Delicious for a hot summer evening when it’s too hot to cook. An ice-cold beer and these shrimp are the perfect answer to a relaxing, Southern evening meal on the porch. Open a sleeve of Saltine crackers and add a dollop of cocktail sauce – and you are in for a treat!
1 medium red onion, in small dice
1 bunch green onions, thinly sliced
1 cup chopped fresh parsley
1/2 teaspoon crushed red pepper flakes. or to taste
3-4 cloves garlic, peeled and minced
1/4 cup Creole mustard or other coarse mustard
2 tablespoons sugar
Kosher salt and freshly ground pepper to taste
3/4 cup cane vinegar, malt vinegar, or cider vinegar
1 1/4 cup extra-virgin olive oil
2 bay leaves
3 pounds medium to large shrimp, cooked, peeled and deveined, tails on
Combine the red onion, green onion, parsley, crushed red pepper, garlic, mustard, and sugar in a large bowl, and season with salt and pepper. Add the vinegar and whisk in the oil in a slow, steady stream until the marinade is emulsified. Add the bay leaves and adjust the salt and pepper. Add the shrimp and stir. Refrigerate for 12 to 24 hours, stirring occasionally. Makes enough for 6 entrée salads or hors d’oeuvres.
Boiled Shrimp: Everyone has their own way of boiling shrimp – here’s mine for 3lbs. of shrimp.
10 quarts water
Crab Boil or your own Creole seasoning 5 bay leaves
3 pounds shrimp, heads off, unpeeled
In a large pot, bring the water to a boil, add all but 1/4th of the seasoning, and the bay leaves to the boiling water, and cook for 5 minutes. Add the shrimp and cook for about 3 1/2 to 4 minutes; the exact timing will depend on the size of the shrimp. Drain off all but 2 quarts of the liquid, and add the remaining seasoning and enough ice to chill the liquid quickly. Let shrimp soak for 5 minutes. Drain, peel, and serve. Or for the above recipe….marinate.