Savannah Marinated Shrimp
Recipe: #2646
November 16, 2011
"Serve on a bed of lettuce for a nice cold salad or a nibble on a buffet. Will keep up to two days in the refrigerator. Cook time is marinate time. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'all""
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (265.3 g)
- Calories 364
- Total Fat - 31.7 g
- Saturated Fat - 3.5 g
- Cholesterol - 163.7 mg
- Sodium - 71.1 mg
- Total Carbohydrate - 11.8 g
- Dietary Fiber - 2.5 g
- Sugars - 4.6 g
- Protein - 7.1 g
- Calcium - 67.4 mg
- Iron - 1.4 mg
- Vitamin C - 12.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large, nonreactive bowl, layer some of the shrimp, onions, bell pepper, bay leaf, garlic, peppercorns, red pepper flakes, and freshly ground black pepper.
Step 2
Create several layers of these ingredients until the remaining amount is used. Set aside.
Step 3
In a large liquid measuring cup, combine the vinegar, oil, and lemon zest and juice.
Step 4
Pour this marinade over the shrimp mixture.
Step 5
Cover tightly with plastic wrap and refrigerate, stirring occasionally, until the shrimp is pink and opaque, at least 6 to 8 hours.
Step 6
Taste and adjust for seasoning with salt and pepper before serving.
Tips
No special items needed.
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