 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
I appreciate this appetizerâs ease of preparation, especially during the hectic holiday season. The recipe can easily be doubled for a crowd. Ingredients:
1/3 cup olive oil |
1/4 cup red wine vinegar |
1 tablespoon tomato paste |
1-1/2 teaspoons sugar |
1-1/2 teaspoons celery seed |
1 garlic clove, minced |
1/2 teaspoon coarsely ground pepper |
1/4 teaspoon salt |
1/4 teaspoon ground mustard |
1/8 teaspoon crushed red pepper flakes |
1/8 teaspoon hot pepper sauce |
1 pound cooked large shrimp, peeled and deveined |
1 small onion, thinly sliced and separated into rings |
2 bay leaves |
Directions:
1. In a large resealable plastic bag, combine the first 11 ingredients; add the shrimp, onion and bay leaves. Seal bag and turn to coat; refrigerate for up to 24 hours.
2. Drain and discard marinade and bay leaves. Yield: about 1-1/2 dozen.
|
|