Ingredients for 48 Hour Marinated Shrimp
- Water
- Large Raw Shrimp
- Red Onions
- Yellow Bell Pepper
- 1/2 cup olive oil
- Red Wine Vinegar
- Sugar
- Lemon Rind
- Fresh Lemon Juice
- White Wine Worcestershire Sauce
- Hot Sauce
- Dijon Mustard
- Salt
- Garlic Cloves
- Fresh Basil
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How to Make 48 Hour Marinated Shrimp
- Bring 7 1/2 cups of water to a rolling boil in a large pot.
- Add 2 pounds of shrimp to the boiling water and cook for 2-3 minutes, or until pink and opaque. Do not overcook.
- Immediately drain the shrimp and rinse thoroughly under cold running water.
- Transfer the shrimp to a bowl filled with ice water to rapidly cool them.
- Once cooled, peel and devein the shrimp (if desired).
- In a large airtight container, layer the shrimp, 1/2 cup thinly sliced red onion, and 1/2 cup thinly sliced bell pepper.
- In a separate bowl, whisk together the following marinade ingredients:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pour the marinade over the shrimp and vegetables in the container.
- Cover and refrigerate for at least 48 hours, stirring occasionally.
- One hour before serving, stir in 1/2 cup of fresh chopped basil.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
15g
Fat
12g
Carbs
2g
