Upside-Down Marinated Shrimp Bowl

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 8hrs 45mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • If using pre-cooked shrimp, skip to step 6. (You will not need the salt).
  • In a large kettle bring 5 quarts water and 1 teaspoon salt to boiling.
  • Add the shrimp, bring to a boil, reduce heat.
  • Simmer, uncovered, for 1 to 3 minutes or until shrimp turn pink, stirring occasionally.
  • Drain shrimp, rinse under cold running water, drain again.
  • To arrange shrimp, use a glass bowl that is 7 to 8 inches in diameter and about 4 inches deep.
  • Arrange the shrimp, pointing the tails to the middle, in a circle to make 1 flat layer. (Only the round backs of shrimp should be visible from the outside of the bowl.).
  • Repeat layers until bowl is filled, pressing down every couple of layers with bottom of a plate that will fit into bowl.
  • When bowl is full, press down with plate one more time.
  • For marinade, in a screw-top jar combine the olive oil, wine vinegar, lemon peel, lemon juice, tomato paste, honey, garlic, ginger, salt, and ground red pepper.
  • Cover and shake well.
  • Pour marinade over shrimp in bowl.
  • Cover and chill overnight in the refrigerator, occasionally placing a larger flat plate tightly over the bowl and inverting to redistribute marinade.
  • Before serving, hold the plate off-center and invert bowl slightly to drain off marinade.
  • Repeat inverting and draining until all marinade is drained.
  • Discard marinade.
  • Place serving platter over bowl; carefully invert bowl to unmold.
  • If desired, arrange greens, herbs, lime wedges, cucumber, red onion, and tomatoes around shrimp.
  • MAKE-AHEAD TIP: Up to 1 day before, prepare and marinate shrimp bowl. Just before serving, drain marinade and invert shrimp onto serving plate.
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