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Tangy Marinated Shrimp

The marinade in this recipe also makes a wonderful salad dressing.

Recipe information

  • Yield

    yields 26¿30 shrimp

Ingredients

4 tablespoons olive oil
2 tablespoons white vinegar
1 teaspoon The Lady’s House Seasoning
2/3 cup mayonnaise
2 scant tablespoons anchovy paste
2 tablespoons Creole or brown mustard
1 pound large cooked shrimp, peeled, with tails left on
1 red bell pepper, sliced into thin strips
4 green onions, chopped, using entire onion
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice

Preparation

  1. In a glass or ceramic bowl, beat together the oil, vinegar, and House Seasoning. Add the mayonnaise, anchovy paste, and mustard, and stir until well blended. Fold in the shrimp, bell pepper, onion, parsley, and lemon juice. Marinate overnight in he refrigerator. Serve cold or at room temperature.

Paula Deen's Kitchen Classics
TagsAnchovyFishSeafoodShrimpShellfishBell PepperVegetableStarterMainLunchDinnerGluten FreeDairy FreeNut FreeEasyMake AheadNo-CookCookbooks
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