Shrimp is always fresh and plentiful here in the Carolinas. With hot weather in the 90’s, I wanted something cold for dinner so I made this simple marinade. This is a no fuss recipe that has just the right combination of seasoning to flavor the shrimp without overpowering them. It needs to marinate overnight though.
First boil the shrimp and chill them in an ice bath. Then place them in the marinade overnight. Just drain and serve. It has so much flavor that you won’t need cocktail sauce, although it’s still a nice addition. If you want to make it a bit more interesting, add some cayenne, hot sauce or fresh jalapeños to the onion, lemon mixture.
This marinates in a crab boil mixture which I hadn’t tried before. It’s pretty salty all by itself so I wouldn’t add any more salt. The spices from the mix give the shrimp a lot of flavor. Don’t forget to drain the shrimp before serving so they aren’t so messy.
I love cold food on hot summer days, especially when you can make dinner the day before.Print
- Category: Entree
- ¼ cup salt
- 1 ½ lb shrimp, shelled and deveined
- 2 cups olive oil
- 1 cup lemon juice and lemons, from 6 lemons
- 4 cloves garlic, thinly sliced
- 1 medium vidalia onion, thinly sliced
- 18 bay leaves
- ½ cup parsley
- 3 ounces crab boil seasoning
- In a saucepan, boil 8 cups of water with salt. Add shrimp and boil for about 2 minutes until cooked. Drain and chill in an ice bath. Drain again.
- In a medium bowl, whisk olive oil with lemon juice. In 1 large or 2 smaller glass bowls, layer the shrimp, garlic, onion, bay leaves parsley and 6 of the lemon halves. Add the crab boil seasoning and the lemon dressing, stir to combine and cover. Marinate in the refrigerator for 12-24 hours.
- Drain the shrimp prior to serving.
- Food and Wine July 2015