Best 7 Shrimp Or Calamari Marinade And Sauce Recipes

CALAMARI MARINARA

Steps:

• Drizzle olive oil into saucepan (not over heat). Add onions, Serrano pepper, garlic, anchovy filet, red pepper flakes, and salt. Place pot over medium-high heat. When onions start to sizzle after a minute or so, stir and cook until onions and garlic just start to turn golden, 3 or 4 minutes. Stir in wine.
• Cook until wine is reduced by about half, 3 to 5 minutes. Add clam juice, tomatoes, and oregano. Bring to a simmer over medium-high heat. When sauce begins to bubble, reduce heat to medium-low. Simmer gently for about 15 minutes.
• Transfer calamari to sauce pot; stir gently. Simmer until calamari are tender, 35 to 45 minutes. Remove from heat. Stir in parsley.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
• Stir some sauce into the hot, drained pasta. Serve in warm bowls topped with more marinara sauce and grated cheese.

MARMALADE SAUCE FOR SHRIMP OR CALAMARI (JUST LIKE OUTBACK)

Steps:

• Combine all ingredients and blend well.
• Can be used immediately, or refrigerate for several hours for flavors to blend.

CRISPY SHRIMP OR CALAMARI WITH CHINESE NOODLES AND SPICY GARLIC SAUCE

Steps:

• Bring a large stockpot of water to a boil. In a wok or deep, heavy saucepan, heat about 3 inches of peanut oil. (The oil must be very hot, about 375 degrees F.)
• Make the sauce: In a large skillet or saute pan, heat the 2 tablespoons of peanut oil. Over medium-high heat, saute the garlic just until golden, 2 to 3 minutes. Stir in the sugar and continue to saute until the garlic begins to caramelize, 1 or 2 minutes longer. Deglaze the pan with the rice wine, rice wine vinegar, and soy sauce. Add the carrots, haricots verts, and 2 ounces of the green onion, reserving 1 ounce as garnish. Stir in the chili sauce and continue to cook until the sauce is reduced by half.
• Meanwhile, add salt to the boiling water and cook the noodles until they are al dente. Drain the noodles well and stir them into the sauce until they are well coated.
• Season the shrimp or calamari with salt and pepper and toss with the flour to coat lightly. Deep-fry the shrimp or calamari in small batches until golden, 1 or 2 minutes. (The easiest way to do this is to use a fine-mesh basket or strainer. Place the shrimp or calamari in the basket and gently ease the basket into the oil.) Drain on clean paper towels.
• To serve, divide the noodles and vegetables among 4 large warm plates. Arrange the shrimp or calamari over and around each portion and garnish with the remaining green onions. Drizzle a little sesame oil over the noodles and serve immediately.
• Prepare an ice bath. Separate the garlic into cloves and remove the ends of each clove. Fill a small saucepan with water. Salt lightly and bring to a boil. Carefully drop the whole cloves into the water and blanch for 30 seconds. Remove with a slotted spoon and immediately plunge into the ice water to stop the cooking process. Repeat the process. Drain the garlic and dry it well. The peels should slip off easily. Cut the garlic into slices and use as needed.

SHRIMP ALLA MARINARA

Steps:

• Heat 4 tablespoons oil in a large skillet over medium heat. Add 4 garlic cloves and cook just until golden and sizzling. Add half the shrimp, placing them in one layer in the pan. (If you crowd the shrimp, they will steam instead of fry.) Sprinkle with salt.
• Cook, turning once, just until lightly golden and pink around the edges, about 4 minutes total. With a slotted spoon, transfer the shrimp to a plate. Discard garlic cloves. Repeat with remaining oil, garlic and shrimp.
• When all the shrimp are cooked, pour the sauce into the empty skillet, and bring to a lively simmer, stirring to scrape the bottom of the pan. Taste for salt and add more if needed.
• Stir in the shrimp, basil (if using) and parsley, and cook just until the shrimp are heated through. Serve immediately.

RIGATONI WITH SHRIMP, CALAMARI AND BASIL

Steps:

• Place half of shrimp in medium bowl. Slice half of calamari crosswise into 1/3-inch-wide rings and place in small bowl.
• Coarsely chop remaining shrimp and calamari; place in processor. Using on/off turns, blend until shrimp mixture is finely chopped. Transfer to another medium bowl.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
• Meanwhile, heat 5 tablespoons oil in large skillet over medium-high heat. Add leeks, garlic, and crushed red pepper; sauté until leeks are tender but not brown, about 5 minutes. Add chopped shrimp mixture; stir until shrimp and calamari are just opaque, about 2 minutes. Add clam juice and peas; simmer until flavors blend, about 3 minutes. Stir in 3 tablespoons butter. Season with salt and pepper. Set sauce aside; cover to keep warm.
• Melt remaining 1 tablespoon butter with 1 tablespoon oil in medium nonstick skillet over medium-high heat. Add reserved whole shrimp and sauté 2 minutes. Add calamari rings to shrimp; sprinkle with salt and pepper and sauté until just opaque, about 2 minutes longer. Remove from heat.
• Drain pasta; return to same pot. Add chopped shrimp and calamari sauce, 1/2 cup cheese, and 1/2 cup basil and toss to blend.
• Divide pasta among 4 bowls. Top each serving with sautéed shrimp mixture; sprinkle with remaining 1/4 cup basil. Pass additional cheese separately and serve.
• What to drink:
• With the pasta, pour a dry white with a hit of acidity, like the Benito Ferrara 2009 Greco di Tufo (Italy, $25).

SHRIMP AND CALAMARI DIABLO

Steps:

• Heat oil in non stick skillet, add garlic, green onions, red pepper flake and pepperoni, bring to simmer.
• Turn up heat and add wine while stirring constantly. Bring to near boil.
• Add shrimp and cook for one minute, then flip and cook for another minute. (I hate overcooked shrimp, so at this point I removed shrimp and placed in a bowl.).
• Add squid rings and tentacles. They will cook very quickly so pay close attention. After 2 minutes return shrimp to skillet. Reduce heat to simmer.
• Add your tomato puree. This is where you can be creative. I actually used one cup of Barilla's Arrabbiata sauce for extra kick!
• Grate in some of the fresh Pecorino Romano cheese and stir inches Remove from heat.
• Serve over your choice of pasta with rest of grated Pecorino Romanao and garnish with fresh chopped parsley. Enjoy!

SHRIMP AND CALAMARI IN GARLIC SAUCE

Steps:

• In a pan heat 2 olive oil, add garlic, shrimps and calamari. sauté for 5 minutes until you get aroma from the mixer. Add coriander, crushed red chilly, white wine and salt. Fry for another 3 minutes or until the calamari and shrimps are done. ( Note do not over cook calamari as it gets rubbery ). Remove the shrimp and calamari mixer in a serving plate.
• Next in the same pan with remaining leftover oil and juices of the shrimp and calamari mixer add the 1 tbs olive oil, carrots and spring onions. Sauté for 2 minutes or less and remove on the serving plate along with the shrimp and calamari.
• Place the Olives and Avocado on the plate and you are ready to go. Enjoy