Marinated shrimp, deconstructed

Christmas Eve was a day filled with new recipes and new flavors.  From Ina Garten’s roasted tenderloin and Kelsey Nixon’s pickled shrimp to roasted vegetables and fruit bread, everyone was stuffed and satisfied. 

The most popular dish, though, was my version of Kelsey Nixon’s pickled shrimp.  It is easy to make and incredibly flavorful.  As an added bonus, the marinade works well with fleshy fish (salmon and tuna), chicken, beef, and tofu!

Marinated shrimp

24 large or jumbo shrimp, deveined and shells removed (tails left on)

½ c. olive oil

½ c. cider vinegar

½ c. fresh lemon juice

4 cloves roasted garlic, smashed

2 TB. Old Bay seasoning

2 tsp. dried dill

2 tsp. dried parsley

1 TB.  creole mustard

1-2 jalapenos, chopped and deseeded to taste

1 lemon, thinly sliced

1 medium red onions, thinly sliced

1 TB. kosher salt

Crushed red pepper, to taste

In a large bowl, blend together all liquid ingredients and spices but the shrimp.  Taste and adjust seasoning as desired.  Add the onion, garlic, peppers, lemon, and onions.  Place the shrimp in boiling water, and cook until just pink, approximately two-three minutes.  Drain and immediately place the shrimp in the marinade.  Toss until all shrimp are well-covered and let cool before serving.  Drain the excess marinade. The shrimp may be refrigerated overnight.

Marinated shrimp, deconstructed

24 large or jumbo shrimp, deveined and shells removed (tails left on) 

>Health alert:  If shellfish present a dietary concern, try this marinade with any other seafood, fish, chicken, beef, or tofu. 

>Ingredient alert:  The marinade for this dish appears to work best with shrimp, fleshy fish (salmon and tuna), chicken, beef  tenderloin, and tofu.  All of these allow the marinade to be absorbed without destroying the character of the ingredient. 

½ c. olive oil 

>Fat alert: Olive oil is a fat.  A good fat, but a fat nonetheless.  If fat is a dietary concern, a “light” oil may be used.  In the alternative, the amount of oil may be reduced, and the difference replaced with water.

½ c. cider vinegar

½ c. fresh lemon juice 

>Ingredient alert:  While citrus is vital to the flavor of the marinade, limes or oranges may be used in place of the lemons. 

4 cloves roasted garlic, smashed

2 TB.  Old Bay seasoning

>Health alert:  Old Bay seasoning contains salt.  If salt is a dietary concern, make your own seasoning, using the ingredient list below.

>Ingredient alert:  While Old Bay seasoning significantly enhances the flavor of the marinade, a mixture of crushed bay leaves, celery seed, salt, cayenne pepper, crushed black peppercorns, and paprika may be used.

2 tsp. dried dill

2 tsp. dried parsley

1 TB.  creole mustard

>Ingredient alert:  Creole adds a special zest to the marinade.  However, any type of mustard may be used.

1-2 jalapenos, chopped and deseeded to taste

1 lemon, thinly sliced

1 medium red onion, thinly sliced

1 TB. kosher salt

Crushed red pepper, to taste

(Follow the instructions above.)