CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

CHILLED SOUTHERN SPICED SHRIMP

Shelly's
recipe box

Printview my recipes
this recipe viewed 16 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Seafood
    Prep Time:       Cook Time:       Total Time:  

1 pound shrimp (preferably large size, about 21 to the pound)

Cooking Liquid:
1-1/2 cups cider vinegar
1/2 cup water
1/4 cup fresh lemon juice
2 tsp shrimp-and-crab boil seasoning (such as Zatarain's or Old Bay) OR 1 tbsp pickling spice
3 cloves garlic, peeled and crushed
3 bay leaves
2 tsp sugar
1/2 tsp whole black peppercorns and salt
1/4 tsp celery seed

Marinade:
1/2 cup Cooking Liquid from above, cooled and strained
1/3 cup mild olive oil, or half olive oil and half canola oil
1 tbsp Dijon mustard
1 tsp prepared horseradish
1/2 medium onion, very thinly sliced
1/2 lemon, very thinly sliced
1/4 cup chopped fresh parsley

Combine the Cooking Liquid Ingredients in a medium nonreactive saucepan. Bring to a boil on high. Reduce the heat and simmer for 10 minutes.

Turn the heat back up to high. Add the shrimp, stirring occasionally as they cook to mix them evenly in the liquid. When the shrimp are pink and just firm (about 2 minutes), remove them to a colander in the sink. Rinse in cold water until cool. Peel the shrimp, leaving the tails intact, and devein if desired.

While the shrimp cool and drain, prepare the marinade. Strain 1/2 cup of the Cooking Liquid into a nonreactive mixing bowl. Whisk in the oil, mustard, and horseradish. Stir in the onion slices, lemon slices, and parsley. Stir in the shrimp and toss until well mixed. Cover and refrigerate at least 6 hours or up to 36 hours, stirring occasionally.

To serve, remove the shrimp from the marinade and arrange on a serving platter with toothpicks and napkins to catch any drips. Or, hang the shrimp around the edges of a bowl filed with some of the marinating mixture for dipping and toasted slices of French bread to sop up the juices. Serves 4 to 6



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Chilled Southern Spiced Shrimp
   by sgre52160



1 pound shrimp (preferably large size, about 21 to the pound) Cooking Liquid Ingredients: 1-1/2 cups cider vinegar 1/2 cup water 1/4 cup fresh lemon juice 2 tsp shrimp-and-crab boil seasoning (




Southern Fried Spiced Apples
   by sgre52160



4 medium Granny Smith apples, cored, peeled, chopped 1/8 cup butter 1/4 to 1/2 cup brown sugar (to taste) 1/4 teaspoon cinnamon pinch nutmeg (about half of 1/8 teaspoon) SAMelt butter in a hea




Chilled Cajun Shrimp
   by sgre52160



4 qts. water 1 lemon, sliced 5 lbs. unpeeled fresh Shrimp 2 cups vegetable oil 1/4 cup hot sauce 1 Tbsp. olive oil 1 Tbsp. minced garlic 1 1/2 tsp salt 1 1/2 tsp seafood seasoning 1 1/2 tsp ba




Chilled Shrimp With Basil Ponzu Sauce
   by HappyCook80



Chilled Shrimp With Basil Ponzu Sauce 1 pound raw medium to large shrimp 2 tablespoons low-sodium soy sauce 2 tablespoons freshly squeezed lime juice 2 tablespoons freshly squeezed orange ju




Chilled Greek Shrimp Orzo Salad
   by sgre52160



1 1/2 cups dry orzo pasta 2 tbsp olive oil 1 tbsp fresh lemon juice (can use more) 1/2 to 1 tsp dried oregano 2 (6 oz) cans marinated artichoke hearts (do not discard the marinade in the jars) 8





view more member recipes
About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.