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
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 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
Lemon and garlic are typical flavors in seafood marinade recipes, and you will often find herbs in there too. This is a fairly standard seafood marinade, but just because it is standard does not necessarily mean everyone knows how to make it. This recipe shows you how to add lovely fresh flavors to your mixed seafood (or fish if you prefer) to bring out its natural beauty and enhance the flavor, yielding great results.
Which Seafood to Use
The choice of seafood is up to you, but if you are looking for an easy dish to make, buy a package of frozen mixed seafood, so you get mussels, shrimp, scallops, and octopus in there, or similar ingredients, and then thaw and drain the seafood and toss it with this tasty marinade.
Once it has been sitting for half an hour you can cook it in a wok or even in a foil package on the grill. If you prefer to use a whole fresh squid, some clams or langoustines, any of those are sure to work nicely with this marinade, or you could even use it on fish steaks or filets. To make this easy marinade you just need to gather your ingredients and then whisk everything together until everything is well combined, and then it is time to add your seafood.
This marinade makes enough for about a pound of seafood but you can easily double or triple the recipe if you want to make a larger batch. Do not marinate it for longer than half an hour because of the lemon juice. This acidic ingredient will start to ‘cook’ the seafood if left on for too long, so make 30 minutes your maximum marinating time. Continue reading
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