Nancy’s Marinated Shrimp

Great for a party, these shrimp have a fresh, herby, garlicky, tangy appeal, and you can’t eat just one.

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Prep Time 30

Cook Time 10

Chilling Time 6

Servings: 8 people, as an appetizer, or more, if the dish is just part of a larger party spread

Marinade

½ cup extra-virgin olive oil (see note)
¼ cup good-quality balsamic vinegar (see note)
¼ cup lemon juice
1 zest from a lemon (optional)
4 cloves garlic, minced
1 tbsp dry mustard
1 tsp paprika
1 dried bay leaf
1 tbsp (packed) fresh and/or dried herbs: any combination of oregano, tarragon, rosemary, basil, dill and parsley, or all (if using fresh, about a tablespoon; if using dried, about a teaspoon)

Shrimp

2 lbs. peeled and deveined raw shrimp, heads and tails off, ready to boil (not pre-cooked – see note)
1 tbsp salt
1 lemon, cut in half
2 dried bay leaves
2 dried cayenne pepper (optional)

Garnish / Finishing

Get Recipe Ingredients

Combine all ingredients for the marinade in a medium bowl and stir.
Fill a large soup pot with water, leaving room to add the shrimp, and put on the stove on high heat. Add 1 tbsp salt, squeeze the lemon halves into the water and then add them, and add the bay leaves and cayenne peppers, if using. Bring to a boil. Add the shrimp and cook for about 2 minutes, or until they’ve just turned pink. While the shrimp are cooking, prepare a colander in the sink to drain them. After they’ve drained, add them while still very warm to the bowl of marinade and toss to mix.
Chill in the refrigerator for at least 6 hours, stirring one or more times to ensure that the marinade is evenly distributed. Add salt and pepper to taste.
To serve, remove the shrimp from the refrigerator and transfer to a serving platter, leaving most of the marinade behind in the bowl, and garnish with fresh herbs, if desired. Let it sit out for about 15 minutes before serving. Sprinkle with a little more salt and freshly ground pepper.

This a really easy recipe, but there are a few non-negotiable components:

The olive oil must be tasty on its own; don’t use a cheap mass-produced oil that you wouldn’t dip bread in, for instance. You can use flavored olive oil if you choose a flavor that goes with the dish.
The same goes for the balsamic vinegar – use a good quality one that you’d be fine with dipping bread into, and a flavored one is just fine, if you prefer, and if it fits the flavor profiles. I’ve been using a Serrano Honey White Balsamic vinegar from Pass Christian Olive Oils and Vinegars, and it is lovely. You could also use red wine vinegar.
The warm shrimp absorbs the flavors, and that’s why you should never use pre-cooked shrimp. It will not wow you or your guests if you start with pre-cooked shrimp.
While dried herbs are fine, make sure you have at least one or two fresh ones. This also makes a difference.