Marinated Shrimp for Salad or Appetizer
Ingredients
- 2 1/2 pounds cooked shrimp
- 1/4 cup parsley
- 1/4 cup shallots
- 1/4 cup tarragon vinegar
- 1/4 cup wine vinegar
- 1/2 cup olive oil
- 4 teaspoons Dijon mustard
- 2 teaspoons crushed red pepper
- 2 teaspoons salt
- fresh ground pepper to taste
Step-by-Step Instructions
- Boil peeled and clean shrimp with no seasoning - do not overcook. There is no set time for boiling shrimp, but smaller shrimp (50 per pound) will take around 2 to 3 minutes, while larger shrimp (30 per pound) will take around 5 to 7 minutes. They’re done when they turn pink and curl into a C-shape.
- While shrimp cool, mix all remaining ingredients together - the parsley, shallots, both vinegars, olive oil, Dijon mustard, crushed red pepper, salt, and fresh ground pepper.
- Once combined, pour the marinade over the cooled shrimp. Cover, refrigerate and marinate for 24 hours for best flavor.
- Serve on a bed of lettuce as a salad or with toothpicks as an appetizer. Add French bread slices to sop up that delicious marinade - enjoy!
Common Problems and Solutions
Q: How do I know when the shrimp are done boiling?
A: Watch for the shrimp to turn pink and curl into a C-shape. If they curl into an O-shape or start to get rubbery, you've overcooked them. Better to pull them a little early - they'll continue cooking slightly as they cool.
Q: Can I use pre-cooked shrimp from the store?
A: Yes, you can skip the boiling step entirely if you buy already-cooked shrimp. Just make sure they're good quality and fresh. Drain them well before adding the marinade.
Q: Do I really need to marinate for 24 hours?
A: The flavors are definitely better after a full day, but you can get away with 4-6 hours minimum if you're in a pinch. The shrimp will absorb more of that tangy, herby goodness the longer they sit.
Tips and Techniques
Chop the parsley and shallots finely so they distribute evenly throughout the marinade. If you want less heat, cut the crushed red pepper in half - you can always add more later but you can’t take it out.
Ingredient Substitutions
- tarragon vinegar: white wine vinegar plus 1 teaspoon dried tarragon
- shallots: finely minced red onion
- Dijon mustard: spicy brown mustard or Creole mustard
- crushed red pepper: cayenne pepper to taste
Equipment Needed
- large pot for boiling shrimp
- mixing bowl
- storage container with lid for marinating
Historical Context
Marinated shrimp dishes became popular along the Gulf Coast as refrigeration improved, allowing cooks to prepare seafood ahead for gatherings. The French influence in Louisiana cooking shows up in the use of tarragon vinegar and Dijon mustard.
