December 29, 2016
Fresh Tomatoes, Shellfish, Shrimp,
Appetizers, Cooking For A Crowd, Easy/Beginner Cooking, Christmas, Entertaining, New Years, Stove Top, Gluten-Free, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy more
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"We love shrimp and these are especially delicious! The recipe by Chef Fleur Schim was clipped from a magazine in the 90s and has been a family go-to for years."
In a stock pot, cook shrimp in lightly salted boiling water to cover for 1 to 3 minutes or until shrimp are opaque.
Drain and place shrmip in a resealable plastic bag set in a deep bowl.
Add lemon slices, onion rings, olives, and tomato; toss to mix well.
In a small bowl, whisk together lemon juice, vinegar, olive oil, garlic, mustard, salt, and red pepper.
Pour over shrimp mixture and close the bag. Turn bag gently to coat contents.
Marinate in refrigerator for at least 2 but not more than 6, turning bag once or twice.
(Important! Do not leave shrimp longer than 6 hours in the marinade or the shrimp will become rubbery as the acids in the marinade continue to "cook" the shrimp.)
Drain and serve in a clear glass bowl to show off the pretty colors.
Refrigerate leftovers, (but not in the marinade.).
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