It isn't often that a recipe comes along that I know, right off the bat, is going to be one that I'll go to over and over. I had that experience the first time I made the 86 Proof Chocolate Whiskey Cake, and again with my favorite Spaghetti Sauce. It has happened again!For Thanksgiving Pam the Kitchen Planner brought the perfect appetizer and she brought the recipe with her because she knew that I would love it. She was absolutely correct.
This dish is one to bookmark for the holidays because it is easy, goes together quickly (except for marinating) delicious, and best of all should be made ahead...the best results happen when you make it 48 hours in advance. Make it a couple of days before the big event and forget it about it, then wow your guests.
Brighten your holidays with Hands Down Best Shrimp Appetizer, a combination of shrimp, red onion, oranges, and a marinade that includes both lemon juice and red wine vinegar, plus lots of piquant spices. Once you have served it, along with copious amounts of napkins, you will get raves from your guests (unless they hate shrimp) and you'll want to make it again and again.
Hands Down Best Shrimp Appetizer
Based on a recipe from the New York Times Heritage Cookbook
1 large sweet red onion, halved, sliced thinly, and separated into half rings
1 ½ pounds shrimp – cooked, shelled and deveined (with tails left on)
4 oranges, peeled and sliced into wedges
1 ½ cup oil
2/3 cup lemon juice
1 cup wine vinegar
1/3 cup catsup
2 tablespoons sugar
1 teaspoon celery seeds
1 teaspoon mustard seeds
½ teaspoon crushed red pepper
2 cloves garlic, finely chopped
2 tablespoons chopped fresh parsley
Bed of lettuce leaves (optional)
Combine onion rings, shrimp and orange wedges in a large glass or ceramic bowl (or large resealable bag).
Mix together oil, lemon juice, vinegar, catsup, sugar, celery seeds, mustard seeds, red pepper flakes, garlic and parsley. Pour over shrimp mixture and marinate 24-48 hours (48 hours is better!) in the refrigerator.
At serving time, drain off the marinade and serve the shrimp, onions and orange wedges. Looks nice served on a bed of lettuce, but for close friends just pile on a platter. (Include a small dish to hold the discarded tails.) Provide plenty of napkins. Serves 6
Based on a recipe from the New York Times Heritage Cookbook
1 large sweet red onion, halved, sliced thinly, and separated into half rings
1 ½ pounds shrimp – cooked, shelled and deveined (with tails left on)
4 oranges, peeled and sliced into wedges
1 ½ cup oil
2/3 cup lemon juice
1 cup wine vinegar
1/3 cup catsup
2 tablespoons sugar
1 teaspoon celery seeds
1 teaspoon mustard seeds
½ teaspoon crushed red pepper
2 cloves garlic, finely chopped
2 tablespoons chopped fresh parsley
Bed of lettuce leaves (optional)
Combine onion rings, shrimp and orange wedges in a large glass or ceramic bowl (or large resealable bag).
Mix together oil, lemon juice, vinegar, catsup, sugar, celery seeds, mustard seeds, red pepper flakes, garlic and parsley. Pour over shrimp mixture and marinate 24-48 hours (48 hours is better!) in the refrigerator.
At serving time, drain off the marinade and serve the shrimp, onions and orange wedges. Looks nice served on a bed of lettuce, but for close friends just pile on a platter. (Include a small dish to hold the discarded tails.) Provide plenty of napkins. Serves 6
I'm always up for a new shrimp recipe, this looks awesome!
ReplyDeleteThis looks great! We go through a lot of shrimp around here during the Holidays. I'll definitely be trying this dish!
ReplyDeleteI came by to see your bread but this photo stopped me in my tracks. I will defintely try that.
ReplyDeleteMy family loves shrimp cocktail! This is an excellent way to kick it up a bit.
ReplyDeleteBrilynn, This is realy a good one to try if you love shrimp.
ReplyDeleteSGCC, This is perfect for the holidays, too.
icook2live, Thank you. Wasn't sure that the photo did it justice.
Erin, Yeah it is a much more complex set of flavors than regular shrimp cocktail.