Bet You Can't Eat Just One Shrimp |
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Prep Time: 15 Minutes Cook Time: 1440 Minutes |
Ready In: 1455 Minutes Servings: 10 |
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The perfect Spanish tapas! These disappear quickly at parties; there's something about the mix of flavors that becomes addictive. You control the heat: the more red pepper flakes you use, the spicier it will be! This hors d'oeuvre is best when it marinates at least two or three days. Ingredients:
1 1/2 lbs shrimp, peeled and deveined |
1/4 cup fresh parsley, finely chopped |
1/4 cup onion, finely chopped |
1 cup celery, finely chopped |
1/4 cup tarragon vinegar |
1/4 cup white wine vinegar |
1/2 cup olive oil |
3 tablespoons dijon mustard |
2 teaspoons crushed red pepper flakes (1 tsp for wimps) |
2 teaspoons salt |
2 teaspoons pepper |
Directions:
1. Place the shrimp in a pot of boiling salted water and cook only until they begin to curl into a c shape; drain and place in a large bowl that has a tight-fitting lid.
2. Combine the parsley, onion, celery, vinegars, olive oil, mustard, red pepper flakes, salt and pepper in a medium-size bowl and mix well. Pour over the shrimp.
3. Cover the shrimp and refrigerate for at least 24 hours. Stir the mixture every several hours.
4. Drain off the marinade and serve the shrimp in a shallow dish, accompanied by cocktail forks or toothpicks.
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