Sunday, January 8, 2012

Marinated Shrimp

Instead of making the usual shrimp cocktail, try this!
It's a great appetizer.
Serve chilled.
 First, boil the shrimp using my easy no-fail recipe.
 Cover the shrimp with at least 2 inches of water. 
Add vinegar and Old Bay seasoning and salt. 
You can add more spices if you like.
 Place on high heat and stir occasionally. 
When 1 or 2 shrimp float to the top they are done. 
The water may not come to a boil.
 Immediately pour into a colander to drain
 and rinse with cold water to stop the cooking.
 Ingredients for the marinade.
 Mince the garlic. I used cilantro here, 
but you can also use fresh flat leaf parsley, or both.
 Combine the marinade/dressing ingredients in a jar.
 Shake to blend.
 To the shrimp add: sliced celery, chopped green
onions and chopped fresh cilantro or parsley.
 Pour the marinade over all and toss well. 
Cover and refrigerate at least 4 hours.
 Sprinkle with additional green onions and parsley. 
Set out with toothpicks at a party or serve in small
glass dishes as a dinner appetizer.
Or do what we did tonight and share with a 
glass of wine and good warm crusty bread.

Easy No-Fail Shrimp Boil
1 lb large or extra large shrimp
1 T Old bay seasoning
2 T cider vinegar
1 t salt
Add shrimp to pot and add water to cover
the shrimp by 2 inches. Add the Old Bay,
Salt and vinegar. Start cooking on high,
stirring until 1-2 shrimp float to the surface.
(water may not come to a boil)
Drain immediately in a colander and 
rinse with cold water to stop the cooking, 
Peel and chill.
This method works any amount of shrimp.

1/2 t salt
1/2 t paprika
1/4 t sugar
1 T Dijon mustard
1-2 T horseradish
3 T tarragon or basil vinegar
1/3 C olive oil
2 cloves garlic, minced
Combine all ingredients in a jar and shake.
Enough for 1 lb of shrimp.

Marinated Shrimp
1 lb cooked shrimp
Green onions, chopped, about half a bunch
Celery, thinly sliced or minced, 2-3 stalks
Fresh Parsley or Cilantro, or both chopped 
to taste about 1/2 C
Place cooked shrimp in a bowl and add the
celery, green onions and parsley, as much as you 
like. Pour over the marinade and toss.
Cover and let marinade at least 4 hours or
overnight in the refrigerator.



  1. Hi Rita,

    I'm copying this recipe. Yum!!!


  2. Hi Rita, I found your blog by accident when I was looking for an old recipe from Peg Bracken's "I Hate to Cook Book". I love your blog and am now on your mailing list. Tried this recipe tonight and will serve it as an appetizer with french bread. It is really delicious, and much more colorful than the photos indicate. Many thanks, Elizabeth

  3. G'day I made this today!
    This came out GREAT!!! In your recipe unique way!
    SO simple, easy to do!
    Love the versatility! And for today I CAN say "WHOO HOO!"

    Here's a photo and can't WAIT to try some of your other recipes too!

  4. This looks wonderful. Perfect since I just bought some fresh shrimps. I love the smell of celery on it too. Such a quick and easy meal. I would be more than glad to recommend these to my co-workers.