Forget shrimp cocktail. Try this spicy and tangy mustard marinade for your next dinner party. Sarah P. introduced me to this recipe and it's a staple at most Mott-family events now.
- 1/4 cup red wine vinegar
- 1/4 cup apple cider vinegar
- 1 teaspoon black pepper
- 1/4 cup dry mustard
- 1 teaspoon red pepper flakes
- 2 teaspoons salt
- 1/4 cup vegetable oil
- 1/4 cup extra virgin olive oil
- 1/4 cup flat-leaf parsley, finely chopped
- 3 cloves garlic, minced
- 6 green onions, chopped
- 1/4 cup capers, drained
- 2 1/2 lbs medium Gulf shrimp, cooked and peeled
- Blend the the vinegars, black pepper, dry mustard, red pepper flakes, and salt in a food processor on low speed for a few seconds.
- Slowly add in the oils, continuing to blend until the mixture thickens slightly.
- Add the parsley, garlic, green onions, and capers, pulse to combine.
- In a large boil, pour the marinade over the shrimp and coat thoroughly.
- Cover and refrigerate overnight or up to 2 days.
- Drain the marinade from the shrimp and serve chilled.
* This recipe is adapted from Ambrosia: A Deep South Mixture of Homes, Recipes & Histories.