Shrimpaletta Sauce

Shrimpaletta Sauce

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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.

Rating:

☆☆☆☆☆ 0 votes

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.

How to Make Shrimpaletta Sauce

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.

Printable Recipe Card

About Shrimpaletta Sauce

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



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