutes in refrigerator. Drain (do not pat dry) and grill. Boil remaining marinade in heavy small saucepan 1 minute. Drizzle some of marinade over poultry or seafood just before serving.

[Bill in Tally]

Here's an excellent recipe for marinated shrimp from the Plantation Cookbook.

Marinated Shrimp

1 1/2 cups salad oil
3/4 cups white vinegar
1 1/2 tablespoons salt
4 tablespoons capers
1/8 teaspoon Tabasco
2 cups red onions, sliced
3 quarts water
4 tablespoons salt
2 bags crab boil
2 1/2 pounds shrimp, peeled
1/2 cup mustard seeds
1/2 cup coriander seeds
2 tablespoons dill seeds
2 tablespoons whole allspice
2 teaspoons crushed dried red pepper
1 teaspoon cayenne
6 whole bay leaves

Prepare marinade by combining salad oil, vinegar, 1 1/2 tablespoons of
salt, celery seeds, capers, Tabasco and onions.

Combine water, salt and crab boil in a large pot and bring to a fast boil.
Add shrimp; let water return to boil and cook to minutes and remove from
fire. Reserving liquid, remove shrimp, and place in a colander. Run cold
water over shrimp to stop cooking. When liquid has cooled return shrimp
and let soak for 1 hour. Drain shrimp and add to marinade and refrigerate
at least 24 hours.

In place of crab boil you may use mustard seeds, coriander seeds, dill
seeds, allspice, red pepper, cayenne and bay leaves.

[JonSmith]

I'm sure those recipes are great, but like NNN I am a purist when it comes to shrimp and I only add flavor while I cook them. I think shrimp are too fragile to marinate, but what do I know.

One thing I do like to do with them is sautee them in a little salted butter and when they start to cook add a little honey and red pepper flakes. If the pan starts to dry up I add a little more butter and I finish the cooking with a quick flash of lemon juice.

You have all the elements: sweet, spicy, savory, salty, acid.

I'll serve that with angel hair pasta I've tossed into a pan coated with olive oil and pan fried garlic.

A cooled glass of Dolcetto, a shave of parmigano/reggiano and you've got a meal.

[buzd]

Olive oil, lemon, garlic, white worcestecire (sic), black pepper

optional:

capers, rosemary

[James Ridgely]

Thanks for all the great ideas.