This recipe for marinated shrimp is one of those that we tend to forget about since it’s so basic, but it’ll be the first thing to run out at a party (especially if you add in some lump crabmeat). It also has the great advantage of staying fresh in the fridge for a few days so you can premake it and keep a stash with the olives and artichokes so you’ll have something to snack on before dinner or bedtime.
Another advantage is its adaptability to any size shrimp, and if you’re slammed for time you can get a big bag of frozen, mix up the marinade and make it the day before your party.
Or you can have a party of one and eat it all yourself.
- 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
- Make layers of shrimp, onion, and lemon in a large bowl laying a rosemary branch over each.
- Crush the garlic in the olive oil and pour over shrimp to cover.
- Put in the fridge for a day or two to marinate and remove garlic before serving.
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.