Rating: 5 stars
5 Ratings
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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.

Recipe by Southern Living November 2006

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Recipe Summary test

prep:
20 mins
cook:
3 mins
chill:
1 day
total:
1 day
Yield:
Makes 12 to 15 appetizer servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

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

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