Upside-Down Marinated Shrimp Bowl
- Ready In:
- 8hrs 45mins
- Ingredients:
- 17
- Yields:
-
20 appetizers
- Serves:
- 20
ingredients
- 1 teaspoon salt (only if using raw shrimp)
- 5 lbs large shrimp, peeled and deveined with TAILS LEFT ON (raw or cooked)
-
Marinade
- 1⁄2 cup olive oil
- 1⁄2 cup white wine vinegar or 1/2 cup red wine vinegar
- 1 1⁄2 teaspoons lemon zest
- 1⁄4 cup lemon juice
- 2 tablespoons tomato paste
- 1 tablespoon honey
- 3 garlic cloves, minced
- 2 teaspoons gingerroot, grated
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground red pepper
-
Optional Garnishes
- assorted fresh greens (optional) or herbs (optional)
- lime wedges (optional) or lemon wedge (optional)
- red onion, thinly sliced and separated into rings (optional)
- cucumber, thinly sliced (or ribboned) (optional)
- yellow pear tomatoes (optional) or cherry tomatoes (optional)
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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RECIPE SUBMITTED BY
After graduating from college in spring of 2007, I am now working as a Traffic Engineer. Now that I have free time instead of homework, I've been trying all sorts of new recipes that are more involved.
I am always trying to get healthy food into my husband and 7-year old step-son. I am slowly wearing on them, both of them will finally eat vegetables with every dinner. Both of them like helping in the kitchen, especially on mini pizza nights!
We have a 4-year old male lab/golden retriever mix and when the two "boys" get going, look out!
I participated in my in-law's family Christmas party this year by bringing almond roca. It was a huge hit and everyone wants it again next get-together! I will definately bring it again, but I don't want to give the recipe out to them because it is so easy and I like them thinking I worked by butt off!!
A cooking tragedy I once had in high school: I was making some pesto for my mom and I to have with lunch. At the time, I didn't know the difference between a clove and a bulb of garlic and I ended up putting about half a bulb of garlic in the recipe then stopped because I though "two whole bulbs would be a lot"... the recipe read 2 cloves ... Needless to say, we had bad breath for days and I never forgot what a clove was!!
I haven't tried all of my posted recipes, but if I posted them I thought they sounded good and figured I should give someone else the chance to try them before I get to them.
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