This is a great recipe, the only change I like to make is no yellow peppers but add thin sliced lemons instead.
Overnight Marinated Shrimp
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.
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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
- 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.
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