Marinated Shrimp
Recipe type: Seafood
Cuisine: Creole
Serves: 6
  • 2 lbs. cooked, shelled & deveined shrimp
  • 2 small red onions, sliced thin
  • 2 lemons (or limes), sliced thin
  • 3 branches of rosemary, crushed to release flavor
  • 2 garlic cloves, crushed, but not chopped
  • olive oil
  1. Make layers of shrimp, onion, and lemon in a large bowl laying a rosemary branch over each.
  2. Crush the garlic in the olive oil and pour over shrimp to cover.
  3. Put in the fridge for a day or two to marinate and remove garlic before serving.
If you have garlic flavored olive oil, so much the better and you can eliminate the garlic cloves. Can substitute lime for the lemon and tarragon for the rosemary if you’re so inclined.

If you're using frozen shrimp defrost before boiling. Boil for about 2 to 3 minutes, no more.

Works well with the substitution of lump crabmeat for part of the shrimp. However, if you do use crabmeat be very careful not to break up the lumps or you’ll end up with shreds and believe it or not, they won’t taste as good. I know. It doesn’t make a lot of sense but it’s the truth.
Recipe by The FrangloSaxon Cooks at