Sangria is a classic Spanish drink made with red wine and fruit. We have taken that concept and added a few other ingredients, transforming it into a mouthwatering marinade which does justice to your shrimp, adding a wonderful flavor. You can use medium or large shrimp for this. Peel and devein them first, then you are ready to marinate them. An hour is sufficient time to infuse the shrimp with the marinade flavors.
The Main Marinade Flavors
As well as the red wine and orange, which are the key flavors in sangria, this recipe calls for garlic, fruit juice (perhaps apple or pineapple juice, but another kind would also be fine) and a pinch of salt, as well as some olive oil to help the marinade spread over the shrimp. Although this combination of flavors would make a fairy horrible drink, it makes a fantastic marinade, blending sweet with savory, to offer the perfect taste for your seafood.
Although this recipe was created with shrimp in mind, you might like to try it with squid or even fish filets. We have not tried using this on fish yet but pick something meaty like monkfish or cod, give it 20 minutes in this marinade and it will be ready for the pan, fryer or grill. The pinkish color complements the already pink color of shrimp though but might look a bit unappetizing on white fish or seafood, so bear that in mind before experimenting. Continue reading
This is a fantastic way to prepare calamari. Although there is nothing wrong with breading or battering squid rings and frying them, marinating them beforehand is a great idea because you can really infuse the squid with flavor, and the resulting dish will have a gourmet flair. The squid is cut into rings and then marinated in a mixture of lemon and rosemary for 24 hours, or overnight.
Preparing Your Squid
Squid is simple to work with and you can buy frozen squid tubes (the bodies) from any Asian store. Simply thaw them overnight and drain off the liquid, then pat dry with paper towels and cut them into rings. The rings should be about a third of an inch wide. If you have small tentacles these do not have to be cut up. Larger ones can be cut into smaller pieces if need be. Fresh squid is also a possibility if you can get it where you are.
The marinade is pretty simple to make. If you do not have a mortar and pestle simple finely chop the rosemary and add some ground black pepper instead of grinding these ingredients. Rosemary is a bold-tasting herb, one which is often used in lamb recipes, but it can also be used with seafood for a different flavor. Perhaps you have made shrimp kabobs before using rosemary sprigs instead of bamboo skewers. Then you will get an attractive result and a rosemary taste. If you bought more rosemary than you can use in the following recipe, consider the shrimp kabob idea next perhaps.
Serve the finished hot and crispy calamari with aioli or make your own by combining mayonnaise with minced fresh garlic. Lemon mayonnaise would also work with this recipe, since the squid marinade includes lemon. A salad on the side would make a nice touch, or even some French bread slices. Continue reading
Did you know mussels have been part of the human diet for more than 20,000 years? Our ancestors clearly loved this tasty seafood snack, but unfortunately for them they would not have had access to this tangy marinade to bring out their true beauty. This is so easy to make. You can even cover and chill the cooked mussels for up to 8 hours before marinating them if that makes more sense for you.
Preparing Live Mussels
You will need live mussels to make this dish, and you should clean them before cooking them. Fill the sink with cold water then put the mussels in there. You will see their shells close up. Discard any with broken shells or any which seem strangely heavy (these are likely dead and full of sand) and scrape any barnacles off. If any of them have a black fibrous ‘beard’ you can pull it off.
Once you have soaked them for a few minutes, you can cook them in a big pot. Do not overcrowd the pot. Either use the biggest one you have or cook the mussels in 2 batches. The pot should not be more than a third full of mussels, to ensure they have time to open up. Discard any which do not open easily when cooked. If they are semi-closed that is fine, as long as you can pull them open easily.
The mussels are cooked with garlic and onion, then marinated in lemon juice and oil with mustard, pepper, capers, and parsley added for a piquant, tangy and aromatic flavor. You can serve them on a bed of torn romaine, boston or red lettuce leaves. This makes an appetizer for 4 or an entrée for 2 people. Serve French bread slices on the side, and perhaps a glass of dry white wine like Sauvignon Blanc. Continue reading
This marinade is spicy and aromatic and you will love how it complements the natural taste of squid. You will need squid tubes to make this, along with garlic, chilies, olive oil, and perhaps some squid ink if you can get it, although that is an optional ingredients. Reduce the amount of chilies if you prefer a milder result. You can use fresh or thawed squid to make this, but if it is thawed ensure it is well drained and patted dry.
How to Prepare the Squid
Unless your squid tubes are already cleaned, you will need to do this yourself. Remove the outer skin and wings of the squid, then cut each tentacle below the eyes. Squeeze out the little hard beak and discard it. Make a lengthwise split along each side of the squid tube with a sharp knife so you can open the tubes out. Scrape off the cartilage and guts and discard them. Score cross-hatch incisions from left to right, then from up to down, using a serrated steak knife. This helps tenderize the squid. Pat it dry and then proceed with the rest of the recipe.
The main flavors you can expect from this recipe are the spicy kick of the chilies along with the aromatic, fragrant garlic, and of course the taste of the squid itself. Squid can be hard to get right because it cooks really fast. If you overcook it you need to keep cooking it because eventually it will re-soften, so that cooking time either has to be very brief or quite long.
Serve the finished squid hot with rice and vegetables perhaps, or with a salad. Something else to consider is tossing the finished squid in a nice dressing and serving it over baby salad leaves. Combine the juice of a lemon with 5 tablespoons of olive oil and some fresh oregano to make the dressing. Continue reading
This recipe features tomatillos as the main flavor, which is a typical Mexican ingredient. You can use shrimp in this recipe or another kind of seafood like crab, fish filets or your favorite shellfish. Shrimp are especially good here though. Once the shrimp have been marinated you can broil, grill or sauté them, then serve with crispy fried tortillas, perhaps with some sour cream too. Something else you can consider is cooking the shrimp first and then marinating the cooked shrimp.
What are Tomatillos?
A tomatillo is a plant in the nightshade family. They are a staple in Mexican cuisine and used extensively south of the border. The paper-like husk on the outside is removed first, because you cannot eat it. Tomatillos are nice used in green sauces but they can also be used to marinade seafood to add a soft, delicate flavor.
The tomatillos are combined with lime and cilantro, as well as a touch of salt and black pepper. The shrimp then go into that mixture and soak up those flavors. Before cooking the shrimp you can let the excess marinade drip off, or even use the marinade as a sauce and cook the shrimp in there. If you are grilling or broiling it, heat the marinade in a small pan and serve it as a sauce. This is optional but a really good way to serve the shrimp!
If you cannot find tomatillos in your local store, check out your nearest Latin food store and you will find them in there. Remove the husks, the puree the tomatillos. If you prefer, you can finely chop them instead. The lime and cilantro add typical Mexican flavors and these ingredients are easy to find everywhere. Perhaps you even have your own cilantro growing outside. It is easy to grow and you will find plenty of uses for this delicious herb.
Perfect for adding a subtle yet delicious flavor to your shrimp, this marinade is simple to make and the ingredients are easy to find. You only need to marinate the shrimp for about 15 minutes in the refrigerator since you do not want the citrus to start ‘cooking’ them, only to add flavor. You can use any size of shrimp you want – small, medium or large. Just ensure they are peeled and deveined first.
An Exciting Mix of Flavors
Orange is the strongest flavor in the mixture, complemented by the ginger and chili pepper. The soy sauce, cilantro, green onion, and rice vinegar balance out with the citrus and ginger, and the finished marinade is just wonderful. It adds a lovely taste to the shrimp without overpowering the natural flavor of it.
The marinated shrimp can be cooked however you like after marinating it. Perhaps you would like to thread it on to skewers alternated with orange wedges and either grill or broil the shrimp for 4 minutes per side or until done. You can also stir-fry them after marinating for a different result. If you are grilling them, save the marinade and use it for basting. The finished shrimp will have a citrus flair along with a spicy accent, and may be served with rice, bread or another favorite starch. A salad is also a nice touch on the side.
Making this shrimp marinade is so simple. All you need to do is combine the ingredients and your marinade is ready! If you do not take shortcuts (swapping the freshly squeeze orange juice for a can of juice, for example) your marinade should offer a fresh, aromatic flavor. Because the marinating time is so short, you can make this and have the cooked shrimp on the table in less than half an hour. Continue reading
This is a sauce which doubles up as a marinade. For adding the most flavor to your chicken, pork, shrimp, tofu, or steak, marinate it overnight in the jerk sauce and then serve the cooked meat with extra jerk sauce, so you get a double whammy of the incredible flavors it offers. This recipe makes plenty of sauce but it will keep for a month in the refrigerator, so do not be afraid of making a nice big batch of it. Be careful when working with chili peppers, especially Scotch bonnet chilies which can be really fiery. Wash your hands in hot, soapy water after handling the chilies.
What is Jerk Sauce?
The word ‘jerk’ refers to a native Jamaican cooking style where meat is marinated or dry-rubbed with a hot, spicy mixture, and pork and chicken are the most common meats to use. Scotch bonnet chili peppers and allspice are the main 2 flavors in jerk sauce, and cinnamon, garlic, salt, thyme, nutmeg, green onions, and cloves also feature in most recipes. The word is believed to come from the word ‘charqui’ which is a Spanish word originating from Quechua, meaning jerky or dried meat.
Some people believe Jamaican jerk sauce is originally African, and was introduced to Jamaica by African slaves captured by the Spanish colonists. The British invaded Jamaica in 1655 and the Spanish fled. The slaves did not want to be re-captured so they fled into the mountainous regions of Jamaica and mixed with the local Taínos. The slaves made use of the local ingredients, such as Scotch bonnet peppers, and their spicy sauce recipe became part of Jamaican cuisine. This is one theory about jerk sauce, and possible although not confirmed as fact. However this tasty sauce originated, there is no doubt it adds a fantastic flavor to your pork, chicken, or whichever meat you choose to use. Serve the hot, spicy meat and sauce with white rice or another cooling side dish. Continue reading
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