The. Best. Shrimp. Marinade. Ever.

The Best Shrimp Marinade - Ever

“Shrimps and the delicate periwinkle,
Such are the sea-fruits lasses love;
Ho! to your nets till the blue stars twinkle,
And the shutterless cottages gleam above!”

–Excerpt from The Shrimp-Gatherers by Bayard Taylor

Do you like love shrimp as much as I do? Nothing beats fresh, cold shrimp cocktail…crispy, deep fried shrimp…or shrimp sauteed in a little garlic with fresh squeezed lemon juice. But if you want a marinade with lots of flavor, try this one out. Skewer those bad boys and grill them up or toss them around in a pan to cook – either way they are deeeelicious!

Whisk up the marinade and let the shrimp sit in the marinade for about 30 minutes to an hour in the fridge…

Best Shrimp Marinade - marinating

They take minutes to cook ~ do not overcook! Just cook a couple minutes on each side until they are opaque and no longer translucent.

The Best Shrimp Marinade

Recipe for The Best Shrimp Marinade Ever

1/4 cup olive oil
1/4 cup fresh squeezed lemon juice (1-2 lemons, depending how juicy they are)
2 gloves garlic, minced
2 tablespoons brown sugar
1 teaspoon oregano
1 teaspoon basil

Whisk all ingredients together in a bowl to combine. Add shrimp and stir so all the shrimp is coated. Marinate in the refrigerator for about 30 minutes to an hour. Skewer and grill, or saute in a pan until done – just a few minutes each side.

[Recipe source: I saw a pin on Pinterest for the best shrimp marinade. Excitedly I clicked on it, but the link was invalid and it took me nowhere. (I can’t stand that.) The caption had listed the ingredients, but no measurements. I just figured out how much of each to add and it came out perfect.]

Micha

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Citrus French Toast

Listen up. Believe me when I tell you this is the best french toast I have ever eaten. The bread is dipped in a citrus flavored batter and the result is deee-licious! In all my years of making french toast, I would have never thought to prepare it this way. Usually I dip the bread in egg, milk, vanilla, cinnamon and fresh ground nutmeg. That’s good, but you need to try this. This was my second time making it and it won’t be my last!

The recipe comes from the Southern Living Kids Cookbook and I didn’t need to change a thing! Each week last summer, the kids got to pick a recipe from my cookbooks and cook it with my help. (I thought I should start them young with some mad kitchen skills!) My son chose a breakfast meal twice and this was one of them. It’s very easy and filled with flavor that even the kids enjoy.

Citrus French Toast
Ingredients:
1 cup Complete Pancake Mix (I use Aunt Jemima)
1 cup water
2 teaspoons grated orange rind (one large orange will do)
2 teaspoons grated lemon rind (one lemon will do)
2 tablespoons powdered (confectioner’s) sugar
1/4 cup butter or margarine
8 slices white sandwich bread

Directions:
Whisk the pancake mix, water, grated orange rind, grated lemon rind and powdered sugar together in a medium bowl.

Over medium heat, melt 1 tablespoon butter in a big skillet or griddle to coat it. Dip 2 slices of bread in batter, coating well. Cook a couple minutes on each side or until golden brown. Remove from pan and keep warm. Melt another 2 tablespoons butters and dip another 2 slices in batter and cook. Repeat with the rest of the bread.To keep the finished french toast warm while you cook, you can put them in preheated 300 degree oven. (I like to use a cooling rack on a baking sheet so the air circulates.)

Serve with warm syrup or powdered sugar.
Makes 4 servings.

I posted this early enough so you can get what you need and whip it up for a delicious weekend breakfast!

{Note: To grate the orange and lemon rind, I love using my Microplane┬« Zester/Grater. It’s perfect for zesting citrus, but I also use it for fresh ground nutmeg and minced garlic. Make sure to only grate the colored part of the fruit and not the white part underneath. Keep turning the fruit as you grate and get all the color off.}

By the way, did you notice that there wasn’t even any bacon on that plate? Two reasons. Number One, I used all the bacon I had left for my sugar beans yesterday…and Number Two, this french toast is so yummy you won’t even miss the bacon! Well, just a little…

Enjoy!
~Micha