Seasoned Marinated Shrimp
"An experiment that turned out well after a little tweaking. This is designed to be served as an entree, but will also go well over pasta if you remove the shells completely before cooking. Putting this over pasta will not be nearly as healthy as serving this dish by itself (pasta adds calories, carbs, and fat). I recommend accompanying this with a salad with my homemade vinaigrette dressing and a glass of white wine."
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 1 lb shrimp, raw (peeled, with tails on)
- 1 tablespoon olive oil
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 teaspoon italian seasoning
- 1⁄2 teaspoon garlic pepper sauce (Siracha Sauce)
- 1⁄4 teaspoon Old Bay Seasoning
directions
- Combine olive oil, fish sauce, rice vinegar, Italian seasoning, Siracha sauce, and Old Bay in a marinating container or gallon sized ziplock bag (leave out Old Bay seasoning, if you're worried about sodium content).
- Shake well to combine all ingredients.
- Add shrimp to marinating container/ziplock bag.
- Let refrigerate for 30 minutes.
- Preheat oven to 400 degrees.
- Spread shrimp in a glass baking pan so that they arrange next to each other, no more than one shrimp deep.
- Bake shrimp for 20 minutes.
- Serve hot. These shrimp are great by themselves, or combined with pasta. If you're combining them with pasta, remove the tails first.
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Reviews
-
These were terrific tasting, little tid-bits of goodness, I followed this exactly except I would cut the time of the shrimp in the oven to 5 mintues per side at the most. The Old Bay Seasoning (a Maryland tradition) is a must, and the fish sauce was perfect at 1 tablespoon. I used fresh oregano, basil, and marjoram and put it right into the marinade. These are great, and you will be happy you made this delightful, easy recipe. I poked these with pretty little toothpicks and dipped them into some cocktail sauce for a early dinner treat. Made for my adopted *PAC* baby Septembre 2009
RECIPE SUBMITTED BY
I grew up in an Italian household. My father is a graduate of the Culinary Institute, and my extended family is full of incredible cooks, all of whom know old world Italian cuisine as well as any four-star chef. I learned my way around a kitchen from all of these incredibly talented people. Even though I've never been to culinary school myself, almost all of those that I've cooked for consider me one of their favorite chefs.
Ever since I was a child, cooking has been a passion of mine. I started off with simple things like omelets and tuna salad, and over the years graduated into far more complex and complicated recipes such as various marinades, brines, homemade sauces, sautees, and meals full of subtle and varied flavors, both strong and delicate.
I also love to create new dishes in the kitchen, the successes of which will be posted here. I'll also be posting a few of the old world Italian recipes I make on occasion.
Since my love of food has made my weight rather unhealthy, I've been focusing more on healthy dishes lately, and have been learning various Asian cuisines, as well as relearning cuisines I previously had developed my skills in, in order to eat far healthier, but still enjoy good food.
The cuisines that I've developed my skills with are as follows:
* Mediterranean/Italian/Greek
* Cajun
* Maryland
* General American (steaks/burgers/fried stuff/etc.)
* Tex-Mex
Cuisines that I'm still developing, but have mastered a few dishes, are as follows:
* English/Scottish/Irish
* Various Asian cuisines (Thai, Vietnamese, Japanese, Chinese)
* Caribbean
<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
