Recipe of the Week


Prep Time: 1 Hour
Yields: 6 Servings

There are many recipes available for marinating shrimp or other types of seafood. I prefer those that add a large variety of marinated vegetables to the recipe. It is imperative that a high quality olive oil be used and just the right amount of vinegar. For a flavor enhancer, I recommend adding a cup of grated Parmesan cheese.

3 pounds (35–40 count) shrimp, peeled, deveined and boiled in seasoned water
2 cups thinly sliced Vidalia onions
3 (4.5-ounce) jars button mushrooms, reserve liquid
2 (8-ounce) cans artichoke hearts, quartered
1 cup sliced pimento olives
1 (14-ounce) can hearts of palm, thinly sliced
1 (7-ounce) jar baby Asian corn, sliced
¼ cup capers, with juice
1 tbsp minced or roasted garlic
2 cups extra virgin olive oil
red wine or malt vinegar to taste
1½ tbsp celery seed
kosher salt to taste
red pepper flakes to taste
Louisiana hot sauce to taste
2 tbsps chopped tarragon
1 tbsp lemon thyme leaves
1 cup sliced cherry tomatoes
¼ cup green onions, thinly sliced

I recommend boiling shrimp in water that has been seasoned to taste with salt, pepper, granulated garlic, lemon juice and liquid crab boil. Add crab boil, 1 tablespoon at a time, blending well until flavor has developed. In a large glass bowl combine onions, mushrooms, artichoke hearts, sliced olives, hearts of palm, sliced corn, capers, roasted garlic and olive oil. Blend well to incorporate liquids. Season to taste with vinegar, adding ¼ cup at a time. Add celery seed and season to taste using salt, red pepper flakes, hot sauce, tarragon and thyme, stir well. This may be prepared 1 day in advance. Eight hours prior to service add shrimp, tomatoes and green onions, stir well, cover and refrigerate.  Serve as an hors d’oeuvre or over salad greens.

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