Here are two shrimp marinades that I think are delicious. The first one I used for years in my catering business to marinate cooked (chilled) shrimp, which I then wrapped individually in the blanched halves of snow peas. (Blanch fresh snow peas in boiling water for about 30 seconds - they puff up a bit - then shock them in a bowl of ice and water. Trim off the ends, and split the snow peas lengthwise along their seams, and discard the little peas inside. Wrap each half snow pea around a shrimp, and secure with a toothpick.) This is a painstaking process but the result is a very pretty hors d’oeuvre - we used to pass them on silver trays. We discovered that, if the shrimp are left in the marinade for more than an hour or so, they become too soft on the outside, and they will discolor from the soy sauce. In hearing my story about this, our listener, Hubert, in Diamond Bar wrote to share his shrimp marinade recipe which will NOT discolor the shrimp, because it does not contain soy sauce. Also it has a zesty spiciness that many folks may particularly enjoy - so I include both recipes, below.
1 cup, olive oil
1/3 cup, white wine vinegar
1/4 cup, soy sauce
1 1/2 teaspoons, dry mustard
2 tablespoons, grated fresh ginger root
1 clove, garlic – minced
zest of 2 large oranges (the colored part of the peel, finely grated)
a pinch of sugar
salt and pepper to taste
Blend together all ingredients. See introductory note for serving suggestions.
6 cloves, garlic – smashed with the side of chef’s knife
3 small hot red Thai peppers – ends trimmed, seeds removed and thinly sliced.
1/4 cup, rice wine vinegar or sake
1 1/2 teaspoons, toasted sesame oil
Blend together all ingredients. Marinate chilled (cooked) shrimp, or marinate raw shrimp and grill on the barbeque. Serve on skewers or toothpicks.