Overnight Marinated Shrimp

Southern Living
Celebrate At The BeachRecipe
Because fresh seafood is always abundant, Ursula Ann often serves peel-and-eat cooked shrimp with cocktail sauce. We shared a marinated shrimp recipe that received our highest Test Kitchens rating with her, and she liked it so much, she served it to great reviews at her family's gathering.
Makes 12 to 15 appetizer servings


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7 1/2 cups water
3 pounds unpeeled, large fresh shrimp
2 small red onions, sliced
1 yellow bell pepper, sliced
1 cup vegetable oil
1 cup red wine vinegar
3 tablespoons sugar
1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon white wine Worcestershire sauce
1 tablespoon hot sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
2 garlic cloves, pressed
1/2 cup chopped fresh basil


Prep: 20 Minutes
Cook: 3 Minutes
Chill: 24 Hours

1. Bring 7 1/2 cups water to a boil; add shrimp, and cook 2 to 3 minutes or until shrimp turn pink. Drain and rinse with cold water. Peel shrimp, and, if desired, devein.

2. Layer shrimp, red onion slices, and bell pepper slices in an airtight container.

3. Whisk together vegetable oil and next 9 ingredients; pour over shrimp. Cover and chill 24 hours, stirring occasionally.

4. Stir in 1/2 cup chopped basil 1 hour before serving.

Created date

October 2006