Recipe by sal
"Cooked shrimp marinated in oil and vinegar, hot sauce, onion and celery seed. Makes a wonderful appetizer for a party or just before dinner."
Watch video tips and tricks
hot pepper sauce
1 1/2 pounds
cooked shrimp, peeled and deveined without tail
I was looking for a quick and easy dish to take to a patio party, and this was it! They were gone in minutes! I used a combination of rice vinegar and red wine vinegar, and added a few more dashes of Tabasco sauce the next day after tasting. I also left the onions in slices to marinate, then removed them before serving so the aroma wouldn't knock everyone over. Great appetizer/party recipe - thanks Sara!
This was ok, not as much flavor as I hoped. I made it with a combination of white balsamic and apple cider vinegars. I wouldn't make this again. Thanks anyway.
I had something similar to this at a recent wedding, so I was very excited to try this.
I used the basic recipe, but I can never leave anything alone. I taste-tested a shrimp about halfway through the marinating time, and it seemed to need a little zip, so I added the juice of one lemon, some chopped green onions, and a couple of dashes of cayenne pepper (we like spicy). Perfect! This is great as an appetizer, or as a main course on these hot, steamy days. My husband liked it so much he asked me to make it when his family comes to visit next month!
Really good appetizer-very easy to make-It only marinated for about 5 hours but had a good flavor-I used Tiger sauce(a Louisiana product) for the hot sauce and think I'll add more than the 2 tsp next time.
Just a wonderful recipe. It's a great way to defrost frozen cleaned jumbo shrimps. I pour the mixture over the shrimp in a gallon size zipper bag. Put in the fridge overnight. Take out the fridge at least 15 minutes before serving. Very good on lettuce with cocktail sauce.
I used this as a marinade for peeled raw shrimp and everyone LOVED it. I marinated it overnight in the fridge and cooked the shrimp skewered on the grill. Excellent!! I am thinking of trying this as a chicken marinade as well.
This was easy and delicious. Like another reviewer, I left the onions in slices and removed them before serving. I did also add green onions and the juice of one lemon. Served over ice with cocktail sauce. (Also, I forgot and bought shrimp with tails ON...worked great)
Extremely easy and good - depending on the crowd, you may want to leave the onions chopped rather on the large side so that those who aren't fans can avoid them more easily. (Not a problem for those of us who like them, though, as the marinade really flavors them well.) ALSO: the leftovers are excellent on salad, the marinade is a essentially a vinaigrette dressing on its own...
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 195
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make spicy shrimp ragu served over sweet, creamy corn custard.
Watch as Chef John reveals the secrets to making perfect garlic shrimp.
Dijon mustard adds zesty zip to buttery shrimp scampi.