Our final delicious marinated shrimp |
When we do decide that shrimp is on the menu, there are several dishes that come to mind. Now, you might think of a certain charming character in a wonderful Oscar-winning film who listed numerous types of shrimp dishes.
We typically use frozen shrimp, thawed in the fridge overnight |
Our ingredients for our original-recipe of marinated shrimp |
For this recipe you will need the following:
1 pound shrimp, cleaned, peeled, tail on or off
1 TBSP Montreal steak spice
1 TBSP oregano
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
1/3 cup lemon juice
Make sure the shrimp are thawed, peeled, and cleaned. You can leave the tail in place to use this as an appetizer, or remove the tail if you want to use as a side dish. As you see in our pictures, we left the tail in place to use as an appetizer. The tail is a good place to pick up the shrimp for eating.
Start with the herbs and seasonings. After measuring ally he dry seasonings, combine them in a large mixing bowl (large enough for all the shrimp). Make sure the spices are well distributed, and add the lemon juice. We add the lemon before the oil, and this is important to do in a dish like this because the oil will push away the seasonings, whereas the lemon juice will saturate the seasonings. By adding the lemon first, the steak spice will re-hydrate with lemon juice, to make a lemony steak spice. Same with the garlic powder and the oregano. Then, it is the spices that will help carry that lemon into the oil and distribute the flavours.
Then, add the oil and mix well. You should now have a lovely, lemony marinade.
Pouring the dry spices into the mixing bowl |
Mixing all the dry ingredients |
Add the lemon juice |
Add the oil |
Combining all the wet and dry ingredients together |
Put the cold and drained shrimp into the marinate |
Thoroughly cover all the ingredients together before putting them into a large Ziploc bag |
If you a re going to use a zipper top bag, you want to remove as much air as possible so that the shrimp are coated evenly with the marinade, and you can move the bag around without having constraints because of the big air pocket in the bag. We thought it would be good to show you how to remove air from the zipper bag, without having to get a straw and suck all the air out. It is a trick that we learned about 15 years ago, and works with liquids, solids, and everything in between. Here it is step by step:
First, fill the zipper top bag with the food item (or liquid). We will continue to use the term food, but please know that refers to food, liquid, soup, or any edible item you plan to put in the bag.
Stand the bag to make sure all the food is at the bottom of the bag. |
Pinch the sides of the bag, right at the top of the food and fold the bag over at that pinch point.
Now, press down on the top part, where there is no food, to release all the excess air. You can either just flatten this dry, empty section with your hand, or you can fold back the top zipper part toward you, so the bag will be folded in thirds (give or take).
Seal the zipper.
Now that you have a trick to help you preserve foods and marinate effectively in a zipper bag, and you have a recipe for the shrimp. We look forward to hearing your comments about the shrimp you made, and if you made any changes to the amounts or the variety of seasonings.
"It is better to pray with good will for our neighbor, rather than to denounce him for every sin." (St. Mark the Ascetic, Homilies, 1.132)
Source of quote: http://orthodox.cn/patristics/300sayings_en.htm
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