shrimpaletta sauce
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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prep time
5 Hr
cook time
method
Refrigerate/Freeze
yield
8-10 as appetizer
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.
How To Make shrimpaletta sauce
-
Step 1Mix all ingredients (except shrimp) in a food processor and and oil slowly while blending.
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Step 2Shrimp must be unshelled and cooked..not tails on. To make it easy you can use pre-cooked thawed shrimp.
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Step 3Add marinade with shrimp in a rubbermaid container or even ziploc bag and refrigerate for up to 4-5 hours or over night.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Quick & Easy
Category:
Seafood Appetizers
Ingredient:
Fish
Culture:
Southern
Method:
Refrigerate/Freeze
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