2 pounds jumbo or large shrimp -- boiled (12 or 24 shrimp per lb.) 2 red onions -- sliced 1 red or green bell pepper -- sliced 1/4 cup fresh tarragon -- chopped 1 tablespoon capers 2 1/2 tablespoons white wine vinegar 2/3 cup olive oil 1 dash tabasco sauce salt and black pepper -- to taste
Peel and de-vein shrimp. Place shrimp in a bowl with onions, peppers, tarragon and capers. Place oil, vinegar and Tabasco' in a jar and secure lid. Shake vigorously until well blended. Pour oil and vinegar mixture over the rest of the ingredients and toss well. Salt and pepper to taste. Marinate for 4 hours or overnight.
2 pounds jumbo or large shrimp -- boiled (12 or 24 shrimp per lb.) 2 red onions -- sliced 1 red or green bell pepper -- sliced 1/4 cup fresh tarragon -- chopped 1 tablespoon capers 2 1/2 tablespoons white wine vinegar 2/3 cup olive oil 1 dash tabasco sauce salt and black pepper -- to taste
Peel and de-vein shrimp. Place shrimp in a bowl with onions, peppers, tarragon and capers. Place oil, vinegar and Tabasco' in a jar and secure lid. Shake vigorously until well blended. Pour oil and vinegar mixture over the rest of the ingredients and toss well. Salt and pepper to taste. Marinate for 4 hours or overnight.
Have you tried this recipe? That seems like a long time to marinate shrimp. I make a simpler marinate, olive oil, lemon juice, some chopped parsley and pressed garlic (a few cloves), lots of salt, some pepper, some hot sauce, sash of Worcestershire. I marinate them only about 1 1/2 - 2 hours. I prefer them to be marinated and cooked in the shell. Much better flavour and easier to tell when they are done.
Have you tried this recipe? That seems like a long time to marinate
shrimp. I
Quoted message said:
make a simpler marinate, olive oil, lemon juice, some chopped parsley
and
Quoted message said:
pressed garlic (a few cloves), lots of salt, some pepper, some hot
sauce, sash
Quoted message said:
of Worcestershire. I marinate them only about 1 1/2 - 2 hours. I
prefer them to
Quoted message said:
be marinated and cooked in the shell. Much better flavour and easier
to tell
Quoted message said:
when they are done.
I read this to be a cold shrimp appetizer using already cooked shrimp. In spite of the title. If I'm wrong about that, then I agree with you that less time before cooking would be better. -aem
I read this to be a cold shrimp appetizer using already cooked shrimp. In spite of the title. If I'm wrong about that, then I agree with you that less time before cooking would be better. -aem
That would be my assumption. It's similiar to a recipe I posted some time ago, which was made using already cooked shrimp. The differences sound interesting... tarragon, bell pepper... mmmm...
-- Mad Science means never having to say | Mike Van Pelt "What's the worst thing that could happen?" | mvp at calweb.com -- Kevyn, http://schlockmercenary.com | KE6BVH
