Friday, February 4, 2011

Marinated Shrimp Lulu's Style~Awesome

Lulu’s Awesome Marinated Shrimp

The last time I was in San Diego I stayed with my friend Luann and she hosted a cook-out by her pool for my sisters and some our friends. Grilled chicken, salad and this incredibly tasty appetizer were on the menu.

The shrimp appetizer is the type of dish that you just can’t walk away from! 

You can serve it plain because the marinade has so much flavor, or with cocktail sauce. 

It’s a good idea to make plenty for yourself and guests because I can assure you that there will not be any leftovers, unless of course you stash some away in the fridge for the next day.

Another crowd favorite for game day or for any day! Delicious!

Thanks for the recipe Lu you are a fantastic friend, mother, cook and hostess!


• 2 1/2 -3 lbs cooked, cleaned medium or large shrimp

• Cooking instructions for uncooked shrimp. Fill a large pot with water and bring to a boil. Place the shrimp with shells on in the pot and cook for 2 to 3 minutes. The shrimp will start to turn pink. Drain the shrimp and rinse with cold water. You want to stop the shrimp from cooking. If you over cook the shrimp it will become mushy.

• Once the shrimp is cooled peel and devein
• 1 Cup sliced white onion, medium size onion
• 7 Bay Leaves
• 1 1/4 cups canola or vegetable oil
• 3/4 cup white vinegar
• 2 1/2 teaspoons celery seed
• 2 1/2 Tablespoons capers and juice
• 2-3 dashes of Tabasco

Marinating instructions:
• Alternate layers of shrimp, onions and bay leaves in a large covered bowl
• In a small mixing bowl, combine oil, vinegar, salt, celery seed, capers with juice and Tabasco, mix well
• Pour over the layered shrimp, onions and bay leaves
• Cover and store in the refrigerator for at least 24 hours
• You can prepare this appetizer 48 hours prior to serving

You will not believe how yummy this is!

If you did remember to stash some of the shrimp it is really great with a tossed salad.

Cheers! Kary~

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