This Memorial Day weekend, if you're grilling for the family or a party shrimp can be a great way to introduce a dish other than beef, beef and more beef.
Here are some marinade recipes that range from simple to recommendations from famous chefs.
Citrus Oil marinade
Courtesy of Grilling By the Pool, Food Network
1/2 cup citrus olive oil
2 tablespoons minced red onion
1 teaspoon minced garlic
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons fresh lemon juice
Whisk ingredients together and pour over shrimp that you refrigerate for no less than one hour, up to four hours. It is recommended to leave the shrimp in the
shells and to grill them that way to avoid dryness.
Courtesy of Delicious Recipes
This recipe calls for 1 pound of shrimp
3/4 cup of pale ale beer (or light beer, don’t use a dark beer)
2 teaspoons Old Bay Seasoning
2 teaspoons Creole Seasoning
2 tablespoons minced or pressed garlic
1/4 cup olive oil
Mix together the Old Bay, Creole, garlic, olive oil and beer. Place shrimp in a resealable plastic bag and pour marinade into bag. Toss the shrimp around just a bit and make sure all shrimp is coated. Let shrimp marinate in this mixture for at least 1 hour or up to 12 hours.
Courtesy of What's Cooking America?
This recipe is scaled for 3 pounds of shrimp
4 large garlic cloves, minced
1 teaspoon coarse or sea salt
1/2 teaspoon coarsely-ground black pepper
6 tablespoons fresh-squeezed lime juice
3/4 cup extra-virgin olive oil
The mixture is best if emulsified care of a food processor. Combine all ingredients and press the button. Put the shrimp in a bowl and toss it with the marinade but...don't leave the shrimp in the mixture for more than 15 minutes. The lime juice will change the texture of the shrimp.
New Orleans Style marinade
Courtesy of Epicurious.com
The recipe calls for 1 1/2 pounds of large shrimp
2 tablespoons olive oil
3 medium garlic cloves, minced
3/4 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter
2 teaspoons chili powder
2 teaspoons black pepper
4 teaspoons Worcestershire sauce
1 tablespoon fresh lemon juice
Leave the shells on the shrimp to keep them from dying out while grilling. Slit the back of the shrimp to allow marinade to do its work.
Toss shrimp with oil, garlic, and 1/2 teaspoon salt and marinate at cool room temperature 15 minutes. Heat butter, chili powder, pepper, Worcestershire sauce, and remaining 1/4 teaspoon salt in a small heavy saucepan over moderately low heat, stirring, until butter is melted, then remove from heat and stir in lemon juice.
Use the butter mixture to pour over shrimp prior to serving.
Image: Wikimedia Commons