Marinated Shrimp a delicious appetizer
Growing up in New Orleans, seafood was a staple in our household. The city is surrounded by water as everyone knows after Katrina, so fresh seafood is always abundant. Not only are there fresh seafood stores all over the city; but trucks filled with shrimp and crawfish (New Orleans spelling) dot many corners of the city. Just pull your car over to the curb and buy whatever you need. It was disappointing, moving to landlocked Atlanta, where the grocery store gets their fresh frozen shipment on a Thursday and on Tuesday you must ask the clerk to let you smell the fish before you purchase it. Check out an article I wrote on buying fish from the grocery or finding a fish distributor in your city where the better restaurants get their seafood.
The following recipe for Marinated Shrimp is a favorite and has been the starter appetizer for many gatherings in my home.
Marinated Shrimp
Boil 2 lbs. shrimp in crab boil. (Liquid or powder) As shrimp turn pink, continually taste for doneness. Shrimp should boil for two to four minutes. Peel and marinate for a minimum of 24 hours. Turn shrimp in marinade for the first few hours. To serve individual portions, pass the shrimp around in shot glasses. Include a decorative toothpick as the utensil. The shrimp will be visually enticing as well as tasty!
Marinade
- 1½ C vegetable salad oil
- ¾ C white vinegar
- 1½ T salt
- 2 ½ T celery seed
- 3 T capers
- 1/8 t Tabasco
- 2 C sliced white sweet onions (in rings)
