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Marinated Grilled Shrimp
SUBMITTED BY:
BLONDIEPEREZ
PHOTO BY:
Allrecipes
"A very simple and easy marinade that makes your shrimp so yummy you don't even need cocktail sauce! Don't let the cayenne pepper scare you, you don't even taste it. My 2 and 4 year-olds love it and eat more shrimp than their parents!!! It is also a big hit with company, and easy to prepare. I make this with frozen or fresh shrimp and use my indoor electric grill if the weather is not good for outside grilling. Try it with a salad, baked potato, and garlic bread. You will not be disappointed!!!"
RECIPE RATING:
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PREP TIME
15 Min
COOK TIME
6 Min
READY IN
55 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
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DIRECTIONS
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
FOOTNOTES
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Wine Tip
Try with a
California Sauvignon Blanc
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REVIEWS
Reviewed on Nov. 1, 2006 by
AUSSIEMUM1
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AUSSIEMUM1
Nov. 1, 2006
These were very nice. I was expecting outstanding flavour for five stars though and this just didn't make it. Next time I would add sweet chilli sauce, more tomato and garlic. Fresh basil is a must! UPDATE: I have now modified this recipe to suit our family's taste and I have to say that it is worthy of 5* now. Instead of tomato sauce, I used a whole can of diced tomatoes, doubled the garlic, more basil, 1/4 cup sweet chilli sauce, 1 tblsn of red wine vinegar, 1/4 cup oil and pulsed the lot in my food processor. Verrryyy nice.
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59 users found this review helpful
These were very nice. I was expecting outstanding flavour for five stars though and this just...
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Reviewed on Apr. 22, 2007 by
Jamie
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Jamie
Apr. 22, 2007
For a small Oscar Party I made an arrangement of skewer recipes. My friend Kristi ABSOLUTELY loved this one. But a word to the wise, if you for some reason not to grill the shrimp and instead make it on the stove, BIG mistake. I became lazy and mad waiting for my boyfriend and decided to use the stove and a skillet. It had to be scrapped, the grill allows some of the seasonings to air out especially the garlic and adds a great taste that can not be replicated on the stove.
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49 users found this review helpful
For a small Oscar Party I made an arrangement of skewer recipes. My friend Kristi ABSOLUTELY...
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Reviewed on May 6, 2007 by
Christy B
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Christy B
May 6, 2007
This is a super simple and yummy recipe. The only thing I did differntly is used ketchup instead of tomato sauce, as I didn't want to open a large can of tamato sauce for such a little amount.
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39 users found this review helpful
This is a super simple and yummy recipe. The only thing I did differntly is used ketchup...
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Reviewed on May 29, 2007 by
RALWATTAR
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RALWATTAR
May 29, 2007
OMG, this is hands-down the best shrimp i have ever tasted in my whole entire life. this marinade is soooooo good..i think it's the combination of all the ingredients that makes this so tasty. i brushed the left-over marinade over the shrimp while it was on the grill. this recipe is highly recommended!!!!! TIP: even if you don't have time to let the shrimp marinate for one hour, just throw everything together and brush the rest of the marinade on the shrimp while its grilling...it still tastes amazing!!
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37 users found this review helpful
OMG, this is hands-down the best shrimp i have ever tasted in my whole entire life. this...
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Reviewed on May 11, 2007 by
Brook
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Brook
May 11, 2007
This was very good! The first time we made it we used small pre-cooked shrimp and grilled it on the Foreman Grill (without skewers) and it came out great. The second time, we doubled the marinade and then cooked the shrimp and marinade in a skillet and poured it over rice. The heat made the sauce pretty thin so now I reserve 1/2 cup marinade and add one tablespoon cornstarch to it, then combine it all in the skillet. *TIP: One thing I do different is I only use a quarter or a third of the olive oil called for. It doesn't really add anything and it just kinda separates into this oily layer floating on top, not really blending with the tomato sauce. Now I usually quadruple the marinade (with the exception of the olive oil) when using the marinade as a sauce. We've also made this with small pieces of chicken and it is very good! Thanks for this recipe!
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27 users found this review helpful
This was very good! The first time we made it we used small pre-cooked shrimp and grilled it...
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Reviewed on Aug. 17, 2003 by LALAMEDDINE
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LALAMEDDINE
Aug. 17, 2003
I marinated 1 lb. of shrimp (the frozen, peeled and deveined kind) in a full batch of the marinade (enough for 2 people). I used dried basil, white wine vinegar, and extra garlic. I then made a seperate double batch of the marinade with a huge piece of elephant garlic which I then emulsified in the blender and then heated on the stove. I cooked the shrimp in a skillet over medium-high heat until pink and served it over angel-hair pasta with the extra sauce and some parmesan cheese. My husband raved over it and even has me passing out the recipe to his co-workers!!! Definitely a keeper!
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27 users found this review helpful
I marinated 1 lb. of shrimp (the frozen, peeled and deveined kind) in a full batch of the...
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Reviewed on Jan. 12, 2004 by Lynn S
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Lynn S
Jan. 12, 2004
I made a few changes -- I used cilantro instead of basil in the marinade (I didn't have basil) and balsamic vinegar instead of wine vinegar. I then later added the marinade to a can of diced tomatoes (roasted garlic) and the rest of the tomato sauce left over from the marinade and sauted the shrimp. I served it over angel hair pasta. Really good. I'm sure it's great the orginal way too. I just felt like having a sauce to serve with it.
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23 users found this review helpful
I made a few changes -- I used cilantro instead of basil in the marinade (I didn't have basil)...
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Reviewed on Aug. 30, 2003 by
TchrJrHi
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TchrJrHi
Aug. 30, 2003
Great stuff. The only thing I did differently was keep it in the fridge longer...I think it was almost 2 hours. I am a big seafood lover. Have to admit the cayenne pepper scared me a bit....but it was just the right amount. Thanks for a new shrimp meal.
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21 users found this review helpful
Great stuff. The only thing I did differently was keep it in the fridge longer...I think it...
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Reviewed on Jul. 10, 2003 by SHINDAGRL
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SHINDAGRL
Jul. 10, 2003
I'll admit, I was skeptical at first....the ingredients seemed a bit odd together. And then I ate it. WOW! This is fantastic, the BEST. I made it exactly as the recipe states, and it has gained the highest rating in my cookbook, "The Standard", which means look no more for a better recipe! It's the closest I've come to the best shrimp I've ever had in my life, which was at a Cozumel beach bar/grill and the owner was NOT coming out with th