I truly enjoy those handy marinade recipes and I happen to have a few of my own that make life a bit simpler for the busy cook. I like the make ahead recipes because it forces me to plan better. Marinades make cooking an amazing meal the the following day a breeze! All you do is simply remove food from marinade and cook! Add a quick side dish or two to your menu and it's easy street for the day! Meat that has been in marinade for several hours or even a day, always taste better to me. Need I say more, wow your guest and don't even break a sweat..
For this recipe I would start with uncooked deveined and peeled jumbo shrimp, although large or medium will do fine. With shrimp however, you have to be careful not to overcook as it can get chewy/rubbery. A good measure is to cook shrimp until firm and pink on all sides. Shrimp cooks quick so all your doing is waiting for it to turn pink (about 30 seconds to 2 or so minutes, could be a little longer depending on your temperature set..I would not recommend high temperature. Try low or medium and saute only) and then quickly remove it from the pan. Do not leave shrimp in pan to cool as it will continue to cook even in low heat, instead transfer to plate to cool down. (If you exceeded 4 or 5 minutes of cooking time for shrimp, you may of cooked it too long). Use your own judgement as to when shrimp is done with info above as a guide. In this recipe, shrimp are cooked only after marinating for 24 hours.
1 cup olive oil
1/3 cup apple cider vinegar
2-3 chopped up chilli peppers with seeds
2 more chilli peppers (whole)
3 cloves of garlic or 1-1 1/2 tablespoon of minced garlic
Combine all of the ingredients except for the garlic in a saucepan over high heat. Cook, stirring constantly for 2-4 minutes. Stir in the garlic and immediately remove from heat, and allow to cool to room temperature. When the mixture is cool, pour into a food processor bowl and pulse several times until smooth. The sauce will then need to be strained with a fine mesh strainer. Let shrimp marinade with sauce in ziploc bag inside refrigerator for 24 hours. Then remove shrimp from marinade. (You may cook shrimp as is at this point, saving a little bit of the marinade to saute shrimp. Drizzle a little over rice garnished with cilantro and lemon wedges and skip out on the sweet sauce) Or you could grill shrimp on skewers and use the sweet sauce as a fun dipping sauce. Great with shrimp or fish!
(Note: you may or may not need to use all the marinade/sweet sauce in this recipe. You may discard extra sauce or save it for another dish)
The sweet and spicy sauce:
Hopefully you saved the marinade as you will use equal parts marinade with equal parts sugar. That's it! No other ingredients are needed. Boil sauce and sugar in sauce pan, stirring constantly until sauce comes to a rapid boil and starts to thicken and reduce in volume. Set sauce mixture aside and let cool, sauce will thicken more as it cools. If your sauce isn't thick enough cook a little more but watch carefully. If it is too thick, add water. You will want to add something to the sweet and spicy shrimp dish so checkout some ideas below. Remember, you only need to toss the shrimp in just a little of the sweet sauce, it is not meant to be drowned in the sauce. The sauce will be thick enough to act as a glaze for the shrimp. Tip: Take about a 1/2 cup of the glaze and add to shrimp and whatever add in or vegetable mix you choose, tossing around to coat in a ziploc bag. If you need more sauce to coat, add more just use your own judgement. The amount of sauce to add really depends on the amount of Shrimp you have. This sauce is intended to be a glaze or condiment for other foods, but not a gravy (high sugar content). Serve over hot rice.
If you are serving the shrimp in the sweet sauce with rice on the side... then adding slightly sauteed chopped bell peppers and chopped white onions for added color and crunch is nice touch.
Don't forget to subscribe! I've got more easy marinade recipes to come. Hope you enjoy and let me know what you think.