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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
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CHILLED SOUTHERN SPICED SHRIMP
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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.
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