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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Marinated Shrimp Recipe

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This recipe for Marinated Shrimp is from The Great Angelette Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs unpeeled large shrimp
Crab boil
1/2 small lemon
Bay leaves
4 small onions, thinly sliced into rings
1 cup vegetable oil
1/2 cup tarragon vinegar
2 tbsp. pickling spice
1 tsp. salt
1/2 tsp. dry mustard
Dash of red pepper
Fresh parsley sprigs
Directions:
Directions:
1. Boil shrimp in 2 quarts of water with 2 drops of liquid Zatarains Crab Boil and 1/2 small lemon. Cook 3 to 5 minutes until shrimp are just pink and floating. Drain. Rinse well with cold water and chill. When the shrimp are cool peel and devein the shrimp, you can leave the tails intact if you wish.

2. In a large flat-bottomed Tupperware container, place a layer of shrimp. Put 5 bay leaves over the shrimp, top with a layer of onion slices. Repeat layers until all the shrimp and onions are used.

3. Combine oil and next 5 ingredients, stirring well. Pour marinade over shrimp. Cover, chill 24 hours, stirring occasionally.

4. To serve, put shrimp on crushed ice. Pour about 1/3 cup of marinade over shrimp, so that some spices from the pickling spice cling to the shrimp. Discard the bay leaves. Garnish with parsley.
Number Of Servings:
Number Of Servings:
8-10 appetizer
Preparation Time:
Preparation Time:
24 hours
Personal Notes:
Personal Notes:
This also the basis for marinated crab claws. Wash, then boil the crab claws and proceed as for shrimp. Crab claws may be difficult to find away from the Gulf Coast. This is a very traditional Mobile appetizer.

 

 

 

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