Shrimpaletta Sauce Recipe

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Shrimpaletta Sauce

kathryn mccallum

By
@kmccallum

Great marinade for shrimp! I put every thing in rubbermaid container to marinate and refrigerate for several hours or overnight. Shake it up a couple times. Served cold. Definitely use vegetable oil not olive oil. We love it and even take it in the rubbermaid container in a cooler while on a long pontoon boat ride.


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Rating:

Comments:

Serves:

8-10 as appetizer

Prep:

5 Hr

Method:

Refrigerate/Freeze

Ingredients

2pounds
large or extra large shrimp
1/2 cup
tarragon vinegar
1/2 cup
green onions
1tsp
crushed red pepper
1/4 cup
creole mustard
1tsp
dried parsely
1 cup
wesson oil or canola oil

MIX INGREDIENTS IN FOOD PROCESSOR AND ADD OIL SLOWLY WHILE BLENDING.

SHRIMP MUST BE UNSHELLED AND COOKED...NO TAILS ON. EASY IF BUY THE PRE COOKED BAG.

Directions Step-By-Step

1
Mix all ingredients (except shrimp) in a food processor and and oil slowly while blending.
2
Shrimp must be unshelled and cooked..not tails on. To make it easy you can use pre-cooked thawed shrimp.
3
Add marinade with shrimp in a rubbermaid container or even ziploc bag and refrigerate for up to 4-5 hours or over night.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Fish
Regional Style: Southern
Other Tag: Quick & Easy