| Food Mood: Small Plates/Tapas | |
| Cuisine: New American/Regional | |
Description |
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| For a big party, these are a true impress-your- guests luxury. They are addictive. Even though you are embarrassed to take another one, you do. I started with Anita Kidd-Humphrey's excellent marinated shrimp recipe, reduced the vinegar, and added more capers, which I love. | |
Servings: 8-10 |
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Ingredients |
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| 1 1/2 pounds Salty-Sea Perfect Tender Shrimp 1 large onion, thinly sliced 7 bay leaves 1 cup good olive oil 2 tablespoons white vinegar 3 tablespoons capers, drained 2 teaspoons Worcestershire sauce, preferably Lea & Perrins 1 teaspoon salt 4 dashes hot pepper sauce |
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Method |
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| In a large mixing bowl, alternate layers of shrimp, onions, and bay leaves. In a small bowl, whisk together olive oil, vinegar, capers, Worcestershire, salt, and hot pepper sauce. Pour over shrimp, cover, and refrigerate overnight. Drain the vinaigrette, remove some of the onions, and serve cold. |
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Notes |
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| What this Recipe Shows: Onions, bay leaves, and capers give excellent flavors to the shrimp. The marinade is mildly acidic to slightly tenderize, but not overcook, delicate shrimp. |
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Author: ed. mat |
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Recipe source: Shirley O. Corriher |
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