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Category: Seafood
Prep Time: Cook Time: Total Time:
2 lbs peeled and deveined shrimp
1 tsp Cajun/Creole Seasoning
Olive oil to coat bottom of skillet
2 shots of citrus vodka
Juice and zest of 1 lemon
1 celery stalk, chopped
4 large garlic cloves, chopped
1/2 cup chopped Vidalia, or other sweet onion
1 cup chili sauce
1 tbsp hot sauce
2 tsp horseradish
1 tbsp chopped fresh parsley
1 tsp Cajun/Creole Seasoning
Pinch of sugar
Salt and pepper, to taste
Pat the shrimp dry with paper towels and sprinkle with the Cajun seasoning. Heat the olive oil in a stainless steel skillet over medium high heat, add shrimp and saute just until pink, about 2 minutes. Transfer to a glass bowl with the pan juices to cool. Add the vodka, lemon juice and lemon zest to the shrimp. Let sit for 15 minutes.
In a separate bowl, mix the chopped celery, onion and garlic, with the chili sauce, hot sauce, horseradish, parsley, Cajun seasoning, and sugar. Add the shrimp, mix and taste; season with salt and pepper and adjust other seasonings as desired.
Transfer to two quart sized Mason jars, seal and refrigerate 24 hours. Spoon onto crackers, serve in a shooter glass, or on a bed of shredded lettuce in a martini glass.
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SPICY MARINATED SHRIMP APPETIZER
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Category: Seafood
Prep Time: Cook Time: Total Time:
2 lbs peeled and deveined shrimp
1 tsp Cajun/Creole Seasoning
Olive oil to coat bottom of skillet
2 shots of citrus vodka
Juice and zest of 1 lemon
1 celery stalk, chopped
4 large garlic cloves, chopped
1/2 cup chopped Vidalia, or other sweet onion
1 cup chili sauce
1 tbsp hot sauce
2 tsp horseradish
1 tbsp chopped fresh parsley
1 tsp Cajun/Creole Seasoning
Pinch of sugar
Salt and pepper, to taste
Pat the shrimp dry with paper towels and sprinkle with the Cajun seasoning. Heat the olive oil in a stainless steel skillet over medium high heat, add shrimp and saute just until pink, about 2 minutes. Transfer to a glass bowl with the pan juices to cool. Add the vodka, lemon juice and lemon zest to the shrimp. Let sit for 15 minutes.
In a separate bowl, mix the chopped celery, onion and garlic, with the chili sauce, hot sauce, horseradish, parsley, Cajun seasoning, and sugar. Add the shrimp, mix and taste; season with salt and pepper and adjust other seasonings as desired.
Transfer to two quart sized Mason jars, seal and refrigerate 24 hours. Spoon onto crackers, serve in a shooter glass, or on a bed of shredded lettuce in a martini glass.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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