Sunday, April 21, 2013

Mustard Marinated Shrimp

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

  1. Blend the the vinegars, black pepper, dry mustard, red pepper flakes, and salt in a food processor on low speed for a few seconds.
  2. Slowly add in the oils, continuing to blend until the mixture thickens slightly.
  3. Add the parsley, garlic, green onions, and capers, pulse to combine.
  4. In a large boil, pour the marinade over the shrimp and coat thoroughly.
  5. Cover and refrigerate overnight or up to 2 days.
  6. Drain the marinade from the shrimp and serve chilled.

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