shrimpaletta sauce

kmccallum avatar
By kathryn mccallum
from greenwood, SC

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.

serves 8-10 as appetizer
prep time 5 Hr
method Refrigerate/Freeze

Ingredients For shrimpaletta sauce

  • 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.
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How To Make shrimpaletta sauce

  • 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.
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