This delicious marinated shrimp recipe will be excellent on top of our Mia Emilia Egg Pasta or your favorite rice.
Raw, cleaned and deveined shrimp (approximately 30)
2 tbl Mia Emilia White Balsamic condiment
2 tbl Mia Emilia’s Quercia 2 year aged Balsamic Vinegar of Modena
2 tbl Mia Emilia’s Countess elixir Honey Balsamic condiment
¼ cup Mia Emilia’s Marini Giuseppe Extra Virgin Olive Oil
2-3 cloves garlic, diced
4 tbl red wine or 1 shot of Cognac
¼ cup soy sauce
¼ cup teriyaki sauce
Fresh ground black pepper
Pinch of sea salt (soy sauce and teriyaki are salty so you may not need added salt)
1 tbl chopped fresh rosemary
1 tbl Worcestershire sauce
Generous sprinkle of paprika
1-2 tbl of sesame seeds
Minced fresh ginger (1 tsp - more if you want more ginger flavor)
*Can add a few shakes of white pepper if you have some.
**Add 2-3 diced green onions or chopped parsley on top of finished dish.
Add all ingredients to a bowl and mix well. Add shrimp to bowl (if frozen, defrost first) then pour contents of ingredients into the bowl with the shrimp. Cover and refrigerate for 30-45 minutes. Then allow shrimp to sit on counter for approximately 15 minutes before the next step. *Or skip refrigeration and just marinate for 15 minutes at room temperature.
Heat pan (preferably a good quality stainless steel pan) and add shrimp with all of the marinade. Cook until shrimp turns pink and is done to your liking.
Pour shrimp over the Mia Emilia egg pasta.
Remember to top with the diced green onions or chopped parsley if you desire.